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Donna R. Luis

Herby Air Fryer Falafel

These air fryer falafel combine soaked dried chickpeas, fresh herbs, garlic, onion, and warm spices to create crisp, golden bites with a tender, flavorful center. They are easy to serve in pita or enjoy on their own.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 400 g dried chickpeas, not canned or cooked
  • 5 garlic cloves chopped
  • 1 small onion chopped
  • 1 cup parsley leaves chopped
  • ½ cup cilantro leaves chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1½ teaspoons sea salt
  • 1 teaspoon black pepper
  • Red pepper flakes or cayenne pepper to taste
  • 1 teaspoon baking powder optional
  • Cooking spray

Equipment

  • Large bowl for soaking the chickpeas
  • Paper towels for lightly drying the soaked chickpeas
  • Large food processor
  • Ice cream scoop for portioning the falafel mixture
  • Air fryer
  • Air fryer basket
  • Measuring cups and spoons
  • Clean plate or tray for shaping the falafel

Method
 

  1. Soak the Chickpeas: Place the dried chickpeas in a large bowl the day before preparing the falafel.
    Cover them with plenty of water, ensuring the chickpeas are submerged by at least 3 inches (7 cm), and add more water if needed. Soak for 18–24 hours.
  2. Drain the Chickpeas: Drain the soaked chickpeas completely, then lightly pat them dry with paper towels if they are still too wet.
  3. Process the Mixture: Add the soaked chickpeas, garlic, onion, parsley, cilantro, ground coriander, cumin, sea salt, black pepper, and red pepper flakes or cayenne pepper to a large food processor.
    If using a small food processor, work in batches.
  4. Blend Until Combined: Process the mixture for about 20 seconds, then scrape down the sides of the food processor.
    Blend again and repeat this process a few times until everything is well combined but the mixture remains textured rather than becoming mushy.
  5. Chill the Mixture: Refrigerate the falafel mixture in the food processor bowl for 45–60 minutes or longer.
    If using baking powder, add it just before frying rather than before chilling.
  6. Shape the Falafel: Use an ice cream scoop to portion the chilled mixture, then shape each portion with your hands into a ball.
    Alternatively, shape the mixture into patties or disks.
  7. Prepare the Air Fryer: Lightly spray the falafel balls with cooking spray.
    Spray the air fryer basket as well to help prevent sticking.
    Preheat the air fryer to 375°F (190°C) and set the cooking time for 15 minutes.
  8. Air Fry the Falafel: Arrange the falafel in the air fryer basket without overcrowding it. Cook for 15 minutes, flipping the falafel after 10 minutes.
    They are ready when the outside is crispy and slightly browned. Cook in batches if necessary.
  9. Serve the Falafel: Serve the falafel hot on their own, or place them in pita bread with tahini, lettuce, tomatoes, and cucumbers.

Notes

  • Always use dried chickpeas for this recipe. Canned or cooked chickpeas will not provide the same texture or structure.
  • The chickpeas need to soak for 18–24 hours before processing, so plan ahead.
  • The mixture should be well combined but not mushy. Over-processing can make it too soft to shape properly.
  • If the mixture needs additional binding, 2 tablespoons of chickpea flour, regular flour, or cornstarch can be added. This is especially recommended if deep-frying.
  • Baking powder is optional and can make the falafel slightly lighter, airier, and more tender. Add it immediately before frying rather than before refrigerating or freezing the mixture.
  • For oven baking, shape the mixture into patties and bake at 375°F (190°C) for about 25–30 minutes, flipping halfway through. Spray with cooking spray before baking and again after flipping for a crispier result.
  • Uncooked falafel balls can be frozen for up to 1 month.
  • The stated 45-minute total time does not include the 18–24-hour chickpea soaking period or the 45–60-minute refrigeration period.