Air Fryer Falafel (Printable Version)
Soft, flavorful chickpea falafel loaded with herbs gets crisp edges in the air fryer so it’s light and crunches in every bite.
# Everything You’ll Need:
→ Falafel Mix
01 -
1 tsp baking powder (totally optional)
02 -
Dash of chili flakes or cayenne—spice it up how you want
03 -
1 tsp black pepper
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1.5 tsp sea salt
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2 tsp ground cumin
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2 tsp ground coriander
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0.5 cup chopped cilantro
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1 cup parsley, chopped rough
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1 tiny onion, diced super fine
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5 garlic cloves, chopped small
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400 g dried chickpeas (skip the canned stuff!)
→ Cooking Step
12 -
Cooking spray, just a little
# Steps to Cook:
01 -
Dig in while they’re hot, or load them into a pita with tomato, cucumber, lettuce, tahini—whatever you like for a bigger bite.
02 -
Pop your falafel in a single layer in the fryer. You might need to do a couple rounds. Fry about 15 minutes, flipping halfway till they’re crunchy and golden.
03 -
Fire up your air fryer at 190°C. A quick spray on the basket and on your falafel balls keeps things from sticking.
04 -
Scoop out 25 mounds with your hands or a scoop. Squish them a bit if flatter patties are your thing.
05 -
Let the falafel mix rest right in the processor bowl in your fridge for 45 to 60 minutes. It’ll hold together better after chilling.
06 -
Throw dried chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, salt, pepper, chili, and (if you want) baking powder into the food processor. Pulse until everything’s finely chopped but don’t let it become too smooth—some texture is good.
07 -
Cover chickpeas with loads of cold water in a massive bowl—at least a 7cm swim. Let them soak for 18–24 hours. Drain and dry with towels—you want them really dry.
# Extra Suggestions:
01 -
Only use dried chickpeas—cooked or canned ones won’t work at all.
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If the mix feels soggy, sprinkle in a bit of chickpea flour or cornstarch to make it less wet.
03 -
A bit of baking powder makes falafel lighter, but you don’t have to add it—just toss it in right before they fry.
04 -
For a different twist, you can flatten the mix into patties and cook them in the oven instead of frying.
05 -
Freeze uncooked falafel balls in a closed container for up to a month—super handy for later.