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Jalapeño Falafel
Falafel is the protein-packed, fiber-rich food we just can’t get enough of. The jalapeño mustard in this recipe plays well with the fresh herbs, giving you the traditional taste you love with a little extra kick…all in your own kitchen.
Active Time: 20 Min.
Total Time: 30 Min.
Servings: 4
Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ cup cilantro leaves, tightly packed
- ½ cup parsley leaves, tightly packed
- 1 shallot, roughly chopped
- 3 garlic cloves
- 2 Tbsp Plochman’s Jalapeño Mustard
- ½ tsp kosher salt
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp freshly ground black pepper
- 4 to 6 Tbsp all-purpose flour
- ½ cup panko
- Cooking spray
- Pita bread, for serving
- Hummus, for serving
Directions
- In a food processor, combine the chickpeas, cilantro, parsley, shallot, garlic, Plochman’s Jalapeño Mustard, salt, cumin, coriander, and black pepper. Pulse until the pieces resemble pea shapes, about 10 pulses.
- Add 4 Tbsp of flour and blend until the mixture is cohesive and fairly smooth. The dough should be somewhat sticky but not wet. If wet, add an additional 1 to 2 Tbsp of flour. Cover and refrigerate for 30 minutes.
- Portion out about 2 Tbsp of falafel mixture and form it into a ball. Place the panko in a small bowl, and roll the ball in the breadcrumbs until covered. Set aside onto a baking sheet or plate. Lightly press the falafel into the surface to form a disk shape. Repeat with the remaining falafel mixture for a total of 8 to 10 falafel.
- Spray an air fryer basket with cooking spray, add the falafel in an even layer, and spray the falafel with more cooking spray.
- Set the air fryer to 375ºF and air fry for 14 to 16 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with pita bread and hummus.
