These homemade air fryer falafel are made with soaked chickpeas, parsley, garlic, ginger and besan. I shape the mixture into patties and freeze them before air frying at 180°C, which helps them hold together while cooking.
They use only a small amount of oil compared with deep frying and work well in pita, wraps or a falafel bowl with hummus, salad and pickled vegetables. If you want the quick store-bought version, use my separate air fryer frozen falafel recipe.
What is falafel?
Falafel is made by grinding soaked legumes with herbs and seasonings, shaping the mixture, and traditionally frying it. Chickpeas are common in Levantine falafel, while Egyptian ta'ameya is traditionally made with fava beans. This version uses soaked chickpeas and cooks the patties in the air fryer.
Serving suggestion
You may eat this air fried falafel as it is or with some salad or bread. It reminds me a little of dal vada because both are crisp, legume-based snacks, although the ingredients and seasoning are different. You can also serve it with salad leaves, pickled onions cucumbers. Throw in some pita bread or make a falafel shawarma. Have it with zaatar, wraps or just plain sandwich buns. Add some hummus dip to it or baba ganoush.
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Why make falafel in the air fryer?
Air frying uses much less oil than deep frying while still browning the outside of the falafel. For this recipe, freezing the shaped patties before cooking is the important step: it helps them stay firm enough to flip and brush with oil in the air fryer.
How make falafel in airfryer - video recipe
Ingredients
- chickpeas (soaked for 12 hours at least / 24 hours , change water if soaking more than 12 hours).
- chopped parsley
- chickpea flour or besan
- baking soda
- salt
- garlic & ginger
- Moroccan seasoning or any dried seasoning
refer to recipe card for details.
Equipment
- Air-fryer
- pastry brush
- Cling film
- large bowl
- Parchment paper with holes / baking sheet
- Ice-cream scoop
How to make air fryer falafel
Add the soaked chickpeas, parsley, chickpea flour, baking soda, salt, garlic, ginger and Moroccan seasoning to a food processor. Keep the oil aside for brushing.
Pulse until the mixture is combined but still slightly coarse. Scoop equal portions and shape them into patties; an ice-cream scoop helps keep the size consistent.
Brush the patties lightly with oil and freeze them for 3-4 hours or overnight. This is the step that helps the patties stay together during air frying.
Preheat the air fryer at 180°C/355°F for 5 minutes. Arrange the frozen patties on perforated parchment in the basket without crowding them.
Air fry at 180°C/355°F for 16-18 minutes, flipping and lightly brushing with oil during cooking. Serve the falafel warm.
Substitution & variations
This recipe was tested with soaked dried chickpeas. I would not use canned chickpeas as a direct 1:1 replacement because they are already cooked and contain more moisture, which changes the texture of the mixture. You can also bake the shaped falafel in a preheated oven at 180°C/355°F for 23-25 minutes, brushing with oil and flipping during cooking.
Fava bean variation: Egyptian falafel, called ta'ameya, is traditionally made with dried fava beans. You can use soaked dried fava beans instead of the chickpeas for that variation. Keep the beans dried and soaked rather than using cooked or canned beans for this method.
Storage
Crispy falafel can be stored in refrigerator for 3-4 days in an airtight container. You can also keep the falafel patties ready in freezer. Wrap the baking tray with a cling film. Air-fry immediately in a preheated air-fryer anytime you wish to eat them.
More Mediterranean recipes?
Air Fryer Falafel with Soaked Chickpeas
Equipment
- Airfryer
- pastry brush
- Cling film
- bowl
- Parchment paper with holes
- Ice-cream scoop
- Food processor
Ingredients
- 1 cup chickpeas soak for 12-24 hours; yields about 3 cups soaked chickpeas
- 1 ½ cup parsley
- ¼ cup chickpea flour besan
- ⅛ teaspoon baking soda
- ½ tablespoon salt or to taste
- 3 garlic cloves
- 1 piece ginger
- 1 tbsp. Moroccan seasoning
- 2-3 tablespoon oil for brushing the falafel
Instructions
- Add the soaked chickpeas, parsley, chickpea flour, baking soda, salt, garlic, ginger and Moroccan seasoning to a food processor. Keep the oil aside for brushing.1 cup chickpeas, 1 ½ cup parsley, ¼ cup chickpea flour, ⅛ tsp baking soda, ½ tbsp salt, 3 garlic cloves, 1 piece ginger, 1 tbsp. Moroccan seasoning
- Pulse until combined but still slightly coarse. Scoop equal portions and shape them into patties; an ice-cream scoop helps keep the size consistent.
- Brush the patties lightly with oil and freeze for 3-4 hours or overnight.
- Preheat the air fryer for 5 minutes at 180°C/355°F. Arrange the frozen patties on perforated parchment in the basket.
- Air fry at 180°C/355°F for 16-18 minutes, flipping and lightly brushing with oil during cooking.For the oven, bake in a preheated oven at 180°C/355°F for 23-25 minutes, brushing with oil and flipping during cooking.
- Serve warm with salad, pickled vegetables, pita bread and hummus.
Video
FAQs
Freezing helps the shaped patties firm up so they hold together better when you flip and brush them with oil in the air fryer.
Falafel can be made with chickpeas or fava beans and is commonly seasoned with fresh herbs& spices. Fresh herbs such as parsley, cilantro, dill or mint can give the inside of falafel a green colour.
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