📝 About This Recipe
These crispy chickpea patties are a modern, air-fried take on traditional Middle Eastern falafel, enhanced with silken tofu for a surprisingly moist and protein-rich interior. Each bite offers a satisfying crunch on the outside with a burst of fresh herbs, earthy cumin, and bright lemon zest within. Perfectly golden and guilt-free, they represent the ultimate fusion of plant-based nutrition and gourmet texture.
🥗 Ingredients
The Patty Base
- 15 oz Canned Chickpeas (rinsed, drained, and patted very dry)
- 1/2 cup Extra Firm Tofu (crumbled and pressed to remove moisture)
- 1/4 cup Red Onion (finely minced)
- 3 cloves Garlic (minced or grated)
Herbs and Aromatics
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Lemon Zest (from one organic lemon)
Binders and Seasoning
- 3-4 tablespoons Chickpea Flour (also known as Besan)
- 1/2 teaspoon Baking Powder (for a lighter texture)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 bottle Olive Oil Spray (high-quality extra virgin)
Lemon Tahini Drizzle
- 1/4 cup Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (to balance acidity)
👨🍳 Instructions
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1
Ensure your chickpeas and tofu are as dry as possible. Use a clean kitchen towel to squeeze out any excess liquid; moisture is the enemy of a crispy patty.
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2
In a large food processor, pulse the drained chickpeas and crumbled tofu about 8-10 times. You want a coarse, grainy texture, not a smooth paste.
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3
Transfer the chickpea mixture to a large mixing bowl. Add the minced red onion, garlic, parsley, and cilantro.
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4
Sprinkle in the cumin, coriander, smoked paprika, lemon zest, salt, and pepper. Stir well with a spatula to evenly distribute the aromatics.
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5
Sift in the chickpea flour and baking powder. The flour acts as the glue; start with 3 tablespoons and add a fourth if the mixture feels too wet to hold its shape.
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6
Cover the bowl and refrigerate the mixture for at least 30 minutes. This chilling phase allows the starches to hydrate, making the patties easier to form.
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7
Preheat your air fryer to 375°F (190°C) for about 5 minutes.
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8
Using a 1/4 cup measuring tool or a large cookie scoop, portion the mixture into 12 balls. Gently flatten them into discs about 3/4-inch thick.
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9
Lightly grease the air fryer basket with olive oil spray. Place the patties in the basket in a single layer, ensuring they do not touch.
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10
Generously spray the tops of the patties with olive oil. This is the secret to achieving that deep golden-brown 'fried' look.
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11
Air fry for 10 minutes. Carefully flip each patty using a thin spatula, spray the other side with oil, and cook for another 5-8 minutes until crisp and firm.
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12
While the patties cook, whisk the tahini, lemon juice, maple syrup, and a splash of warm water in a small bowl until smooth and pourable.
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13
Remove the patties from the air fryer and let them rest for 2 minutes on a wire rack to allow the exterior to crisp up further.
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14
Serve warm, drizzled with the lemon tahini sauce and a final sprinkle of fresh parsley.
💡 Chef's Tips
Dry your chickpeas thoroughly; if they are wet, the patties will be mushy. Don't over-process the mixture; a bit of texture provides a much better mouthfeel than a puree. If the mixture is sticking to your hands while shaping, lightly dampen your palms with water. Always preheat the air fryer to ensure the patties start searing the moment they hit the basket. For a gluten-free option, chickpea flour is already perfect, but you can substitute with oat flour if needed.
🍽️ Serving Suggestions
Serve inside warm pita bread with shredded lettuce, cucumbers, and pickled red onions. Place atop a Mediterranean quinoa bowl with kalamata olives and cherry tomatoes. Pair with a crisp glass of Sauvignon Blanc or a chilled hibiscus iced tea. Serve as an appetizer with a side of creamy tzatziki or spicy harissa paste. Accompany with a simple side of roasted lemon-garlic asparagus.