Ever craved that perfect falafel—crispy on the outside, tender and herb-packed on the inside—but without the mess and calories of deep frying? That’s where air fryer falafel comes to the rescue. This Middle Eastern classic gets a modern, healthier makeover while keeping all the authentic flavors intact.
You’ll be amazed at how simple it is to create restaurant-quality falafel right in your kitchen with just a fraction of the oil traditionally used. Whether you’re a vegetarian looking for protein-packed options or simply a food enthusiast eager to explore global cuisines, this recipe deserves a spot in your regular rotation.
Why This Recipe is Awesome
Air Fryer Falafel isn’t just a healthier version of the classic—it’s a game-changer for home cooks. Traditional falafel requires deep-frying, which can be intimidating, messy, and heavy on oil.
This air fryer method delivers that coveted crispy exterior while using about 95% less oil! What I love most about this recipe is how it maintains the authentic flavor profile with fresh herbs, garlic, and warm spices, but simplifies the cooking process dramatically. The texture is spot-on: crunchy outside with a fluffy, herb-flecked interior that’s never dry.
For busy weeknights, these falafel can be prepped ahead and cooked in batches as needed. Plus, they’re incredibly versatile—serve them in pitas, atop salads, or as part of a Mediterranean mezze platter. This is truly one of those recipes that proves healthier cooking doesn’t mean compromising on flavor or texture.
Equipment needed: Air fryer, food processor, measuring cups and spoons, mixing bowl, parchment paper
Air Fryer Falafel
Ingredients
- 2 15-oz cans chickpeas, drained and rinsed (or 1½ cups dried chickpeas soaked overnight)
- 1 small onion roughly chopped
- 4 garlic cloves minced
- ½ cup fresh parsley packed
- ½ cup fresh cilantro packed (can substitute with more parsley if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour or chickpea flour for gluten-free option
- 1 teaspoon baking powder
- 2 tablespoons olive oil plus more for spraying
- 2 tablespoons lemon juice
- 2 tablespoons sesame seeds optional
Instructions
- Prepare the chickpeas: If using dried chickpeas (preferred for texture), soak them overnight in water, then drain well. If using canned chickpeas, drain and rinse thoroughly, then pat dry with paper towels to remove excess moisture.
- Process the mixture: In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely chopped but not puréed—you want some texture, not hummus consistency.
- Add dry ingredients: Transfer the mixture to a bowl and add cumin, coriander, cayenne, salt, black pepper, flour, and baking powder. Mix thoroughly until all ingredients are evenly distributed.
- Incorporate wet ingredients: Add olive oil and lemon juice to the mixture and stir until everything comes together. The mixture should hold when pressed but still have texture. If too wet, add a bit more flour; if too dry, add a touch more oil.
- Form the falafel: With clean hands, scoop about 2 tablespoons of mixture and shape into a small patty about 2 inches in diameter and ½ inch thick. Continue until all mixture is used. If using, roll the edges in sesame seeds.
- Preheat the air fryer: Set your air fryer to 375°F (190°C) and let it preheat for 3 minutes.
- Cook in batches: Lightly spray the air fryer basket with oil. Place falafel patties in a single layer, leaving space between them. Lightly spray the tops with oil for better browning.
- Air fry until golden: Cook for 12-15 minutes, carefully flipping halfway through, until the falafel are golden brown and crispy on the outside. Cooking time may vary depending on your air fryer model.
- Rest briefly: Remove the falafel from the air fryer and let them rest for 2 minutes to set up before serving.
Notes
- For the most authentic texture, dried chickpeas soaked overnight (not cooked) work best. They create a lighter, fluffier interior.
- The mixture can be prepared up to 24 hours ahead and refrigerated before cooking.
- Don’t overmix in the food processor—you want a textured mixture, not a smooth paste.
- If your falafel aren’t holding together, refrigerate the mixture for 30 minutes before shaping.
- Leftover cooked falafel can be stored in the refrigerator for up to 3 days and reheated in the air fryer for 2-3 minutes at 350°F.
- For a fun variation, add 2 tablespoons of tahini to the mixture for extra richness.
Calories & Nutritional Info
- Calories per serving: Approximately 220 calories (4-5 falafel patties)
- Protein: 9g per serving
- Carbohydrates: 30g per serving
- Fiber: 8g per serving
- Fat: 8g per serving (primarily healthy unsaturated fats)
- Sodium: 390mg per serving
- Allergen information: Contains gluten if using all-purpose flour; substitute chickpea flour for gluten-free
- Diet suitability: Vegan, vegetarian, dairy-free
Common Mistakes to Avoid
- Overmixing the chickpeas: This creates a dense, gummy texture instead of light and fluffy falafel. Pulse just until combined with small chunks still visible.
- Skipping the drying step: Excess moisture is the enemy of crispy falafel. Pat canned chickpeas thoroughly dry before processing.
- Overcrowding the air fryer: This prevents proper air circulation and results in unevenly cooked falafel. Work in batches instead.
- Making patties too thick: Thicker patties won’t cook through properly. Keep them about ½ inch thick for the best results.
- Not using enough herbs: Fresh herbs are essential for authentic flavor. Don’t skimp on the parsley and cilantro.
- Forgetting to flip: Turning the falafel halfway through cooking ensures even browning on all sides.
Alternatives & Substitutions
- Gluten-free option: Replace all-purpose flour with chickpea flour or oat flour.
- Herb variations: If cilantro isn’t your thing, use all parsley or add some fresh mint for a different flavor profile.
- Spice adjustments: Add 1 teaspoon of ground cardamom or ½ teaspoon of cinnamon for a more complex flavor.
- Add vegetables: Mix in ¼ cup finely grated carrot or zucchini (well-drained) for extra moisture and nutrients.
- No air fryer? Bake in a 400°F oven for 20-25 minutes, flipping halfway through, on a parchment-lined baking sheet.
- Binding alternatives: If avoiding flour altogether, try 2 tablespoons of ground flaxseed mixed with 3 tablespoons of water as a binder.
FAQs
Can I use canned chickpeas instead of dried?
Yes, you can use canned chickpeas, though the texture won’t be quite as authentic. The key is to drain, rinse, and thoroughly pat them dry to remove excess moisture. The falafel might be slightly denser but will still be delicious.
Why did my falafel fall apart in the air fryer?
This typically happens when the mixture is too wet or not properly bound. Try adding an extra tablespoon of flour, chilling the mixture for 30 minutes before shaping, or handling the patties more gently. Also, make sure not to flip them too early during cooking.
Can I make the falafel mixture ahead of time?
Absolutely! The mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually helps the flavors meld and makes the mixture easier to handle when forming the patties.
How do I know when my falafel are done cooking?
Perfectly cooked falafel should be golden brown and crisp on the outside. If you’re unsure, break one open – the inside should be light green or yellowish-green, hot throughout, and have a tender but not mushy texture.
What are the best ways to serve air fryer falafel?
Serve them in whole wheat pitas with lettuce, tomatoes, and cucumber, topped with tahini sauce or tzatziki. They’re also delicious in Buddha bowls, on salads, or as part of a mezze platter with hummus, olives, and fresh vegetables.
Final Thoughts
Air Fryer Falafel brings the beloved Middle Eastern classic into your kitchen with a healthier twist that doesn’t sacrifice flavor or texture. There’s something incredibly satisfying about creating these crispy, herb-packed morsels from scratch. Whether you’re making them for a quick weeknight dinner or serving them as part of a special spread, they’re sure to impress both you and your guests.
So grab those chickpeas, fire up the air fryer, and enjoy a guilt-free version of one of the world’s most beloved street foods!
