Air Fryer Falafel
My air fryer falafel is crispy on the outside, fluffy inside, and tastes just like it’s been deep-fried- no oil bath required.
Servings 8 servings
Calories 220kcal
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.
Notes
To store: Leftover falafel will keep well in the fridge, covered, for up to three days.
To freeze: Place the cooled falafel in a Ziploc bag and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: I like to reheat leftovers back in the air fryer at 400°F. If you can, add a tiny bit more oil on the outsides for maximum crispiness.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Sodium: 519mg | Potassium: 475mg | Fiber: 9g | Sugar: 6g | Vitamin A: 231IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 4mg | NET CARBS: 23g