Crispy Air Fryer Falafel
Air Fryer Falafel is made with chickpeas, fresh parsley, cilantro, and cumin; air fry at 375°F for 15 minutes until deeply golden with a fluffy interior.
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Method
- 1
Pulse chickpeas, herbs, garlic, onion, and spices in a food processor until coarse — not smooth. It should hold together when pinched.
- 2
Mix in flour, salt, and baking powder. Refrigerate 30 minutes for easier shaping.
- 3
Form into 12 balls and flatten slightly into discs. Spray generously with cooking spray.
- 4
Air fry at 375°F for 12-15 minutes, flipping halfway, until deeply golden on both sides.
- 5
Serve in pita with tahini, pickled onions, and cucumber.
Pro tip. The mixture must be thick and dry — wet falafel falls apart. Pat the chickpeas bone-dry and don't over-process into hummus. The 30-minute chill makes shaping much easier.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 220 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-4 minutes. Dry-reheat first, then dress in tahini or yogurt after. Full reheat guide for falafel.
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