Mediterranean
Air Fryer Falafel
Canned chickpeas are pulsed with onion, garlic, cumin, parsley, and flour, then air-fried into herb-flecked patties. The mix is vegetarian, and the patties go into pita with a spoon of yogurt.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Canned chickpeas skip the overnight soak, which is why this is a weeknight version.
- The food processor is pulsed, not run until smooth, so the patties are not hummus.
- Flour and a very dry mix are what hold the patties together without a deep fryer.
- Oil on the surface is enough for browning in moving hot air.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Dry the chickpeas well. Extra water is the main reason this mix falls apart. Add them to a food processor with the onion, garlic, parsley, cumin, coriander, salt, and pepper.
- 2
Pulse in short bursts until the mix looks like coarse sand with some bigger pieces. Scrape the bowl. It should clump when you squeeze a handful, not smear like a puree.
- 3
Sprinkle in the flour and pulse twice to combine. If the mix is wet and will not hold a shape, add flour 1 tbsp at a time. You should not need more than 2 extra tbsp.
- 4
Roll into 16 balls and flatten them slightly into thick patties, about 1 1/2 inches across. Brush or spray both sides with the olive oil.
- 5
Heat the air fryer to 375°F. Cook the patties in a single layer. Do not crowd the basket. Give them 8 minutes, flip, then 6 to 8 minutes more, until they are deep gold and crisp outside and hot in the center.
- 6
Cook a second batch the same way if they do not all fit. The first batch can sit on a rack so the bottoms do not steam.
- 7
Warm the pitas in the basket for 1 minute if you want them soft. Split them, add falafel, a spoon of yogurt, and a squeeze of lemon.
Pro tips
- If the patties crack when you flip them, the mix was too dry or you forced the turn. Next time stop the processor sooner and flip with a thin spatula.
- Coriander and cumin should smell fragrant in the raw mix. If they smell dusty, they are old and the falafel will taste flat.
- A 10-minute chill helps a very soft mix firm up, but only if you have the time. The flour and drying step usually cover it.
Easy substitutions
- canned chickpeas
- 3 cups home-cooked chickpeas, well drained
- all-purpose flour
- chickpea flour
- parsley
- cilantro
Storage and reheating
Storage
Refrigerate cooked falafel for up to 3 days. The crust softens. Uncooked patties can be frozen on a tray, then bagged for up to 1 month, and air-fried from frozen with a few extra minutes.
Reheating
Air-fry leftovers at 350°F for 4 to 5 minutes, until the outside is crisp and the center is hot. A microwave warms them and leaves the crust soft.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 16 g
- Carbs
- 68 g
- Fat
- 9 g
- Fiber
- 9 g
Budget friendly · Air Fryer
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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