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
Scale
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
