Falafel with Israeli Salad

It is surprisingly easy to make crispy, herbaceous falafel at home, especially if you can cook them in an air fryer as opposed to deep-frying. For best results, however, you must start with softened, but not cooked, dried chickpeas. Canned chickpeas are too soft to form the coarse-ground texture needed for falafel. To soften dry chickpeas, you can soak them overnight or—if planning ahead is not your strong suit—you can boil them quickly and then soak them for just an hour.

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