I crafted this Air Fryer Falafel Recipe using dried chickpeas, fresh parsley, cilantro, garlic, and spices like cumin and coriander. I love how these natural ingredients blend together to form a healthy, vegan dish that is perfect for meal prep. The flavors and textures are simply unforgettable.

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I recently whipped up an air fryer falafel recipe that blew me away and it’s quickly become my go-to for quick dinners. I started with 1 cup of dried chickpeas that I’d soaked overnight, then mixed in a small roughly chopped onion and 3 garlic cloves.

It really helps that adding in 1/2 cup each of fresh parsley and cilantro makes the notes pop, along with 1 tsp ground cumin, 1 tsp coriander, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp baking powder. I blended them all together with 2-3 tbsp water as needed, then gave it a spritz of olive oil spray before air frying until nice and crisp.

Having experimented with different air fried falafel recipes, I can say this one is both easy and versatile. It’s perfect for a pita falafel sandwich or a handy meal prep option that fits right into a healthy, vegan lifestyle.

Why I Like this Recipe

I love this recipe because it always turns out super crispy on the outside and soft on the inside, and it tastes just like the real deal even though it’s air fried. I also really like how easy it is to make – I can quickly toss together everything and have a healthy meal ready for when Im in a rush. Plus, its vegan and gluten free so I feel good about eating it, and that just makes the whole experience even better. Lastly, the mix of fresh herbs and spices gives it a homey, authentic vibe that always makes me smile.

Ingredients

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Chickpeas: Packed with protein and fiber to create a hearty, healthy base.
Onion: Adds a fresh, sharp taste and natural sweetness that balances spices.
Garlic: Provides a bold flavor and natural antimicrobial perks for a kick.
Herbs (Parsley & Cilantro): Loaded with vitamins, offering bright, zesty notes to freshen flavors.
Spices (Cumin & Coriander): Warm earthiness that gives depth and aroma to the falafel.
Olive oil spray: Used for a light, crispy finish with less fat for healthier cooking.

Ingredient Quantities

1 cup dried chickpeas (soaked overnight and drained)

1 small onion, roughly chopped

3 garlic cloves, roughly chopped

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1/2 tsp baking powder

2-3 tbsp water (as needed to help blend)

Olive oil spray for air frying

How to Make this

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1. Drain the soaked chickpeas and put them in a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper.

2. Pulse the mixture until it’s coarse but still a bit chunky, adding 2 to 3 tbsp of water as needed. Don’t overblend it, ya know!

3. Add the baking powder and mix it in by hand in a large bowl.

4. Let the mixture sit for about 30 minutes to help all the flavors combine.

5. Preheat your air fryer to 375°F while you’re shaping the falafel.

6. Form the mixture into small balls or patties with your hands. They should be firm enough to hold together.

7. Lightly spray each falafel piece with olive oil spray.

8. Place them in your air fryer basket in a single layer, making sure they have enough space in between.

9. Cook for 12 to 15 minutes, turning them halfway through so they cook evenly and turn a nice golden brown.

10. Remove the falafel from the air fryer, let them cool a bit and serve, maybe in a pita sandwich with your favorite veggies or sauce. Enjoy!

Equipment Needed

1. Colander – to drain your soaked chickpeas
2. Food processor – to blend the chickpeas with onion, garlic, and herbs
3. Knife – to roughly chop the onion and garlic
4. Cutting board – to do all your chopping work
5. Measuring cups and spoons – to get the spices, water, and baking powder just right
6. Large mixing bowl – for tossing in the baking powder and mixing everything together by hand
7. Air fryer (with its basket) – to cook your falafel
8. A simple spatula or mixing spoon – to help mix the batter if needed
9. Olive oil spray – to lightly coat the falafel before air frying

FAQ

Q: Can I use canned chickpeas instead of dried ones? A: You can try it but canned chickpeas are way mushier and might not hold together like dried ones do. Stick with dried chickpeas for best results.

Q: How long should I soak the chickpeas? A: You need to let 'em soak overnight – about 8 to 12 hours is perfect to get them nice and soft.

Q: Can I add other herbs or spices? A: Sure thing, feel free to mix it up with a little extra spice or different herbs if you want a twist, but the original mix is pretty balanced already.

Q: What temperature should the air fryer be set at? A: Preheat your air fryer to 375°F so the falafels come out crispy on the outside while staying tender inside.

Q: How do I store any leftovers? A: Keep the extra falafel in an airtight container in your fridge for up to three days; just reheat them in the air fryer for a few minutes and they come right back to life.

Air Fryer Falafel Recipe (Gluten Substitutions and Variations

Canned chickpeas: If you dont have time for soaking, you can use canned chickpeas. Just be sure to drain them well and pat dry so they don’t make the mix too watery.
Dried parsley: If you’re out of fresh parsley, dried parsley can work. Use about half the amount though cause it’s more concentrated.
Dried cilantro: Likewise, if there isnt any fresh cilantro, you can use dried cilantro. Just remember to reduce the quantity cause the flavor is stronger than fresh.
Garlic powder: If you dont have garlic cloves, garlic powder is a good alternative. Use about 1/4 teaspoon for every clove called for.
Other oil sprays: If you dont have olive oil spray, you can substitute with another oil spray like avocado oil. It works well in the air fryer too.

Pro Tips

1. Try letting the falafel mixture sit for longer than just 30 minutes if you have the time – the extra wait really lets all the flavours blend together better.
2. When you’re using the food processor, make sure you pulse the mixture instead of overworking it. This way you’ll still get those nice chunks of chickpea which makes the texture way better.
3. Be careful not to overcrowd your air fryer basket; give each falafel enough space so they cook evenly and come out crispy on the outside while still soft on the inside.
4. If your mixture feels too wet and messy, chilling it in the fridge for a bit can help firm it up and make it easier to shape without falling apart.