Air Fryer Falafel

Air fryer falafel is a crispy, flavorful, and healthier take on the classic Middle Eastern dish. These golden chickpea balls are perfect as a snack, appetizer, or meal component, ready in minutes with minimal oil.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 1/2 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons all-purpose flour or chickpea flour
• 1 teaspoon baking powder
• 1 tablespoon olive oil or cooking spray

How To Make Air Fryer Falafel

1. Prep the Mixture: Pat chickpeas dry with paper towels. In a food processor, pulse chickpeas, parsley, cilantro (if using), onion, garlic, cumin, coriander, salt, pepper, and cayenne until coarse, not pureed. Add flour and baking powder, pulsing to combine.
2. Shape: Form the mixture into 12-14 small balls or patties, about 1.5 tablespoons each. If sticky, chill the mixture for 15 minutes before shaping.
3. Air Fry: Preheat the air fryer to 375°F (190°C). Lightly brush or spray falafel with olive oil. Place in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway, until golden and crispy.
4. Serve: Serve hot with tahini sauce, hummus, or your favorite dip.

You Must Know

• Dry Chickpeas: Pat chickpeas dry to avoid a mushy texture and ensure crispiness.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 3-5 minutes to crisp up.
• Allergy Info: Naturally vegan; use chickpea flour for gluten-free. Check spices for cross-contamination.

Topping Variations

• Tahini Drizzle: Drizzle with tahini sauce mixed with lemon juice and garlic.
• Spicy Harissa: Serve with a dollop of harissa for a fiery kick.
• Herb Yogurt: Top with a mix of Greek yogurt, dill, and mint (use plant-based yogurt for vegan).
• Pickled Veggies: Add pickled onions or turnips for tangy crunch.

Make It A Meal

• Pita Pocket: Stuff into pita bread with lettuce, tomato, cucumber, and tahini sauce.
• Falafel Bowl: Serve over quinoa with roasted veggies, feta, and hummus.
• Salad Topper: Add to a Mediterranean salad with olives, cherry tomatoes, and lemon vinaigrette.

Pro Tips

• Don’t Overprocess: Pulse the mixture until coarse to maintain texture; avoid a smooth paste.
• Chill if Sticky: Refrigerate the mixture for 15-20 minutes if it’s hard to shape.
• Single Layer: Cook in batches to ensure even crisping and avoid steaming.
• Oil Lightly: A light oil spray enhances crispiness without excess grease.

Recipe FAQs

Q: Can I use dried chickpeas?
A: Yes, soak dried chickpeas overnight, cook until tender, then pat dry and proceed with the recipe.

Q: Why did my falafel fall apart?
A: Ensure the mixture isn’t too wet; pat chickpeas dry and add flour as needed. Chilling helps bind the mixture.

Q: Can I make these gluten-free?
A: Yes, use chickpea flour instead of all-purpose flour.

Q: Can I make these in the oven?
A: Yes, bake at 400°F (200°C) on a parchment-lined tray for 20-25 minutes, flipping halfway.

Print

Air Fryer Falafel

Print Recipe

Crispy, flavorful falafel made in an air fryer. Served with homemade tahini sauce and fresh veggies in warm pita bread.

• Author: Isabel
• Prep Time: 10 min
• Cook Time: 14 min
• Total Time: 24 minutes
• Yield: 6 1x
• Cuisine: Middle Eastern

Ingredients

Scale
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• 1 cup tahini.
• 1/2 cup Greek yogurt.
• Juice of 1 lemon.
• 4 tablespoons olive oil.
• Hot water, as needed.
• 2 cans chickpeas, drained.
• 1/2 cup mixed fresh herbs (parsley and cilantro).
• 2 garlic cloves, peeled.
• 1 large shallot, roughly chopped.
• 3 tablespoons all-purpose flour.
• 2 tablespoons sesame seeds.
• 2 teaspoons ground cumin.
• 1 teaspoon paprika.
• 1 teaspoon salt.
• Cooking spray.
• 6 pita breads.
• Lettuce leaves.
• 1 tomato, sliced.
• 1/2 red onion, thinly sliced.
• 1 cucumber, sliced.

Instructions

1. Mix tahini, yogurt, lemon juice, and olive oil in a bowl. Gradually add hot water until it’s easy to spread.

2. Blend chickpeas, herbs, garlic, shallot, flour, sesame seeds, spices, lemon juice, and salt in a food processor until it forms a rough paste.

3. Form the mixture into small discs, about 1 inch wide. You should get around 25-30 pieces.

4. Lightly spray air fryer basket with oil. Place falafel discs in basket without touching. Cook at 350°F for 8 minutes, flip, then cook 6 more minutes.

5. Warm pitas in microwave for 15 seconds. Fill with falafel, sauce, and fresh veggies.

Notes

1. For deep frying, shape into balls and fry at 350°F for 4 minutes until golden brown.
2. For pan frying, use a cast iron skillet with 1 inch of oil. Fry discs over medium-high heat for 3-4 minutes per side.