Falafel in the Air Fryer
Deep-fried falafel are often greasy, and baked ones can end up dry and pale. Air fryer falafel get a crunchy brown shell and a light, herby, green centre in 15 minutes at 190 °C with only a spray of oil. This recipe uses soaked dried chickpeas for the best texture, with notes for tinned chickpeas, a shop-bought mix and frozen falafel.
- Temperature
- 190°C
- Total time
- 9:05hr
- Prep
- 20min
- Servings
- 4
- Per serving
- 290kcal
Why the air fryer works for falafel
Air fryer falafel have the crisp crust of the fried kind, but with a lot less oil. The mixture is made of raw, coarsely ground chickpeas, which hold together as the outside dries and browns in the circulating air. Inside, the falafel steam gently and stay fluffy and green with herbs. Deep-fried falafel absorb oil; air-fried ones only need a light spray to colour them.
The two keys are the chickpeas and the texture. Dried chickpeas, soaked but not boiled, give a lighter result than tinned, which can turn pasty. The mixture should look like coarse crumbs rather than hummus. It should hold together when squeezed but still be a little loose. If you cook falafel in air fryer baskets in a single layer and turn them once, you get an even golden shell on every side.
How to make falafel in the air fryer
Tap a time to start a timer.
- Soak Cover the dried chickpeas with plenty of cold water and leave them for or overnight. They will double in size. Drain well and pat them dry. Do not cook them.
- Blend Put the chickpeas, onion, garlic, herbs, cumin, ground coriander, salt and pepper in a food processor. Pulse until the mixture looks like coarse crumbs and holds together when pressed, but is not a smooth paste.
- Bind and chill Stir in the gram flour and oil. Cover and chill for , which firms the mixture and makes it easy to shape. Roll into 12 balls about the size of a walnut, or flatten them slightly into patties.
- Preheat and cook Preheat the air fryer to 190 °C for . Spray the balls and the basket with oil, and cook in a single layer for , turning them carefully after and spraying again.
- Check The falafel should be deep golden brown and crisp, and feel firm. Break one open to see that the middle is cooked and has no raw chickpea. Rest for before serving.
Cooking times and temperatures
| Falafel | Temperature | Time |
|---|---|---|
| Homemade falafel, dried chickpeasTurn halfway | 190 °C | 15 min |
| Tinned chickpea falafelChill the mix for 1 hour | 180 °C | 15 min |
| Falafel patties | 190 °C | 12 min |
| Frozen falafelTo 75 °C in the centre | 180 °C | 10–12 min |
| Falafel from a packet mixFollow the pack for soaking | 190 °C | 12–14 min |
| Reheated falafel | 170 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use plenty of fresh herbs. The herbs are what make falafel green and fresh inside. Do not skip the coriander and parsley stalks, which carry a lot of flavour.
- Chill before shaping. Cold mixture is firmer and easier to roll, and the balls hold their shape better in the basket.
- Make a test ball first. If the first one breaks up, add a spoonful of gram flour. If it is too stiff, add a splash of water.
Serving
Serve the falafel stuffed into warm pitta with salad, hummus and chilli sauce, or on a mezze plate with tzatziki, tomatoes and olives. They also work on a salad bowl with quinoa, cucumber and tahini dressing. For a bigger spread, add roasted chickpeas or browse more snack recipes. An air fryer falafel wrap makes a good packed lunch.
Storing and reheating
Cooked falafel keep for up to 3 days in the fridge in a covered container. Reheat them in the air fryer at 170 °C for 4–5 minutes, until they are crisp and steaming hot all the way through (75 °C). Uncooked, shaped balls freeze well for 3 months. Cook them straight from frozen at 180 °C for 15–18 minutes, and check that the centre is steaming hot.
Variations
- Sesame falafel: Roll the balls in 2 tbsp sesame seeds before spraying them with oil. The seeds toast to a nutty, crisp crust.
- Spicy falafel: Add 1 tsp chilli flakes and a pinch of cayenne to the mixture, and serve with yoghurt or a cooling dip.
- Falafel burgers: Shape the mixture into 4 large patties, 2 cm thick, and cook at 180 °C for 16–18 minutes, turning halfway.
Troubleshooting
- The falafel fall apart in the basket
- The mixture was too wet or too fine. Squeeze out any extra water, pulse to a coarse crumb and chill the mixture. Add 1 more tbsp gram flour if the balls will not hold.
- The falafel are dry and crumbly inside
- The mix was ground too fine or cooked too long. Keep the texture coarse, make the balls slightly larger and take them out at 15 minutes.
- They are pale and soft
- There was not enough oil on the surface. Spray each ball well before cooking and again after turning, and leave a gap between them for air to circulate.
Frequently asked questions
How long do falafel take in the air fryer?
Homemade falafel balls take 15 minutes at 190 °C, turned halfway. Flat patties cook in 12 minutes.
Can you make air fryer falafel with canned chickpeas?
Yes. Use 2 x 400 g tins, drained, rinsed and dried well, and add 4 tbsp gram flour. The falafel are softer and need careful handling, so chill the mix for an hour and cook them at 180 °C for 15 minutes.
How long do frozen falafel take in the air fryer?
Cook frozen falafel at 180 °C for 10–12 minutes, turning halfway, until they are steaming hot all the way through (75 °C). No oil is needed.
How do you reheat falafel in the air fryer?
Heat leftover falafel at 170 °C for 4–5 minutes, until crisp and steaming hot all the way through (75 °C).
Why should falafel be made with dried chickpeas?
Dried chickpeas that have been soaked but not cooked give a light, fluffy interior. Tinned chickpeas are already cooked, which gives a denser, pastier falafel.
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