Crispy Air Fryer Falafel

Crispy Air Fryer Falafel is a lighter version of the classic Middle Eastern favorite, made without deep frying but still packed with flavor. I love how crunchy the outside gets while the inside stays soft, herby, and full of spices.

Why You’ll Love This Recipe

I like this recipe because it gives me all the flavor and texture of traditional falafel without the heaviness of frying in oil. It’s quick to make, and I can enjoy it tucked in pita bread, served in a salad bowl, or simply with dips like tahini and hummus.

Ingredients

For the Falafel:
2 cups canned chickpeas drained and rinsed
½ cup fresh parsley leaves packed
½ cup fresh cilantro leaves packed
¼ cup onion finely chopped
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper optional
1 teaspoon baking powder
2 tablespoons all-purpose flour or chickpea flour
1 tablespoon lemon juice
1 tablespoon olive oil for brushing

For Serving (Optional):
Pita bread or lettuce wraps
Tahini sauce or hummus
Sliced cucumbers tomatoes, and red onion
Fresh herbs mint, parsley

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. In a food processor, I combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, cayenne (if using), baking powder, flour, and lemon juice. I pulse until the mixture is combined but still slightly chunky.
2. I shape the mixture into small balls or patties, about the size of a golf ball.
3. I lightly brush or spray each falafel with olive oil.
4. I preheat the air fryer to 375°F (190°C).
5. I place the falafel in the basket in a single layer and cook for 12–15 minutes, flipping halfway through, until golden and crispy.
6. I serve hot with pita, lettuce wraps, or fresh toppings and sauces.

Servings and Timing

This recipe makes about 12 falafel, enough for 4 servings. It usually takes 20 minutes to prepare and about 15 minutes to cook, so I can enjoy them in around 35 minutes.

Variations

Sometimes I add spinach or kale to the mix for extra greens. If I want more spice, I increase the cayenne or add chili flakes. For a gluten-free version, I always use chickpea flour instead of all-purpose flour.

Storage/Reheating

I store leftover falafel in the refrigerator for up to 4 days. To reheat, I pop them back in the air fryer at 350°F for about 5 minutes to restore crispiness. They also freeze well for up to 2 months; I reheat them directly from frozen in the air fryer.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak dried chickpeas overnight, then cook them before using in the recipe.

How do I keep falafel from falling apart?

I make sure the mixture isn’t too wet; adding a little extra flour helps bind it.

Can I bake falafel instead of air frying?

Yes, I bake them at 400°F for about 25 minutes, flipping halfway through.

Can I make falafel without oil?

Yes, but a light brush of oil gives them a better crispy texture.

What toppings go well with falafel?

I like cucumbers, tomatoes, onions, fresh herbs, tahini sauce, or hummus.

Can I prepare the falafel mixture ahead of time?

Yes, I often prepare the mixture and refrigerate it for up to 24 hours before shaping and cooking.

How do I freeze falafel?

I freeze them cooked or uncooked on a tray, then transfer to a bag. They reheat well straight from frozen.

Can I make falafel patties instead of balls?

Yes, I shape them into small patties when I want to fit them in wraps or sandwiches more easily.

Is falafel gluten-free?

It can be if I use chickpea flour instead of all-purpose flour.

What can I serve with falafel besides pita?

I like them in salads, grain bowls, or lettuce wraps for a lighter option.

Conclusion

I love making Crispy Air Fryer Falafel because it’s healthy, flavorful, and so versatile. With its golden crunch and herby filling, it’s a dish I can enjoy in many ways, whether tucked into a pita or served as a protein-packed snack.

Print