Rinse, drain and pat dry the garbanzo beans. Add them to a food processor or high powered blender with the tahini paste, garlic, dill, cumin, pepper, salt, onion, and parsley. Pulse until smooth, scrapping down the sides of the food processor or blender every 30 seconds to ensure even mixing.
Place contents from blender in a large bowl. Mix in the garbanzo bean flour until a dry dough is formed. If needed, add 1 tsp at a time more of flour in order to be able to mold the falafel batter into patties.
Form batter into patties. Dough should yield roughly 12 patties.
Lightly spray air fryer basket then place the falafel patties into the air fryer. Bake for 6 minutes, then flip and bake remaining 4 to 6 minutes. Depending on the size of your air fryer, you may need to bake in batches.
Remove and serve warm with pita, cucumber yogurt sauce and desired veggies.
Store in an air tight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Keep these tips in mind as you prepare this recipe for your crew!
Remember when blending (or using your food processor) the dough will be thick! Try not to add any more liquid as it will be too hard to form patties. Instead, scrape down the sides and continue to pulse.
Gluten-free breadcrumbs are easy to find at most markets these days, or you can make your own with gluten free bread in the toaster!
This recipe is naturally vegan and gluten-free. However, if you do not need a gluten-free diet and have a hard time with lots of fiber, you can modify the following:
Use regular breadcrumbs or all-purpose flour in place of the garbanzo bean flour when mixing it into the dough to form patties.
As long as your patient when making the dough, I promise, you'll get this perfect falafel every time!