This easy air fryer falafel recipe gives you the crispy texture of deep-fried versions with much less oil. Whether you’re new to air fryer recipes or just looking for a healthier way to enjoy this popular Middle Eastern dish, you’re in the right place!

A falafel pita with tahini sauce being held up

Of course, I love fried falafel—it’s incredibly delicious—but I try to avoid deep frying too often. Honestly, baking and air frying are much easier, less messy, and lower maintenance, which makes this method my for me most of the time, especially on busy weekends. (And lately, every weeknight seems to be hectic too—and even more so on weekend nights.) With all the delicious fixings, these air-fried falafels make an excellent addition to a pita, grain bowl, or salad.

Like the traditional way of deep frying falafel, this method uses dry chickpeas soaked overnight, a flavorful mix of fresh herbs and spices, and an air fryer basket to cook them to golden brown.

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Ingredient Notes
Instructions
How to Serve
Tips, Tricks, and Alterations
Recipe

Ingredient Notes

Dried Chickpeas: You’ll need 1 lb of dried chickpeas soaked overnight for the best results. Canned chickpeas aren’t recommended for this recipe because they result in falafel batter that’s too wet.

Fresh Herbs: A mixture of fresh parsley and fresh cilantro gives this falafel mixture its vibrant color and bold flavor.

Onion and Garlic: Use 1 medium onion (150 g) roughly chopped and 8 garlic cloves for a robust, aromatic base.

Spices: This recipe calls for a balanced blend of salt, black pepper, ground cumin, coriander, cardamom, and cayenne pepper.

Baking Powder: Adding baking powder helps lighten the falafel dough, ensuring tender falafel with a slightly fluffy interior.

Olive Oil: Since you’re not deep frying the falafel, adding a bit of oil to the batter helps it brown evenly and ensures the right texture. Additionally, a light spray of avocado oil on the falafel before air frying helps them to crisp up beautifully in the air fryer.

Instructions

Start by soaking 1 lb (450 g) of dried chickpeas overnight in enough water to cover them by at least 2 inches. Drain the chickpeas thoroughly before using.

In the bowl of a food processor, combine the soaked chickpeas with 1 cup (60 g) fresh parsley, 1 cup (60 g) fresh cilantro, 1 medium onion (150 g), and 8 peeled garlic cloves. Add 2 teaspoons salt, 1 tablespoon ground black pepper, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground cardamom, and 1 teaspoon cayenne pepper. Pulse until the mixture forms a coarse, slightly sticky dough, but be careful not to over-blend—some texture should remain.

Ingredient in food prosser before mixing

Ingredient in food prosser after being mixed

Once the falafel dough is ready, sprinkle 1 teaspoon (4 g) of baking powder over the mixture. Transfer everything to a large bowl and gently mix to ensure even distribution. Remove any large chunks of chickpeas that didn’t blend properly. Cover the bowl and refrigerate the falafel mixture for at least 1 hour to allow it to firm up.

When you’re ready to cook, preheat the air fryer to 400°F (190°C). Using a cookie scoop (about 3 tablespoons) or your hands, form the mixture into falafel balls or patties. Lightly grease your hands with olive oil if the mixture sticks.

Arrange the falafel in a single layer in the air fryer basket, ensuring they do not touch. Spray the falafel balls with a light coat of avocado oil spray. Air fry for 20-22 minutes, turning them halfway through the cooking time, until they are golden brown and crispy.

How to Serve

In a warm pita with fresh veggies and tahini sauce
Over a grain bowl with quinoa or farro, topped with pickled onions
As an appetizer served with tzatziki sauce and fresh dill
On top of a salad for added protein and flavor
With a side of roasted vegetables and lemon juice for a veggie-forward meal

falafel with a bit out of it with tahini sauce next to it

Tips, Tricks, and Alterations

Use a cookie scoop: For consistent falafel balls, use a large cookie scoop (about 3 tablespoons) to portion out the mixture.
Baked Falafel Option: If you prefer, you can bake the falafel patties in a 400°F (175°C) oven for 20-25 minutes, turning them over halfway through. Use a lightly oiled baking sheet and brush the falafel with extra virgin olive oil before baking. Note: when you bake the falafel, it does not have quite the same golden brown exterior, but the texture is still really delicious.
Storage Tips: Store leftover (cooked) falafel in an airtight container in the refrigerator for up to 4 days. Reheat them in the air fryer for 3-4 minutes at 375°F (190°C) to restore crispiness.
Freezing cooked: For longer storage, freeze the cooked falafel in a freezer-safe container for up to 3 months. Reheat directly from frozen in the air fryer at 375°F (190°C) for 5-7 minutes.
Don’t Skip Refrigeration: Letting the falafel dough rest in the refrigerator helps the mixture firm up and makes shaping easier.
To freeze uncooked: Arrange uncooked falafel patties in a single layer on a baking sheet lined with parchment paper and freeze for 1 hour. Once they are solid, transfer the patties to a freezer bag or a freezer-safe container and store for up to 1 month. When ready to cook, falafel can be air-fried or baked directly from frozen without thawing.
Deep Frying Option: For an authentic falafel experience, you can also deep fry the falafel. Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the falafel in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. This method yields delicious results but requires more supervision compared to air frying.

Recipe