Air Fryer Falafel
Crispy, flavorful bites of falafel made healthier using an air fryer, perfect for snacks, appetizers, or main courses.
Ingredients
Falafel Mixture
- 1 cup dried chickpeas, soaked overnight Do not use canned chickpeas.
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1 small bunch fresh parsley, chopped
- 1 small bunch fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking powder
- Salt to taste Salt
- Pepper to taste Pepper
- 2 tablespoons olive oil For brushing and binding.
- Optional: chili powder or cayenne pepper for heat
Instructions
Preparation
- Drain the soaked chickpeas and rinse them thoroughly. Make sure they are well-drained.
- In a food processor, add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarsely ground but not pureed.
- If the mixture feels too dry, add a small amount of water or olive oil to help it bind better.
- Scoop out the mixture and form small balls or patties, about the size of a golf ball.
Cooking
- Preheat your air fryer to 375°F (190°C).
- Lightly brush or spray the air fryer basket with olive oil. Arrange the falafel in the basket in a single layer.
- Spray the tops of the falafel with a little olive oil.
- Cook for 12-15 minutes, flipping them halfway through until golden brown and crispy.
- Remove the falafel from the air fryer and let cool slightly before serving.
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Notes
Store leftover falafel in an airtight container. They can last up to 4-5 days in the refrigerator. For longer storage, freeze them after cooking. Reheat in the air fryer to restore crispiness.