Air Fryer Falafel

• 250 g Dried chickpeas
• 1 tsp Bicarbonate of soda
• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• 1 ¼ tsp Fine sea salt
• 2 tbsp Olive oil
• 80 g Tahini

1. Put the chickpeas in a bowl, cover with plenty of cold water, and stir in the bicarbonate of soda. Leave to soak at room temperature for 12 hours, then drain very well.
2. Roughly chop the onion, garlic and parsley. Add them to a food processor with the drained chickpeas, cumin, coriander and fine sea salt, then pulse until you have a damp, coarse mixture that holds together when squeezed, scraping down as needed.
3. Tip the mixture into a bowl and rest for 10 minutes to hydrate. Roll into 16 small balls, pressing firmly so they do not crumble.
4. Preheat the air fryer to 200°C (390°F) for 3 minutes. Brush or lightly rub the falafel all over with the olive oil.
5. Air-fry in a single layer for 10 minutes, then turn and cook for 6 to 8 minutes more until deeply golden and crisp outside. Cook in batches if needed, keeping the cooked falafel warm in a low oven.
6. Serve hot with the tahini for dipping. If the tahini is very thick, loosen it with a little water and a pinch of salt until spoonable.

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