Air-Fried Falafel
Air-fried falafel recipe is crispy, crunchy, and oil-free. Perfect for a sandwich, on top of a salad, or as an appetizer dipped in hummus.
Servings: 12 servings
Calories: 147kcal
Ingredients
- 2 cups dry chickpeas or garbanzo beans; soaked overnight Do not cook
- ½ cup red onion diced
- ½ cup white onion diced
- ¼ cup parsley
- ¼ cup cilantro
- 5 cloves garlic minced
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh ground pepper
- 2 Tablespoons fresh lemon juice
- 1 ½ Tablespoons chickpea flour or flour of choice
- 2 Tablespoons tahini
Instructions
Falafel Dough
- Soak dried chickpeas overnight; make sure you cover the chickpeas with at least twice the amount of water since the chickpeas absorb a lot of water.
- Rinse and drain the chickpeas and transfer them to a food processor with a large blade.
- Process on high until the chickpeas are ground up.
- Then, add all the other ingredients.
- Pulse until all ingredients are combined; you may need to scrape down the sides to ensure all ingredients are included.
- Transfer the falafel dough to a bowl and cover it for at least one hour before forming the falafel balls.
- Once chilled, remove the dough from the refrigerator and form individual falafel balls or ovals using your hands.
- Place them on a baking sheet for air-frying.
- Once all the similar-sized balls are formed, you are ready to cook in the air-fryer in batches.
Air-Frying Falafel
- Place a single layer of falafel balls in the base of the air-fry pan, making sure not to overlap the falafel pieces.
- Cook at 350 degrees for 15 minutes, flipping over each falafel at 8 minutes and then cooking the other side for the remaining 7 minutes.
- Remove air-fried falafel and place it on a cooking sheet and place it in a warm oven to keep warm.
- Repeat the process for all the falafel until done.
Video
Notes
- Do not over-pulse the falafel ingredients in the food processor. It should be chunky yet combined.
- Allow the falafel dough to chill in the refrigerator for at least an hour to make it easier to work with, and roll it into balls or oval shapes.
- Consider using a cookie dough baller to make uniform shapes.
- It's important to ensure the balls/ovals are the exact sizes so they cook quickly.
- I suggest cooking the falafel first before freezing it.
- If cooking frozen falafel, allow it to thaw completely before cooking.
Nutrition
Calories: 147kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 11mg | Potassium: 348mg | Fiber: 6g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg