Air Fryer Falafel Balls
A wholesome, crispy, and flavorful falafel recipe using an air fryer for healthier, easy cooking. Made with soaked dried chickpeas, fresh herbs, and aromatic spices, it delivers authentic Middle Eastern taste with minimal oil and fuss.
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.
