Air Fryer Falafel
Crispy, golden falafel made easily in the air fryer with chickpeas, herbs, and spices.
15 mins
Prep Time
12 mins
Cook Time
4
Servings
Ingredients
- 1.5 cups dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Soak the chickpeas: Place dried chickpeas in a large bowl and cover with water. Soak overnight (at least 12 hours). Drain and rinse before using.
Blend the mixture: In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until finely chopped but not pureed.
Add binding agents: Transfer the mixture to a bowl. Stir in baking soda and flour until well combined. Let the mixture rest for 15 minutes.
Shape the falafel: Scoop about 2 tablespoons of the mixture and form into small patties or balls. Repeat until all mixture is used.
Preheat the air fryer: Set the air fryer to 375°F (190°C) and let it preheat for 3 minutes.
Cook the falafel: Lightly brush falafel with olive oil. Place in the air fryer basket in a single layer, leaving space between each. Cook for 10-12 minutes, flipping halfway, until golden and crispy.
Serve: Enjoy hot with tahini sauce, pita bread, or a fresh salad.
Chef's Tips
- Soaking Chickpeas: Do not use canned chickpeas as they are too soft and will result in mushy falafel.
- Consistency Check: The mixture should hold together when pressed. If too dry, add a little water; if too wet, add more flour.
- Batch Cooking: Avoid overcrowding the air fryer basket to ensure even cooking and crispiness.
- Storage: Store uncooked falafel mixture in the fridge for up to 2 days or freeze shaped patties for later use.
- Reheating: Reheat leftovers in the air fryer at 350°F (175°C) for 3-4 minutes to restore crispiness.
