Move over, deep-fried falafel! This Air-Fryer Falafel is crispy on the outside, fluffy on the inside, and made with very little oil. Plus, it’s gluten-free and vegan-friendly!
Falafel truly is one of the best things you can make with chickpeas! While I am definitely a lover of hummus, there’s something so addictive about that crunchy on the outside and tender and soft on the inside texture.
Plus, you can do so many things with falafel! Add them to a sandwich or wrap; serve them in a Middle Eastern-inspired salad bowl with lots of fresh veggies, a dollop of baba ghanoush, a sprinkling of dukkah, and lots of feta cheese; or just devour them as a snack between meals!
You can customize your falafel to your heart’s content. Common additions include fresh herbs like parsley and cilantro, along with spices such as cumin, coriander, garlic, and cayenne pepper.
You can also try making this recipe with fava beans if you’re out of chickpeas!
Is Air-Fryer Falafel healthy?
Overall, this air-fryer falafel recipe can be considered healthier than other common falafel recipes that require deep-frying. There is very little oil in this recipe because the air fryer doesn’t require it!
The chickpeas are a great source of plant-based protein, fiber, and essential nutrients, and the chickpea flour is gluten-free, rich in protein, and healthier than refined flour.
If possible, use dried chickpeas that have been soaked overnight and then cooked. Canned chickpeas often contain added sodium and other preservatives, so it’s best to avoid the canned versions if you’re on a low-sodium diet, although some grocery stores may also stock low-sodium canned chickpeas. Rinsing them thoroughly will also help to reduce the salt.
What is falafel?
Falafel is an internationally-loved dish that has its roots deeply embedded in Middle Eastern cuisine, with a particularly strong connection to Egypt.
While Egypt is often credited as the birthplace of falafel, it is also a staple in many other culinary heritages, including Israel, Lebanon, and Palestine. In Israel, for instance, falafel has become a national dish and is frequently served in pita bread with various toppings.
Falafel is traditionally made from either chickpeas (garbanzo beans) or fava beans, though there are some variations that include a mix of both. The choice of legume can vary by region; for example, fava beans are more commonly used in Egypt, while chickpeas are favored in Israeli versions.
The basic preparation involves soaking the legumes, grinding them with spices and herbs, forming them into balls or patties, and then deep-frying until crispy.
How to make ahead and store
Feel free to make the falafel patties ahead of time and store them in either the refrigerator or freezer. Always store falafel in an airtight container. Uncooked falafel patties will last 5 days in the refrigerator, and falafel leftovers will last for up to 3 days in the refrigerator. Stored in the freezer, both uncooked and leftover falafel will last up to 3 months.
Serving Suggestions
Falafel is enjoyed in various traditional dishes across different cultures.
Make a falafel sandwich by serving it in pita bread with tahini sauce, fresh vegetables like tomatoes and cucumbers, and pickles.
You could also make a mezze platter to share with your friends and family. Include a variety of small dishes such as hummus, baba ghanoush, Tabbouleh, a Fattoush Salad, and stuffed grape leaves.
For something a little less traditional, try adding falafel to this Gluten-Free Grilled Cheese Hummus Sandwich With Pumpkin with lots of Pickled Shallots!
Recipe
Ingredients
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 can chickpeas (14 oz)
- 1/2 cup onion roughly chopped
- 1/2 cup fresh parsley lightly packed
- 1/2 cup fresh cilantro lightly packed
- 2 teaspoons freshly squeezed lemon juice
- 1/2 tablespoon garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup chickpea flour
- 1/2 tablespoon baking powder
Instructions
- Place the cumin, coriander, and cardamom in a dry skillet set on medium heat. Cook, stirring constantly, until the spices become fragrant, about 1 minute. Place into a large food processor.
- Drain and rinse the chickpeas well. Place between 2 layers of paper towel and dry off well. Remove any loose skins, but you don’t need to be too meticulous about it. Transfer into the food processor.
- Add all the remaining ingredients except the chickpea flour and baking powder. Process until broken down and paste-like, but a few small lumps remain, stopping to scrape down the sides of the bowl occasionally.
- Transfer to a bowl and stir in the flour and baking powder. Cover and refrigerate for at least 1 hour to develop the flavors.
- Preheat your air fryer to 350°F. Form the falafel into 10 balls (each approximately 2 tablespoons) then press out to just under 1/2-inch thick.
- Spray the mesh basket of your air fryer with cooking spray and place the falafel inside, leaving some space between each piece. Depending on the size of your air fryer, you may need to cook them in 2 batches. Spray the tops of the falafel with oil spray and bake until the tops start to lightly brown, about 9 to 10 minutes. Using a spatula, gently flip and cook the other side for another 9 to 10 minutes or until golden brown.
- Serve and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I made this for my boyfriend last night. He got me a food processor for Valentines Day and this was our first meal with it. I made a homemade tzaziki sauce first, and then the falafel. I used oat flour because I didn’t have chickpea flour. They turned out fantastic. I sprayed the balls with olive oil before flipping them. I threw them on a salad with a hard boiled egg since this meatless meal didn’t have as much protein as we needed. He was IN LOVE with this recipe and requested it being in our regular rotation of favorites. THANK YOU!
I am so happy to read this! You’re welcome! I’m glad it was a success! Thanks, Abigail!