Zubereitung

1. 1

   Soak the dried chickpeas overnight in plenty of cold water, then drain them the next day and let them drain well. They are not cooked, and that is the most important point of the recipe: cooked chickpeas turn the mixture mushy and it falls apart in the basket.

2. 2

   Peel the onion and the garlic, wash the parsley and cut it roughly.

3. 3

   Blitz the soaked chickpeas with the onion, the garlic and the parsley in a food processor to a fine-grained but not smooth mixture.

4. 4

   Mix in the ground cumin, the ground coriander, the salt, the pepper, the baking powder and the plain flour, then cover the mixture and leave it to rest.

5. 5

   With damp hands, shape about sixteen balls and press them flat. Flat patties cook through in the basket, while thick balls stay raw inside.

6. 6

   Brush the patties thinly all over with the rapeseed oil, otherwise they stay pale and dry.

7. 7

   Preheat the air fryer to 190 °C.

8. 8

   Lay the patties in the basket in a single layer with space between them and do not stack anything; cook the whole quantity in two batches. Cook at 190 °C.

9. 9

   Turn the patties carefully with a wide spatula and finish cooking them at 190 °C until both sides are golden brown and firm.

10. 10

    Serve the falafel hot with the yoghurt.