These crispy, golden-brown Air Fryer Falafels bring authentic Mediterranean flavors straight to your kitchen in just 28 minutes. Packed with 18g of protein and heart-healthy fiber, these light and fluffy chickpea patties offer a healthier twist on the classic deep-fried version. Perfect for meal prep, quick weeknight dinners, or as a protein-rich addition to fresh salads and wraps. The best part? You’ll achieve that irresistible crunch using minimal oil, making these falafels a guilt-free delight that doesn’t compromise on taste.
Essential Ingredients
- Dried Chickpeas: 12 oz (1½ cups), soaked overnight for perfect texture
- Fresh Herbs: 1 cup each of parsley and cilantro, tightly packed for vibrant flavor
- Aromatics: 2 shallots and 3 minced garlic cloves for savory depth
- Spice Blend: Cumin, coriander, paprika, salt, and pepper for authentic taste
- Binding Elements: 3 tablespoons flour and 2 tablespoons lemon juice
- Finish: Cooking spray for perfect golden crust
Step-by-Step Instructions
- Chickpea Prep: Soak chickpeas overnight with water 3 inches above them. Drain and rinse well
- Mix Base: Combine chickpeas, herbs, aromatics, and spices in food processor until coarsely blended
- Chill Time: Let mixture rest in refrigerator for 30 minutes to enhance binding
- Shape Time: Form mixture into 1-inch balls (yields 18-20 pieces)
- Air Fryer Setup: Spray basket with cooking spray, arrange falafel with spacing
- Cooking Magic: Air fry at 350°F for 15-18 minutes, turning halfway for even crispiness
- Serve Fresh: Enjoy immediately, perfect in pitas or with favorite toppings
Pro Tips for Perfect Falafel
Using dried chickpeas (not canned!) makes a huge difference in your falafel’s texture. Let them soak overnight – they’ll triple in size and give you that authentic, fluffy inside. Keep your food processor pulses short and quick. You want a coarse mixture that holds together, not a smooth paste. If the mixture feels too wet, just add an extra tablespoon of flour.
Mix It Up: Easy Variations
Love spice? Add a pinch of cayenne pepper or red pepper flakes to give your falafel some heat. For a different flavor profile, try swapping the parsley for fresh mint or dill. You can also make these gluten-free by using chickpea flour instead of all-purpose flour – it adds even more nutty flavor!
Serving Ideas
Turn these crispy bites into a full meal! Stuff them in warm pita bread with chopped tomatoes, cucumbers, and red onions. Add creamy tahini sauce, hummus, or tzatziki for extra yum. For a lighter option, place them on top of a fresh salad with mixed greens and a lemon-olive oil dressing. They’re also amazing as appetizers with a simple yogurt-garlic dip.
Storage & Reheating
Keep your cooked falafel in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 2-3 minutes – they’ll get nice and crispy again! You can also freeze uncooked falafel balls for up to a month. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook straight from frozen, adding 2-3 minutes to the cooking time.
Air Fryer Falafel
Equipment
- Food Processor
- Air Fryer
Ingredients
- 12 oz dried chickpeas about 1 1/2 cups, soaked overnight
- 2 whole shallots diced
- 1 cup parsley tightly packed
- 1 cup cilantro tightly packed
- 3 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons all-purpose flour chickpea flour, or gluten-free flour blend
- cooking spray
Instructions
- Place the dried chickpeas in a large bowl. Fill the bowl with water, making sure that the water is about 3 inches higher than the chickpeas as it will absorb a lot of water. Let soak overnight. Rinse and drain the chickpeas.
- Add the chickpeas, shallot, parsley, cilantro, garlic, cumin, ground coriander, paprika, salt, pepper, lemon juice, and flour to a food processor. Depending on the size of your food processor, you may need to blend it in batches.
- Pulse the food processor until the mixture is combined and coarse, scraping down the sides as needed. It should not be completely smooth.
- Refrigerate the falafel dough for about 30 minutes.
- Shape the falafel mixture into 1-inch balls. You should get about 18-20 total.
- Spray the air fryer basket with the cooking spray. Place the falafel balls in the air fryer basket in a single layer with space in between. You may need to cook the falafel in batches depending on the size of your air fryer basket. Spray the top of the falafel balls with additional cooking spray.
- Air fry at 350°F/180°C for 15-18 minutes, turning halfway through, until the falafel is golden and crispy.
- Serve immediately with your favorite toppings or as part of a pita sandwich.
