Air Fryer Falafel

By using the air fryer, you achieve the perfect crispiness without the excess oil. With fresh herbs and spices, these falafels burst with flavor, making them an ideal choice for a quick and satisfying meal.

5 from 6 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: air fryer

Prep Time: 30

Cook Time: 14

waiting time: 18

Total Time: 18 42

Servings:

Calories: 67kcal

Author: Sophie Viau

Ingredients

½ cup fresh cilantro
¼ cup fresh mint
1 teaspoon cumin
¾ teaspoon salt
½ teaspoon black pepper
Olive oil spray
1 ¾ cups dry garbanzo beans soaked overnight
2 cloves garlic chopped
1 small red onion chopped or yellow onion
½ cup fresh parsley
cold Water if needed

Instructions

Start by soaking the dry chickpeas in water for about 18-24 hours. This will soften them and make them easier to blend.
The next day, drain and rinse the soaked chickpeas thoroughly.
In a food processor, combine the soaked chickpeas, fresh cilantro, mint, cumin, salt, black pepper, garlic cloves, red onion, and fresh parsley.
Pulse the ingredients until they form a coarse mixture. Avoid over-processing; you want the mixture to have some texture.
If the mixture feels dry and doesn't hold its shape well, add a little water, a tablespoon at a time, until the desired consistency is achieved.
Use a cookie scoop and use about 2 tablespoons of the falafel mixture and shape it into small balls or patties. Repeat with the remaining mixture.
Preheat your air fryer to 375°F (190°C).
Lightly spray the falafels with oil spray on all sides to promote crispiness.
Place the falafels in a single layer in the air fryer basket, leaving some space between them for proper air circulation.
Cook the falafels in the air fryer for 12-15 minutes, flipping them halfway through, until they are golden brown and crispy.
Once the falafels are cooked, remove them from the air fryer and let them cool slightly.
You can also make a delicious tahini sauce or yogurt-based sauce to accompany the falafels for added flavor.

Notes

Use dry chickpeas: Using dry chickpeas that have been soaked overnight is essential for achieving the right texture. Canned chickpeas are softer and can result in a mushy falafel.

Don't over-process the mixture: Pulse the ingredients in the food processor until they form a coarse mixture. Over-processing can make the mixture too smooth and affect the texture of the falafel.

Adjust the consistency: If the falafel mixture feels too dry and doesn't hold its shape well, add a little water, a tablespoon at a time, until it reaches the desired consistency. Be cautious not to add too much water, as it can make the mixture too wet.

Use oil spray: Lightly spraying the falafels with oil spray helps them achieve a crispy exterior. Olive oil or cooking spray works well for this purpose.

Avoid overcrowding: Leave enough space between the falafels in the air fryer basket for proper air circulation. This allows them to cook evenly and become crispy on all sides.

Flip halfway through to ensure even browning, flip the falafels halfway through the cooking time. This helps them cook uniformly and develop a golden crust.

Nutrition