BEST Air Fryer Falafel (Easy Tips!)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
1 d
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Servings
24 patties
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Calories
716 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Middle Eastern
BEST Air Fryer Falafel (Easy Tips!)
Description
To prepare the BEST Air Fryer Falafel, dried chickpeas are soaked overnight with baking soda until softened. The chickpeas are processed in a food processor with fresh herbs including parsley, cilantro, and dill, along with onion, garlic, and spices such as cumin, coriander, black pepper, and optional cayenne pepper. The coarse mixture is chilled and combined with baking powder and toasted sesame seeds before shaping into patties.
The patties are cooked in the air fryer with space between them to ensure even crisping, producing falafel with a browned, crunchy outside and a moist interior without excess oil. The recipe includes guidance for oven baking and notes for freezing and reheating, ensuring versatile preparation. These falafel are suitable for wraps, salads, or as finger food.
Storing cooked falafel in the refrigerator preserves freshness for a few days, with reheating in the oven or air fryer to restore crispness. Freezing is also recommended for longer storage.
Ingredients
- 2 cups chickpeas Do NOT use canned or cooked chickpeas, dried
- ½ tsp baking soda
- 1 cup parsley stems removed, fresh leaves
- ¾ cup cilantro stems removed, fresh leaves
- ½ cup dill stems removed, fresh
- 1 onion quartered, small
- 7-8 garlic peeled, cloves
- salt to taste
- 1 tablespoon black pepper ground
- 1 tablespoon cumin
- 1 tablespoon Coriander
- 1 teaspoon cayenne pepper optional
- 1 teaspoon baking powder
- 2 tablespoon sesame seeds toasted
Instructions
- Soak the chickpeas. (One day ahead of time.) Soak your dried chickpeas in a large bowl of water with the baking soda (the water must cover the chickpeas by at least 2 inches). Set aside for 18 to 24 hours until the chickpeas have softened and plumped up. Drain well.
- Make the falafel dough or mixture. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor in 40-second increments until everything is well blended and you have a mixture that is similar in texture to coarse cornmeal.
- Refrigerate the mixture. Transfer the mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to overnight).
- Add baking powder and mix. Before air frying, add the baking powder and toasted sesame seeds to the falafel "dough" and stir with a spoon.
- Form falafel patties. Scoop a couple tablespoonfuls of the falafel mixture into your palms and form into disks or patties (about ½-inch thickness). It helps to have wet hands as you form the patties so they don't stick too much. Do not pack the patties too much, so they don't turn out too dense.
- Arrange the falafel patties in the air fryer basket. Lightly brush one side of the falafel patties with olive oil. Add them to the basket (oiled side down), and brush the top of the patties with olive oil as well. Don't crowd the basket, allow the patties enough room so they become crisp as they cook. (Work in batches as needed).
- Set the air fryer to 400 degrees F and air fry the falafel. Air fry the patties at 400 degrees F one side for 5 minutes, then check if they have gained some color. If not, close the basket and cook for another 3 to 5 minutes or until the ones side has turned nice and golden brown to your liking. Turn the patties and air fry on the other side.
Notes
- Do not overcrowd the air fryer basket to ensure falafel patties cook evenly and crisp properly.
- Cook falafel in 5-minute increments until golden brown on both sides, as air fryer models vary.
- Oven baking is an alternative: brush patties with olive oil, bake at 350°F for 15-20 minutes, turning halfway.
- Store cooked falafel in an airtight container in the fridge for up to 4 days; they may lose crunch.
- Reheat falafel in a 350°F oven or air fryer briefly to restore crispness before serving.
- Freeze cooked falafel by first flash freezing on a cookie sheet, then transferring to freezer bags; reheat in the oven at 350°F for about 15 minutes, turning once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24patties
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 71.6kcal | 4% |
| Carbohydrates | 11.7g | 4% |
| Protein | 3.7g | 7% |
| Fat | 1.5g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 47.7mg | 2% |
| Potassium | 195mg | 4% |
| Fiber | 3.4g | 14% |
| Sugar | 2g | 4% |
| Vitamin A | 370.5IU | 7% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 47.3mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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