Air Fryer Falafel

Cut the onion into large chunks and add to a food processor. Process for just a few seconds so the onion ends up minced.
Drain and rinse the chickpeas really well, then dry them off as best you can. Add to the food processor with all remaining ingredients. Leave out the breadcrumbs (if using) for now. Start with 6 tablespoons of flour.
Process until mostly combined but not too mushy. I like to leave some of the chickpeas in pieces so it's not fully processed. If it seems too wet, add in the additional 2 tablespoons of flour. For best results, add the mixture to the fridge for 30-60 minutes. This will make it much easier to scoop and form. If you don't have time that's totally fine, the mixture will just be a bit softer!
Once chilled, use a cookie scoop (about 2 tablespoons) and scoop into either balls or patties (just depends on your preference). If using the breadcrumbs, coat the ball or patty in the breadcrumbs and then place in a greased air fryer basket that is preheat to 380 Fahrenheit. Spray the tops with oil.
Air fry at 380 for 18 minutes or until golden and crispy. I don't find the need to flip halfway with the air fryer, but if you want you can!
Serve with hummus, cucumbers, tomatoes, more fresh herbs and my lemon tahini dressing. Enjoy!

Did you make this?