Air fryer falafel

Name: Air fryer falafel
Prep time: 35 min
Cook time: 28 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 250 g dried chickpeas; 1 brown onion; 3 garlic cloves; 30 g fresh coriander; 30 g fresh parsley; 2 tsp ground cumin; 1 tsp ground coriander; 25 g plain flour; 1 tsp baking powder; 1 lemon; 1 tsp salt; 0.5 tsp black pepper; 15 ml rapeseed oil; 1 tbsp sesame seeds

Crispy, oil-light falafel made in the air fryer — golden outside and tender inside. Vegan, quick to prep and brilliant in pittas or salads.

Prep 35 min Cook 28 min 4 servings

Vegan Vegetarian Nut-free

This air fryer falafel gives you the crisp exterior of deep-fried falafel with a fraction of the oil and fuss. Using dried chickpeas soaked overnight creates that proper, slightly crumbly interior that holds together when cooked.

Perfect for quick midweek suppers, packed lunches or a showy sharing platter — make a batch and tuck leftovers into pittas with salad and tahini. It’s vegan, freezer-friendly and very moreish.

Ingredients

250 g dried chickpeas
1 brown onion — medium, roughly chopped
3 garlic cloves — crushed
30 g fresh coriander
30 g fresh parsley
10 ml ground cumin
5 ml ground coriander
25 g plain flour — adds a little binding — see substitutions for gluten-free option
5 ml baking powder
1 lemon — zest and 15 ml juice
5 ml salt
5 ml black pepper
15 ml rapeseed oil — plus extra for spraying or brushing
15 ml sesame seeds — optional, for coating

Equipment

air fryer
food processor
baking tray

Instructions

Place the dried chickpeas in a large bowl and cover with cold water by at least 5 cm. Soak for 12 hours or overnight, then drain and rinse.
Put the drained chickpeas into a food processor with the brown onion, garlic cloves, fresh coriander, fresh parsley, ground cumin, ground coriander and the lemon zest and juice. Pulse in 10–15 short bursts until the mixture is coarse but holds together when squeezed — you want texture, not purée.
Tip the processed mix into a bowl and stir in the plain flour, baking powder, salt and black pepper. Mix thoroughly — the mix should be moist but firm enough to shape; adjust with a teaspoon more flour if too wet.
Using damp hands, divide the mixture into 12 even portions and shape into balls or small patties. Place on a baking tray and chill in the fridge for 30 minutes to firm up.
Preheat the air fryer to 190°C for 5 minutes (preheat times vary by model).
Brush or lightly spray each falafel with rapeseed oil and, if using, roll in sesame seeds. Arrange in a single layer in the air fryer basket without overcrowding. Air fry at 190°C for 14 minutes in total, turning halfway through. Cook remaining falafel in a second batch if needed.
Remove when golden and crisp. Serve hot with tahini sauce, salad, pittas or on a bed of leaves.

Tips

Use dried chickpeas soaked overnight — tinned chickpeas make a wet mixture that won’t crisp properly.
If the mixture feels too loose to shape, chill it for longer or add up to 1 tbsp more plain flour.
Air fry in a single layer with space between each falafel; flipping halfway makes them evenly golden.
Make ahead: shape and freeze unfried falafel on a tray, then transfer to a bag. Cook from frozen, adding 2–3 minutes to the air-fry time.
To serve, warm pittas briefly in the air fryer for 1–2 minutes for a hot, soft bread contrast.

Substitutions

dried chickpeas → tinned chickpeas, drained and very well dried (use extra plain flour or 2 tbsp chickpea flour to bind)
Noticeably different
plain flour → chickpea (gram) flour, same weight
Stays close
rapeseed oil → olive oil, same quantity
Stays close
fresh coriander → more fresh parsley, same weight
Stays close

Nutrition

Per serving · estimated

298
Calories: 13 g
Protein: 45 g
Carbs: 8 g
Fat: 11 g
Fibre: 3 g
Sugar: 650 mg
Sodium

FAQ

Can I use tinned chickpeas?

You can, but the texture will be softer and you’ll need extra flour or chickpea flour to bind. The result is still tasty but less authentically crumbly.

How do I tell when falafel are cooked?

They should be deep golden on the outside and feel firm when gently pressed. If in doubt, cut one open — it should be hot and tender inside, not doughy.

Can I make them gluten-free?

Yes — swap the plain flour for chickpea (gram) flour or a gluten-free plain flour blend. Texture will be slightly different but still excellent.

How long will leftovers keep?

Cooked falafel will keep in the fridge for 3 days. Reheat in the air fryer for 3–5 minutes to restore crispness.

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Ingredients

250 g dried chickpeas

1 brown onion — medium, roughly chopped

3 garlic cloves — crushed

30 g fresh coriander

30 g fresh parsley

10 ml ground cumin

5 ml ground coriander

25 g plain flour — adds a little binding — see substitutions for gluten-free option

5 ml baking powder

1 lemon — zest and 15 ml juice

5 ml salt

5 ml black pepper

15 ml rapeseed oil — plus extra for spraying or brushing

15 ml sesame seeds — optional, for coating

Instructions

Place the dried chickpeas in a large bowl and cover with cold water by at least 5 cm. Soak for 12 hours or overnight, then drain and rinse.

Put the drained chickpeas into a food processor with the brown onion, garlic cloves, fresh coriander, fresh parsley, ground cumin, ground coriander and the lemon zest and juice. Pulse in 10–15 short bursts until the mixture is coarse but holds together when squeezed — you want texture, not purée.

Tip the processed mix into a bowl and stir in the plain flour, baking powder, salt and black pepper. Mix thoroughly — the mix should be moist but firm enough to shape; adjust with a teaspoon more flour if too wet.

Using damp hands, divide the mixture into 12 even portions and shape into balls or small patties. Place on a baking tray and chill in the fridge for 30 minutes to firm up.

Preheat the air fryer to 190°C for 5 minutes (preheat times vary by model).

Brush or lightly spray each falafel with rapeseed oil and, if using, roll in sesame seeds. Arrange in a single layer in the air fryer basket without overcrowding. Air fry at 190°C for 14 minutes in total, turning halfway through. Cook remaining falafel in a second batch if needed.

Remove when golden and crisp. Serve hot with tahini sauce, salad, pittas or on a bed of leaves.

Tips

Use dried chickpeas soaked overnight — tinned chickpeas make a wet mixture that won’t crisp properly.

If the mixture feels too loose to shape, chill it for longer or add up to 1 tbsp more plain flour.

Air fry in a single layer with space between each falafel; flipping halfway makes them evenly golden.

Make ahead: shape and freeze unfried falafel on a tray, then transfer to a bag. Cook from frozen, adding 2–3 minutes to the air-fry time.

To serve, warm pittas briefly in the air fryer for 1–2 minutes for a hot, soft bread contrast.

Substitutions

dried chickpeas → tinned chickpeas, drained and very well dried (use extra plain flour or 2 tbsp chickpea flour to bind)

Noticeably different

plain flour → chickpea (gram) flour, same weight

Stays close

rapeseed oil → olive oil, same quantity

Stays close

fresh coriander → more fresh parsley, same weight

Stays close

FAQ

Can I use tinned chickpeas?

You can, but the texture will be softer and you’ll need extra flour or chickpea flour to bind. The result is still tasty but less authentically crumbly.

How do I tell when falafel are cooked?

They should be deep golden on the outside and feel firm when gently pressed. If in doubt, cut one open — it should be hot and tender inside, not doughy.

Can I make them gluten-free?

Yes — swap the plain flour for chickpea (gram) flour or a gluten-free plain flour blend. Texture will be slightly different but still excellent.

How long will leftovers keep?

Cooked falafel will keep in the fridge for 3 days. Reheat in the air fryer for 3–5 minutes to restore crispness.

Ingredients

Equipment

Instructions

Tips

Substitutions

Nutrition

FAQ

Community Photos

Rate this recipe

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Fancy your own version?

Ingredients

Equipment

Instructions

Tips

Substitutions

Nutrition

FAQ

Community Photos

Rate this recipe

More like this

Smoked salmon, lemon zest and petit pois risotto

Wild garlic pesto pasta with peas, lemon and toasted walnuts

Courgette, lemon ricotta and chilli-honey crostini

Halloumi, courgette and red pepper skewers with chilli‑honey glaze

Fancy your own version?