Air Fryer Falafel

Want to steal a chef’s trick? Okay, here’s one: crisp falafel without deep-frying, straight from the air fryer, and it actually tastes like something a restaurant would be jealous of. I discovered this shortcut the night I wanted crunchy, herbaceous falafel but didn’t want to wrestle with oil and splatter. I started experimenting — the right pulse in the food processor, a few pantry-friendly binders, and a light spray of oil — and the result sang: golden, crunchy exteriors hiding green, tender centers that smell like garlic and lemon. I’m sharing that little kitchen secret so you can make falafel that’s fast, less messy, and still wildly satisfying.

Quick Facts

• Yield: Serves 4 (about 16–20 falafel)
• Prep Time: 15 minutes
• Cook Time: 12 minutes (air fryer)
• Total Time: 27 minutes

Why This Recipe is Awesome

This version gives you the best of both worlds: the crunchy, golden exterior you crave and a bright, herb-packed interior without a vat of oil. It’s fast, forgiving, and uses simple pantry staples. Who doesn’t love falafel that smells like a Middle Eastern market (hello, cumin and parsley) while you hear that satisfying little sizzle from the air fryer? It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 (15 oz) cans chickpeas, drained and patted very dry
• 1 cup packed fresh parsley (stems mostly removed)
• 1 cup fresh cilantro leaves (optional—use extra parsley if you prefer)
• 1 small yellow onion, quartered
• 3 cloves garlic, smashed
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp kosher salt (adjust to taste)
• ¼ tsp black pepper
• 1½ tbsp all-purpose flour (or chickpea flour for gluten-free)
• 2–3 tbsp plain breadcrumbs or panko (or more chickpea flour for gluten-free)
• 1 tsp baking powder
• 2 tbsp lemon juice
• 2 tbsp olive oil + extra spray for cooking

For the Sauce / Garnish (if applicable):

• ½ cup plain Greek yogurt (or dairy-free yogurt)
• 1 tbsp tahini (optional)
• 1 small garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Chopped cucumber, tomato, pickles, and pita or lettuce for serving

How I Make It

Step 1:

Put the drained, very dry **chickpeas** in the food processor along with **parsley**, cilantro (if using), **onion**, and **garlic**. Pulse in short bursts — I do 8–12 pulses — until everything looks coarse and slightly grainy. You want distinct bits, not a paste. This texture gives you a fluffy interior and keeps the falafel from turning gummy.

Step 2:

Transfer the mixture to a bowl and stir in **cumin**, **coriander**, **salt**, **pepper**, **baking powder**, **lemon juice**, **flour**, and **breadcrumbs**. Add **olive oil** and fold until the mixture holds together when pressed. If it feels too wet, add a teaspoon of flour at a time. If it feels too dry, a splash of water or more lemon juice helps. Taste a tiny pinch and adjust seasoning — this is where bright, herby flavor happens.

Step 3:

Form the mixture into balls or slightly flattened patties about 1½ inches across. You should get roughly 16–20. Place them on a tray and chill for 10 minutes—this helps them firm up and stay together. Meanwhile, preheat your air fryer to 375°F for about 3 minutes. I always spray the basket lightly with oil so nothing sticks.

Step 4:

Arrange falafel in a single layer in the air fryer basket without overcrowding (work in batches if needed). Lightly spray the tops with oil. Air fry at 375°F for a total of 12 minutes, flipping once at about 6 minutes. Look for a **deep golden brown**, crispy edges, and a slightly springy center. You’ll smell toasted herbs and cumin — that’s your cue.

Step 5:

Whip together the yogurt, **tahini** (if using), **garlic**, and lemon juice while the falafel finish. Serve hot with the sauce, pita, chopped cucumber, tomatoes, and pickles. Squeeze an extra wedge of lemon over the falafel for brightness. I like to crumble a little feta on top for a salty pop when I’m feeling indulgent.

Pro Tips

• Pulse the chickpeas — don’t puree. The right texture gives crunchy edges and a tender inside.
• If you use canned chickpeas, dry them thoroughly on paper towels to avoid soggy falafel.
• Chill the shaped falafel for 10 minutes before cooking to help them hold their shape in the fryer.
• Air fryer models vary. If your first batch browns too fast, lower to 350°F and add 2–3 minutes.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Short on parsley? Use all cilantro for a brighter flavor. Parsley gives earthier notes.
• Use chickpea flour instead of breadcrumbs to keep the recipe gluten-free; texture will be slightly denser.
• Replace olive oil with avocado oil if you prefer a neutral flavor — little difference in crisping.
• Dairy-free? Swap the yogurt sauce for tahini thinned with lemon and water.

Variations & Tips

• Spicy falafel: Add ½ tsp cayenne or a chopped jalapeño for heat.
• Sweet potato falafel: Roast and mash ½ cup sweet potato into the mix for a sweet, softer center.
• Mini falafel sliders: Make smaller falafel and serve on cocktail rolls with tzatziki for parties.
• Sesame crust: Roll patties in sesame seeds before air frying for extra crunch and nuttiness.
• Za’atar twist: Sprinkle za’atar over the finished falafel for an herby, tangy lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Shape the falafel and freeze them on a tray until firm, then bag. Cook from frozen, adding a couple extra minutes to the time. Store cooked falafel in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 4–5 minutes to revive crispness.

Can I double the recipe?

Sure thing. Work in batches when pulsing chickpeas and when air frying — overcrowding ruins the crisp. The mixture stores in the fridge for a day if you want to prep twice the number and cook later.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for **deep golden edges**, an audible light crisp when you tap them, and a tender, not wet, interior. If in doubt, cut one open: it should be warm and greenish inside, not doughy.

What if I don’t have ingredient X?

No parsley? Use extra cilantro or a spoonful of chopped spinach for color. No breadcrumbs? Use more chickpea or all-purpose flour. Swap spices to taste — the base technique stays the same.

How I Like to Serve It

I pile falafel into warm pita with a smear of yogurt-tahini sauce, crunchy cucumber, tomato, and pickles for contrast. These work great on a grain bowl over quinoa with roasted veggies for lunch, or as finger food at parties — they pair nicely with crisp, cold beer or a bright iced tea. In summer, skip the pita and serve over a big, lemony salad for a light, breezy meal.

Notes

• Store cooked falafel in the fridge for up to 3 days. Reheat in the air fryer to restore crunch.
• Recipe notes: falafel contain no meat; if you pair with meat, cook meat to a safe internal temp (e.g., chicken to 165°F).

Final Thoughts

Closing: Go on — make a batch, close your kitchen windows to keep the smells in, and enjoy the crunch. Now go impress someone — or just yourself — with your homemade masterpiece!