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Chickpea And Sweetcorn Falafel


Cooking Time:15 Minutes



½ onion, sliced

2 cloves garlic, peeled and sliced

2 tbsp fresh parsley, chopped

2 tbsp fresh coriander, chopped

2 x 400 g / 14 oz chickpeas, drained and rinsed

1 tsp salt

1 tsp black pepper

1 tsp baking powder

1 tsp dried mixed herbs

1 tsp cumin

1 tsp chili powder

50 g / 1.8 oz sweetcorn, fresh or frozen



Preheat the air fryer to 180 °C / 350 °F and line the bottom of the basket with parchment paper.

In a food processor, place the onion, garlic cloves, fresh parsley, and fresh coriander. Pulse the ingredients in 30-second intervals until they form a smooth mixture. Scrape the mixture from the sides of the food processor in between each interval if necessary.

Mix in the chickpeas, salt, black pepper, baking powder, dried mixed herbs, cumin, and chili powder. Pulse the mixture until fully combined and smooth. Add more water if the mixture is looking a bit dry. The mixture should be dry but not crumbly.

Use a spoon to scoop out 2 tbsp of the chickpea mixture at a time and roll into small, even falafels.

Transfer the falafels into the prepared air fryer basket and cook for 12-15 minutes.

Serve the falafels either hot or cold as a side dish to your main meal or as part of a large salad.

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