Air Fryer Falafel Recipe

If you’re craving a crispy, golden bite bursting with fresh herbs and warm spices, Homemade Falafel is the answer! This Middle Eastern classic is not just irresistible—it’s surprisingly easy to make in your own kitchen, and you can air fry, oven bake, or deep fry them to perfection. Get ready for falafel that’s light, herby, and loaded with savory flavor!

this Recipe

Ingredients You’ll Need

There’s magic in how just a handful of pantry ingredients and loads of fresh herbs come together to create falafel that’s crisp and vibrant. Each ingredient brings a layer of flavor or texture—don’t skip any, they truly work as a team!

• Dried Chickpeas: Soak these overnight for best texture—canned chickpeas just won’t yield that classic light, crumbly bite.
• Flat-Leaf Parsley: Adds a grassy, fresh flavor and that subtle vibrant green hue that makes falafel irresistible.
• Mint or Cilantro: Optional but refreshing; use mint for brightness or cilantro for earthy zing (or a mix for extra punch).
• Yellow or White Onion: Brings sweet sharpness that balances the rich legumes beautifully.
• Garlic: Six cloves give your falafel unmistakable aromatic depth—don’t be shy!
• Ground Coriander & Cumin: These warm, toasty spices are classic for falafel; they’re what makes one bite transport you straight to the Middle East.
• Salt, Black Pepper, Cayenne (or Red Pepper Flakes): Essential for bringing out flavor and a touch of heat.
• Baking Powder: The not-so-secret ingredient for fluffy, tender falafel—don’t skip it!
• Olive Oil or Frying Oil: For air frying, baking, or deep-frying to golden perfection. Choose your adventure!

Variations

One of the best things about Homemade Falafel is how flexible it is. Don’t be afraid to improvise based on what’s in your fridge or to adjust the flavors for your favorite global twist!

• Gluten-Free Falafel: Use a tablespoon or two of chickpea flour or oat flour if your mix needs binding, and skip any wheat flours.
• Greener Falafel: Amp up the parsley, toss in extra cilantro, or try fresh dill to turn your falafel deeply green and extra herby.
• Spicy Kick: Increase the cayenne or stir in a chopped jalapeño or green chili to the mix for heat-lovers.
• Baked or Air-Fried: For a lighter version, air fry or oven bake your falafel and skip deep-frying—it’s delicious and a bit healthier.

How to Make Homemade Falafel

Step 1: Soak the Chickpeas

Start with dried chickpeas—simply place them in a big bowl, cover them with cool water, and let them soak in the fridge for 24 to 48 hours. They’ll expand as they soak, becoming tender but not mushy, which is key for authentic falafel texture. Drain and rinse before using; trust me, canned chickpeas just don’t deliver the same magic.

Step 2: Blend the Herbs and Spices

Grab your food processor and blend together the parsley, mint or cilantro (if using), onion, garlic, coriander, cumin, salt, black pepper, and cayenne until everything’s finely chopped and almost paste-like. This aromatic base lays down all the zesty, herby flavor that makes Homemade Falafel unforgettable.

Step 3: Add Chickpeas & Baking Powder

Toss in the soaked, drained chickpeas and baking powder to the food processor. Pulse until the mixture is finely chopped, but stop before it gets smooth or pasty. You want a coarse, gritty texture—think wet sand—which helps the falafel cook up super crisp yet tender.

Step 4: Rest, Shape, and Prep

Let the mixture rest for 30 minutes so it “sets.” Then scoop out small portions (a tablespoon or cookie scoop works great!) and shape into patties or balls. If the mix feels too loose or crumbly, add just a touch of flour (chickpea or regular) to help it hold together. Line them up on a parchment-lined tray.

Step 5: Cook Your Falafel (Three Ways!)

Air Fryer: Preheat to 400°F (200°C), spray your basket and falafel patties with oil, and air fry in a single layer for 12–15 minutes—flipping if you like—until deeply golden and delicious.
Bake: Preheat the oven to 350°F (180°C), place on a parchment-lined tray, brush with olive oil, and bake for about 30 minutes, flipping halfway for even browning.
Deep-Fry: Heat oil in a deep pot (fill halfway for safety!) to 340°F (170°C). Fry a few falafel at a time for 3–4 minutes, turning for even color, then drain on paper towels. Watch them disappear!

How to Serve Homemade Falafel

Garnishes

Homemade Falafel practically begs for a finishing flourish—try drizzle after drizzle of creamy tahini sauce, a sprinkle of sumac or sesame seeds, and a scattering of fresh chopped parsley or mint for that dreamy street-food flair.

Side Dishes

Serve alongside warm pita, a crisp cucumber-tomato salad, or lemony pickled vegetables. Hummus, baba ganoush, and tabbouleh are classic companions—each brings a bit of tang, crunch, or coolness that lets your falafel shine.

Creative Ways to Present

Go beyond the pita sandwich! Try falafel bowls piled high with quinoa and roasted veggies, party platters with all the dips, or mini falafel sliders for a fun twist on sharing. You can even tuck falafel into wraps or lunchboxes for on-the-go lunches.

Make Ahead and Storage

Storing Leftovers

Let leftover falafel cool fully, then store them in an airtight container in the fridge for up to 4 days. They’ll lose some crisp, but gain deeper flavor—try crumbling them over salads for lunch!

Freezing

Shape the falafel mixture into balls or patties, then freeze (uncooked) on a tray before transferring to a bag. When ready, cook straight from frozen—just add a couple extra minutes to your regular cooking time!

Reheating

For best results, reheat falafel in a 350°F oven or air fryer for a few minutes until sizzling and crisp; avoid microwaving as it makes them soft. If you’re in a hurry, a quick pan-fry in a little oil also revives them beautifully.

FAQs

Final Thoughts

I hope you give Homemade Falafel a try because it’s truly a rewarding and delicious project that’s easier than you think. Made with pantry basics and loads of fresh herbs, every bite is packed with tradition, flavor, and a little bit of kitchen magic—dig in and enjoy!

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