You ever get that craving for something crispy, herby, and just downright perfect to munch on? That’s exactly how I feel about falafel, but let’s be honest—deep frying can feel like a mini kitchen demolition. Enter the air fryer! This little magic box gives you that golden, crunchy falafel exterior without the mess or guilt. Plus, the smell of fresh herbs mixed with garlic and spices roasting to perfection in the air fryer? Absolutely mouthwatering. I can’t wait to show you how to whip up these beauties quickly and easily, so you get that crispy, tender falafel fix anytime the mood strikes. Trust me, once you go air fryer falafel, you won’t look back!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 cup dried chickpeas (soaked overnight)
1 small onion, roughly chopped
3 cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1/2 tsp salt, or to taste
1/4 tsp black pepper
2 tbsp all-purpose flour (or chickpea flour for gluten-free)
Olive oil spray or light brushing for air fryer basket
For the Sauce / Garnish:
Plain Greek yogurt or tahini sauce
Fresh lemon wedges
Chopped cucumber and tomatoes
Fresh mint or parsley for garnish
How I Make It
Step 1:
First things first, drain your soaked chickpeas and give them a quick rinse. In a food processor, toss in the chickpeas, chopped onion, garlic, parsley, and cilantro. Pulse until you get a coarse, crumbly mixture—not too smooth! You want some texture, like tiny breadcrumbs, to help hold the falafel together.
Step 2:
Add the cumin, coriander, baking powder, salt, pepper, and flour. Pulse a few more times until everything is mixed evenly but still chunky. Here’s a tip: if the mixture feels too wet and won’t hold when you press it, add a tablespoon of flour at a time until it firms up.
Step 3:
Shape the mixture into small balls or patties, about the size of a heaping tablespoon. If it’s sticky, wet your hands with a little water to make shaping easier.
Step 4:
Preheat your air fryer to 375°F for about 3 minutes. Lightly spray the basket with olive oil to help prevent sticking and to promote crispiness.
Step 5:
Place the falafel balls in the basket, making sure they don’t touch so hot air can circulate. Air fry for 12-15 minutes, flipping halfway through. They should be golden brown and crispy on the outside but tender inside.
Step 6:
Serve immediately with a drizzle of tahini or a dollop of Greek yogurt. Add fresh lemon wedges and your favorite veggies for the perfect fresh bite.
Variations & Tips
Swap parsley and cilantro for dill or mint for a different herb twist.
Add a pinch of cayenne or smoked paprika for a spicy smoky kick.
Use canned chickpeas if in a pinch, but drain and dry them well to reduce moisture.
Spray the falafel lightly with oil before air frying to enhance browning and crispness.
Double the batch and freeze uncooked falafel—just pop them in the air fryer from frozen, adding a few extra minutes.
How I Like to Serve It
I love serving these falafels stuffed inside warm pita pockets with crisp cucumber, juicy tomatoes, and a generous smear of tahini sauce. Perfect for a laid-back lunch or a picnic in spring! They also make a fun appetizer at gatherings—just keep a bowl of dipping sauce nearby, and watch them disappear fast.
Notes
Store leftover falafel in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best crispness.
If you don’t have an air fryer, bake at 400°F on a parchment-lined sheet for 20-25 minutes, flipping halfway.
Closing: This air fryer falafel recipe is my go-to for a wholesome, crave-worthy snack that’s never greasy but always satisfying—and I’m betting it will be yours too!
