Cuisinart Recipes, Cuisinart Recipes SaleCanada Inc.


Makes 12 falafel


1 garlic clove 1 small shallot, cut into 1-inch pieces ½ cup dried chickpeas, soaked overnight, rinsed and drained ¾ teaspoon kosher salt ¹⁄8 teaspoon freshly ground black pepper ¾ teaspoon ground cumin ¼ teaspoon ground coriander ¹⁄8 teaspoon chili powder ¹⁄³ cup packed fresh Italian parsley – stems and leaves 1 tablespoon unbleached, all-purpose flour ¼ teaspoon baking soda 1 tablespoon water Nonstick cooking spray Olive oil for spraying Pita for serving Chopped tomatoes, cucumbers, and lettuce for serving Tahini (optional)


Nutritional information per falafel:  Calories 62 (44% from fat) • carb. 7g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg sod. 138mg • calc. 9mg • fiber 1g


  1. Insert the chopping blade into the work bowl of a food processor. Add the garlic and shallot and pulse to chop, about 5 times. Add the chickpeas, salt, pepper, spices, parsley, and flour. Pulse 6 to 8 times to coarsely grind the chickpeas. Scrape down and pulse a few more times. Remove and reserve ¹⁄³ cup of the mixture in mixing bowl.
  2. Dissolve the baking soda in the tablespoon of water. Turn the processor on, pour through the feed tube with the unit running to incorporate. Combine with the reserved ¹⁄³-cup mixture in the mixing bowl and stir together to combine.
  3. Using a tablespoon measure, scoop chickpea mixture and shape into 12 balls. Place the balls on a tray or plate lined with wax paper and chill in the refrigerator for 30 minutes.
  4. Place the AirFryer Basket onto the Baking/Drip Pan and spray liberally with nonstick cooking spray. Once chilled, transfer the falafel to the assembled basket in a single layer. Spray evenly with oil.
  5. Place the assembled tray into rack Position 2. Set to AirFry at 350ºF for 10 minutes, cooking until evenly browned.
  6. Serve falafel with sliced pita and veggies. Drizzle with tahini if desired


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