Air Fryer Herb Falafel

• 250 g Dried chickpeas
• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 20 g Fresh coriander
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 tsp Baking powder
• 2 tbsp Olive oil
• 1 piece Lemon
• 80 g Tahini

1. Put the chickpeas in a bowl and cover with plenty of cold water. Soak at room temperature for 12 hours, then drain very well.
2. Roughly chop the onion and garlic. Add them to a food processor with the drained chickpeas, parsley, coriander, cumin, ground coriander, fine sea salt and black pepper, then pulse until a damp, coarse mixture forms that holds together when squeezed.
3. Tip into a bowl, sprinkle over the baking powder, and mix well. Rest for 10 minutes, then roll into 16 small balls, pressing firmly as you shape.
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 crisp and golden. Cook in batches if needed.
6. Cut the lemon into wedges for serving, and spoon the tahini into a small bowl for dipping. Serve the falafel warm with lemon and tahini.

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