Description
Crispy on the outside, tender and flavorful inside, these air fryer falafel are the perfect healthier twist on a Middle Eastern favorite. Made with soaked chickpeas and fresh herbs, they’re ideal for pita sandwiches, salads, or snacking.
Ingredients
- 1 cup dried chickpeas (soaked overnight, not canned)
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 small yellow onion, roughly chopped
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1–2 tbsp all-purpose flour or chickpea flour
- Olive oil spray
Instructions
- Soak dried chickpeas in cold water overnight (12–24 hours), then drain and pat dry.
- Add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper to a food processor. Pulse until mixture is coarse and crumbly, not puréed.
- Transfer to a bowl and stir in baking powder. Add flour as needed until mixture holds together.
- Shape into golf ball-sized balls or patties. Chill 15–30 minutes if desired for firmer falafel.
- Preheat air fryer to 375°F (190°C). Lightly spray falafel with olive oil and place in air fryer basket in a single layer.
- Cook for 14–16 minutes, flipping halfway through, until golden and crisp.
- Serve hot with pita, salad, or dips like tahini or yogurt.
Notes
- Use chickpea flour to make this recipe gluten-free.
- Mixture can be made ahead and stored in the fridge for up to 2 days before cooking.
- Freeze cooked falafel for up to 3 months for easy future meals.
