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- 1 cup dried chickpeas (soaked overnight) - 1 small onion, roughly chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil (plus extra for brushing) - 1 tablespoon lemon juice To make crispy air fryer falafel, you need simple, fresh ingredients. Start with dried chickpeas. Soaking them overnight makes them soft and easy to blend. Fresh herbs like parsley and cilantro add bright flavor. Onion and garlic give depth to the mix. Spices like cumin and coriander add warmth. Baking powder helps your falafel puff up and stay light. Salt and black pepper season them just right. Don’t forget the olive oil and lemon juice. They add richness and tang. Olive oil also helps achieve that golden, crispy texture in the air fryer. This mix of ingredients makes your falafel tasty and satisfying. {{ingredient_image_2}} To start, soak 1 cup of dried chickpeas overnight. This step helps soften the chickpeas, making them easier to blend. After soaking, drain and rinse the chickpeas under cold water. Make sure they are well-drained. Any extra moisture can make your falafel mushy. Next, place the drained chickpeas in a food processor. Add the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, black pepper, olive oil, and lemon juice. Pulse the mix until it has a coarse texture. It should hold together but not turn into a paste. Scoop out portions of the mixture with a tablespoon. Roll them into small patties, about 1.5 inches wide. Place the shaped falafel on a tray. Ensure they are spaced out and not touching. This helps them cook evenly in the air fryer. Set your air fryer to preheat at 375°F (190°C) for about 5 minutes. This step is key for even cooking. A hot air fryer ensures your falafel crisps up nicely. Before cooking, lightly brush each falafel ball with olive oil. This helps create a golden, crispy outer layer. A little oil goes a long way for that perfect crunch. Place the falafel balls in the air fryer basket in a single layer. Avoid overcrowding them. Cook for 12-15 minutes, flipping them halfway through. This ensures they get crispy all around. Look for a golden-brown color when they’re done. Once cooked, carefully take the falafel out of the air fryer. Serve them hot with warm pita bread, a fresh salad, and creamy tahini sauce. For a burst of color, drizzle tahini on top and add fresh herbs as garnish. Sliced cucumbers and tomatoes also make a great addition. To get crispy falafel, moisture control is key. After soaking the chickpeas, drain and rinse them well. Any extra water can make your falafel mushy. For the best texture, air fry at 375°F (190°C). This heat level ensures the outside crisps while the inside stays tender. If your falafel turn out mushy, check the chickpeas. Make sure they are well-drained. You can also add a bit more flour to the mix. If your air fryer is different, adjust the cooking time. Some models cook faster than others, so keep an eye on them. You can spice up your falafel easily. Try adding a pinch of cayenne or smoked paprika for a kick. Fresh herbs like mint or dill can add a fresh twist. For dipping, tahini sauce is classic. You might also enjoy a yogurt-based sauce or spicy salsa. Pro Tips Soak Chickpeas Properly: Ensure the dried chickpeas are soaked for at least 12 hours to achieve the right texture for blending and frying. Texture Matters: Pulse the mixture in the food processor until it is coarse. A too-smooth mixture can lead to falafel that falls apart during cooking. Batch Cooking: If making a large batch, cook the falafel in multiple batches to prevent overcrowding in the air fryer, which affects crispiness. Keep it Fresh: Store any uncooked falafel mixture in the refrigerator for up to 24 hours if you're not frying them immediately; this helps the flavors meld. {{image_4}} You can switch dried chickpeas for canned ones. Canned chickpeas save time. Just rinse and drain them well. This helps keep the falafel from being too wet. Feel free to use different herbs or spices. Instead of parsley and cilantro, try mint or dill. Experimenting with flavors makes cooking fun. Air frying gives falafel a nice crisp. If you don't have an air fryer, bake them instead. Set your oven to 375°F (190°C). Bake for 20-25 minutes, flipping halfway through. You can also deep fry falafel for a rich taste. Heat oil to 350°F (175°C). Fry for about 3-4 minutes until golden brown. Falafel can be served in many ways. Stuff them in warm pita bread with veggies and sauce. It makes a tasty wrap for lunch or dinner. You can also serve falafel as appetizers. Pair with tahini or yogurt sauce for dipping. They can be a great snack or part of a larger meal. To store fresh falafel, let them cool first. Place them in an airtight container. They can stay fresh in the fridge for up to three days. When you're ready to eat, reheat them in the air fryer. Set it to 350°F (175°C) and cook for about 5 minutes. This keeps them crispy and warm. You can freeze both uncooked and cooked falafel. For uncooked falafel, shape them into balls and place them on a tray. Freeze them for about an hour. Then, transfer them to a freezer bag. They will last up to three months. For cooked falafel, let them cool and store in an airtight container. They can last up to four months in the freezer. Homemade falafel lasts about three days in the fridge. If you freeze them, uncooked falafel lasts three months, while cooked falafel lasts four months. Always check for signs of spoilage before eating. To get crispy falafel, follow these tips: - Drain chickpeas well after soaking. - Use a food processor to mix, but don’t over-blend. - Add a bit of olive oil to the mixture. - Lightly brush each falafel with olive oil before cooking. - Cook at 375°F for 12-15 minutes, flipping halfway. These steps help create a crunchy texture that you will love. Yes, you can use canned chickpeas. Pros: - Canned chickpeas save time. - They are already cooked and soft. Cons: - Canned chickpeas may have less flavor. - They can lead to a mushy texture if not drained well. If you use canned, rinse and drain them well. This makes a big difference. Falafel tastes great with many sauces. Here are some favorites: - Tahini sauce adds a creamy texture. - Yogurt sauce gives a fresh taste. - Spicy harissa sauce adds heat. Each sauce brings out different flavors in the falafel. Try them all! Yes, falafels can be a healthy choice. - They are high in protein from chickpeas. - They contain fiber, which is good for digestion. - Using fresh herbs adds vitamins. Homemade falafel is often better than store-bought. You control the ingredients. Look for these signs to check if your falafel is done: - It should be golden brown on the outside. - The texture should be firm to the touch. - Inside should be warm and not doughy. These tips help ensure you enjoy perfect falafel every time. In this article, I covered how to make falafel using dried chickpeas and fresh herbs. You learned step-by-step instructions from soaking the chickpeas to air frying for crispiness. I provided tips for flavor and troubleshooting common issues, plus variations for different preferences. Homemade falafel is tasty and healthy. With these tips, you can create the perfect falafel every time. Enjoy exploring your own flavors and serving styles. Happy cooking!

Crispy Air Fryer Falafel

Delicious and healthy falafel made in an air fryer for a crispy texture without deep frying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup dried chickpeas (soaked overnight)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 4 cup fresh parsley, finely chopped
  • 1 4 cup fresh cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 2 teaspoon baking powder
  • 1 2 teaspoon salt
  • 1 4 teaspoon black pepper
  • 2 tablespoons olive oil (plus extra for brushing)
  • 1 tablespoon lemon juice
  • Optional: Pita bread and tahini for serving

Instructions
 

  • Prepare Chickpeas: After soaking the chickpeas overnight, drain and rinse them thoroughly under cold water. Ensure they are well-drained to avoid excess moisture in the falafel mixture, which can lead to a mushy texture.
  • Blend Ingredients: In a food processor, combine the drained chickpeas, chopped onion, minced garlic, chopped parsley, chopped cilantro, cumin, coriander, baking powder, salt, black pepper, olive oil, and lemon juice. Pulse the mixture until it reaches a coarse texture; it should be able to hold its shape when pressed but should not be completely pureed.
  • Shape Falafel: Using a tablespoon, scoop out portions of the mixture and roll them into small patties or balls, approximately 1.5 inches in diameter. Arrange the shaped falafel on a plate or tray, ensuring they do not touch.
  • Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure even cooking.
  • Prepare for Frying: Lightly brush or spray the surface of each falafel ball with a bit of olive oil. This will help them achieve a golden, crispy exterior during the cooking process.
  • Air Fry Falafel: Place the falafel balls in the air fryer basket in a single layer, ensuring they are not touching for optimal air circulation. If necessary, cook them in batches. Air fry for 12-15 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy.
  • Serve: Once cooked, carefully remove the falafel from the air fryer. Serve them hot alongside warm pita bread, a fresh salad, and creamy tahini sauce for dipping.

Notes

Serve with warm pita and tahini for a complete meal.
Keyword air fryer, falafel, healthy, vegetarian