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Air Fryer Falafel

This recipe offers a healthier, air-fried version of traditional falafel. Dry garbanzo beans are soaked, then blended with fresh cilantro, parsley, onion, garlic, and a blend of spices. The mixture is formed into patties, air-fried until golden and crispy, making for a delicious and vegan-friendly meal or snack.
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Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 15 people
Calories 1356.1 kcal

Equipment

  • 1 Air Fryer Essential for crispy falafel with less oil
  • 1 Food Processor For blending ingredients to the right consistency
  • 1 Large Mixing Bowl For chilling the falafel mixture
  • 1 Measuring Cups and Spoons
  • 1 Cookie Scoop or Spoon For uniformly portioning falafel

Ingredients
  

Main

  • 1 cup dry garbanzo beans
  • 1.5 cups fresh cilantro stems removed
  • 0.75 cup fresh flat-leafed parsley stems removed
  • 1 small red onion quartered
  • 1 clove garlic
  • 2 tablespoons chickpea flour
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon sriracha sauce
  • salt and ground black pepper to taste
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • cooking spray

Instructions
 

  • Ensure dry garbanzo beans are soaked overnight (8-12 hours) and then thoroughly drained; do not use canned beans.
  • In a food processor, combine the soaked and drained garbanzo beans, fresh cilantro, flat-leaf parsley, quartered red onion, and garlic clove.
  • Pulse the mixture until it is coarsely ground but not pureed, retaining some texture.
  • Add chickpea flour, ground coriander, ground cumin, sriracha sauce, salt, ground black pepper, baking powder, and baking soda to the food processor.
  • Pulse again until the ingredients are just combined and the mixture holds together when pressed; be careful not to over-process.
  • Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
  • Preheat your air fryer to 375°F (190°C).
  • Using a small scoop or your hands, form the mixture into uniform 1-inch patties or balls.
  • Lightly spray the falafel with cooking spray. Arrange them in a single layer in the air fryer basket, ensuring not to overcrowd. Work in batches if necessary.
  • Air fry for 15-20 minutes, flipping halfway through and spraying again if desired, until golden brown and crispy, then serve immediately.

Notes

Achieving the correct texture for falafel is crucial; ensure the garbanzo beans are well-soaked (at least 12 hours) and thoroughly drained before processing. The mixture should be coarse, not a smooth paste, to give the falafel its characteristic bite. Chilling the mix for at least 30 minutes helps bind the ingredients, preventing crumbling during cooking. When air frying, avoid overcrowding the basket to ensure even cooking and maximum crispness. A light spray of cooking oil before and halfway through cooking enhances the golden-brown crust. For an elevated flavor, consider adding a pinch of cayenne for extra heat, a touch of lemon zest for brightness, or fresh mint when serving.