I make this air fryer falafel when I want a healthier version of the classic Middle Eastern street food, without sacrificing that irresistible crisp on the outside and tender, herby center. Instead of deep frying, I use the air fryer for a lighter and cleaner result. The mixture starts with soaked chickpeas and gets its bold flavor from garlic, onion, and a mix of parsley, cilantro, and dill, all pulsed together with warm spices. It’s the perfect balance of texture and flavor, with no need for oil-drenched cooking.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a falafel—crunch, flavor, and that perfect herbaceous bite—without all the mess and heaviness of deep frying. It’s lighter, faster, and less greasy. Plus, the air fryer makes cleanup a breeze. I also appreciate how versatile the mixture is; I can shape it into patties, balls, or even flatten them to tuck into sandwiches or serve on salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups dried chickpeas (soaked for 18 to 24 hours in water with ½ teaspoon baking soda)

• 1 cup fresh flat-leaf parsley leaves (stems removed)

• ¾ cup fresh cilantro leaves (stems removed)

• ½ cup fresh dill (stems removed)

• 1 small yellow onion (quartered)

• 7 to 8 garlic cloves (peeled)

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon ground black pepper

• 1 teaspoon salt (or to taste)

• 1 teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon baking powder

• 2 tablespoons toasted sesame seeds

• Olive oil (for brushing the patties before air frying)

Directions

1. Soak The Chickpeas: I start by placing the dried chickpeas in a large bowl and covering them with water by at least 3 inches. I stir in ½ teaspoon of baking soda and let them soak at room temperature for 18 to 24 hours. When ready, I drain them thoroughly and pat them dry with a towel.

2. Prepare The Mixture: In a large food processor, I add the soaked chickpeas, parsley, cilantro, dill, onion, and garlic. I pulse in short bursts, scraping the sides as needed, until the texture becomes crumbly and resembles coarse meal. It should stick together slightly when pressed between fingers, but still have some texture.

3. Season And Chill: Once the herbs and aromatics are incorporated, I mix in cumin, coriander, black pepper, salt, and cayenne pepper (if using). I transfer the mixture to a bowl and chill it in the refrigerator for at least 1 hour to help the flavors meld and the mixture firm up.

4. Finish The Mixture: After chilling, I stir in the baking powder and toasted sesame seeds. These give the falafel a slight lift and extra crunch.

5. Shape The Falafel: Using slightly damp hands, I scoop out portions of the mixture (about the size of a golf ball) and flatten them slightly into ½-inch thick patties. I try not to over-pack them so they stay light in texture.

6. Preheat The Air Fryer: I preheat my air fryer to 400°F. Meanwhile, I lightly brush both sides of each falafel patty with olive oil.

7. Air Fry The Falafel: I arrange the patties in the air fryer basket, leaving space between them for air circulation. I work in batches if needed. I air fry for about 5 minutes on one side, then flip and continue for another 5 to 7 minutes, until they are golden brown and crisp on both sides.

8. Serve: I serve the falafel hot, straight from the air fryer, with tahini sauce, in pita bread, or over a bed of greens.

Servings And Timing

• Yields: About 24 falafel patties

• Prep Time (excluding soaking): 20 minutes

• Cook Time: 10 to 15 minutes per batch

• Soaking Time: 18 to 24 hours

• Total Time (including soak): Approximately 1 day

Variations

• I sometimes add a tablespoon of chickpea flour if the mixture feels too loose.

• For a different herb flavor, I reduce the dill or cilantro depending on my taste.

• When I want a spicier version, I add more cayenne or a pinch of chili flakes.

• If I’m out of sesame seeds, I’ve used finely ground sunflower seeds with good results.

• I’ve also tried baking the falafel at 350°F for 15 to 20 minutes as an alternative to air frying. The texture is slightly softer, but still flavorful.

Storage/Reheating

• Refrigerate: I store leftover falafel in an airtight container in the fridge for up to 4 days.

• Freeze: To freeze, I place the cooked falafel on a baking sheet and freeze until firm, then transfer them to a sealed bag or container. They last up to 3 months.

• Reheat (From Fridge): I reheat falafel in the air fryer at 350°F for about 3 minutes or in a preheated oven until warmed through.

• Reheat (From Frozen): I bake frozen falafel in a 350°F oven for 12 to 15 minutes, flipping halfway through.

FAQs

What If My Falafel Mixture Is Too Wet Or Crumbly?

If my mixture doesn’t hold together, I add a tablespoon of chickpea flour at a time until it binds. Chilling the mixture longer also helps.

Can I Use Canned Chickpeas Instead Of Dried?

No, I don’t recommend canned chickpeas for this recipe. They’re too soft and wet, and they make the falafel mushy instead of crisp.

Can I Freeze The Falafel Before Cooking?

Yes, I often shape the falafel and freeze them raw on a baking sheet. Once frozen solid, I store them in a bag and air fry from frozen.

What Can I Serve With Falafel?

I usually serve falafel with tahini sauce, hummus, chopped salad, or tucked into pita with pickles and lettuce. It also pairs well with rice or grain bowls.

How Can I Make Falafel Milder Or Spicier?

To make it milder, I skip the cayenne pepper. For more heat, I add more cayenne or some finely chopped chili pepper to the mix.

Conclusion

This air fryer falafel has become one of my favorite recipes for a quick, wholesome meal that feels indulgent but is light and nutritious. I love how simple it is to prepare in advance, and the crisp texture always hits the spot. Whether I’m building a falafel wrap, loading a salad, or just dipping them into tahini, this recipe is a staple I return to often.