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Air Fryer Falafel

Air Fryer Falafel

Crispy, golden falafel made in the air fryer with chickpeas, green peas, and fresh herbs. This healthier twist on traditional falafel delivers restaurant-quality texture without deep frying. Perfect for pita pockets, grain bowls, or as a protein-packed snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Servings
Ingredients Method Notes

Ingredients
  

  • 1 cup dried chickpeas soaked 18–24 hours or 2 cups canned chickpeas, drained and dried
  • 1/2 cup frozen or fresh green peas
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • 1 –2 tbsp neutral oil for spraying

Method
 

  1. If using dried chickpeas, soak for 18–24 hours and drain. If using canned, drain and pat dry thoroughly.
  2. Combine chickpeas, peas, onion, garlic, herbs, spices, baking powder, salt, and pepper in a food processor. Pulse until coarse, sandy mixture forms (not a smooth paste).
  3. Chill mixture for 30–60 minutes to help bind.
  4. Form mixture into small balls or patties, about 2 tablespoons each.
  5. Preheat air fryer to 375°F (190°C). Lightly spray falafel and basket with oil.
  6. Cook at 350–375°F for 14–15 minutes, flipping halfway (around 10 minutes). Cook until golden brown and crispy.
  7. Serve immediately with pita, tahini, salad, or grain bowls.

Notes

Freeze formed falafel on a tray, then store in a freezer bag for up to 1 month. Reheat in air fryer at 375°F. Herbs can be adjusted based on preference. Add more mint for freshness or more parsley for traditional flavor. If falafel loses crispness after storing, reheat 3–4 minutes in air fryer to restore crunch. Perfect for stuffing into pita pockets, topping salads, or serving as a finger food appetizer.