Air Fryer Falafel
These air-fried falafel deliver authentic Middle Eastern flavor with 90% less oil than traditional versions. Chickpeas blend with fresh herbs, garlic, and warm spices for crispy-outside, tender-inside bites perfect for pitas, salads, or mezze plates.
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.