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This air fryer falafel recipe stands out by combining traditional Middle Eastern flavors with a modern, health-conscious cooking method.
Using soaked dried chickpeas instead of canned ensures a superior texture—crispy on the outside, tender inside—without the excess moisture that can weigh down falafel made with canned beans.
The blend of fresh herbs like parsley, cilantro, and dill alongside warming spices adds vibrant flavor and antioxidants.
Nutritionally, falafel is a plant-based protein powerhouse, rich in fiber, and low in saturated fat, making it a heart-healthy choice.
The air fryer method cuts down on oil usage compared to deep-frying, yielding a guilt-free crispy snack or meal component.
Quick to prepare once the chickpeas are soaked, this recipe is perfect for meal prep or weeknight cooking, delivering satisfying, nutrient-dense patties that pair beautifully with salads, wraps, or dips.
Must-Have Tools for Perfect Results
Food Processor
Essential for finely blending soaked chickpeas with herbs and spices into the perfect coarse texture. Beyond falafel, it’s indispensable for making pestos, hummus, and chopping vegetables quickly.
Air Fryer
Delivers that coveted crispy exterior with minimal oil, making the falafel healthier without sacrificing crunch. This versatile appliance is also great for roasting veggies, reheating leftovers, and cooking frozen foods evenly.
Mixing Bowls (Large)
Ideal for soaking chickpeas and mixing ingredients. Durable, easy-to-clean bowls simplify prepping multiple components in your kitchen.
Measuring Spoons
Accurate measurement of spices and baking agents ensures consistent flavor every time. A basic yet vital tool for any cook aiming for precision.
Basting Brush
Allows even application of olive oil on falafel patties before air frying, enhancing crispiness and preventing sticking. Handy for glazing, marinating, and baking tasks.
Air Fryer Falafel Balls
Equipment
- 1 Food Processor (large capacity with blade attachment)
- 1 Air Fryer (basket style, 3-5 quart recommended)
- 1 large mixing bowl
- Measuring Spoons (set)
- 1 Basting Brush
Ingredients
- 2 cups dried chickpeas do not use canned or cooked chickpeas
- ½ teaspoon baking soda
- 1 cup fresh parsley leaves stems removed
- ¾ cup fresh cilantro leaves stems removed
- ½ cup fresh dill leaves stems removed
- 1 small onion quartered
- 7 –8 garlic cloves peeled
- Salt to taste
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper optional for heat
- 1 teaspoon baking powder
- 2 tablespoons toasted sesame seeds
- Olive oil for brushing
Instructions
- Soak the Chickpeas Overnight: Place the dried chickpeas into a large bowl and cover them with cold water, ensuring the water level is at least two inches above the chickpeas. Add the baking soda, which helps soften the chickpeas and tenderize their skins. Let them soak for 18 to 24 hours until they swell and become soft. After soaking, drain them thoroughly.
- Prepare the Falafel Mixture: Transfer the soaked chickpeas into the bowl of a food processor along with parsley, cilantro, dill, quartered onion, garlic cloves, salt, black pepper, cumin, coriander, and cayenne pepper if using. Pulse the mixture in 40-second bursts, scraping down the sides as needed, until you achieve a coarse, grainy texture reminiscent of coarse cornmeal. Avoid over-processing into a paste.
- Chill the Mixture: Scoop the blended mixture into a covered container and refrigerate for at least 1 hour or overnight. This resting period helps the flavors meld and firms up the mixture for easier shaping.
- Add Leavening and Sesame Seeds: Just before cooking, stir in the baking powder and toasted sesame seeds to the chilled mixture. This will add lightness and a subtle crunch to your falafel patties.
- Shape the Falafel Patties: Wet your hands slightly to prevent sticking, then take small portions of the mixture (about 2 tablespoons each) and gently form them into flat, round patties approximately half an inch thick. Handle the mixture lightly without packing too tightly to avoid dense falafel.
- Prepare for Air Frying: Brush one side of each falafel patty lightly with olive oil, then place them oiled side down into the air fryer basket. Brush the tops with more olive oil. Make sure to arrange the patties with some space between them so the hot air can circulate for maximum crispiness. If needed, cook in batches to avoid overcrowding.
- Air Fry the Falafel: Set the air fryer to 400°F (204°C). Cook the falafel for 5 minutes on one side, then check for a golden-brown crust. If not yet crisp, continue cooking for an additional 3 to 5 minutes until the desired color is reached. Flip the patties and repeat cooking on the other side until golden and crispy.
Notes
- Avoid Using Canned Chickpeas: Canned or cooked chickpeas contain too much moisture, resulting in soggy falafel that won’t crisp well in the air fryer. Always start with dried chickpeas soaked overnight.
- Don’t Overpack the Patties: Lightly formed patties create a tender interior and a crispy exterior. Overly dense falafel can become heavy and lose their delicate texture.
- Air Fryer Variation: Air fryers differ, so monitor your falafel closely, cooking in short increments if necessary to prevent burning or undercooking.
- Alternative Oven Method: If you don’t have an air fryer, bake falafel at 350°F (175°C) on a greased baking sheet for 15–20 minutes, flipping halfway through, though it won’t be as crispy as air frying.
- Storage Tips: Keep cooked falafel refrigerated in an airtight container for up to 4 days, but note they may soften. Reheat in an oven or air fryer to restore crispness.
- Freezing: Freeze cooked falafel on a tray until solid, then transfer to a freezer bag. Reheat in a 350°F oven for 15 minutes, flipping halfway, for best results.
Chef’s Secrets for Crispy Falafel Perfection
Achieving the perfect falafel starts with soaking dried chickpeas properly — this step is key to a light, crispy texture that won’t fall apart.
Using baking soda during soaking softens the chickpeas and helps the mixture bind better without added flour.
When processing, aim for a coarse texture rather than a smooth paste to maintain that ideal bite and crunch.
Don’t overwork the dough, and refrigerate it before shaping to let the flavors meld and firm up the mixture.
Form patties gently, avoiding compacting them too tightly, so they stay tender inside.
Lightly brushing olive oil on both sides before air frying encourages even browning and a crisp crust.
Finally, cook the falafel in batches with space around each patty to allow hot air circulation — overcrowding leads to sogginess rather than crispiness.
Serving Suggestions to Elevate Your Falafel
Falafel is incredibly versatile and pairs beautifully with many dishes.
For a classic Middle Eastern experience, serve it with warm pita bread, a drizzle of tahini sauce, and fresh cucumber-tomato salad.
You can also toss falafel into a grain bowl with quinoa or brown rice, roasted veggies, and a lemony yogurt dressing for a wholesome meal.
For a quick snack, falafel is delicious alongside a spicy harissa dip or garlicky hummus.
Don’t forget fresh herbs like mint or parsley for brightness and crunch from pickled vegetables to add contrast.
Whether plated as an appetizer or main course, these serving ideas bring out the falafel’s rich, herbaceous flavor while keeping the meal balanced and satisfying.
Smart Storage Tips for Freshness
To maintain the best texture, store cooked falafel in an airtight container in the refrigerator and consume within four days.
The patties may lose some crispness but can be easily refreshed by reheating in a preheated air fryer or oven at 350°F for a few minutes.
For longer storage, freeze the falafel patties individually on a baking sheet before transferring to a freezer-safe bag or container.
This prevents sticking and helps retain their shape. When ready to enjoy, thaw overnight in the fridge and reheat thoroughly to bring back that golden crunch.
Avoid microwaving, as it can make the falafel soggy.
Proper storage and reheating will ensure your falafel tastes just as delightful as when freshly made.
Frequently Asked Questions About Falafel
1. Can I use canned chickpeas instead of dried?
Using canned chickpeas is not recommended because they contain excess moisture that prevents the falafel from crisping properly. Dried chickpeas soaked overnight yield the best texture.
2. How do I make falafel spicier?
Add cayenne pepper, crushed red pepper flakes, or a pinch of chili powder to the mixture. Adjust the heat level according to your preference.
3. Can I bake falafel instead of air frying?
Yes, baking is an option but the falafel won’t be as crispy. Bake at 350°F for 15-20 minutes, turning halfway through, and brush with oil for better results.
4. How do I prevent falafel from falling apart?
Soaking chickpeas thoroughly and chilling the mixture helps with binding. Avoid over-processing the mixture and don’t pack the patties too tightly.
5. Is falafel gluten-free?
Traditional falafel is naturally gluten-free when made without wheat flour or breadcrumbs, but always double-check any additional ingredients or seasonings if you need to avoid gluten.
This recipe is inspired by themediterraneandish and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.