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Place all the ingredients into a food processor and pulse until the
chickpeas are finely minced. Do not over-pulse - the mixture
should be coarse, not smooth/paste-y,
Using your hands, shape the falafel mixture into small balls,
about 1 tbs. Arrange about 9 falafel balls in a single layer in your
air fryer basket and air-fry for about 15 minutes at 370-380F.
Repeat this process until you use up all the dough. The falafel is
done when it's golden brown and crisp.
If you don't own an air fryer, you can bake the falafel at 375F
until golden brown, about 30 minutes, flipping once at the
halfway point for even cooking.
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Store leftover falafel covered in the refrigerator for a few days,
though best when fresh.
For longer term storage, place the uncooked falafel balls on a
cookie sheet. Put the cookie sheet in the freezer for about an
hour or so. Remove the cookie sheet from the freezer and place
the falafel balls into a freezer-safe bag or a container and place
it back into the freezer. To thaw the uncooked falafel, transfer it
in the refrigerator the day before you plan to eat it. Reheat in a
325F oven/air fryer.
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