Crispy on the outside, tender and aromatic on the inside, Air Fryer Falafel is about to become your favorite way to enjoy this iconic Middle Eastern dish—right from the comfort of your own kitchen, no deep frying required.
Why You’ll Love This Recipe
- Crispy Without Deep Frying: You get all the irresistible crunch and golden color of traditional falafel, with just a spritz of oil.
- Big, Fresh Flavor: Bursting with fresh herbs, garlic, and spices, each bite packs real Mediterranean punch (and serious aroma!).
- Meal-Prep Friendly: Make ahead, freeze, or reheat in a snap—these falafel balls fit perfectly into busy weeknights or planned lunches.
- Naturally Vegan & Gluten-Free: No eggs, no dairy, and no gluten needed—this recipe is friendly for almost everyone.
Ingredients You’ll Need
Classic falafel is all about the right blend of fresh herbs, dried chickpeas, and bold spices—nothing complicated, but every ingredient brings something special to the table! Here’s what goes into this Air Fryer Falafel, with tips for picking the best ingredients and a few clever shortcuts.
- Dried Chickpeas: The non-negotiable star! Soaked for 18-24 hours, they’ll give falafel its perfect coarse texture and authentic bite. Never use canned for this recipe—trust me!
- Garlic Cloves: Adds savory depth and a whiff of real Mediterranean character in every bite.
- Small Onion: For mild sweetness and moisture—just chop before processing.
- Parsley Leaves: Fresh parsley keeps the falafel vibrant and green inside; the flavor is bright and herby.
- Cilantro Leaves: Balances the parsley with its zippy, lemony flavor—skip it only if you must, but it adds so much punch.
- Ground Coriander: This classic spice delivers a subtle citrusy note that’s essential to real-deal falafel.
- Ground Cumin: Warm and earthy—cumin gives falafel its unmistakable Middle Eastern aroma.
- Sea Salt & Black Pepper: For seasoning and a gentle kick—be generous!
- Red Pepper Flakes or Cayenne: A pinch for heat, if you like things spicy. Totally optional.
- Baking Powder (Optional): A little goes a long way—add just before air frying for fluffy, tender falafel.
- Cooking Spray: Essential for that perfect crispy crust in the air fryer, with minimum oil.
Variations
Falafel is endlessly customizable, and that’s half the fun! Play around with spices, herbs, or textures to make your Air Fryer Falafel absolutely your own. Here are a few ideas to get you started.
- Greens Galore: Swap some or all of the parsley/cilantro for kale, spinach, or even dill for a new flavor twist.
- Spice Lovers’ Falafel: Add a full teaspoon of cayenne or mix in chopped jalapeño for serious heat.
- Gluten-Free Boost: If you’re looking for extra binding, add a couple of tablespoons of chickpea flour or your favorite gluten-free flour blend.
- Sesame Seed Crust: Roll the falafel balls in sesame seeds before air frying for a nutty, toasty finish.
How to Make Air Fryer Falafel
Step 1: Soak the Chickpeas
The night before, place your dried chickpeas in a big bowl and cover with plenty of water—at least three inches above the chickpeas, since they’ll triple in size! Let them soak for 18-24 hours; patience pays off with perfect texture. Drain well and dry lightly with paper towels before using.
Step 2: Blend the Falafel Mixture
Add your soaked chickpeas, herbs, onion, garlic, and spices to a food processor. Pulse in short bursts, scraping down the sides as needed, until you have a coarsely chunky, well-combined mixture. It should stick together when pressed but never turn into a paste—texture is everything for real falafel!
Step 3: Rest and Chill
Let the falafel mixture chill in the fridge for 45-60 minutes (or up to a few hours if you’re planning ahead). This rest stage helps the flavors meld and makes the mixture easier to form into balls without crumbling.
Step 4: Shape the Falafel
Using an ice cream scooper or your hands, shape the chilled mixture into golf ball-sized rounds or small patties. Don’t worry about perfection—they’ll crisp up beautifully in the air fryer no matter what.
Step 5: Air Fry to Crispy Perfection
Spritz both the falafel balls and your air fryer basket with cooking spray. Preheat the air fryer to 375°F (190°C), arrange the falafel in a single layer (work in batches if needed), and air fry for 15 minutes, flipping halfway. They’re done when golden and crunchy all over.
Pro Tips for Making Air Fryer Falafel
- Chickpea Check: Dried, soaked chickpeas are non-negotiable! Canned chickpeas will turn your mixture mushy and keep you from getting that signature texture.
- Rest is Best: Don’t skip chilling the mixture—the flavor deepens, and the falafel stays together when air fried.
- Light Hands Only: Don’t compress the falafel balls too much when forming them; gentle shaping keeps them fluffy inside.
- Spray Solution: A light coating of oil spray ensures even browning and that crave-worthy crispiness without the grease.
How to Serve Air Fryer Falafel
Garnishes
Top your Air Fryer Falafel with a drizzle of silky tahini sauce, a shower of chopped fresh parsley, and a sprinkle of sesame seeds for extra crunch. A little sumac or za’atar adds a citrusy flair if you have it on hand.
Side Dishes
Pair these crispy falafels with warm pita, a cool cucumber-tomato salad, or a mound of fluffy pilaf. Creamy hummus or a garlic-yogurt sauce on the side is both classic and completely irresistible.
Creative Ways to Present
Try serving Air Fryer Falafel as sliders with mini buns and pickled veggies, or as a vibrant salad bowl with roasted veggies, greens, and tangy vinaigrette. For parties, thread onto skewers for a fun, dippable appetizer platter!
Make Ahead and Storage
Storing Leftovers
Leftover falafel? No problem! Store fully cooled Air Fryer Falafel in an airtight container in the refrigerator for up to 4 days. They’ll stay surprisingly crisp and are super portable for meals on the go.
Freezing
Shape the uncooked falafel mixture into balls, line them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag and freeze for up to a month—just air fry from frozen for ultimate ease.
Reheating
Bring your Air Fryer Falafel back to life by popping them back into the air fryer at 350°F (175°C) for about 3-5 minutes, or until heated through and crispy again. The oven works too, but nothing beats that air fryer crisp!
FAQs
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Can I make Air Fryer Falafel without a food processor?
If you don’t have a food processor, you can use a powerful blender or even mince everything very finely by hand, though your mixture may be a bit chunkier. For best texture, aim for small, uniform bits that hold together when pressed but aren’t a smooth paste.
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Why do I need to use dried chickpeas instead of canned?
Dried chickpeas, once soaked, retain a toothsome bite and hold their shape when air fried, giving your falafel the signature nubby texture. Canned or cooked chickpeas contain too much moisture and will make the mixture mushy and prone to falling apart.
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What if my falafel mixture seems too crumbly or too wet?
If your mixture is too wet, you can add a spoonful or two of chickpea flour, regular flour, or cornstarch as a binder. If it feels too dry and won’t shape, a sprinkle of water or a little extra onion should fix it!
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Can I bake or deep-fry this falafel mixture instead?
Absolutely! For oven baking, shape into patties, spray with oil, and bake at 375°F for 25-30 minutes, flipping halfway. To deep-fry, heat oil to 360°F and fry falafel balls for 4 minutes. Air Fryer Falafel just happens to be the quickest, healthiest, and crispiest route!
Final Thoughts
This Air Fryer Falafel is pure magic—a crunchy, golden snack or meal that’s simple, wholesome, and downright fun to make. I can’t wait for you to try it and fall in love with falafel all over again!
Print
Mango Lassi Overnight Oats Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 25 balls
- Category: Appetizer, Main Course
- Method: Air Fry
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Delicious and crispy homemade falafel made easy in the air fryer. These flavorful chickpea patties are perfect for a quick and healthy meal.
Ingredients
Main Ingredients
- 2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
Seasonings and Herbs
- 5 garlic cloves, chopped
- 1 small onion, chopped
- 1 cup parsley leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- Red pepper flakes or cayenne pepper to taste
- 1 tsp baking powder (optional, see notes)
Additional
- Cooking spray
Instructions
- Soaking the Chickpeas: The day before making falafel, soak dried chickpeas in water for 18-24 hours. Drain and pat dry.
- Preparation: In a food processor, blend chickpeas, herbs, seasonings until combined but not mushy.
- Chilling: Refrigerate mixture for 45-60 minutes.
- Shaping: Form mixture into balls using an ice cream scooper.
- Air Frying: Spray falafel balls, air fry at 375 ºF for 15 minutes, flipping halfway.
Notes
- Use dried chickpeas, not canned.
- If needed, add 2 tbsp of chickpea flour as a binder.
- Optional: Add baking powder for lighter texture.
- For oven-baked falafel, shape into patties and bake at 375ºF for 25-30 mins.
- To deep-fry, fry in oil at 360 ºF for about 4 mins.
- Rest mixture before frying and freeze uncooked falafel balls for up to a month.
Nutrition
- Serving Size: 1 ball
- Calories: 63
- Sugar: 2g
- Sodium: 146mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
