Air Fryer Falafel
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 45 mins
-
Servings
4 servings
-
Calories
134 kcal
-
Cuisine
Middle Eastern, Lebanese
Air Fryer Falafel
Description
The falafel mixture starts by drying canned chickpeas and processing them with quartered onion, garlic, parsley, cilantro, and scallions to create a coarse blend. Ground cumin and crushed red pepper flakes add warmth and subtle heat, while kosher salt seasons the mixture evenly. Baking powder and flour help bind and lighten the texture.
After chilling in the refrigerator for 2 to 3 hours to firm up, the falafel are shaped into 12 balls, adjusting flour if too sticky. The air fryer is preheated to 350°F, and the falafel balls are sprayed lightly with olive oil before cooking about 14 minutes, turning halfway to brown evenly.
This yields crispy, golden falafel balls suitable for sandwiching in pita with traditional toppings such as hummus, tomato, cucumber, red onion, and tahini sauce. The method offers a lighter alternative to frying while retaining texture and flavor.
Uncooked falafel balls can be frozen for long-term storage and thawed in the refrigerator before cooking. Refrigerated falafel will keep up to four days.
Ingredients
- 1 (15.5 ounce can) chickpeas (rinsed and drained)
- hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc
- 1 yellow onion quartered, small
- 3 cloves garlic (roughly chopped)
- 1/3 cup parsley roughly chopped
- 1/3 cup cilantro roughly chopped
- 1/3 cup scallions chopped
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes crushed
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour plus more for dusting
- olive oil spray form
Instructions
- Dry the chickpeas on paper towels.
- Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
- Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
- Sprinkle in the baking powder and the flour, scrape the sides of the bowl down with a spatula and pulse 2 to 3 times.
- Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
- Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
- Preheat the air fryer 350F.
- Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.
Notes
- Refrigerate prepared falafel mixture for 2-3 hours before shaping to improve texture and prevent crumbling.
- Uncooked falafel balls freeze well for up to 6 months; thaw overnight in the refrigerator before air frying.
- Store cooked or uncooked falafel in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 3falafel balls | |
| Calories | 134kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 403mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
