Air Fryer Falafel is a game-changer for anyone who loves bold, savory flavors without the extra calories from deep frying. It’s an easy, satisfying dish made with pantry staples and fresh herbs. This version is also naturally vegetarian, vegan, and gluten-free, making it a great option for a wide range of dietary preferences. Whether you’re preparing a quick weeknight dinner or planning a meal-prep session, these falafels deliver on flavor, texture, and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chickpeas (dried and soaked overnight) fresh parsley fresh cilantro onion garlic cloves ground cumin ground coriander baking powder salt black pepper lemon juice all-purpose flour or chickpea flour olive oil spray (for air frying)
Directions
After soaking the chickpeas overnight, drain them thoroughly. Do not use canned chickpeas for this recipe.
In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and lemon juice. Pulse until the mixture is finely chopped but not pureed—it should hold together when pressed.
Transfer the mixture to a bowl and stir in the baking powder and flour until just combined.
Use your hands or a small cookie scoop to form the mixture into small balls or patties.
Preheat the air fryer to 375°F (190°C).
Lightly spray the falafel with olive oil and place them in a single layer in the air fryer basket, making sure they don’t touch.
Air fry for 12–15 minutes, turning halfway through, until golden brown and crispy on the outside.
Serve warm with pita, hummus, tahini sauce, or your favorite toppings.
Servings and timing
This recipe makes approximately 16 falafels, serving 4 people. Prep time: 15 minutes (plus soaking time) Cook time: 15 minutes Total time: 30 minutes (excluding soaking)
Variations
Spicy Falafel: Add red chili flakes or a dash of cayenne pepper to the mix.
Baked Falafel: No air fryer? Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, flipping halfway.
Herb Swap: Use more parsley if you’re not a fan of cilantro.
Stuffed Falafel: Insert a small cube of feta or pickled veggie inside each falafel before air frying.
Gluten-Free Option: Use chickpea flour or another gluten-free alternative in place of all-purpose flour.
Storage/Reheating
Store leftover falafel in an airtight container in the refrigerator for up to 4 days. To freeze, arrange the cooked falafel in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
To reheat, air fry at 350°F (175°C) for 5–7 minutes or bake at 375°F (190°C) until heated through. You can also reheat in the microwave, but they may lose some crispiness.
FAQs
What kind of chickpeas should I use for air fryer falafel?
Use dried chickpeas that have been soaked overnight. Canned chickpeas are too soft and can make the falafel fall apart during cooking.
Can I make the falafel mixture ahead of time?
Yes, you can prepare the mixture up to 2 days in advance and store it in the fridge. Shape and cook when ready to serve.
Why is my falafel falling apart in the air fryer?
If the mixture is too wet or wasn’t processed finely enough, the falafel may fall apart. Adding a little more flour can help it bind better.
Is air frying healthier than deep frying?
Yes, air frying uses significantly less oil, which reduces the overall fat and calorie content while still achieving a crispy texture.
Can I cook frozen falafel in the air fryer?
Yes, just air fry the frozen falafel at 375°F (190°C) for 15–18 minutes, flipping halfway through. No need to thaw.
What’s the best way to serve falafel?
Serve with warm pita, fresh veggies, tahini sauce, or as part of a salad or grain bowl. They’re very versatile.
Can I use a blender instead of a food processor?
A blender can work, but you may need to scrape it down often and blend in batches. A food processor gives better control over texture.
Can I make falafel without flour?
Flour helps bind the mixture, but you can try using oats or ground flaxseed if you’re avoiding flour.
How do I know when the falafel is done?
They should be golden brown and crispy on the outside. The inside should be cooked through but still moist.
Are these falafels vegan and gluten-free?
Yes, if you use chickpea flour or a gluten-free substitute, these falafels are both vegan and gluten-free.
Conclusion
Air Fryer Falafel is a fast, flavorful, and healthy way to enjoy a classic dish without the mess of deep frying. Packed with herbs, spices, and plant-based protein, these falafels are as nourishing as they are delicious. Whether you’re meal prepping, cooking for family, or simply craving something crispy and savory, this recipe is sure to become a go-to favorite.
These Air Fryer Falafels are a healthy and flavorful twist on the classic Middle Eastern dish, offering a crispy texture without deep frying. Made with chickpeas, herbs, and warm spices, they are perfect for pitas, salads, or as a snack.
Author:Catherine
Prep Time:15 minutes (plus soaking time)
Cook Time:15 minutes
Total Time:30 minutes (excluding soaking)
Yield:4 servings (approximately 16 falafels)
Category:Main Dish
Method:Air Fryer
Cuisine:Middle Eastern
Diet:Vegan
Ingredients
1 cup dried chickpeas (soaked overnight)
1/2 cup fresh parsley
1/2 cup fresh cilantro
1 small onion, chopped
3 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
2–3 tbsp all-purpose flour or chickpea flour
Olive oil spray (for air frying)
Instructions
Soak dried chickpeas overnight in water. Drain thoroughly before using.
In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and lemon juice. Pulse until finely chopped but not pureed.
Transfer mixture to a bowl and stir in baking powder and flour until just combined.
Form mixture into small balls or patties using your hands or a small scoop.
Preheat the air fryer to 375°F (190°C).
Lightly spray falafels with olive oil and place in a single layer in the air fryer basket, without overcrowding.
Air fry for 12–15 minutes, flipping halfway through, until golden and crispy on the outside.
Serve warm with pita, hummus, tahini sauce, or toppings of choice.
Notes
Do not use canned chickpeas; they are too soft for this recipe.Add more flour if the mixture is too wet to bind properly.The mixture can be made up to 2 days ahead and refrigerated.Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.Reheat in the air fryer at 350°F (175°C) for 5–7 minutes for best texture.Try adding red pepper flakes or cayenne for a spicy version.
