Air Fryer Falafel
Crispy, golden falafel made in the air fryer for a healthier twist on this Middle Eastern classic.
15 mins
Prep Time
12 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Drain and rinse the soaked chickpeas. Pat them dry with a clean towel to remove excess moisture.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, lemon juice, salt, and black pepper. Pulse until the mixture is finely ground but not pureed.
Transfer the mixture to a bowl and stir in the flour and olive oil. Mix well until fully combined.
Using your hands, shape the mixture into small balls (about 1.5 inches in diameter) or patties. Place them on a tray.
Preheat the air fryer to 375°F (190°C). Lightly spray the falafel with olive oil cooking spray.
Place falafel in the air fryer basket in a single layer, ensuring they don’t touch. Air fry for 10-12 minutes, flipping halfway, until golden brown and crispy.
Serve hot with tahini sauce, pita bread, and fresh vegetables.
Chef's Tips
- Soaking Chickpeas: Do not use canned chickpeas as they are too soft. Dried chickpeas soaked overnight provide the best texture.
- Consistency Check: The mixture should hold together when pressed. If too dry, add a little water; if too wet, add more flour.
- Batch Cooking: Cook in batches to avoid overcrowding the air fryer, which ensures even crispiness.
- Storage: Store uncooked falafel mixture in the fridge for up to 2 days or freeze shaped falafel for later use.
- Serving Suggestion: Pair with hummus, pickled vegetables, and a drizzle of hot sauce for extra flavor.
