A delicious recipe for air fried falafels made from chickpeas and spices, served with a garlic mint chutney. The falafels achieve a perfect golden brown texture through air frying, and the accompanying chutney enhances the flavor.
1: Soak chickpeas overnight.
2: Put chickpeas, bay leaf, cinnamon stick, water, and salt in a pressure cooker and cook till they are 3/4 done (3-4 whistles).
3: Drain water and let the chickpeas dry completely on a paper towel.
4: In a mixer grinder, blend everything except sesame seeds and baking soda into a paste without adding water.
5: Transfer the paste into a bowl and mix in sesame seeds and baking soda before air frying.
6: Shape the mixture into balls, flatten them slightly, and preheat the air fryer at 370°F for 5 minutes.
7: Place the falafels in the air fryer basket and cook for 15-20 minutes at 370°F until they turn dark golden brown.
8: For the garlic mint chutney, whisk yogurt and set aside.
9: Grind garlic cloves, green chillies, mint leaves, spinach leaves, and salt into a paste, add to the whisked yogurt and mix well.
10: Store the chutney in an airtight jar in the fridge for 4-5 days.
