1/2 cup Fresh Cilantro, lightly packed (thin stems okay)
2 teaspoons Fresh Lemon Juice
1/2 tablespoon Minced Fresh Garlic
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Cayenne Pepper
1/2 cup Chickpea Flour, *
1/2 tablespoon Baking Powder
Place the cumin, coriander and cardamom in a dry skillet set on medium heat. Cook, stirring constantly, until the spices lightly brown and become fragrant, about 1 minute. ** Place into a large food processor.
Drain and rinse the chickpeas well. Place between 2 layers of paper towel and dry off well. Remove any lose skins, but you don’t need to be too meticulous about it. Transfer into the food processor.
Add in all the remaining ingredients except the chickpea flour and baking powder. Process until broken down and paste like, but a few small lumps remain, stopping to scrape down the sides occasionally.
Transfer into a bowl and stir in the flour and baking powder. Cover and refrigerate at least 1 hour to develop the flavors.
Preheat your air fryer to 350°F. Form the falafel into 10 balls, each the size of 2 Tbsp. form into a round and then press out just under ½ inch thick
Spray the mesh basket of your air fryer with cooking spray and place the falafel inside, leaving room between them. Depending on the size of your air fryer, you may need to cook them in 2 batches. Spray the tops of the falafel with oil spray and bake until the top starts to lightly brown about 9-10 minutes. Using a spatula, gently flip and cook another 9-10 minutes until golden brown.
*You can use all purpose flour here, but the taste will not be quite the same
**Do not skip toasting the spices. It’s key to the best flavor!
Preheat your oven to 375°F.
Form the falafel the same way and then bake on a greased cookie sheet for 10 minutes.