If you’ve been craving a crispy, flavorful falafel but want to skip the deep frying, you’re in for a treat with this Air Fryer Chickpea Falafel Recipe. I absolutely love how this recipe delivers that classic falafel crunch and tender inside without the mess and heaviness of oil. Whether you’re a falafel fanatic or just starting to explore Middle Eastern eats, you’ll find that air frying is a total game-changer for making these golden bites at home!
Why You’ll Love This Recipe
- Crispy without the Guilt: By air frying, you get that perfect crunch using just a little cooking spray instead of deep frying.
- Super Simple Prep: Soaking chickpeas overnight and blending makes the falafel mixture with fresh herbs and spices that practically come together themselves.
- Customizable Flavor: You can tweak spices or add heat exactly how you like it, making this recipe uniquely yours each time.
- Great for Meal Prep: These falafels keep well and reheat beautifully, so you have a tasty protein-packed snack or meal ready whenever you want.
Ingredients You’ll Need
The beauty of this Air Fryer Chickpea Falafel Recipe lies in its simple, wholesome ingredients that pack a punch. Using dried chickpeas instead of canned is key here — it gives you better texture and helps the falafel hold together when air frying.
- Dried Chickpeas: Soak overnight for that classic falafel texture — canned just won’t do the same job.
- Garlic Cloves: Adds a punchy aromatic kick that wakes up the whole dish.
- Onion: Finely chopped for that subtle sweetness.
- Parsley Leaves: Fresh and vibrant, giving falafel its signature green flecks and herbaceous flavor.
- Cilantro Leaves: A personal favorite for a fresh, slightly citrusy note.
- Ground Coriander: Warm and earthy spice that deepens the flavor profile.
- Ground Cumin: Adds smoky undertones that are falafel staples.
- Sea Salt: Essential for balancing and amplifying flavors.
- Black Pepper: A little heat and sharpness to round things out.
- Red Pepper Flakes or Cayenne: Optional, but I love the subtle kick it brings.
- Baking Powder (Optional): Helps make these slightly lighter and fluffier if you choose to include it.
- Cooking Spray: To keep the falafel crispy and prevent sticking during air frying.
Variations
I love putting my own twist on this Air Fryer Chickpea Falafel Recipe depending on what’s in season or what flavors I’m craving — and you can totally do the same! Don’t hesitate to experiment with herbs, spices, or even gluten-free flours if you want to change things up.
- Adding Za’atar: I once added a teaspoon of za’atar to the mix, and it gave the falafel a lovely, smoky citrus note that my family went crazy for.
- Spicy Kick: If you like things hotter like me, bump up the cayenne or red pepper flakes — it turns the falafel into a fiery, delicious snack.
- Herb Swaps: Try swapping cilantro for mint or adding dill for a freshness twist I discovered that brightens the flavor nicely.
- Gluten-Free Option: Since falafel is naturally gluten-free, just skip any wheat flour and rely on chickpeas to bind the mixture.
How to Make Air Fryer Chickpea Falafel Recipe
Step 1: Soak Your Chickpeas Overnight
This is the make-or-break step you can’t skip! The day before you plan to cook, toss 2 cups of dried chickpeas into a large bowl and cover them with plenty of water — make sure there’s at least 3 inches of water above because they’ll expand quite a bit. Soaking them for 18-24 hours softens the chickpeas without cooking them, which is key to that classic falafel texture. When you’re ready, drain them really well and pat dry with a paper towel to remove excess moisture — this prevents your falafel from getting soggy or falling apart.
Step 2: Blend It All Together
Next, toss the soaked chickpeas along with chopped garlic, onion, parsley, cilantro, and all your spices — coriander, cumin, salt, pepper, and optional red pepper flakes — into a food processor. I usually pulse for about 20 seconds, then scrape down the sides and blend a few more times until everything comes together nicely but isn’t mushy. You want a coarse, crumbly mixture that holds together when pressed. If you’re working with a smaller food processor, don’t hesitate to do this in batches.
Step 3: Chill the Mixture
Pop the blend into the fridge for 45-60 minutes. This step is kind of like letting the flavors marry, plus it firms up the mixture so shaping falafel balls or patties becomes way easier.
Step 4: Shape and Air Fry
Use a small ice cream scooper or spoon to portion the mixture, then gently form into balls or patties with your hands — I usually go for balls for that classic look. Lightly spray each falafel ball with cooking spray, and also spray the air fryer basket to prevent sticking. Preheat your air fryer to 375°F (190°C). Place the falafel in a single layer (you might have to do this in batches depending on your fryer size). Cook for 15 minutes total, flipping the falafel after 10 minutes so both sides get that perfect golden brown crisp. Keep an eye on them; they should be crunchy on the outside and tender inside.
Step 5: Serve and Enjoy!
Serve your falafel hot right out of the air fryer. I love stuffing them into warm pita pockets with tahini sauce, shredded lettuce, tomato, and cucumber for a fresh, satisfying meal. You can also enjoy them on their own as a snack or appetizer.
Pro Tips for Making Air Fryer Chickpea Falafel Recipe
- Pat-Down Trick: After soaking, make sure to pat the chickpeas very dry — this prevents soggy falafel and helps them crisp up inside the air fryer.
- Batch Size Matters: Don’t overcrowd your air fryer basket; cooking in smaller batches ensures even, crispy falafel every time.
- Flip to Crisp Evenly: Flipping halfway through the cook time is key — otherwise one side might get too dark while the other stays pale.
- Baking Powder Bonus: Adding a teaspoon of baking powder lightens up the texture, but if you want a more traditional dense falafel, you can skip it.
How to Serve Air Fryer Chickpea Falafel Recipe
Garnishes
I’m a huge fan of garnishing my falafel with fresh herbs like parsley or cilantro and a drizzle of creamy tahini sauce. A sprinkle of lemon juice and some chopped tomatoes and cucumbers adds freshness and contrast. Sometimes I even jazz it up with pickled turnips or spicy harissa for extra zing.
Side Dishes
This Air Fryer Chickpea Falafel Recipe pairs perfectly with a refreshing Israeli salad, warm pita bread, or a bowl of hummus. For something heartier, try it alongside roasted veggies or a couscous salad to turn it into a complete meal.
Creative Ways to Present
One night, I served these falafels on skewers as part of a mezze platter — everyone loved picking them up with sides like olives, baba ganoush, and tabbouleh. Another time, I laid them over a bed of greens for a falafel “bowl” with tahini drizzle, avocado slices, and crunchy radishes — so fun and colorful!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover falafel in an airtight container in the fridge for up to 4 days. I like to layer parchment between them to keep the falafel from sticking together. They make an easy grab-and-go snack or addition to wraps during busy weekdays.
Freezing
Falafel freeze beautifully! Lay them out on a baking sheet before freezing to avoid clumping. Then transfer to a freezer bag and defrost in the fridge overnight when ready to use. This trick has saved my dinner plans on hectic nights more times than I can count.
Reheating
Reheat falafel in the air fryer at 350°F for about 5 minutes to restore crispness. I’ve tried microwaving, but it makes the exterior a bit soggy. The air fryer keeps them almost as good as freshly cooked!
FAQs
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Can I use canned chickpeas instead of dried for this Air Fryer Chickpea Falafel Recipe?
While canned chickpeas are convenient, they hold too much moisture and tend to make the falafel fall apart or become mushy. For the best texture, always soak dried chickpeas overnight — it creates that perfect coarse mixture that holds together during air frying.
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Is the baking powder necessary in this falafel recipe?
Baking powder is optional. I find it adds a lovely lightness to the falafel, making them a bit fluffier inside. However, traditional falafel is denser, so feel free to skip it if you prefer the classic texture.
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How do I prevent my falafel from sticking to the air fryer basket?
Spray the air fryer basket lightly with cooking spray before placing your falafel balls in. Also, spray the falafel themselves. This helps create a non-stick barrier and encourages that crispy outer crust without losing any falafel to sticking.
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Can I make the falafel mixture ahead of time?
Yes! You can prepare the falafel mixture and refrigerate it for up to a day before shaping and air frying. Just cover tightly with plastic wrap to keep it fresh.
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What if I don’t have an air fryer? Can I bake these instead?
Absolutely! While the air fryer gives the crispiest result, you can bake falafel on a greased baking sheet at 400°F for about 20-25 minutes, turning halfway through. They won’t be quite as crunchy but still delicious!
Final Thoughts
This Air Fryer Chickpea Falafel Recipe has become a firm favorite in my kitchen — it’s healthier, quicker, and less messy than traditional frying, yet so deeply satisfying. I love how the outside turns perfectly crispy while the inside remains tender, and the fresh herbs and spices bring it all to life. If you haven’t tried making falafel at home yet, give this recipe a go — it’s a tasty way to impress yourself and your loved ones, even on a busy weeknight!
Print
Air Fryer Chickpea Falafel Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes + soaking time
- Yield: 25 falafel balls
- Category: Appetizer
- Method: Air Frying
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This Air Fryer Falafel recipe offers a healthy twist on the classic Middle Eastern dish by using an air fryer instead of deep frying. Made with soaked dried chickpeas, fresh herbs, and spices, these falafel have a crispy exterior and tender interior. Perfect for vegan, gluten-free, and high-protein meals, they are easy to prepare ahead and cook quickly in the air fryer for a delightful crunchy texture without excess oil.
Ingredients
Falafel Mixture
- 2 cups dried chickpeas (not canned or cooked)
- 5 garlic cloves, chopped
- 1 small onion, chopped
- 1 cup parsley leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- Red pepper flakes or cayenne pepper, to taste
- 1 tsp baking powder (optional)
For Cooking
- Cooking spray
Instructions
- Soak the Chickpeas: The day before making the falafel, place dried chickpeas in a large bowl and cover with at least 3 inches (7 cm) of water. Soak for 18-24 hours until fully rehydrated. Drain thoroughly and lightly pat dry with paper towels to remove excess moisture.
- Prepare the Falafel Mixture: Transfer the soaked chickpeas, garlic, onion, parsley, cilantro, ground coriander, cumin, sea salt, black pepper, red pepper flakes, and baking powder (if using) into a large food processor. Pulse for about 20 seconds, scrape sides, and repeat until the mixture is combined but still coarse and not mushy.
- Chill the Mixture: Refrigerate the falafel mixture in the food processor bowl for 45-60 minutes or longer to help it firm up and develop flavor.
- Form the Falafel Balls: Using an ice cream scooper or spoon, scoop out portions of the mixture and shape them with your hands into balls or patties as preferred.
- Preheat and Prepare Air Fryer: Lightly spray the falafel balls and the air fryer basket with cooking spray to prevent sticking. Preheat the air fryer to 375°F (190°C).
- Air Fry the Falafel: Arrange falafel balls in a single layer in the air fryer basket. Cook for 15 minutes, flipping the falafel after 10 minutes, until they are crisp and golden brown on the outside. Cook in batches if necessary.
- Serve and Enjoy: Serve the hot falafel on their own or stuffed in pita bread with tahini sauce, lettuce, tomato, and cucumber for a delicious meal.
Notes
- This recipe uses an air fryer instead of deep frying to reduce oil and calories, producing crispy yet tender falafel.
- The recipe is gluten-free, vegan, high-protein, and suitable for meal prepping.
- If you don’t have a food processor, a powerful blender may be used, but blend carefully to avoid a mushy texture.
- Baking powder is optional but helps to lighten the falafel texture slightly.
- Make sure the chickpeas are well soaked and not canned for the best texture and flavor.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 63 kcal
- Sugar: 2 g
- Sodium: 146 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
