Ingredients:

2c dried chickpeas

1/2 tsp baking soda

1c fresh parsley leaves, stems removed

3/4c fresh cilantro stems removed

1/2c fresh dill, stems removed

1 small onion, quartered

7–8 garlic cloves, peeled

Salt to taste

1 tbsp ground black pepper

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cayenne pepper

1 tsp baking powder

2 tbsp toasted sesame seeds

Directions:

(One day in advance) Place the dried chickpeas and baking soda in a large

bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for at least 18 hours. Drain the chickpeas completely and pat dry.

Add the parsley, cilantro, dill, onion, garlic, and spices to a food processor. Pulse to combine. 

Add the salt and chickpeas. Pulse 20-30 seconds at a time until combined.

Transfer the falafel mixture to a container and cover. Refrigerate for at least 1 hour up to overnight.

Just before air frying, add baking powder and sesame seeds and mix.

Using your hands form about 2 tbls into patties (1/2 inch thick). It helps to have wet hands as you form the patties.

Set the air fryer to 400 degrees. Use a little spray on the air fry basket and bake them about 15 minutes. Flip and bake another 5 minutes (or desired doneness).

Make-Ahead and freeze: Prepare the falafel mixture and divide into patties. Place the patties on a baking sheet lined with parchment paper and freeze. When they harden transfer the patties to a freezer bag. You can bake them from frozen.

While you can go either way, it’s best to freeze before cooking to maintain texture, flexibility (cook as needed), and prevents drying out:

Why Freeze Before Cooking?

Maintains Texture:

Freezing the falafel mixture or uncooked falafel patties ensures they retain their crispy exterior when cooked later.

Prevents Drying Out:

Cooking and then freezing can dry out the falafel, making them less appealing when reheated.

Flexibility:

You can cook only what you need, keeping the rest fresh and ready for later.

How to Freeze Falafel Before Cooking:

Shape the Mixture:

After preparing the falafel mixture, shape it into balls or patties.

Pre-Freeze:

Place the uncooked falafel on a baking sheet lined with parchment paper, ensuring they don’t touch each other. Freeze for about 1–2 hours or until solid.

Store in Freezer Bags:

Transfer the frozen falafel into airtight freezer bags or containers. Label with the date.

Storage Duration:

Uncooked falafel can be frozen for up to 3 months.

Cooking from Frozen:

Air Fryer:

Preheat the air fryer to 375°F. Place the frozen falafel directly into the basket and cook for 12–15 minutes, flipping halfway through.

Oven:

Bake at 400°F for 20–25 minutes, flipping halfway through.

Pan-Frying:

Cook in a lightly oiled skillet over medium heat for 3–4 minutes per side until golden brown.