Air Fryer Falafel
What I like about this air fryer method is that the falafel can get crisp around the edges without deep frying, but the shape matters. I find this works best when the mixture is formed into small discs instead of thick balls, because thick centers are more likely to stay soft and pasty.
This version uses soaked dried chickpeas for the best texture, along with plenty of parsley, cilantro, garlic, and warm spices. A light oil spray helps with browning, and the patties reheat well for meal prep, whether you tuck them into pita with tahini or serve them as part of a mezze plate.
Ingredients for Air Fryer Falafel
- 1 1/2 cups dried chickpeas, soaked overnight and drained well (300g)
- 1/2 small yellow onion, chopped (60g)
- 3 garlic cloves
- 1 cup packed fresh parsley (30g)
- 1/2 cup packed fresh cilantro (15g)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 to 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- Olive oil or avocado oil spray, as needed
Optional for heat: add a pinch to 1/4 teaspoon cayenne pepper.
Only if needed for a loose mixture: add 1 to 3 tablespoons all-purpose flour or chickpea flour.
For serving: tahini, or a yogurt-tahini sauce made with tahini and Greek yogurt.
Why Soaked Dried Chickpeas Work Best
Dried chickpeas soaked overnight are the better choice here. They give falafel a firmer structure that holds together better in the air fryer and helps the center stay tender instead of mushy.
Canned chickpeas can work as a backup, but they need to be drained and dried very well first, and the mixture will likely be softer. If you use them, expect to chill the mixture and possibly add a little flour so the patties hold their shape.
How to Make Air Fryer Falafel
- Soak the chickpeas: Place the dried chickpeas in plenty of water and soak overnight at room temperature. Drain well before using. They should be plump and hydrated, with no crunchy center left.
- Process the mixture: In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until the mixture is finely chopped and cohesive but not smooth. I usually look for a texture that presses together in my hand without turning into a puree.
- Chill if needed: Transfer the mixture to a bowl. If it feels soft or wet, refrigerate it for 15 to 30 minutes so it firms up. Stir in the baking powder just before shaping. If the mixture is still too loose to form, add flour 1 tablespoon at a time until it holds together.
- Shape into small discs: Form the mixture into small patties or slightly flattened discs, keeping them close in size and thickness so they cook evenly. This is the step that helps the centers cook through in the air fryer.
- Preheat the air fryer: Preheat to 375°F (190°C) for 3 to 5 minutes if your model benefits from preheating. Lightly spray the basket with oil.
- Arrange and oil: Lightly spray the tops of the falafel with oil, then arrange them in a single layer with space between each one. Cook in batches if needed so they crisp instead of steam.
- Air fry: Cook at 375°F (190°C) for 10 to 14 minutes, flipping halfway through or turning carefully if your air fryer browns unevenly. Start checking around 10 minutes, especially if your patties are small or your air fryer runs hot.
- Check for doneness: The falafel should be deep golden brown on the outside with firm, crisp edges. The center should be hot and set, not wet or paste-like, and the patties should hold together when lifted gently.
- Rest and serve: Let the falafel rest for 2 to 5 minutes before serving. That short rest helps them firm up a bit more.
Air Fryer Time and Temperature for Falafel
Use 375°F (190°C) as the starting temperature. Most falafel patties take about 10 to 14 minutes per batch, depending on size and thickness.
The part I pay attention to is the surface color and center texture more than the exact minute mark. Air fryer models vary, so thinner patties may be done sooner, while thicker ones may need the full time.
Falafel Troubleshooting
The mixture is too wet or loose
Chill it first. If it still does not hold together, add 1 tablespoon flour at a time. This is more likely if the onion or herbs added extra moisture, or if you used canned chickpeas.
The patties fall apart
The mixture is usually either too wet or too coarsely processed. Press a small amount in your hand before shaping the whole batch. If it does not stay together, chill it and add a little flour if needed.
The center stays soft
The patties are probably too thick. Flatten them more and start checking early. The outside can brown before the middle sets if the falafel are too bulky.
The outside browns too quickly
If your air fryer runs hot, check before the 10-minute mark and flip sooner. You want a cooked-through center and crisp edges, not just dark color.
What to Serve with Air Fryer Falafel
Serve the falafel warm in pita with tahini or a yogurt-tahini sauce. They also work well with crunchy vegetables for lunch or a light dinner.
For a mezze-style plate, add hummus, tzatziki, roasted vegetables, feta, olives, lemon, and sesame seeds. If you have extra chickpeas, try these air fryer chickpeas next.
How to Store and Reheat Air Fryer Falafel
Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
To reheat, return them to the air fryer until hot and re-crisped, and start checking early so they do not dry out. They reheat well, but they will not be quite as crisp as they were fresh.
For meal prep, freeze uncooked patties on a tray until solid, then transfer them to a freezer bag or container. You can air fry them from frozen or thaw them slightly first if the shape seems fragile, adding a few extra minutes as needed.
For another easy air fryer lunch idea, see this air fryer cottage cheese toast.
Nutrition
Approximate nutrition, based on 6 servings and not including optional flour, tahini, yogurt, or other serving ingredients.
- Serving size: about 1/6 of the recipe
- Calories: about 170
- Protein: about 8g
- Fat: about 2g
- Carbohydrates: about 29g
Approximate nutrition per 100g:
- Calories: about 160
- Protein: about 7g
- Fat: about 2g
- Carbohydrates: about 27g
Nutrition is an estimate and will vary with exact ingredient amounts and serving size.
Air Fryer Falafel
Equipment
- food processor
- air fryer
- mixing bowl
- measuring cups
- measuring spoons
Ingredients
Falafel
- 1 1/2 cups dried chickpeas, soaked overnight and drained well (300g)
- 1/2 small yellow onion, chopped (60g)
- 3 garlic cloves
- 1 cup packed fresh parsley (30g)
- 1/2 cup packed fresh cilantro (15g)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 to 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- Olive oil or avocado oil spray, as needed
Optional
- Pinch to 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 to 3 tablespoons all-purpose flour or chickpea flour (optional, only if mixture is too loose)
For serving
- Tahini
- Yogurt-tahini sauce (tahini combined with Greek yogurt) or plain yogurt
Instructions
- Place dried chickpeas in plenty of water and soak overnight at room temperature; drain well before using.
- Drain the soaked chickpeas thoroughly and transfer to a food processor.
- Add chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper to the food processor and pulse until the mixture is finely chopped and cohesive but not smooth.
- Transfer the mixture to a bowl; if it feels soft or wet, refrigerate 15 to 30 minutes to firm up.
- Stir in the baking powder just before shaping; if the mixture is still too loose, add flour 1 tablespoon at a time until it holds together.
- Form the mixture into small, slightly flattened discs, keeping them similar in size and thickness so they cook evenly.
- Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes if your model benefits from preheating and lightly spray the basket with oil.
- Lightly spray the tops of the falafel with oil and arrange them in a single layer in the air fryer basket with space between each; cook in batches if needed.
- Air fry at 375°F (190°C) for 10 to 14 minutes, flipping halfway through; begin checking at about 10 minutes for deep golden brown edges and a set center.
- Let the falafel rest 2 to 5 minutes before serving so they firm up slightly.
Tips
- Soak dried chickpeas overnight for a firmer texture that holds together in the air fryer.
- Flatten patties into thin discs rather than thick balls so the centers cook through.
- Chill the mixture 15–30 minutes if it’s too wet, and add flour 1 tablespoon at a time only if needed.
- Cook in a single layer and avoid overcrowding the basket to prevent steaming and to encourage browning.
- Start checking for doneness around 10 minutes, as air fryer models and patty thickness vary.
Variations
- Spicy Falafel: Add a pinch to 1/4 teaspoon cayenne pepper to the mixture for a touch of heat.
- Canned Chickpea Backup: Use well-drained, thoroughly dried canned chickpeas if needed; expect a softer mixture and consider chilling and adding a little flour to help the patties hold together.
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