Air Fryer Falafel
Real falafel starts with dried chickpeas soaked overnight, not canned ones, which is what keeps the inside light and green instead of mushy. The air fryer gives you a crisp outside with a light spray of oil, so you can stuff them into pita or pile them onto a salad any night of the week.
Updated
- Prep Time
- 20 mins
- Cook Time
- 16 mins
- Soak
- 12 hrs
- Total Time
- 12 hrs 36 mins
- Servings
- 20 falafel
Air Fryer Falafel at a glance
Soak 250 g dried chickpeas overnight, drain well, then pulse with onion, garlic, parsley, cilantro, cumin, coriander and salt until finely chopped. Shape into 20 small patties, spray with oil and air fry at 190°C (375°F) for 14-16 minutes, flipping halfway, until deep golden. Serve with lemon tahini sauce.
- Total time
- 12 hrs 36 mins
- Calories
- 390 per serving
- Protein
- 16 g
- Yield
- 20 falafel
- Difficulty
- Medium
- Method
- Air frying
Ingredients
Falafel
Lemon tahini sauce
Equipment
Air fryer · Food processor · Large bowl · Small bowl
Quick Directions
- 1
Soak the chickpeas
Cover the dried chickpeas with plenty of cold water and soak for 12-24 hours.
- 2
Make the mixture
Pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander and salt in a food processor, scraping down the sides, until the mixture looks like coarse sand and holds together when squeezed.
- 3
Shape
Scoop level tablespoons of the mixture and press into small patties about 4 cm wide and 1.5 cm thick.
- 4
Air fry
Preheat the air fryer to 190°C (375°F).
- 5
Make the sauce and serve
Whisk the tahini, lemon juice, garlic and salt, then whisk in cold water a spoonful at a time until smooth and pourable.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer falafel.
- 1
Soak the chickpeas
Cover the dried chickpeas with plenty of cold water and soak for 12-24 hours. They will more than double in size. Drain well and pat dry with a clean towel.
- 2
Make the mixture
Pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander and salt in a food processor, scraping down the sides, until the mixture looks like coarse sand and holds together when squeezed. Do not purée it. Stir in the baking powder and chickpea flour. If it feels wet, add another tablespoon of flour. Chill for 15 minutes if you have time.
- 3
Shape
Scoop level tablespoons of the mixture and press into small patties about 4 cm wide and 1.5 cm thick. You should get about 20.
- 4
Air fry
Preheat the air fryer to 190°C (375°F). Spray the basket and the falafel generously with oil. Cook in a single layer for 14-16 minutes, flipping and spraying again halfway, until deep golden and crisp.
- 5
Make the sauce and serve
Whisk the tahini, lemon juice, garlic and salt, then whisk in cold water a spoonful at a time until smooth and pourable. Serve the falafel warm in pita or over salad with the sauce drizzled on top.
Recipe Tips
- Canned chickpeas are too soft and wet for falafel; they fall apart in the air fryer.
- The tahini sauce will seize and look thick at first. Keep whisking in water and it turns smooth and creamy.
- Make sure the chickpea flour is labelled gluten-free if you are cooking for someone with coeliac disease.
Variations
- Add 1 seeded jalapeño to the food processor for spicy falafel.
- Swap the cilantro for fresh mint for a brighter flavour.
- Serve as a bowl with rice, cucumber, tomatoes and hummus.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 16 g |
| Carbs | 44 g |
| Fat | 18 g |
| Saturated fat | 2.5 g |
| Fibre | 12 g |
| Sugar | 7 g |
| Sodium | 780 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep cooked falafel in an airtight container for up to 4 days. The uncooked mixture keeps for 2 days, covered.
- Freezer
- Freeze shaped, uncooked falafel on a tray, then bag them for up to 3 months. Air fry from frozen, adding 3-4 minutes.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 4-5 minutes until hot and crisp.
Air Fryer Falafel FAQs
Can I use canned chickpeas for falafel?
Not for this recipe. Canned chickpeas are already cooked and too moist, so the falafel turn mushy and break apart. Soaked dried chickpeas give the classic light, crisp texture.
Why is my falafel falling apart?
The mixture is usually too wet or too smooth. Drain the chickpeas well, pulse only until it looks like coarse sand, and add a little more chickpea flour until a squeezed ball holds its shape.
How long does falafel take in the air fryer?
About 14-16 minutes at 190°C (375°F), flipped halfway. Small patties about 1.5 cm thick cook through evenly and turn deep golden.
Is falafel healthy?
Air fryer falafel is a good source of plant protein and fibre from the chickpeas and uses far less oil than deep-frying. Each serving of 5 falafel with sauce has about 390 calories.
