Air Fryer White Bean Falafel with Sesame Seeds

5 from 2 votes

An easy recipe for white bean falafel coated in sesame seeds and baked in an air fryer for a crisp finish with less oil.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: Lebanese, vegan

Servings: falafel

Calories: 66kcal

246 g cooked cannellini beans (400g/140z tin drained)
1 small white onion (quartered)
3 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon garlic powder (or 1 cloves garlic, crushed)
2 teaspoons dried coriander (cilantro) (or a handful of fresh coriander (cilantro)
2 teaspoons dried parsley (or a handful of fresh parsley)
2 teaspoons lemon juice
2 teaspoons olive oil
8 tablespoons gram flour (also called besan, chickpea or garbanzo flour)
1 pinch salt and pepper
3 tablespoons sesame seeds (optional)

Add drained, and dried beans and onion to a food processer and then add the spices.
Add the herbs, olive oil, lemon juice and 2 tablespoons of gram flour and season with salt and pepper.
Whizz until fairly smooth.
Spoon into a bowl and add another 6 tablespoons of gram flour and mix in well.
Roll dollops of the mixture into balls, then roll in the sesame seeds and flatten slightly.
Cook at 200c/400f in the air fryer for 20 minutes until crisp. If you are using a drawer or shelves, you can spray with oil to prevent sticking or use non-stick baking paper.
Turn part way through so they crisp well on both sides.
Serve and enjoy!

If you can't find cannellini beans, you can use chickpeas.
If you don't like coriander (cilantro), just add extra parsley.
If you don't like sesame seeds or are allergic to them, you can skip the seeds or replace them with other small seeds like flaxseeds (linseeds).
You can also deep fry, shallow-fry or oven bake this falafel.
Keep them in an airtight container for 3-4 days.
Flash freeze on a tray, then pop in a freezer bag and return to the freezer. Defrost in the fridge overnight.