Garlic Scape Falafels
Enjoy this Vegan Air Fryer Garlic Scape Falafel Recipe this spring. Use up some fresh garlic scapes from your garden or from your local farmer's market.
Equipment
- 1 Food Processor
- 1 Air Fryer
- 1 2" inch ice cream scoop
- 1 freezer safe container
Ingredients
- 4 cups dried chickpeas soaked 12-48hours
- 1 cup onion diced
- 1 cup garlic scapes diced
- 2 cloves garlic chopped
- 3 tbsp lemon juice roughly 1/2 a lemon
- 1 tsp cumin or more to taste
- 1 tsp salt or more to taste
- 1/4 tsp pepper
- bowl or water olive oil see recipe notes
Makes: 2inch round
Instructions
Prepare The Falafel Mixture
- In a food processor, combine the chickpeas, onion, garlic scapes, cumin, salt, black pepper, and lemon juice. Pulse until a coarse, paste-like mixture forms. Avoid over-blending to maintain some texture. If the mixture is too wet, add 1-2 tablespoons of flour or breadcrumbs to help bind it.
Chill The Mixture
- Transfer the mixture to a bowl, cover, and refrigerate for 30-60 minutes. This helps it firm up, making it easier to shape into falafel.
Shape The Falafels
- Use a 2-inch ice cream scoop (which holds about 1.4 oz) to portion out the mixture evenly. Form the mixture into small balls or flatten slightly to create patties, depending on your preference. (see recipe note)
Cook
- Air Fryer: Preheat the air fryer to 375°F (190°C). Place falafel in a single layer and cook for 10-12 minutes, flipping halfway, until crispy and golden.
Serve
- Serve warm falafel in pita bread, with hummus, tahini sauce, fresh veggies (like cucumber, tomato, and lettuce), or over a fresh salad for a healthy, delicious meal.
Freeze Falafel
- Freeze cooked falafel on a baking sheet until firm, then transfer them to an airtight container or freezer-safe bag. They’ll stay fresh for up to 3 months.
Reheat from Frozen
- To reheat frozen falafel, preheat the air fryer to 375°F and cook for 10-12 minutes, flipping halfway for even crisping.
Notes
Troubleshooting Tips
- Sticky Mixture: If the falafel mix sticks to your hands, coat your palms with water or olive oil while shaping the falafel balls.
- Falling Apart: If the mixture is falling apart, try adding 1-2 eggs to help it bind. Another possible issue is under-processing the mixture. Run it through the food processor again until it holds together better. See the step-by-step photos in the "How to Make Falafels" section for guidance.
- Cooking Method: For a classic approach, you can always deep-fry these falafels instead of air frying, pan-frying, or baking.
Nutrition
Serving: 2falafelsCalories: 241kcalCarbohydrates: 44gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 402mgPotassium: 376mgFiber: 10gSugar: 7gVitamin A: 35IUVitamin C: 16mgCalcium: 122mgIron: 4mg
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