Air Fryer Falafel

• 1 cupdried chickpeas — soaked overnight — do NOT use canned
• 1/2 cupfresh parsley — packed, stems trimmed
• 1/2 cupfresh cilantro — packed
• 1/2yellow onion — roughly chopped
• 4 clovesgarlic
• 1 tbsptahini — sesame — binds without egg
• 1.5 tspground cumin
• 1 tspground coriander
• 1 tspfine sea salt
• 3/4 tspbaking soda
• 2 tbspolive oil — for brushing

Method

1. 01

   Drain the soaked chickpeas well and pat dry. They should be doubled in size but still hard and raw — that's the secret to falafel that holds together without flour or egg. Never use canned; they turn to mush.

2. 02

   Pulse the chickpeas, herbs, onion, garlic, tahini, cumin, coriander, and salt in a food processor until you have a coarse, sandy paste that clumps when pressed — not a smooth purée. Stir in the baking soda, then chill 20 minutes.

3. 03

   Scoop into 16 walnut-sized balls and gently flatten each into a thick patty. Brush all over with olive oil.

4. 04

   Air fry at 375°F for 15 minutes, flipping halfway, until deeply browned and crisp-shelled with a tender green interior.

5. 05

   Serve hot in pita or over salad with extra tahini. They're best within the hour — falafel waits for no one.