What you need:
2 cans of garbanzo beans (drained, cleaned, and dried with a paper towel)
Crushed Red Pepper
Cayenne Pepper
Fresh Parsley
Lemon Juice
Olive Oil
1 Shallot (sliced)
Garlic (I used 7 cloves)
3 TBSP flour of your choice (I used Arrowroot)
What to do:
Since I have a smaller Food Processor, I divided the ingredients in half and put one half into the processor at a time. For the Lemon Juice/Olive Oil – add as you are processing. I ended up using close to 1 TBS of each per half. Process to the consistency that you would like your falafel – I like mine a little chunky.
Use a teaspoon or small ice cream scoop to make your falafel balls or patties.
Air Fryer: preheat your air fryer to 400 degrees Fahrenheit, put in 5-6 as not to crowd the basket and cook for 7 minutes, flip, and cook for another 7 minutes
Pan Fry: Heat your pan with about vegetable oil until it reaches about 1 cm in the pan. Heat the oil until when you drop a small drop of water, it sizzles. Carefully add your falafel, cook for 5-6 minutes and flip, repeating on the other side.
Notes: This recipe yields about 25-30 falafel pieces. I kept the mixture in my fridge for about 4 days and scooped out the falafel mix as needed. Feel free to play around with the recipe and use other spices that you like or think would taste good! Serve over a salad, in a pita, or with tzatziki!
Night Shades 