Air Fryer Falafel
I make these air fryer falafels when I want a healthier, crispy, and delicious version of the classic Middle Eastern dish. They’re full of flavor from chickpeas, herbs, and spices, and the air fryer makes them perfectly crunchy without the extra oil.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 small onion chopped
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 cup flour or chickpea flour for gluten-free
- 2 tablespoons olive oil for spraying or drizzling
Instructions
- First, I add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. I pulse until everything is finely chopped but not pureed – I want the mixture to have some texture.
- I sprinkle in the baking powder and flour, then pulse a few more times to combine.
- I take the mixture out of the food processor and form it into small balls, about 1 1/2 inches in diameter.
- I preheat the air fryer to 375°F (190°C) and lightly spray the basket with olive oil.
- I arrange the falafel balls in the basket, making sure they’re not touching each other, and spray them lightly with more olive oil.
- I cook the falafels for 12-15 minutes, shaking the basket halfway through, until they’re golden and crispy on the outside.
- Once done, I serve them with pita bread, salad, or hummus for dipping!