Enjoy this traditional falafel recipe with a twist; Ditch the deep-fryer and turn to your air fryer for these healthier, air fryer falafel with a tender center and crispy outer shell. This recipe is gluten-free, vegan, high-protein, and perfect for meal-prep!
Flavorful & Crispy Homemade Air Fryer Falafel
With my Gluten-Free Pita recipe now posted, it was inevitable that falafel would follow shortly after. Falafel & pita bread go together like… Hummus and pita (i.e., a match made in heaven!). I couldn’t wait to have a go at putting a healthier twist on the authentic falafel recipe with this lower-calorie, lower-fat, air fryer falafel.
What is Falafel?
Falafel is a Middle Eastern street food that has grown in popularity over the last couple of decades, particularly in the vegetarian and meat-free food scenes. Authentic falafel recipes are made up of chickpeas and/or fava beans, along with garlic & onion, and several herbs and spices. They are then formed into balls or disks and deep-fried in oil before serving as a falafel pita/sandwich.
The results are a flavorful bite with a tender center and super crispy outer shell. Unfortunately, traditional falafels aren’t a great choice for those who avoid deep-fried foods or want a low-calorie/healthier option. Healthier baked versions can be somewhat lacking too on the texture front (though not always, I admit), which is where these air fryer falafel come in.
Luckily, after lots of experimentation, learning how to make falafel with the right consistency, I’ve got it! These air fried falafel avoid the copious amounts of oil yet still manage to end up with a wonderfully crisp shell and tender middle!
By using an air fryer for cooking homemade falafel, you may not end up with falafels that are quite as crispy as deep-fried versions, but it certainly comes close! Plus, this healthy falafel recipe is great for meal-prep and freezer storage, which is a massive bonus!
These are the ingredients that you will need:
How To Make Falafel
Note: For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
Step 1: Soak the chickpeas
Place the dried chickpeas in a large bowl and fill it with plenty of water (the chickpeas should be always covered by at least 3 inches). Leave the chickpeas to soak for 18-24 hours.
Then, drain the chickpeas completely and use a paper towel to pat them dry, if they are too wet.
Note: Chickpeas can soak up enough water to double in size, so you must use enough water.
Step Two: Process the falafel dough
Transfer the chickpeas and remaining ingredients to a food processor and process for around 20 seconds, scrape down the sides and repeat. Do this a few times until the mixture is well combined as a coarse meal, but not too mushy.
Then chill the mixture (in the food processor jug) in the fridge for 45-60 minutes.
This allows the starches to soak and will help the falafel hold together and not crumble apart as they cook.
Step Three: Shape the falafel
Use an ice-cream scooper to measure the mixture and shape it into a ball (you can also shape it into a disk/patty if preferred). Repeat this step with all of the falafel mixture.
Spray the ice-cream scoop with a little olive oil if you find that the mixture is sticking.
Step Four: Cook the falafel
Spray the air fryer base and also the falafel balls with a little cooking spray, and then cook them at 375ºF/190ºC for 15 minutes, flipping over at 10 minutes. Once ready, they’ll be crispy and lightly browned on the outside.
Do this step in batches, based on how big your air fryer basket is. Once ready, you can eat the crispy falafels immediately!
How To Serve
There are tons of ways to enjoy falafel. Here are just some of my favorite options.
- As an appetizer with your favorite dips – such as a tahini sauce, vegan tzatziki, Hummus, or even this Vegan Mayo.
- Make a falafel pita pocket with salad veg (these gluten-free falafel go amazingly with my Gluten-Free Pita!)
- Served as a falafel sandwich – within a flatbread style wrap with traditional salad veg and extras like Keto Coleslaw Recipe
- Alternatively, in lettuce wraps
- Serve within a salad bowl – like this Brown Rice Salad (use the falafel in place of the rice!)
- Serve as part of a Mediterranean mezze or plate, with hummus, olives, pita chips, and more.
- Form larger patties and use as burgers
- Use crumbled, as a pizza topping on this Homemade Pizza Dough, alongside grilled veggies like eggplant and zucchini.
How To Make Ahead & Store
To Make Ahead:
Homemade falafel can be prepared to several ‘points’ in the recipe and be left until you’re ready to bake them.
- You can store the processed falafel dough or the rolled falafel balls, covered, in the refrigerator for up to three days.
- The uncooked mixture can also be frozen for 1 month (although possibly even up to 3 months – I just haven’t tried longer than a month).
Do this by par-freezing the shaped falafels on a large flat surface (so they don’t stick together) and then transferring them to a large freezer-safe bag/container. You can thaw the falafel overnight before using or even cook them from frozen.
To Store:
Any leftover falafels can be stored in the fridge for a few days (up to 5), though they will lose their crispness as they chill.
To Reheat:
Place the falafel in the oven or air fryer at 375F/190C until warmed through.
To cook them from frozen, cook in the air fryer with an extra few minutes onto the cooking time.
Useful Ingredient & Recipe Notes
Ingredient Notes:
- Flour: I didn’t add any flour to the falafel mixture because it held very well together and didn’t require a binder. However, if you notice that your mixture is a little wet, add 2 tablespoons of cornstarch/chickpea flour to the gluten-free falafel.
- You can optionally add a little baking powder to the falafel mix, and it’ll result in slightly lighter and airier, tender falafel. Add this just before frying (i.e., don’t add it to the mixture when making ahead and chilling in the fridge/ freezing).
- You can experiment with different herbs and spices; cilantro, cumin, coriander, parsley, dill, turmeric, cardamom, cayenne, paprika, etc.
- Don’t be tempted to use a ‘quick soak’ method for this recipe’s chickpeas, as it simply won’t work. The same goes for using canned or cooked chickpeas – the texture simply won’t be correct for these falafels. It might be mushy and fall apart (which no-one wants).
- You can experiment with subbing some of the chickpeas in this vegan falafel recipe for beetroot, sweet potato, pumpkin, etc. (add some flour as a binder if the recipe is a little wet).
More Notes
- You can shape your homemade falafel into balls or disks. In fact, disks can work better in some cases for air fryer falafel (depending on your fryer).
- Oven-baked falafel: It’s better to shape the falafel mixture into patties if you want to oven-bake them. Bake at 375F/190C for about 25-30 minutes, flipping halfway through. I recommend spraying them with oil (cooking spray) before baking and after flipping, as they will turn out crispier.
- If you plan to make them often, you can purchase a ‘falafel press,’ which makes ‘puck’ shaped falafels easily, without you having to shape them by hand.
Other Recipes You May Like:
- Vegan Kebab Sandwich (Veg Shawarma)
- Chickpea Tacos (Meatless, Gluten-Free)
- Vegan Stuffed Zucchini Boats With Chickpeas
- Garlic Broccoli Stir Fry With Chickpeas
- Vegan Shakshuka With Chickpeas
- Avocado Chickpea Pizza
- Vegan Chickpea Curry (Oil-Free)
If you try this crispy air fryer falafel recipe, I’d love a comment and recipe ★★★★★ rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan/ #elavegan – I love seeing your recreations.
Air Fryer Falafel
Ingredients
- 2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
- 5 garlic cloves chopped
- 1 small onion chopped
- 1 cup parsley leaves chopped
- 1/2 cup cilantro leaves chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- Red pepper flakes or cayenne pepper to taste
- 1 tsp baking powder (optional, see notes)
- Cooking spray
Instructions
- Watch the video in the post for easy visual instructions.The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).
- Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.
- Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).
- Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.
- Use the cooking spray to lightly spray the falafel balls. Also, spray the basket of your air fryer to avoid sticking. Heat the air fryer to 375 ºF (190 ºC) and set the timer to 15 minutes. Cook the falafel balls in the air fryer, flip them after 10 minutes. They should be crispy and slightly brown on the outside. You might need to fry them in batches if necessary.
- Serve hot on its own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers. Enjoy!
Notes
- Make sure to use dried chickpeas, not canned or cooked chickpeas.
- Flour: I didn't add any flour to the falafel mixture because it held very well together and didn't require a binder. However, if you notice that your mixture needs a binder, you can add 2 tablespoons of chickpea flour (or regular flour or cornstarch). Especially, if you plan to deep-fry them, then adding flour is highly recommended!
- Baking powder: You can optionally add a little baking powder to the falafel mix, and it'll result in slightly lighter and airier, tender falafel. Add it just before frying (i.e. don't add it to the mixture when making ahead and chilling in the fridge or freezing).
- Oven-baked falafel: It's better to shape the falafel mixture into patties if you want to oven-bake them. Bake in a 375ºF (190ºC) heated oven for about 25-30 minutes, flipping halfway through. I also recommend spraying them with oil (cooking spray) before baking and after flipping, as they will turn out crispier.
- If you want to deep-fry them, fill a large frying pan or medium saucepan with oil (to a depth of about 2 1/2 or 3 inches) and heat it to about 360 ºF (180 ºC). Make sure the oil isn't too hot, or they might fall apart. Add in a couple of falafel balls/patties (don't overcrowd the pan) and fry for about 4 minutes, turning as needed. Place the fried falafel on paper towels to soak up excess oil. It is important that the mixture rested in the refrigerator for about 60 minutes before frying. Also, if you think they are still too moist, then roll the balls/patties in some flour.
- You can freeze the uncooked falafel balls for up to a month.
- Check the helpful tips and step-by-step photos in the blog post above.
- The total time doesn't include the soaking- and resting time.
Nutrition information is an estimate and has been calculated automatically
Bethany
Hi there. Probably a dumb question, but I’m kinda new to falafel. How many 2” falafel balls does a typical person eat as a salad topping? Trying to figure out whether I need to double the recipe.
Ela
Hi Bethany, that really depends on how hungry you are, I would say maybe 4-5 balls per person. I wouldn’t really double the recipe because it makes quite a lot. 🙂
Ed
Delicious on the first try. I fed them to my whole family and got thumbs up all around. Thanks for a terrific recipe!
Ela
That’s awesome! I am so glad you liked them. 🙂
Rafael Smith
Where is the video?
Ela
Hi! It’s at the beginning of the post. You’ll only see it if you are not using an ad blocker.
Daniel
Hello! My fiancé and I made these tonight. They were so good! Followed instructions exactly, came out perfect. Thank you!
Ela
Hi Daniel, thanks for your feedback. I am so glad they turned out delicious! 🙂
Rick
My wife and I are big fans of falafel. If I freeze some of the uncooked balls, should I thaw them before cooking them in the air fryer? Or how will cook time be affected?
Ela
Hi Rick, I wouldn’t thaw them, just cook them a couple of minutes longer in the air fryer until crispy. 🙂
Sam
Would love to try the recipe but your site doesn’t allow copying into my ipad and I’ll not find the site again. Bummer
Ela
If you click on “print recipe” you can copy the ingredients/instructions.
SAM
Guess I could print it, then take a pix of it, IF it doesn’t get lost first. If it’s not in my iPad, it probably doesn’t get made.
Leanne
The other option is to see if you can print to PDF and then it will save the PDF to your device.
Jeane Chan
hi! I soaked the dried chickpeas overnight (24 hrs) but it’s still firm. Would you recommend cooking before proceeding. thank you.
Ela
Hi, it’s normal that they are still hard. But I am sure they are much larger now after soaking. Please don’t cook them.
Lori
I just read in one of Test Kitchens books to soak the chickpeas with salt in the water. They said it would yield a more tender bean. A gallon of water and 3 tablespoons of kosher salt.
Lynn
Can these be done in a dehydrator instead of frying.
Ela
Hi Lynn, I don’t think that would work. 🙂
Angela
Hi I’m interested in trying your recipe but wanted to check if the soaked chickpeas needed to be cooked before being processed?
Ela
Hi Angela! No, as described in the recipe, they need to be soaked, but not cooked. 🙂
Madison
Hi Ela! Falafel has always been one of my favorite dishes so I am so excited to try your version. I have a really excellent high speed blender with fresh blades, do you think this could work instead of a food processor? Happy holidays!
Ela
Hi Madison, I think it should be fine. Just make sure not to over process it. 🙂
Happy holidays!
Sybil
I tried your recipe since I love middle eastern food. Falafel is one of my favorites. I tried one as soon as it came out of the Air fryer and it was perfect, but then when they cooled down, they turned a little dry.
Ela
Thanks for your feedback. You can air fry them a few minutes shorter. 🙂
Michael Habony
I am a little skeptical of air fryers. Which one do you use and recommend?
Ela
Hi Michael, this is the one I use (affiliate link): https://amzn.to/3p29x9L
It’s currently not available, but you should be able to find a similar one. 🙂
Hunter J
Hi, I am wondering why can’t we use canned chickpeas?
Ela
Hey, because the falafels will be rather dry and not as good. 🙂
yalp57
Delicious Ella. Thank you for sharing this tasty recipe with all us. Happy Holidays 2020. Your follower from Florida, USA.
Ela
So happy you loved the recipe! Thanks for your feedback and happy holidays to you! 🙂
Mandy
These are the best falafel I have ever made!
Ela
I am so glad to hear that, Mandy! Thanks for your great feedback. 🙂
Elke
Hello Ela, Love your recipes! I was wondering which food processor you have? Kind greetings, Elke
Ela
Hello Elke, I am so glad you like my recipes. 🙂 I have just linked the food processor in the recipe notes under “Equipment”.
The one I use is quite cheap and not the best but it works fine and I use it for many years. Though the food processor bowl is not large, so I had to press the mixture down quite a few times. I hope this helps. 🙂
Elke
Alright, thanks for your answer Ela!
Ela
You are welcome. 🙂
Sue
Hiya, I have followed the recipe to a tee, but my mixture is too crumbly to hold together … what can I use to hold the shape? Its not too wet, just crumbly .. thanks!!
Ela
Hi Sue, if it’s crumbly you could add a flax egg or chia egg (1 tbsp ground flax or chia seeds mixed with 3 tbsp water).
Otherwise, it won’t be crumbly if you leave it longer in the fridge to rest. I hope this helps. 🙂
Sue
Hi, thanks, didnt think off adding flax egg!! I eventually blitzed it in the processor again and added a splodge of olive oil, then put it back in fridge for another hour – worked a treat!! I also cooked them in a halogen cooker – they are THE most divine falafel I have ever had!!! Thank you xx
Ela
Yay, that’s awesome! Thanks for your great feedback, Sue. 🙂
Bill
Made your Falafels today had them for lunch and dinner. Your directions were easy and it really made my day that they turned out perfectly in the air fryer. Great site and look forward to trying more of your recipes. Thanks for putting the Macros as well.
Ela
Fantastic! You are very welcome, Bill, I am glad they turned out delicious. 🙂
Bianca
I’m a big fan of falafel! 🙂
Now I wanna have them all for dinner! 😀
They look so delicious! 😛
Much love, Bianca <3
Ela
Thank you, Bianca! I would love to share them with you! 🙂
Gina
Do you have a gluten free recipe for those pitas?! They look delicious!!
Ela
Sure, it’s linked in the blog post. Click here: Gluten-Free Pita Bread
Rhonda
I have been trying to find the lazagna roll ups recipe. Can’t find. Help
Ela
Rhonda, if you use the search function on my site, you will find all my recipes. 🙂 Here it is: Lasagna Roll Ups
Emerald Jones
Do you think that these would do ok in the air fryer without the oil or would the oven be best if not using oil?
Ela
I think that should be fine in the air fryer. They will be a little less crispy though. 🙂
Elysia
These were good! I made mine in an air fryer (with some minor tweaks to the recipe–mainly, a bit more chickpeas because I would have been left with an inconveniently small amount otherwise and dried cilantro instead of fresh) and they’re a wee bit dry, which I expected. Normally, I would reheat something like this in the toaster oven, but is there a trick to reheating them so they don’t dry out further? Thank you for the recipe!
Ela
Hi Elysia, I am so glad you liked the recipe. Yes, I often reheat them in the toaster oven too. They will dry out slightly (as they are low in fat). I have yet to find a solution for this, as I don’t want to deep-fry them. 🙂
Elysia
Thank you for your reponse! I guess my page wasn’t refreshed when I posted my own reply because I hadn’t seen yours. Anyway, I just put three falafels on a plate with a vented cover and microwaved them for a minute. They weren’t crispy anymore, of course, but they tasted perfect and weren’t any dryer.
Ela
That’s good to hear, thanks for sharing. 🙂
Elysia
Seems the microwave works just fine for reheating. I’d delete my comment, but I can’t. Anyway, thanks again for the great recipe! This was my first time making falafel from scratch and it was a success. 🙂