Air Fryer Falafel

The crunch on these air fryer falafels is going to knock your socks off! Easy to prepare, full of flavor, and very little oil required to cook them.

Baked falafels are a family favorite. We love to put them in falafel salad bowls, stuff them in pitas, and serve them up with super speedy tzatziki. But ever since I discovered how good they are cooked in the air fryer, the oven has just not been running as much 😉

Though made a different way than authentic falafels, this version has familiar flavors, but reduces the oil substantially. Using dried chickpeas that have been soaked overnight is the key to the crisp factor here, so be sure to skip the canned chickpeas this time. I promise it's worth it!

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Recipe video

Watch the video below to see how to cook air fryer falafels! You can find more of my recipe videos on my YouTube channel.

What are falafels?

Falafels are small chickpea balls or fritters that are mashed or blended together, then deep fried. While the origins of the falafel is a contentious topic of debate, they are generally associated with the Middle East.

With a base of chickpeas, home chefs put their own spin on them by adding a variety of spices, garlic, onion, parsley and other herbs. If you are looking for authentic, check out these easy authentic falafels.

This falafel recipe is by no means authentic, but my spin on it to ensure they come out crispy and crunchy in the oven or the air fryer.

Ingredient notes

• dried chickpeas- you absolutely need dried chickpeas for this recipe; canned or cooked chickpeas come out mushy and do not have the right texture. Soak 1 cup of chickpeas overnight before blending the mixture together.
• egg- the egg in this recipe helps bind the falafel together; I do not know if a flax egg would work the same. Drop us a comment below if you give it a try!
• cayenne- this gives the falafels a little heat, if you plan to serve to children, you might want to reduce or omit it.

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Step by step directions

1. Soak chickpeas overnight- Place 1 cup of dried chickpeas in a large bowl or measuring cup. Cover with 4-5 cups of water, then cover and let it sit overnight.

The next day, drain and rinse the chickpeas.

2. Blend- in the base of a 7 cup food processor fitted with a steel blade, add the chickpeas, garlic, cumin, coriander, cayenne, baking powder, black pepper, salt and egg. Pulse the mixture for 1-2 minutes, scraping down the sides with a spatula half way through.

3. Texture- When the mixture is coarse and mealy (as pictured above), use a cookie scoop to carefully form the falafels. They will be crumbly, but should hold together when patted gently. If they fall apart completely, return to the food processor and blend for longer.

Note this recipe works best with an oven-style air fryer with trays that can be removed. Baskets can be tricky to work with and you risk burning your hands as you pat the falafels into shape.

4. Form- Spray the trays of your air fryer with spray oil. Use the cookie scoop to press the mixture in tightly, and form the falafels on the tray. Pat gently to flatten and form into a smooth shape. (The recipe video shows you exactly how to do this).

5. Cook- Heat air fryer oven to 400°F for 5 minutes, then add the trays. Cook for 5-7 minutes, rotating trays as needed. Falafels are ready to come out when they're golden.

TIP- If you have an air fryer oven with two levels, I recommend sticking to the bottom rack, or being very careful about rotating them so the top falafels don't burn.

FAQ

How to serve them

• stuff them in a pita or wrap in a tortilla
• with greek salad (and this greek salad dressing)
• with tzatziki and hummus
• as part of a macro bowl

Storage & reheating

These falafels dry out a touch after storing in the fridge, but can be cooked ahead and reheated.

1. Cool completely, then store in an air tight container.
2. Refrigerate for up to 4 days.
3. Reheat at 350°F in the air fryer for 3-5 minutes, until warmed through and crisped back up.

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