Air Fryer Falafels

Crispy Air Fryer Falafel is a delicious mixture of chickpeas, fresh cilantro and parsley, lemon and spices cooked to a crispy outside with soft insides! Air Fryer Falafel has all the authentic ingredients of the traditional middle eastern food without the deep frying!

This easy Air Fryer Falafel recipe takes a classic food and whips it up in a new way leaving the frying and oil behind. It's a great way to make the best falafel to enjoy with skinny tzatziki sauce in a pita bread, on the top of a salad or dipped in homemade hummus.

Instead of the traditional way of deep frying using an air fryer turns this middle eastern dish into a healthy falafel recipe.

Jump to:

• What is falafel?
• What makes this skinny?
• Recipe Ingredients Notes
• Canned Chickpeas versus Dried Chickpeas
• How to make Air Fryer Falafels
• How to serve
• Expert Tips
• How to Store
• More recipes you'll love!
• Recipe

What is falafel?

Falafels are a spiced chickpea fritters made with ground chickpeas, fresh herbs and spices that are usually cooked in a deep fryer. An authentic falafel recipe makes falafel patties the size of a golf ball which are usually served in warm pita bread. They are the best kind of middle eastern street food; full of exotic, fragrant flavors and protein from the chickpeas.

What makes this skinny?

No deep frying is the biggest calorie savings! The air fryer produces very similar results (crispy outside, soft inside) to deep frying but no fat calories are needed.

Recipe Ingredients Notes

Chickpeas. Also called garbanzo beans. You can use 2 15-ounce canned chickpeas OR 1 ½ cups dried chickpeas which will need to soak for 18-24 hours before starting the recipe. Instructions for each are in the recipe steps details. More details about each in the section below.

Yellow onion. Use a small onion, peeled and cut into 1-inch pieces. They will be pulverized into the falafel mixture so rough cutting is fine.

Italian Parsley and Cilantro. You'll need ¼ cup of each fresh herb. Rinsed, patted dry before starting the recipe.

Canned Chickpeas versus Dried Chickpeas

Using dried soaked chickpeas is definitely the authentic way to make a traditional falafel recipe. It's our favorite method too. Some people will tell you that you can't use canned chickpeas; that's not really true but there is a difference. Here is a comparison:

Canned chickpeas

• No soaking time; can make the falafels immediately (after the refrigeration of the falafel mixture)
• The falafels are softer and more delicate to handle (this is probably the most significant consideration)
• The exterior is not as rigid and crispy as with soaked chickpeas

Dried Chickpeas

• Must be soaked for 18-24 hours before making the mixture; so there is planning and a delay with using them
• They are the traditional method
• The exterior is crispy and more solid as with traditionally deep fried falafels

We've included instructions for making the falafels either way and have tested both methods successfully.

How to make Air Fryer Falafels

STEP 1. For dried chickpeas

Place the chickpeas and ½ teaspoon baking soda in a large mixing bowl covered with lots of cold water. Allow them to soak at room temperature for 18-24 hours.

Drain, and place on paper towels to absorb excess moisture before starting.

STEP 2. Make the falafel mixture

In the bowl of a food processor combine the onion, garlic, parsley, cilantro, coriander, cumin, kosher salt, black pepper and lemon juice (photo 1). Pulse until the mixture forms a coarse paste – about 30 seconds (photo 2).

Add the garbanzo beans (either soaked or canned) (photo 3) and pulse until they are pulverized and a coarse paste mixture forms (photo 4) – about 30 seconds. It should be smooth enough to hold together in a ball but not as smooth as hummus.

STEP 3. Chill

Cover and refrigerate the mixture for 30-45 minutes.

STEP 4. Cook

Preheat the air fryer to 370 degrees F. When heated spray the air fryer basket lightly with olive oil spray.

Using a 1.5 tablespoon cookie scoop or ice cream scoop, scoop falafel balls from the chilled falafel mixture and place in the air fryer basket in a single layer with space between them (both for air circulation and to turn them midway) (photo 5). Spritz the tops with olive oil spray and return extra batter to the refrigerator.

Cook for 10 minutes, flip the falafels over (using tongs works great) and cook 5 additional minutes until the outside is crispy and they are cooked through (photo 6).

Allow to sit for a few minutes before eating. Repeat for remaining falafel batter.

Expert Tips

Dry the garbanzo beans. After soaking (if using dried) or draining (if using canned) lay the chickpeas out on a few layers of paper towel to absorb any excess moisture. This is important so the falafel batter isn't overly moist.

Cook in batches. Leaving some room around the falafels is important both for hot air circulation to fully cook them but also to allow turning them over without damaging them. For a Cosori 5.8 quart air fryer I cook 9 falafels at a time.

Adding flour. Our recipe does not need flour however if your falafel batter is very wet and won't form patties or balls well, adding 1-2 tablespoons of chickpea flour can help. Often this happens if the chickpeas have not been dried before adding to the homemade falafel batter which creates too much moisture.

Use fresh herbs. Usually dried herbs can be substituted into recipes instead of fresh herbs but this isn't recommended for these homemade falafels.

Air Fryer variations. All air fryer brands and sizes cook slightly differently. Monitor cooking to adjust for your air fryer brand.

How to Store

Falafels are the best when freshly cooked however leftover falafel can be stored in an airtight container in the refrigerator for up to three days. They will soften slightly.

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