Description
This Air Fryer Falafel recipe offers a healthier twist on the traditional Middle Eastern favorite by using an air fryer instead of deep-frying. Featuring soaked dried chickpeas blended with fresh herbs and spices, these falafel balls have a tender center and a crispy, golden outer shell. Perfect for a protein-rich, gluten-free, vegan snack or meal option, they can be served on their own or stuffed inside pita with vegetables and tahini sauce.
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, see notes)
For Air Frying
- Cooking spray
Instructions
- Soak the chickpeas: The day before preparing the falafel, soak the dried chickpeas in a large bowl filled with plenty of water, making sure the chickpeas are covered by at least 3 inches (7 cm). Let them soak for 18 to 24 hours to soften. After soaking, drain thoroughly and pat them dry with a paper towel if they are wet.
- Prepare the falafel mixture: Transfer the soaked chickpeas along with the chopped garlic, onion, parsley, cilantro, ground coriander, cumin, sea salt, black pepper, red pepper flakes, and optional baking powder into a large food processor. Process for about 20 seconds, scrape down the sides, and continue blending in short bursts until the mixture is finely combined but not mushy.
- Chill the mixture: Refrigerate the blended falafel mixture in the food processor bowl for 45 to 60 minutes (or longer) to help it firm up, making it easier to handle and shape.
- Shape the falafel: Using an ice cream scooper or spoon, scoop out portions of the chilled mixture and shape them by hand into balls or patties, depending on your preference. Repeat with the remaining mixture.
- Prepare for air frying: Lightly spray the falafel balls with cooking spray and also spray the air fryer basket to prevent sticking. Preheat the air fryer to 375°F (190°C).
- Air fry the falafel: Place the falafel balls in the air fryer basket in a single layer, avoiding overcrowding. Cook for 15 minutes, flipping the falafel after 10 minutes to ensure even crisping. They should turn crispy and lightly browned on the outside.
- Serve: Enjoy the falafel hot on its own or assemble them into pita bread with tahini sauce, lettuce, tomato, and cucumbers for a delicious and satisfying meal.
Notes
- This recipe uses an air fryer to reduce oil usage, making the falafel a healthier alternative to traditional deep-fried versions.
- Using dried chickpeas and soaking them yourself is essential for the best texture; canned chickpeas are too soft and yield a mushy falafel.
- Adding baking powder is optional but helps make the falafel lighter and fluffier.
- The recipe is gluten-free, vegan, and high in protein, making it suitable for a variety of dietary preferences.
- Feel free to customize the spice level by adjusting the amount of red pepper flakes or cayenne pepper.
- Falafel can be stored in the refrigerator for up to 3 days or frozen for longer meal prep options.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 63 kcal
- Sugar: 2 g
- Sodium: 146 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
