Falafel are a vegan, delicious and very healthy chickpea balls that are commonly had as an appetizer or as a meal along with salad stuffed in pita bread.

Air fryer falafel version is delightful, super flavourful and crispy outside and moist and delicious inside with barely any oil. Perfect recipe.

I make them both deep fried and in the Air fryer.

My first exposure to falafel was in the Netherlands. We stayed in Amsterdam for a few months on a project.

There was this small outlet in the main Square where the husband and I went every weekend to have our fill of the crispy falafels served with delicious salad in pita bread.

I really loved the crunch of fresh salad, the tartness of the pickle, the bite of the falafel in the soft pita bread. It was bliss. This was in 2003, and I still recall the taste.

Since then I have made falafel so many times.

It is really such a simple recipe with flavours from just a few ingredients yet so delicious.

What to Use for Perfect Falafels

1. Chickpeas: Soaked overnight and drained are the best.

Canned chickpeas must be avoided as they make the falafels mushy.

2. Herbs: Parsley and cilantro work the best. But there are times when I have made them only with parsley or cilantro and they taste just as good.

3. Spices: Cumin and coriander powder freshly made at home are the best.

They add a lovely earthy and nutty taste to the cilantro. You can use store-bought ones too.

4. Onion and Garlic: They give a great flavour to just about any dish.

5. Chickpea flour: This provides the perfect mop for any moisture in the falafel mix. The flavours are complimentary too. It is used for binding.

Falafels are

1. The perfect snack or meal as they are filling and get done so quickly once you have some soaked and drained chickpeas at hand.

2. Are high in protein, vegan and very nutritious.

3. Are done in under 30 minutes.

4. Can be air fried, deep fried or done in the oven. I have to say that I prefer the air fryer version the best.

How to store them?

1. You can store the falafel mix (uncooked) for up to 3 days in the fridge. Avoid adding salt to the chickpea mix if you are planning to store it.

Cooked falafels must be cooled and then refrigerated for up to 4 days.

2. You can also freeze the falafel mix and store in the freezer for two weeks. Thaw and use.

Step-by-step Recipe

1. Soak 1 cup chickpeas overnight in double the water. They soak the water and double in size. Drain and keep aside.

2. Take all the ingredients together and blend in a blender or food processor till chickpeas are nicely crushed.

The mix should be moist but must not become a paste.

If using a blender, blend the garlic, pepper, cilantro, parsley and onion first and then blend with chickpeas, ground cumin and coriander, salt and chickpea flour.

This is to ensure that all of them blend well together. Do this in small batches.

3. Now make small balls of this falafel mix using your palms or an ice cream scoop.

Make the balls about 1-2 cm. in diameter. This way they cook evenly.

4. Preheat Air fryer at 200 C or 390 F for 5 minutes. Brush the basket with olive oil.

Lay the falafel balls so that the basket is not overcrowded. I can cook about 12 – 15 of them at a time.

5. Brush lightly with olive oil and air fry for about 15 minutes. You do not need to move the falafels during cooking.

They will be perfectly crunchy and brown on the outside and soft, moist and cooked inside.

6. They come out easily. Have them with a spicy dip or chutney or with a salad. They are truly delicious.

For Deep frying:

Deep fry the falafels in vegetable oil till brown and crispy. Do this on medium hot flame.

Here's the recipe card:

📖 Recipe Card

Air fryer vegan falafel

Rachna Parmar

These falafel in air fryer are super crispy outside and soft and fluffy inside. Really the perfect snack or toss into a salad. Very low calorie and healthy.

5 from 11 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Soaking time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Lunch/Meal, Snack

Cuisine Middle Eastern | Mediterranean | Vegan | Gluten free

Servings 28

Calories 32 kcal

Equipment

• Air fryer

Ingredients

 

1x2x3x

• 1 cup dried chickpeas soaked overnight and drained
• ¼ cup parsley with small stems
• ¼ cup cilantro with small stems
• 4 cloves garlic
• 1.5 tsp. cumin powder
• 1.5 tsp. coriander powder
• 1 onion chopped
• 1 tsp. pepper optional
• 3-4 green chillies
• Salt to taste
• 2 tsp. chickpea flour
• 1 tsp. extra virgin olive oil for brushing during air frying
• 2 cups oil if deep frying

Instructions

 

• Soak 1 cup chickpeas overnight in double the water. They soak the water and double in size. Drain and keep aside.
• Blend together ½ cup parsley and cilantro, 4 cloves garlic, 4 green chillies, 1 teaspoon pepper (optional) and 1 onion.
• Now add drained chickpeas, 1.5 tsp. each of ground cumin and coriander, salt and 2 tsp. chickpea flour.The mix should be moist but must not become a paste.
• If using a blender, blend the garlic, pepper, cilantro, parsley and onion first and then blend with chickpeas. This is to ensure that all of them blend well together. Do this in small batches.
• Now make small balls of this falafel mix using your palms or an ice cream scoop. Make the balls about 1-2 cm. in diameter. This way they cook evenly.

For Air frying

• Preheat Air fryer at 200 C or 390 F for 5 minutes. Brush the basket with olive oil.
• Lay the falafel balls so that the basket is not overcrowded. I can cook about 12 – 15 of them at a time.
• Brush lightly with olive oil and air fry for about 15 minutes. You do not need to move the falafels during cooking.
• They will be perfectly crunchy and brown on the outside and soft, moist and cooked inside.
• They come out easily. Have them with a spicy dip or chutney or with a salad. They are truly delicious.

For Deep frying

• Heat 2 cups vegetable oil in a skillet. Deep fry the prepared falafel balls on medium heat till golden brown. Drain and serve.

Notes

1. Do not use canned chickpeas for this recipe. Always use dry chickpeas that have been soaked overnight and drained. Canned chickpeas are mushy with too much water in them.
2. When blending the chickpeas, do it in batches to ensure that all the chickpeas are broken down. You want a nice mash but not a paste. We are not making hummus here.
3. If you can’t find parsley, you can use only cilantro leaves as I do many times.
4. Fresh cumin and coriander powders add a lovely earthiness and citrusy flavour here.
5. You can skip pepper and green chillies if you like. I add them for a bit of heat.
6. You can use olive oil or vegetable oil in the recipe.
7. Make sure that you make even-sized balls of the mix.
8. If your mix feels wet, you can add a bit more chickpea flour to make it drier.
9. Sometimes refrigerating the mix for an hour in the fridge helps in making the balls easier.
10. Check out the video to understand the recipe better.

Nutrition

Calories: 32kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 79IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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