Real falafel starts with dried chickpeas soaked overnight, never canned, which are too wet and turn the mix to mush. The air fryer gives a crisp shell with just a spray of oil. Keep the mixture coarse and chill it so the patties hold together in the basket.
Everything you need
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 cup packed fresh parsley and coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp all-purpose flour
- ½ tsp baking powder
- 1 tsp fine salt
- as needed oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Drain the soaked chickpeas well (don't cook them). Blitz with the onion, garlic, herbs, cumin, coriander and salt to a coarse, sandy mixture, not a smooth paste.
For this step
- 1 cup dried chickpeas
- 1 small onion
- 3 garlic cloves
- 1 cup packed fresh parsley and coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fine salt
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Pulse in the flour and baking powder. The mix should just hold together when squeezed. Chill it for 30 minutes so it firms up.
For this step
- 2 tbsp all-purpose flour
- ½ tsp baking powder
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Shape into small patties or balls, pressing firmly so they don't fall apart.
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Preheat the air fryer to 190°C / 375°F. Spray the falafel all over with oil and lay them in a single layer.
For this step
- as needed oil spray
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Air fry for 13 to 16 minutes, turning halfway, until deep golden and crisp outside.
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Serve in warm pitta with salad and a drizzle of tahini or yogurt sauce.
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- You must use dried, soaked chickpeas. Canned ones hold too much water and the falafel will fall apart and steam.
- Keep the mixture coarse. Over-blending to a smooth hummus-like paste makes dense, gummy falafel.
Make it your own
- Add ¼ tsp chilli flakes or a spoon of harissa for heat.
- Roll the shaped falafel in sesame seeds before air frying for extra crunch.
Storing & reheating
Keep cooked falafel airtight in the fridge for 3 days and re-crisp at 190°C for 3 to 4 minutes. Uncooked shaped falafel freeze well.
Frequently asked
Can I use canned chickpeas for falafel?
No. Falafel needs dried chickpeas soaked overnight but not cooked. Canned chickpeas are too wet and the mixture won't hold together.
How long does falafel take in an air fryer?
13 to 16 minutes at 190°C / 375°F, turning halfway, with a spray of oil for a crisp shell.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.