Air Fryer Falafel
Delicious and crispy falafel made in an air fryer for a healthier, guilt-free option for meals or snacks.
Ingredients
Falafel Mixture
- 1 can 15 oz chickpeas, drained and rinsed Can also use dried chickpeas soaked overnight.
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 tablespoon olive oil For brushing or spraying falafel before cooking.
- 1 teaspoon chili powder or cayenne pepper Optional for heat.
- 1 tablespoon flour Optional for binding if mixture is too wet.
Instructions
Preparation
- Place the drained chickpeas in a food processor. Pulse until coarsely chopped but not pureed.
- Add the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined but still chunky.
- If the mixture feels too wet, you can add a tablespoon of flour to help bind it.
- Use your hands to form small patties or balls, about the size of a golf ball. You should be able to make around 12-15 pieces.
Cooking
- Preheat your air fryer to 375°F (190°C) for about 5 minutes.
- Lightly brush or spray the falafel with olive oil to aid in crisping.
- Place the falafel in the air fryer basket in a single layer, ensuring they aren’t touching each other.
- Cook for 12-15 minutes, flipping halfway through, until they turn golden brown and crispy.
- Remove them from the air fryer and let them cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To store leftovers, allow falafel to cool completely and transfer to an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.