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These air fryer falafel have a crunchy shell with soft centers and bring you that awesome street cart vibe without barely any oil. I like to whip up a big batch on the weekend so lunches or dinners are super quick later on. Toss 'em in pita or grab a couple for a quick bite—either way, they're full of fresh Mediterranean flavor but much lighter.
I started making these because my kids always wanted their favorite takeout at home. Couldn't believe how the air fryer made them taste just as rich but a lot lighter and the cleanup is a breeze.
Tasty Ingredients
- Cooking spray: Gets the falafel crisp on the outside without dunking them in oil Pick a neutral oil spray for best taste
- Baking powder: Helps make the centers fluffier while keeping things light Totally optional but worth it if you like airy bites
- Red pepper flakes or cayenne pepper: Kicks in a touch of spice Add as much or as little as you like
- Black pepper: Brings a little warmth and makes flavors pop Use freshly cracked if you can
- Sea salt: Rounds out the taste and brings everything together Fine salt mixes in easiest
- Ground cumin: Gives those deep, earthy falafel notes Pick some that's still fragrant
- Ground coriander: Adds a warm, gentle layer that works great with chickpeas Fresh is more flavorful
- Cilantro leaves: Adds a burst of fragrance and a Mediterranean kick Find bundles that are vivid and perky
- Parsley leaves: Brightens up the mix and adds color Go for fresh, green parsley with no wilt
- Small onion: Keeps things sweet and stops the mix from being dry You want a solid onion with no squishy bits
- Garlic cloves: Packs in a punch of savory flavor and a hint of heat Pick fat, tight cloves for best results
- Dried chickpeas: These hold the mix together and give classic texture Make sure they're from a fresh bag to soak up water just right
Simple Steps
- Serve:
- Dive in while they're hot! Stuff into pita with all your favorites like tahini, crunchy veggies, and lots of color. Or throw on top of a salad for the easiest meal.
- Prep and Air Fry:
- Lightly spritz both your falafel balls and the air fryer basket. Heat up to 375°F. Set them in a single layer with room to breathe. Let them cook for fifteen minutes, flipping halfway. They're done when they're golden and crunchy outside and still soft inside.
- Shape the Falafel:
- Grab a scoop or just use your hands and make balls about the size of a walnut. Prefer patties? You can press them down flat instead—both ways work perfectly in the air fryer.
- Chill the Mixture:
- Toss your blended mix in the fridge to rest for 45 to 60 minutes. This helps it firm up so shaping is a breeze and lets the flavors really sink in.
- Prepare the Falafel Mixture:
- Throw soaked chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, salt, pepper, and your spicy pick in the food processor. If yours is small, just do a little at a time. Pulse for around 20 seconds, scrape down, and keep going till it sticks together but stays a bit chunky.
- Soak the Chickpeas:
- Toss dried chickpeas in a big bowl, cover with lots of water, and let them soak about 18 to 24 hours until they're plump and not crunchy anymore. Drain and pat dry so your mix doesn't get too wet.
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I always reach for fresh parsley here. It makes every bite taste bright and adds those awesome green specks. Any time my family visits the batch disappears fast—everyone goes for seconds in warm pita.
Saving Leftovers
Let your falafel cool, then stash them in a sealed container in the fridge for up to four days. I like popping them back in the air fryer a couple minutes to get that crispy crunch again. Want to freeze? Lay out uncooked balls on a tray, freeze, then bag them up. They'll last about a month and can go right into the air fryer out of the freezer.
Switch It Up
Not into cilantro? Just use more parsley instead. If your mix feels dry and crumbly, stir in a spoonful of chickpea flour. Want more heat? Add extra black pepper or chili powder. Herbs are flexible—go with what you've got.
Ways to Enjoy
Stuff falafel into soft pita with crunchy veggies and some tahini drizzle. Or toss them on your favorite salad or wrap in lettuce leaves for a lighter meal. Leftover bits? Sprinkle them over a grain bowl for an easy protein boost.
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Falafel Around the World
Falafel is a treasured street snack from Egypt to Israel and a comfort food in much of the Middle East. The classic way’s deep frying, making it the highlight of many veggie meals. The air fryer method gives you that same happiness with way less oil.
Recipe FAQs
- → What’s wrong with canned chickpeas for these?
Dried chickpeas keep your mix sticky and firm. Canned beans are watery, so you’ll end up with balls that fall apart and go mushy.
- → How do I lock in that crunchy air fryer texture?
Spritz a little oil on both the basket and the balls, don’t crowd them, and set the temp to 375°F. Flip halfway so every side gets crispy.
- → Is it fine to bake them if I don’t have an air fryer?
Absolutely! Press into mini patties, bake at 375°F for 25-30 minutes, turn halfway, and add a quick oil spray for extra crunch if you want.
- → What leafy stuff goes best in this mix?
Parsley and cilantro keep the flavor bright. Toss in mint for a twist, or tweak the blend however you like.
- → How do you like to serve these?
Pop ’em into pita with tahini and veggies, spoon on grains, or use for salad protein. They’re best when hot and fresh from the fryer.
- → Is it OK to freeze the uncooked mix?
For sure! Shape, freeze on a tray, then toss into a bag or box and keep up to a month. Cook right from frozen—just give a little extra time.