Air Fryer Falafel

Name: Air Fryer Falafel
Total time: 30 min
Yield: Family
Cuisine: Mediterranean
Ingredients: 250 g dried chickpeas, soaked; 1/2 onion; 3 cloves garlic; a handful parsley and cilantro; 1 tbsp cumin

Air fryer falafel delivers all the crisp, golden crunch of the deep-fried classic with a fraction of the oil. These herb-packed chickpea patties are tender and fragrant inside with a shatteringly crisp shell, and they make a satisfying family meal. Serve them tucked into warm pita with tahini sauce, fresh tomatoes, and crisp lettuce.

Mediterranean Middle Eastern Vegan High-Protein Air Fryer Lunch 30-Minute Chickpeas

⏱ 30 min
📊 medium
🍽 Family

Ingredients

250 g dried chickpeas, soaked
1/2 onion
3 cloves garlic
a handful parsley and cilantro
1 tbsp cumin

Instructions

Drain the overnight-soaked dried chickpeas thoroughly and pat them dry with a clean towel, as excess water is the main reason falafel crumble during cooking.
Add the chickpeas, chopped onion, garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, salt, and a pinch of cayenne to a food processor and pulse until the mixture resembles coarse sand that holds together when pressed, stopping before it becomes a smooth paste.
Transfer the mixture to a bowl, stir in baking powder and a little flour to bind, then cover and chill in the refrigerator for at least 30 minutes so the mixture firms up and shapes more easily.

Scoop and shape the mixture into small patties about 4 cm (1.5 inches) wide and 2 cm (0.75 inch) thick, pressing firmly so they stay intact.
Preheat the air fryer to 190C (375F) for about 3 minutes, then lightly brush or spray each falafel with olive oil to encourage even browning.
Arrange the falafel in a single layer in the basket without crowding, and air fry at 190C (375F) for 12 to 15 minutes, flipping them halfway through, until deeply golden brown and crisp on the outside.
Let the falafel rest for 2 to 3 minutes so the interior sets, then serve hot in pita with tahini sauce, diced tomato, cucumber, and shredded lettuce.

💡 Chef's tip

Use dried chickpeas that have been soaked overnight rather than canned ones, because canned chickpeas hold too much moisture and the falafel will fall apart or turn mushy in the air fryer.

Using soaked dried chickpeas (never canned) is essential: canned ones are too wet and the falafel falls apart, while soaked-raw chickpeas bind into a light, crumbly patty.