Enjoy this traditional falafel recipe with a twist; Ditch the deep-fryer and turn to your air fryer for these healthier, air fryer falafel with a tender center and crispy outer shell. This recipe is gluten-free, vegan, high-protein, and perfect for meal prep!
I have put a healthier twist on the authentic falafel recipe with this lower-calorie, lower-fat, air fryer falafel.
WHAT IS FALAFEL?
Falafel is a Middle Eastern Street food that has grown in popularity over the last couple of decades, particularly in the vegetarian and meat-free food scenes. Authentic falafel recipes are made up of chickpeas and/or fava beans, along with garlic & onion, and several herbs and spices. They are then formed into balls or disks and deep-fried in oil before serving as a falafel pita/sandwich.
The results are a flavorful bite with a tender center and super crispy outer shell. These air-fried falafel avoid the copious amounts of oil yet still manage to end up with a wonderfully crisp shell and tender middle!
By using an air fryer for cooking homemade falafel, you may not end up with falafels that are quite as crispy as deep-fried versions, but it certainly comes close! Plus, this healthy falafel recipe is great for meal prep and freezer storage, which is a massive bonus!
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These are the ingredients that you will need:
• 1 cup dried chickpeas (not canned or cooked chickpeas)
• 5 garlic cloves chopped.
• 1 small onion chopped.
• 1 cup parsley leaves chopped.
• 1 cup cilantro leaves chopped.
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 1/2 tsp sea salt
• 1 1/2 tsp black pepper
• Red Pepper Flakes (optional)
• Cooking spray (optional)
Timestamp:
0:00 - Intro
0:24 - Preparing the falafel dough
1:52 - Chill the dough
2:03 - Shape into balls
2:29 - Cook in air fryer

INSTRUCTIONS

•The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).
•Transfer the chickpeas along with all other ingredients to a large food processor. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.
•Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).
•shape the falafel mixture with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.
•Cook them at 180ºC for 15 minutes, flipping after 10 minutes. Once ready, they’ll be crispy and lightly browned on the outside.
You can use cooking spray on the base of the air fryer and the falafel balls (optional)
•Serve hot on its own or assemble the falafels in pita bread with rocca leaves, tomato, radish, and cucumbers. Enjoy!

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