Air Fryer Falafel
Falafel are crisp fritters made from soaked chickpeas, fresh herbs and spices. Cooking them in an air fryer keeps them crunchy outside and fluffy inside with very little oil. They are a Middle Eastern street food staple and make a great snack, sandwich filling or mezze platter addition.
Why You Will Love This Air Fryer Falafel
- Crispy on the outside and soft, herby and green inside
- Made with very little oil, and no deep frying
- Vegan, gluten free and packed with plant protein
Ingredient Notes
Dried chickpeas: Soaked overnight, not cooked, so the mixture binds properly. Fresh parsley and coriander: Give the falafel their green colour and fresh taste. Onion, garlic, cumin and coriander seeds: Add the classic flavour. Baking powder: Makes the inside light and fluffy.
Tips for Perfect Falafel
Use dried soaked chickpeas, not cooked ones, so the falafel hold together. Do not over process to a paste, as the mixture should look like coarse crumbs. Chill the mixture for 30 minutes, brush the shaped falafel with a little oil, and flip halfway through cooking.
Serving and Storage
Serve in pita with hummus, salad and tahini sauce, or as part of a mezze platter. Leftovers keep for three days in the refrigerator and crisp up again in the air fryer for 3 minutes.
Frequently Asked Questions
Why do my falafel fall apart?
The mixture may be too wet or too finely processed. Use soaked (not cooked) dried chickpeas, pulse to a coarse crumb, and chill the mixture before shaping.
Can I use canned chickpeas?
Canned chickpeas are too soft and wet, so the falafel will not hold together. Dried chickpeas soaked overnight give the correct texture.
How do I make falafel crispy in the air fryer?
Brush or spray with a little oil, space the falafel apart and air fry at about 190 C until golden, turning halfway through.
Can I make falafel ahead?
Yes. Shape and refrigerate the mixture for up to a day, or freeze shaped falafel before cooking. Cook from frozen, adding a few minutes.
Why do falafel have baking powder?
A small amount of baking powder makes the inside lighter and fluffier. Use only a little, since too much can make them fall apart.
What do I serve with falafel?
Tuck them into pita with hummus, salad and tahini sauce, or serve on a mezze platter with pickles.
More Recipes You Will Love
- Classic Hummus: silky chickpea dip, the classic partner for falafel
- Greek Salad (Horiatiki): fresh tomato, cucumber and feta salad
- Shakshuka: eggs poached in spiced tomato sauce
- 1.5 cups dried chickpeas (soaked overnight)
- 1 small onion (chopped)
- 4 cloves garlic
- 1 cup fresh parsley
- 1/2 cup fresh coriander
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 2 tablespoons chickpea flour
- 1 tablespoon oil
- Salt to taste
- 1 Soak the Chickpeas OvernightThe night before, rinse the 1.5 cups of dried chickpeas and put them in a large bowl. Cover with at least 3 times their volume of cold water and soak for 8 to 12 hours. They will roughly double in size.Tip: Use dried chickpeas that have been soaked, not cooked and not canned. Cooked chickpeas are too soft and wet, and the falafel will fall apart.
- 2 Drain and Dry the ChickpeasDrain the soaked chickpeas in a colander and rinse them under cold water. Shake well and let them drain for 5 minutes, then pat them dry with a clean kitchen towel.Tip: Wet chickpeas make a sticky, loose mixture. The drier they are, the better the falafel will hold together.
- 3 Prepare the Herbs, Onion and GarlicRoughly chop 1 small onion and peel the 4 garlic cloves. Pick the leaves of 1 cup of fresh parsley and 1/2 cup of fresh coriander and wash them. Dry them very well in a salad spinner or on a towel, and discard any thick stalks.Tip: The fresh herbs give falafel their green colour and fresh taste, so be generous. Dry herbs well so that they do not add extra moisture.
- 4 Add Everything to the Food ProcessorPut the drained chickpeas, onion, garlic, parsley and coriander into a food processor. Add 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander and 1 teaspoon of salt.Tip: Work in two batches if your processor is small, as an overfull bowl makes the mixture unevenly chopped.
- 5 Pulse to a Coarse TexturePulse in short bursts, scraping down the sides now and then, until the mixture looks like coarse breadcrumbs or couscous and holds together when you press a little in your hand. Stop before it turns into a smooth paste.Tip: Do not over process to a paste. A coarse texture gives light, crisp falafel with a fluffy centre, while a paste makes them dense.
- 6 Mix in the Baking Powder and Chickpea FlourTip the mixture into a bowl. Sprinkle over 1/2 teaspoon of baking powder and 2 tablespoons of chickpea flour and fold them in with a spoon until just combined.Tip: The chickpea flour acts as a binder, and the baking powder makes the inside light and fluffy. Add a little more chickpea flour if the mixture feels wet.
- 7 Chill for 30 MinutesCover the bowl and chill the mixture in the fridge for at least 30 minutes, until it is firm and easy to shape.Tip: Chilling lets the flour absorb moisture, which helps the falafel hold their shape while they cook. You can chill the mixture for up to a day.
- 8 Shape into Balls or PattiesTake a heaped tablespoon of the mixture and press it firmly in your palms to make a small ball, about 4 cm wide, or flatten it into a small patty. You should get about 16 pieces.Tip: Press firmly so that the falafel are compact. Wet your hands slightly if the mixture sticks to them.
- 9 Preheat the Air Fryer and Oil the FalafelPreheat the air fryer to 190 C for 3 minutes. Brush or spray the falafel lightly all over with the 1 tablespoon of oil.Tip: A light coating of oil helps them turn golden and crisp, so do not skip it. Too much oil makes the falafel greasy.
- 10 Arrange in a Single LayerArrange the falafel in a single layer in the air fryer basket, with a little space between them. Cook in batches if needed.Tip: Do not overcrowd the basket, because hot air needs to circulate around each piece. Lining the basket with a perforated liner stops them sticking.
- 11 Air Fry for 12 to 15 MinutesAir fry at 190 C for 12 to 15 minutes, turning them over halfway, until they are deep golden brown and crisp on the outside.Tip: Turn them gently with tongs, as they are fragile before they firm up. Break one open to check the centre is cooked and green, and not raw.
- 12 Rest for 2 MinutesLet the falafel rest in the basket for 2 minutes, so that they firm up, then transfer them to a plate.Tip: Resting helps the crust crisp up and makes them less likely to crumble when you bite into them.
- 13 Serve WarmServe the falafel warm in pita bread with hummus, salad and tahini sauce, or as part of a mezze platter with pickles. Leftovers keep for 3 days in the fridge and crisp up again in the air fryer in 3 minutes.Tip: You can also deep fry them at 180 C for 3 to 4 minutes instead. Falafel freeze well before cooking, so cook them straight from frozen with a few extra minutes.