Air Fryer Falafel
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If you love deep-fried falafel, this air fryer version gets you the same crispy, golden result- without all the oil. It’s made with simple pantry staples.
My air fryer falafel tastes like it’s been deep-fried
I love falafel, and for a long time, I thought it was one of the few foods that could only be fried. I did try baking it many times, but it never had that crispy texture or mouthfeel.
Recently, I thought to give it one last try, but instead of the oven, I used the air fryer. The end result? Falafel that tastes like it has been deep-fried! Here’s what I did to ensure that happens:
- Greasing generously. I brushed them liberally with oil before air frying and brushed again halfway through. This keeps them from drying out and gives them those gorgeous crisp edges.
- Soaking chickpeas beforehand. Friends, this is not the falafel recipe to make if you want to use canned chickpeas (save that for my air fryer chickpeas). It just won’t have the same result, and you’ll be left with falafel that tastes oven-baked.
- Chilling the mixture. This keeps them intact and lets the flavors meld.
If you’ve been disappointed by baked falafel and still want a healthier option, come make these air fryer ones with me.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Dried chickpeas. I start with dried chickpeas that I soak overnight. I suggest at least 8 hours, with 12-24 hours ideal. Don’t go over that, though, or they’ll become mushy.
- Onion and garlic. Roughly chopped is fine, as we’ll be pulsing everything down in the food processor.
- Fresh herbs. Parsley and coriander. I know some recipes call for basil, but I find it’s a little too overpowering.
- Spices. I keep it simple but powerful with cumin, cardamom, and coriander. Yes, I know we’re doubling on the coriander here, but trust me, it transforms the mixture into a flavor bomb.
- Baking soda. I like adding a pinch of baking soda to help smooth out the filling. Just make sure to use fresh baking soda so that it doesn’t leave a metallic taste.
- Olive oil. Please use a good-quality oil. Spray oils don’t impart enough fat/grease to the falafel.
How to make air fryer falafel
Step 1: Drain the chickpeas and pat them dry. I usually use a paper towel to do this. Add them to a food processor with the remaining ingredients, except for the oil.
Step 2: Pulse the mixture until it looks like coarse breadcrumbs. It usually takes about 30 seconds of processing.
Step 3: Lightly grease your hands and shape the mixture into small balls. I keep them about two inches (and a heaping ounce) each. Chill for 30 minutes.
Step 4: Place a single layer of falafel in the air fryer basket and brush each one with 1 tablespoon of oil. Air fry for 10 minutes, flip, brush with the remaining tablespoon of oil, and air fry for another 6 minutes, or until golden and firm.
Step 5: Remove from the air fryer and serve immediately.
Arman’s recipe tips
- Don’t overcrowd the basket. Give the falafel a little breathing room so hot air can circulate on all sides. If they’re touching, they’ll steam instead of crisp, and you’ll lose that deep-fried texture. If needed, I’ll cook mine in two batches.
- Don’t skip the flip. I did this the first few times, and let’s just say only one side looks nice and golden.
- Check for a golden exterior. This is the kind of air fryer recipe where you can judge by looks instead of temperature. The falafel is done when they look deeply golden brown. If yours are still soft or pale, give them a few extra minutes. The extra oil brushing earlier helps keep them from drying out.
Air Fryer Falafel
Equipment
Ingredients
- 14 ounces dried chickpeas 400g, soaked overnight
- 1 small onion roughly chopped, 100g
- 4 cloves garlic minced
- 1/4 cup fresh parsley packed, 30g
- 1/4 cup fresh coriander packed, 20g
- 1 1/2 teaspoon cumin
- 1 teaspoon dried coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil for brushing
Instructions
- Drain soaked chickpeas well and pat dry. Add to a food processor with onion, garlic, parsley, coriander, cumin, coriander powder, cardamom, baking soda, and salt. Pulse until the mixture resembles coarse, slightly grainy breadcrumbs- do not over-blend into a paste.
- Refrigerate the mixture uncovered for at least 30 minutes.
- Scoop and shape the mixture into 16 balls or patties, about 1 1/4 ounces each. Press firmly so they hold together.
- Preheat air fryer to 375°F for 3 minutes. Lightly brush or spray the basket with oil.
- Brush the falafel generously with olive oil. Place in a single layer in the basket. Air fry for 10 minutes, flip carefully, spray again, then cook a further 6 minutes, or until golden and crisp all over.
- Serve immediately.
