Air Fryer Falafel
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Soaking and resting time
13 hrs
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Total Time
13 hrs 30 mins
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Servings
12 servings
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Calories
131 kcal
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Course
Main Course
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Cuisine
Lebanese
Air Fryer Falafel
Description
This falafel recipe starts with soaking dry chickpeas for 12 to 24 hours until plump, then draining and drying them thoroughly. The dried chickpeas are processed with salt, fresh cilantro and parsley, onion, garlic, and a blend of spices including cumin, coriander, crushed red pepper, and black pepper to form a thick, coarse paste. Baking powder is folded in to provide lightness. Small balls of the mixture are shaped and air fried with a light olive oil spray to achieve crisp edges and a moist, flavorful center. The falafels are traditionally served with tahini sauce, fresh lettuce, and slices of tomato for balance and fresh contrast. They reheat well in the air fryer or oven to maintain crispness. Both cooked and uncooked falafel can be frozen, with proper thawing and re-cooking yielding good texture retention.
Ingredients
- 1 pound chickpeas uncooked, dry
- 1 tablespoon salt
- 1 cup cilantro fresh
- ½ cup parsley fresh
- 1 onion roughly chopped, large
- 2 garlic cloves
- 2 teaspoons cumin
- 2 teaspoons Coriander
- ½ teaspoon crushed red pepper
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- olive oil spray form
- tahini for serving, sauce
- lettuce for serving
- tomato sliced for serving
Instructions
- Cover the chickpeas with water in a large bowl. Set aside at room temperature to soak for at least 12 and up to 24 hours. They will end up doubling in size.
- Drain the chickpeas. Rinse and dry them as thoroughly as possible.
- Place the chickpeas and salt in the bowl of a food processor. Pulse to create fine crumbles. Add the cilantro, parsley, onion, garlic, salt, cumin, coriander, crushed red pepper and black pepper. Blend until the mixture turns into a thick green paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour to let the batter set.
- Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Line a baking sheet with parchment paper. Set aside.
- Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter.
- Heat the air fryer to 400ºF. Arrange about 12 falafel balls in the air fryer basket, spray the falafel balls with cooking spray, and cook for 10 minutes, until golden brown and puffed. Repeat with the remaining falafel balls to make about 36.
- Transfer the falafel to a serving platter and serve tahini sauce for dipping.
Notes
- After cooking, let falafels cool to room temperature before storing in an airtight container to maintain texture.
- Reheat falafels in the air fryer or oven to restore crispiness without drying out.
- Both cooked and uncooked falafels freeze well; freeze uncooked shaped balls on a baking sheet before transferring to a freezer-safe container for up to two months.
- Adding a few extra minutes of cooking time is recommended when reheating from frozen to ensure they heat through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 629mg | 26% |
| Potassium | 347mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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