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Air Fryer Falafel Recipe

Air Fryer Falafel is a delicious way to enjoy crispy, golden chickpea patties without deep-frying. Made with chickpeas, fresh herbs, garlic, onion, and warm spices, these falafel have a crunchy outside and a soft, flavorful center.
This homemade falafel recipe is easy to prepare and works well for lunch, dinner, or meal prep. Serve them in pita bread, add them to a fresh salad, or pair them with creamy tahini sauce for a satisfying Mediterranean-inspired meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour
Course Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 230 kcal

Equipment

  • Food processor
  • Measuring cups and spoons
  • Mixing bowl
  • Spatula
  • Baking sheet or plate
  • Air fryer
  • Parchment liner suitable for air fryers (optional)

Ingredients
  

  • 1 cup dried chickpeas
  • ½ small yellow onion roughly chopped
  • 3 garlic cloves
  • ½ cup fresh parsley leaves
  • ¼ cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 tablespoon all-purpose flour
  • Olive oil spray

Instructions
 

  • Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for 18–24 hours until they have expanded and softened slightly. Drain and rinse thoroughly. Do not use cooked or canned chickpeas, as they contain too much moisture for traditional falafel texture.
  • Prepare the Ingredients: Add the drained chickpeas, chopped onion, garlic, parsley, and cilantro to a food processor. Pulse several times until the mixture becomes finely chopped and crumbly. Avoid blending it into a smooth paste.
  • Season the Mixture: Add the cumin, coriander, salt, black pepper, baking soda, lemon juice, and flour. Pulse briefly until everything is evenly combined. The mixture should hold together when pressed between your fingers.
  • Chill the Falafel Mixture: Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. Chilling helps the mixture firm up and makes shaping easier.
  • Shape the Falafel: Scoop about 2 tablespoons of the mixture at a time and shape into small round patties or balls. Keep them similar in size so they cook evenly. If the mixture feels too loose, mix in another tablespoon of flour.
  • Preheat the Air Fryer: Preheat the air fryer to 375°F for about 3 minutes, if your model requires it. Lightly spray the air fryer basket with olive oil to prevent sticking.
  • Air Fry Until Golden: Arrange the falafel in a single layer with a little space between each piece. Lightly spray the tops with olive oil. Air fry at 375°F for 12–15 minutes, flipping halfway through, until golden brown and crisp on the outside.
  • Serve Warm: Carefully remove the falafel from the basket and let them rest for a minute. Serve warm with tahini sauce, hummus, pita bread, or a fresh salad.

Notes

  • Do not over-process: The mixture should look like coarse crumbs rather than a smooth hummus-like paste.
  • Adjust the consistency: If the mixture does not hold together, chill it longer or add a little extra flour.
  • Keep the pieces uniform: Similar-sized falafel cook more evenly and become crisp at the same time.
  • Avoid overcrowding: Cook in batches if needed so hot air can circulate around each piece.
  • Storage: Store cooked falafel in an airtight container in the refrigerator for up to 4 days.