If you love falafel but want a healthier, easier way to make it at home, this Air Fryer Falafel is the perfect recipe. Crispy on the outside and tender on the inside, these flavorful chickpea fritters deliver all the classic taste—without the need for deep frying.
Made with chickpeas, fresh herbs, garlic, and warm spices, this version comes together quickly and cooks up perfectly golden in the air fryer. It’s a lighter take on a traditional favorite that doesn’t sacrifice any flavor or texture.
Serve them with hummus and pita or top a salad with them and drizzle on a tahini dressing.
Table of Contents
I’m so excited to share this recipe with you today.
First, because it’s perfect for Meatless Monday. But second, in this crazy time that we’re living in, these falafel are perfect because they’re affordable, they can be made with mostly shelf stable ingredients, and they can be made ahead of time and popped into the freezer, making meal prep super easy.
Ingredients needed
- Chickpeas (aka garbanzo beans)
- Onion
- Parsley
- Cilantro
- Serrano or Jalapeno Pepper
- Garlic
- Sesame Seeds
- Cumin
- Salt
- Flour
- Baking Powder
How to air fry falafel
Step 1
Soak chickpeas
- Soak chickpeas in water overnight.
- Note: Canned chickpeas do not hold together well in this recipe.
Step 2
Process and rest
- Process soaked chickpeas with onion, herbs and spices. Then add in flour and baking soda until a coarse texture forms.
- Rest the falafel mixture at least an hour in the fridge to allow it to firm up. Making it easier to form the falafel balls.
Step 3
Form
- Using your hands, or a cookie scoop, form falafel into golf ball sized balls.
Step 4
Air fry
- Spray the air fryer basket with oil and place the falafel inside, leaving space between them (depending on the size of your air fryer, you may need to cook them in batches).
- Air fry at 380-degrees for 15 minutes, flipping over halfway through, until crispy and golden brown.
How to make them in the oven
- If you don’t own an air fryer, you can bake the falafel at 375-degrees until crispy and golden brown, about 30 minutes, flipping halfway through.
FAQs
Falafel take 15 minutes in the air fryer at 380-degrees. It’s best to flip them halfway through.
Unfortunately, you can’t use canned chickpeas for falafel because once they’re cooked, they loose the starch necessary for the falafel to hold together during cooking.
How to make ahead and store
How to store
- Leftover falafel will keep stored in an airtight container in the fridge for up to 5 days.
How to reheat falafel in the air fryer
- Reheat in a 325-degree air fryer or oven, until warmed through, about 15 minutes.
How to freeze
- Place uncooked, formed falafel balls on a cookie sheet and freeze until firm. Then place in a large freezer-safe bag or container. They will last in the freezer for about 3 months. When ready to use, defrost overnight in the refrigerator.
How to enjoy it
- As a wrap
What to serve with falafel
Sauces
- Plus, 13+ Sauces for Falafel
Side dishes
- Pita Bread
- More → 25+ Best Sides for Falafel
Erin’s wine pairings
- Chenin Blanc
MORE → 30+ Air Fryer Vegetarian Recipes
Did you try this air fryer falafel recipe?
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PS – Don’t forget about these tasty sauces for falafel too!
Full Recipe
Air Fryer Falafel
Equipment
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1/2 cup onion (roughly chopped)
- ¾ cup parsley (roughly chopped)
- ¾ cup cilantro (roughly chopped)
- 1 serrano pepper (or jalapeno, rough chopped)
- 4 cloves garlic (crushed)
- 1 Tablespoon sesame seeds
- 2 teaspoons cumin
- 1 teaspoon salt
- 4-6 tablespoons chickpea flour (or all purpose flour)
- 1 teaspoon baking powder
- Olive oil spray
For Serving:
- Green sauce
- Hummus
- Sliced Tomatoes
- Sliced Cucumber
- Sliced Red Onion
- Pita
- Tahini
Instructions
- Place 1 cup dried chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight.
- Drain and rinse chickpeas and add them to a food processor. Add 1/2 cup onion, ¾ cup parsley, ¾ cup cilantro, 1 serrano pepper, 4 cloves garlic, 1 Tablespoon sesame seeds, 2 teaspoons cumin and 1 teaspoon salt and process until it’s the texture of couscous.
- Sprinkle in 4 TBSP chickpea flour and 1 teaspoon baking powder, and pulse, adding additional flour if needed so that you can form the mixture into a ball without it sticking to your hands.
- Place in a bowl and refrigerate for at least an hour to allow the mixture to firm up.
- Using your hands, or a cookie scoop, form falafel into golf ball sized balls.
Air Fryer Instructions
- Preheat air fryer 380 degrees. Spray the basket with oil and place the falafel inside, leaving space between them (depending on the size of your air fryer, you may need to cook them in batches). Coat the falafel with additional oil spray.
- Cook 15 minutes, until golden brown, flipping over halfway through.
Oven Instructions
- Bake the falafel at 375-degrees until crispy and golden brown, about 30 minutes, flipping halfway through.
Notes
- Leftover falafel will keep stored in an airtight container in the fridge for up to 5 days.
- Reheat in a 325-degree air fryer or oven, until warmed through, about 15 minutes.
- Place uncooked, formed falafel balls on a cookie sheet and freeze until firm. Then place in a large freezer-safe bag or container. They will last in the freezer for about 3 months. When ready to use, defrost overnight in the refrigerator.
Nutrition
This air fryer falafel recipe was originally published in 2020. It was updated in 2023 to add new information. The recipe remains the same. Enjoy!
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