This Crispy Homemade Air Fryer Falafel recipe stands out as a delicious, health-conscious twist on a classic Middle Eastern favorite.
By using soaked dried chickpeas instead of canned, it ensures a firm, perfectly textured falafel that’s rich in plant-based protein and fiber—both essential for digestive health and sustained energy.
The recipe is naturally gluten-free, vegan, and low in saturated fat, making it a heart-healthy choice for everyday meals.
Air frying dramatically cuts down the oil needed compared to traditional deep frying, keeping calories and unhealthy fats low while still delivering a satisfyingly crispy exterior.
It’s quick to prepare, with minimal active cooking time, and versatile enough for meal prep or spontaneous weeknight dinners.
Whether paired with fresh veggies, pita, or tossed over salads, these falafels are a flavorful, nutrient-packed option that makes clean eating effortless and enjoyable.
Must-Have Tools for Perfect Results
Air Fryer
The star of this recipe, the air fryer crisps falafels evenly without excess oil, delivering a golden, crunchy texture that rivals deep frying. Beyond falafels, it’s perfect for healthier versions of fries, veggies, and reheating leftovers with crispness intact.
Food Processor
Essential for finely chopping chickpeas and herbs to just the right texture. Its versatility extends to making sauces, doughs, and purees, saving prep time in countless recipes.
Silicone Pastry Brush
Used to brush olive oil onto falafel balls for a crisp finish. This tool offers gentle application of oils or glazes, helping achieve professional-quality results in baking and roasting.
Mixing Bowls
A set of sturdy mixing bowls provides ample space for soaking, mixing, and refrigerating the falafel mixture, while doubling as prep and serving vessels in the kitchen
Air Fryer Falafel Balls
Ingredients
Equipment
Method
- Preparing the Chickpeas: Soak and Rinse: Begin by thoroughly rinsing 1 ¼ cups of dried chickpeas under cold water. Place them in a large bowl and cover generously with fresh water—at least three times their volume—since they will expand as they soak. Allow the chickpeas to soak for a minimum of 8 hours or ideally overnight. This softens them, making them easier to process and ensuring the falafels hold their shape during cooking. After soaking, drain the chickpeas and rinse again to remove any excess starch or residue.
- Combining Ingredients: Build Your Falafel Mixture: Add the soaked chickpeas to the bowl of a food processor. Then add ½ small red onion, chopped finely, 2 cloves of crushed garlic, and 1 deseeded and minced red chili for a subtle heat. Next, pack in ¼ cup each of fresh parsley and cilantro—these herbs bring vibrant color and fresh flavor. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon fine sea salt to season the mixture evenly.
- Processing: Achieve the Perfect Texture: Pulse the ingredients a few times to break them down, then process continuously until the mixture is finely chopped but still has a slightly coarse texture, roughly resembling couscous grains. Avoid over-processing to a paste, which can result in dense falafels. You may need to stop a few times to scrape down the sides of the bowl to ensure even chopping.
- Chilling: Firm Up the Mixture: Transfer the processed mixture to a mixing bowl and cover it with plastic wrap or a lid. Place it in the refrigerator for about one hour. This chilling step firms the mixture, making it easier to shape and helping the falafels hold together during cooking.
- Adding Leavening: Incorporate Baking Powder: After chilling, remove the mixture from the fridge and sprinkle ½ teaspoon baking powder over it. Gently fold the baking powder in until well combined. The baking powder introduces lightness and airiness to the falafels, ensuring a fluffy interior once cooked.
- Shaping: Forming Falafel Balls: Use a tablespoon or small scoop to portion out the mixture. With your hands, shape each portion into a ball about the size of two tablespoons. Slightly smaller falafels tend to hold together better and cook evenly. If the mixture feels too sticky, wet your hands lightly with water to prevent sticking.
- Preparing the Air Fryer: Preheat and Oil: Set your air fryer to preheat at 200°C (400°F). While it heats, lightly brush or spray the air fryer basket with olive oil to prevent sticking. Arrange the falafel balls in a single layer inside the basket, leaving some space between each one for proper air circulation. You may need to cook in batches depending on your air fryer’s size.
- Cooking: Air Fry for Crisp Perfection: Lightly brush or spray the tops of the falafel balls with olive oil using a silicone pastry brush to encourage browning. Place the basket in the air fryer and cook for 10 minutes. Afterward, carefully flip each falafel over and brush the tops again with olive oil. Return to the air fryer for an additional 5 minutes until they are golden and crispy on all sides.
- Alternative Oven Method: Bake Your Falafels: If you don’t have an air fryer, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly coat it with olive oil spray. Arrange the falafel balls in a single layer, then brush or spray their tops with olive oil. Bake for 10 minutes, then carefully turn each falafel over and add a bit more oil to the tops. Bake for another 10 minutes until the falafels develop a crisp, golden crust.
- Serving Suggestions: Enjoy Your Falafels: Serve your freshly cooked falafels warm, accompanied by pita bread, fresh salad, or vegetables. They also work wonderfully as a protein-packed topping on grain bowls or inside wraps with tahini or your favorite sauce. These falafels can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
Notes
- Using dried chickpeas soaked overnight is crucial for the right texture; canned chickpeas will create a mushy falafel.
- If you want to prepare ahead, shape the uncooked falafel balls and freeze them on a tray before transferring to a freezer-safe bag. They can be cooked straight from frozen—just add a few extra minutes to the cooking time.
- This recipe works equally well baked in the oven or air fried, making it adaptable depending on your kitchen setup.
- Nutritional estimates indicate this recipe is high in plant-based protein and fiber, low in saturated fat, and naturally gluten-free—great for a healthy, balanced diet.
Chef’s Secrets to Perfect Falafel
Achieving flawless falafel starts with using dried chickpeas soaked overnight, never canned, to ensure a firm and authentic texture.
When processing the mixture, aim for a coarse grind rather than a smooth paste—this retains a delightful bite after cooking.
Chilling the mixture before shaping is a key step that helps the falafels hold their shape and prevents them from falling apart.
Don’t skip brushing the falafels with olive oil before air frying or baking; this simple step encourages a golden, crispy crust without the need for deep frying.
Lastly, balancing the herbs and spices is crucial—fresh parsley and cilantro bring brightness while cumin and coriander add warm, earthy undertones, creating a complex flavor profile that makes every bite memorable.
Serving Suggestions for Flavorful Meals
Falafels are incredibly versatile and pair beautifully with a variety of dishes.
For a classic Middle Eastern experience, serve them with warm pita bread, hummus, and a refreshing cucumber-tomato salad drizzled with lemon juice and olive oil.
For a lighter option, place falafels atop mixed greens or grain bowls with roasted vegetables and a tangy tahini dressing.
They also make excellent sandwich fillers or wraps when combined with pickled vegetables and creamy sauces like garlic yogurt or vegan tzatziki.
For added crunch and flavor, garnish with chopped fresh herbs, toasted sesame seeds, or a squeeze of fresh lemon.
These pairing ideas ensure your falafels shine in any meal context, from casual lunches to more elaborate dinners.
Storage Tips for Freshness and Convenience
To keep your falafels fresh, store them in an airtight container in the refrigerator for up to three days.
When ready to eat, reheat in the air fryer or oven to restore their crispiness rather than using a microwave, which can make them soggy.
For longer storage, freeze uncooked falafel balls laid out in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag.
This method prevents them from sticking together. You can cook them straight from frozen by adding a few extra minutes to the cooking time.
Proper storage not only preserves flavor and texture but also makes this recipe an excellent choice for meal prepping busy weeks.
Frequently Asked Questions Answered Clearly
1. Can I use canned chickpeas instead?
No, canned chickpeas are too soft and wet, resulting in falafels that fall apart or become mushy. Always use dried chickpeas soaked overnight for the best texture.
2. How do I prevent falafels from crumbling?
Ensure the mixture is well-chilled before shaping and avoid over-processing it into a paste. Adding baking powder helps bind and lighten the falafels.
3. Can I make falafels without an air fryer?
Yes, baking in a preheated oven at 200°C (400°F) works well. Brush the falafels with olive oil and bake for about 20 minutes, flipping halfway through for even crispiness.
4. Are falafels gluten-free?
This recipe is naturally gluten-free as it uses chickpeas and herbs without any flour or breadcrumbs. Just double-check any accompaniments like pita bread if gluten is a concern.
5. Can I add other flavors or ingredients?
Absolutely! Experiment with adding spices like smoked paprika or ground coriander. Some add sesame seeds or finely chopped onions for extra texture. Just maintain the overall balance to keep the falafels cohesive.
This recipe is inspired by heynutritionlady and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.