This Air Fryer Falafel recipe makes flavorful, golden chickpea patties with fresh herbs, garlic, onion, and warm Middle Eastern spices. Made with canned chickpeas instead of dried ones, this easy homemade falafel is a convenient way to enjoy a classic vegetarian favorite without deep-frying. Serve it in warm pita bread, tuck it into wraps, or add it to salads and grain bowls for a satisfying meal.
The secret to delicious falafel is combining chickpeas with plenty of fresh herbs and aromatics. Parsley, cilantro, and scallions give these falafel their vibrant flavor, while cumin, garlic, and onion add savory depth. A pinch of crushed red pepper flakes provides gentle heat, and a little flour and baking powder help bring the mixture together.
Unlike traditional falafel recipes that often begin with soaked dried chickpeas, this version uses canned chickpeas for convenience. Be sure to rinse, drain, and dry them thoroughly before processing. Removing excess moisture helps the mixture hold its shape and prevents the finished falafel from becoming too soft.
A reliable food processor makes preparing homemade falafel much easier. Pulse the herbs and aromatics first, then add the chickpeas and process briefly. The mixture should remain slightly coarse rather than becoming a smooth purée.
After combining the ingredients, refrigerate the mixture for 2–3 hours. This chilling step helps firm it up before shaping it into 12 balls. Lightly spray the falafel with olive oil, then cook in a preheated 350°F air fryer for approximately 14 minutes, turning halfway through, until golden brown.
Serve these crispy air fryer falafel with creamy hummus, tahini, sliced cucumbers, tomatoes, and red onion. They’re especially delicious stuffed into pita pockets with fresh vegetables and your favorite dipping sauce.
Whether you’re preparing a vegetarian lunch, a meatless dinner, or an appetizer platter, these homemade air fryer falafel offer fresh flavor and a satisfyingly crisp exterior with minimal added oil.
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Air Fryer Falafel
- Total Time: 4:05
- Yield: 4 1x
Ingredients
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1 small yellow onion, quartered
- 3 cloves garlic, roughly chopped
- 1/3 cup roughly chopped parsley
- 1/3 cup roughly chopped cilantro
- 1/3 cup chopped scallions
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon baking powder
- 4 tablespoons all purpose flour, plus more for dusting
- olive oil spray
- Optional for serving:
- hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc
Instructions
- Dry the chickpeas on paper towels.
- Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
- Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
- Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula and pulse 2 to 3 times.
- Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
- Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
- Preheat the air fryer 350F.
- Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.
Notes
How to Keep Air Fryer Falafel from Falling Apart
The key to falafel that holds its shape is removing excess moisture from the chickpeas. After rinsing and draining canned chickpeas, pat them thoroughly dry with paper towels before adding them to the food processor.
Pulse the mixture just until the chickpeas are chopped and combined with the herbs. Avoid processing it into a smooth paste.
Refrigerate the mixture for 2–3 hours before shaping. If it’s still too sticky to handle, lightly flour your hands or work surface. Arrange the falafel in a single layer in the air fryer and turn carefully halfway through cooking.
- Prep Time: 1:35
- Refrigeration: 2:00
- Cook Time: :30
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Middle Eastern
- Diet: Vegan