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Air Fryer Falafel

Featured in Hearty Main Courses.

Soak dried chickpeas overnight, blend with herbs and spices, chill the mixture, form into balls, then air fry at 375°F for 15 minutes, flipping halfway through. Crispy outside, tender inside, no deep frying required!
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Ranah
Updated on Thu, 10 Apr 2025 13:02:29 GMT
A plate of vegetable balls. Pin it
A plate of vegetable balls. | yummyflavorsrecipes.com

Experience the magic of homemade falafel without the guilt of deep frying! These air fryer falafels deliver that perfect combination of crispy exterior and tender, herb-infused interior that traditional falafels are known for, but with significantly less oil.

The first time I made these air fryer falafels for my family, my skeptical husband couldn't believe they weren't deep-fried! Even my picky nephew, who typically avoids anything 'healthy,' asked for seconds.

Authentic Falafel Ingredients

  • 1½ cups dried chickpeas (NOT canned) - The foundation of authentic falafel texture
  • 1 small onion - Adds sweetness and depth of flavor
  • 4 garlic cloves - Essential aromatic flavor
  • ½ cup fresh parsley - Bright, herbaceous notes
  • ½ cup fresh cilantro - Distinctive authentic flavor
  • 2 teaspoons ground cumin - Warm, earthy notes
  • 1 teaspoon ground coriander - Citrusy undertones
  • ½ teaspoon cayenne pepper - Adjustable heat
  • 1 teaspoon salt - Flavor enhancer
  • ¼ teaspoon black pepper - Subtle depth
  • 2 tablespoons lemon juice - Brightens flavors
  • 2-3 tablespoons olive oil - For spraying
  • 2 tablespoons cornstarch or chickpea flour (optional) - Binder if needed
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A plate of meatballs with green toppings. | yummyflavorsrecipes.com

How To Make Air Fryer Falafel

Soak the chickpeas
Cover dried chickpeas with 3 inches water and soak 18-24 hours. Drain and pat dry.
Prepare the mixture
Pulse all ingredients in food processor to coarse meal texture.
Chill the mixture
Refrigerate 45-60 minutes to help binding.
Shape the falafel
Form into balls and flatten slightly into discs.
Prepare air fryer
Preheat to 375°F and lightly oil basket.
Cook the falafel
Air fry 15 minutes, flipping after 10 minutes, until golden and crispy.
Serve immediately
Enjoy hot for maximum crispiness.

The Secret to Perfect Falafel Texture

The key lies in using dried (not canned) chickpeas and proper chilling:

  • Dried chickpeas maintain structure while blending
  • Chilling allows starches to absorb moisture
  • Creates ideal tender-yet-firm texture
  • Prevents mushy results from canned chickpeas
A plate of meatballs with green toppings. Pin it
A plate of meatballs with green toppings. | yummyflavorsrecipes.com

Serving Suggestions

  • Classic Pita: With tahini sauce and fresh veggies
  • Mediterranean Bowl: Over grains with roasted vegetables
  • Falafel Salad: With Greek salad ingredients
  • Appetizer Platter: Part of mezze spread
  • Falafel Sliders: On mini buns with toppings

Make-Ahead and Storage

  • Refrigerate uncooked mixture up to 3 days
  • Freeze shaped falafels up to 1 month
  • Cook from frozen (add 2-3 minutes)
  • Store cooked falafels 5 days in fridge
  • Reheat in air fryer to restore crispness

I discovered my love for homemade falafel during a cooking class. While traditional deep-fried versions were delicious, I couldn't justify the oil. After countless air fryer tests, I achieved authentic texture with healthier preparation.

These Air Fryer Falafels represent the best of both worlds - authentic flavor with healthier preparation. Once mastered, you'll never return to deep-fried versions or store-bought alternatives.

Frequently Asked Questions

→ Why can't I use canned chickpeas for falafel?
Canned chickpeas are already cooked and contain too much moisture, which makes the falafel mixture too wet and mushy. This results in falafel that falls apart during cooking and lacks the traditional texture. Dried chickpeas soaked overnight provide the perfect consistency and authentic taste.
→ Can I make the falafel mixture ahead of time?
Yes! You can prepare the mixture up to 2 days ahead and store it in an airtight container in the refrigerator. You can also form the balls and freeze them uncooked for up to a month. Thaw in the refrigerator before air frying.
→ My falafel mixture isn't holding together well. What should I do?
If your mixture is too crumbly, make sure it's processed finely enough - though not so much that it becomes a paste. If it still won't hold, add 2 tablespoons of chickpea flour or regular flour as a binder. Make sure to also chill the mixture for at least 45-60 minutes, which helps it firm up.
→ What's the best way to serve falafel?
Traditional serving options include stuffing them in pita bread with tahini sauce, lettuce, tomatoes, and cucumber. You can also serve them over a salad, in a grain bowl, or as an appetizer with different dips like hummus or tzatziki. For a complete meal, add some pickled vegetables and a drizzle of hot sauce.
→ What if I don't have an air fryer?
You can bake these falafel in the oven at 375°F (190°C) for 25-30 minutes, flipping halfway through. Shape them into flatter patties rather than balls for more even cooking. You can also traditional deep-fry them in oil at 360°F (180°C) for about 4 minutes, but make sure to add a flour binder and chill the mixture well first.

Healthy Chickpea Patties

Traditional Middle Eastern falafel made healthier using an air fryer instead of deep frying. These crispy chickpea balls have tender centers, authentic flavor, and are perfect for stuffing in pita or adding to salads.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Ranah

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 25 Servings (25 balls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
02 5 garlic cloves, chopped
03 1 small onion, chopped
04 1 cup parsley leaves, chopped
05 ½ cup cilantro leaves, chopped
06 2 tsp ground coriander
07 2 tsp ground cumin
08 1 ½ tsp sea salt
09 1 tsp black pepper
10 Red pepper flakes or cayenne pepper to taste
11 1 tsp baking powder (optional, see notes)
12 Cooking spray

Instructions

Step 01

The day before making falafel, place the dried chickpeas in a large bowl. Fill with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat them dry.

Step 02

Transfer the soaked chickpeas along with all other ingredients (garlic, onion, parsley, cilantro, coriander, cumin, salt, black pepper, red pepper flakes, and baking powder if using) to a large food processor. If using a small food processor, work in batches. Process everything for about 20 seconds, then scrape down the sides and blend again. Repeat a few times until the mixture is well combined but not mushy.

Step 03

Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes or longer. This helps the mixture firm up and hold together better.

Step 04

Use an ice cream scooper to scoop the falafel mixture and shape it with your hands into balls (or make patties/disks if preferred). Continue until all the mixture is used.

Step 05

Lightly spray the falafel balls with cooking spray. Also spray the basket of your air fryer to prevent sticking.

Step 06

Heat the air fryer to 375°F (190°C) and set the timer to 15 minutes. Cook the falafel balls in batches if necessary, flipping them after 10 minutes. They should be crispy and slightly brown on the outside when done.

Step 07

Serve hot on their own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers.

Notes

  1. It's crucial to use dried chickpeas for this recipe, not canned or cooked chickpeas.
  2. If your mixture doesn't hold together well, you can add 2 tablespoons of chickpea flour (or regular flour or cornstarch) as a binder. This is especially recommended if deep-frying.
  3. Adding baking powder just before frying results in lighter, airier, and more tender falafel. Don't add it if making the mixture ahead and chilling or freezing.
  4. For oven-baked falafel, shape into patties and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through. Spray with cooking oil before baking and after flipping for crispier results.
  5. You can freeze the uncooked falafel balls for up to a month.

Tools You'll Need

  • Food processor
  • Air fryer
  • Large bowl for soaking chickpeas
  • Ice cream scoop
  • Paper towels
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe is gluten-free (if no wheat flour is added as binder)
  • This recipe is nut-free
  • This recipe is dairy-free
  • This recipe is egg-free
  • This recipe is vegan

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 45
  • Total Fat: 1 g
  • Total Carbohydrate: 7 g
  • Protein: 3 g