Ingredients:

1. two cups of dry lentils Use of cooked or canned chickpeas is not recommended.
2. ½ teaspoon baking soda
3. 1 cup fresh parsley leaves with stems removed
4. One small onion, quartered
5. one tablespoon ground black pepper
6. one tablespoon cumin
7. one tablespoon coriander
8. one teaspoon cayenne pepper, optional
9. one teaspoon baking powder
10. two tablespoons toasted sesame seed
11. one teaspoon fresh cilantro leaves, stems removed.

Directions;

1. Give the chickpeas a soak. (One day in advance.) Put the dried chickpeas in a big basin of water with the baking soda; the water needs to be at least two inches above the beans. Let the chickpeas sit for 18 to 24 hours, or until they become tender and plump. Make sure to drain well.
2. Prepare the dough or batter for falafel. Combine the chickpeas, herbs, onions, garlic, and spices in a food processor bowl that is large enough and has a blade. Run the food processor in increments of 40 seconds until the mixture is well blended and has the consistency of coarse cornmeal.
3. Put the mixture in the refrigerator. Place the mixture in a jar and seal it well. Place in the refrigerator for at least one hour, or perhaps longer.
4. Mix in the baking powder. Stir the toasted sesame seeds and baking powder into the falafel “dough” with a spoon before air-frying.
5. Make patties with falafel. Using your hands, scoop a few tablespoons of the falafel mixture and shape it into discs or patties, each about ½ inch thick. To prevent the patties from sticking too much, it helps to make them with damp hands. To prevent the patties from being very dense, don’t overpack them.
6. Place the falafel patties in the basket of the air fryer. Apply a thin layer of olive oil to one side of the falafel patties. Place the greased side of the patties into the basket and lightly oil the tops of the burgers. Leave enough space in the basket for the patties to crisp up while cooking; avoid packing it full. (As needed, work in bunches).
7. The falafel should be air-fried at 400 degrees Fahrenheit. After five minutes of air frying at 400 degrees Fahrenheit on one side, check to see if the patties have taken on some colour. If not, close the basket and continue cooking until the one side is nicely golden brown and cooked to your preference, which should take another three to five minutes. Rotate the patties.

Notes:

• Avoid packing the air fryer basket too full. Give the patties enough space to cook through and crisp up appropriately.
• The texture of falafel patties varies, so cook them in 5-minute intervals until they are crisp and golden brown on all sides.
• Can I use my oven to cook falafel? Yes, however it’s not my favourite falafel recipe. Start the oven at 350 degrees Fahrenheit. Place the patties on a baking sheet after coating them with extra virgin olive oil on both sides. Bake the falafel for 15 to 20 minutes, rotating it halfway through.
• Storage and leftovers: Cooked falafel patties can be refrigerated for up to four days in an airtight container, but they will lose their crunch. Reheat in an oven preheated to 350 degrees Fahrenheit or for two to three minutes in an air fryer preheated to 350 degrees Fahrenheit.
• Can falafel from an air fryer be frozen? You certainly can! Place the fried patties on a cookie sheet and let them cool to room temperature. Transfer to a freezer-safe container or zip-top bag after freezing until solid. Reheat for approximately 15 minutes at 350 degrees Fahrenheit, turning the patties after about 7 minutes.