This Air Fryer Falafel recipe skips the canned chickpeas and goes straight for dried—so you get falafel that’s crisp on the outside, tender on the inside, and full of bold, herby flavor. It’s everything you want from a falafel, but without deep-frying or complicated steps.
Using soaked chickpeas (not cooked) gives these falafel that authentic texture—slightly coarse, firm, and never mushy. And with fresh herbs, warm spices, and just a touch of flour to hold them together, they come out beautifully in the air fryer every time.
Whether you’re piling them into pitas, serving them over salad, or just snacking with a dip, these are fast becoming a freezer staple in our house.
Ingredients
- 1 cup dried chickpeas (soaked overnight in water, then drained)
- ¼ teaspoon garlic powder
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground cumin
- 1 tablespoon sesame seeds
- ½ teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ¼ cup fresh parsley
- ¼ cup fresh coriander
- Spray oil (for air fryer)
Instructions
- Soak the dried chickpeas in water overnight. Drain well before using.
- Add the soaked chickpeas to a food processor or high-speed blender, along with garlic powder, baking soda, baking powder, cumin, sesame seeds, smoked paprika, flour, salt, parsley, and coriander.
- Pulse the mixture until it’s evenly blended. You want it fine enough to hold together, but not completely smooth—there should still be some texture.
- Preheat your air fryer to 380°F (195°C).
- Use your hands to shape the mixture into small balls, about 1 inch in diameter.
- Place the falafel balls into the air fryer basket in a single layer. Spray generously with spray oil.
- Cook for 10–12 minutes, turning at the 5-minute mark and spraying again to encourage even browning.
- Remove and serve hot. Garnish with extra parsley if you like.
Serving Suggestions
- In a wrap or pita: Add cucumber, tomato, pickled onions, lettuce, and tahini sauce.
- On a mezze plate: Serve with hummus, tabbouleh, olives, and warm flatbread.
- As a bowl: Layer with quinoa or rice, roasted veggies, and a yogurt or garlic sauce.
- Snack-style: Pair with a dipping sauce like lemony yogurt, herbed mayo, or spicy tahini.
Storage
- Fridge: Store cooled falafel in an airtight container for up to 4 days.
- Freezer: Freeze after cooking. Lay them flat on a tray first, then transfer to a bag or container. Reheat straight from frozen.
- Reheating: Air fry at 350°F for 4–5 minutes until warmed through and crisp again. You can also use a toaster oven or pan-fry lightly.
Frequently Asked Questions
Can I use canned chickpeas?
Not for this recipe. Canned chickpeas are too soft and tend to fall apart in the air fryer. Dried and soaked chickpeas are key for the right texture.
Can I make these without fresh herbs?
The herbs are essential for flavor, but if you’re out, you can increase the spices slightly or add a bit of dried parsley or coriander in a pinch. It won’t be as vibrant, but it will still work.
What if my mixture is too dry or too wet?
If it’s too crumbly to shape, add a teaspoon of water. If it’s too wet, pulse in a bit more flour or even oats until it firms up enough to hold.
Can I bake these instead of using an air fryer?
Yes. Bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They won’t get as crisp but will still be delicious.