Easy Air Fryer Falafel

This Easy Air Fryer Falafel starts with dry garbanzo beans which I soaked overnight and then ground in the food processor with an onion, minced garlic, salt, cumin, coriander, parsley, and just a tiny pinch of cardamom.

a pinnabble image of Air Fryer Falafel on pita bread topped with cucumbers, red onions, tomatoes, and tatziki sauce.

Falafel is a Middle Eastern street food consisting of a small fritter made from ground chickpeas (garbanzo beans), minced garlic, and fresh parsley. 

Falafel can be eaten plain, with hummus and vegetables, or most frequently tucked into a pita and topped with condiments like hot sauce or a yogurt sauce similar to tzatziki.

an overhead shot of the ingredients for air fryer falafel in a food processor: chick peas, minced garlicm salt, onions, black pepper, and parsley getting ready to be ground to for the raw falafel mix.

I prefer my falafel in a pita filled with fresh tomatoes, onions, and cucumbers and then topped with a dollop of hummus and drizzled with yogurt sauce.

If we’re being totally honest, falafel goes good with ranch dressing, too – just sayin’. Don’t judge!

ground garbanzo beans with herbs and spiced blended in a food processor

To be fair, we first encountered falafel at a local restaurant and we’ve since eaten our fair – so much so that were inspired to create our own falafel at home.

You’d be surprised what you can learn just by talking to the servers and restaurant owners who are usually more than happy (and often proud) to share with your their techniques, and even sometimes their recipes!

This Easy Air Fryer Falafel starts with dry garbanzo beans which I soaked overnight and then ground in the food processor with an onion, minced garlic, salt, cumin, coriander, parsley, and just a tiny pinch of cardamom.

I then formed the mixture into small (1-ounce) discs and fried them in my Power Air Fryer  with just a small amount of canola oil so the outside is crispy but the inside still has that moist, crumbly texture I crave.

two pieces of round pita bread filled with falafel on a brown paper background

I have also tried this recipe using canned chickpeas, but in my opinion, the recipe just doesn’t have the same texture as you get from using the dry chickpeas – and there’s also a slight change in flavor as well.

It’s my suggestion, to always start with the dry beans and soak them overnight.

air fryer falafel in a pita with sliced cucumbers, red onions slices, diced tomatoes and lettuce and drizzled with tzatziki sauce.

I actually double this recipe and flash freeze the falafel for quick lunches (and snacks). They heat from frozen in just a few minutes.

To do this: Prepare the falafel according to recipe directions, but do not fry. Shape into small (1 ounce) discs and place on cookie sheet.

Place cookie sheet in the freezer (called flash freezing) and allow falafel to freeze.

Remove cookie sheet from freezer and place falafel into a freezer-safe bag or container. Place back into the freezer. Frozen uncooked falafel will last about 3 to 6 months in the freezer. Then just cook frozen falafel according to the recipe instructions.

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Easy Air Fryer Falafel 3

Easy Air Fryer Falafel

Ronda Eagle | Kitchen Dreaming
Falafel is a Middle Eastern street food consisting of a small fritter made from ground chickpeas (garbanzo beans), minced garlic, and fresh parsley. Falafel can be eaten plain, with hummus and vegetables, or most frequently tucked into a pita and topped with condiments like hot sauce or a yogurt sauce similar to tzatziki.
5 from 5 votes
Prep Time 8 hrs
Cook Time 12 mins
Total Time 8 hrs 12 mins
Course Appetizer, Main
Cuisine Mediterranean
Servings 8 Servings of 4 (1-oz) falafel balls or patties
Calories 222 kcal

Ingredients
  

  • 1 lb dry chickpeas (garbanzo beans) [See Note 1]
  • 1 small onion , roughly chopped
  • 1/2 cup chopped fresh parsley
  • 3-5 cloves garlic
  • 1 1/2 tbsp all-purpose flour
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch (1/8 tsp) of ground cardamom
  • canola cooking spray

Instructions
 

  • Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
  • Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  • Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t overprocess, you don’t want it turning into hummus!
  • Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
  • Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  • Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a cookie scoop. I usually use about 1 tbsp of mixture per falafel or an amount the size of a walnut. I then flatten it into a patty.
  • Place the falafel into an even layer into the air fryer in a single layer. Spray lightly with canola oil.
  • Close the Power Air Fryer drawer and press the power button. Use the “M” button and navigate to the “Fry” icon. Set the temperature to 370 degrees F. Set the time to 12 minutes – turning the falafel halfway through the cooking time.
  • Serve with hummus, pita, tomatoes, lettuce, cucumbers, and yogurt sauce.

Notes

  1. Start with dry, do NOT substitute canned beans. They do not have the same consistency as the dry beans.
  2. To freeze falafel patties:
    1. Prepare the falafel according to recipe directions, but do not fry. Shape into small (1 ounce) discs and place on cookie sheet. Place cookie sheet in the freezer (called flash freezing) and allow falafel to freeze.
    2. Remove cookie sheet from freezer and place falafel into a freezer-safe bag or container. Place back into the freezer. Frozen uncooked falafel will last about 3 to 6 months in the freezer.
    3. Then just cook frozen falafel according to the recipe instructions.

Nutrition

Serving: 4ozCalories: 222kcalCarbohydrates: 38gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 598mgPotassium: 546mgFiber: 10gSugar: 7gVitamin A: 377IUVitamin C: 9mgVitamin E: 1mgVitamin K: 67µgCalcium: 74mgFolate: 327µgIron: 4mgZinc: 2mg
Tried this recipe?Let us know how it was!

13 thoughts on “Easy Air Fryer Falafel”

  1. I love falafel but my IBS doesn’t tolerate onions. Is there anything I can substitute? Or what should I do to keep the texture right if I leave out the onion? Thank you!

    Reply
    • Hi Angela,
      I think you’d be fine to omit the onions without substitution. You may need to add a splash of liquid to account for the onion juices but that’s all. IF you like, you can add a pinch of another seasoning that your IBS can tolerate. Good luck!!

      Reply
      • Try Viadalia Onions and precook or dehydrate them before use. For some reason they don’t mess me up. Its the only way I can allow onion in my diet.

        Reply
  2. So good! I made some hummus and a cucumber-tomato salad to go with the falafel. My parents tried some and they loved it! I will definitely make this again!

    Reply
    • Hi Elyshia,
      So glad to hear you enjoyed it. It’s a favorite of ours too, especially with hummus. Thanks for taking the time to stop by and share your experience with us. I appreciate it!

      Reply
  3. These are delicious!! And super easy to make. The calorie count says there are 8 servings but one serving is 1 tbsp(1 falafel). I made about 32 falafels. So is one serving Aprox 3-4 balls?

    Reply

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