Ingredients
3 boneless, skinless chicken breasts, cooked and shredded
¾ c parsley, finely chopped
1 T cumin
1 t salt
1 t garlic powder
½ c cassava flour
2 eggs
¼ c cashew butter
Instructions
- Add all ingredients into a food processor, and pulse until all ingredients are just combined. You don’t want to overmix or it will turn to mush!
- Form your falafel into 2 inch balls.
Air Fryer Instructions:
Preheat your Air Fryer to 390 Air Fry setting for five minutes. Add your falafel balls in batches, about 8 at a time, and lightly spray with avocado oil. Cook for 3-5 minutes, or until the outside is lightly brown and crispy.
Pan Frying Instructions:
Cover the bottom of your pan with olive or avocado oil, and bring it to medium-high heat. I find that with the pan frying method, it’s easiest to flatten your falafel into a patty so you cook one side and flip it. Otherwise, with the falafel balls, you’ll have to roll them around until they’re evenly browned. Add your falafel balls or patties in batches, cooking for about 3 minutes per side, or until they turn lightly brown and crispy.
