• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nutrition Refined - Healthy Nourishing Recipes

Choosing healthy eating and living with hundreds of delicious healthy vegan and gluten-free recipes

  • About
  • Recipes
    • Breakfast
    • Lunch & Dinner
      • Soup
      • Main Dish
    • Sides
    • Dessert
    • Snack
    • Salad
    • Dips & Sauces
    • Bread & Crackers
    • Beverage
    • How To's
  • Vitamix
    • Comparisons & Reviews
    • Tips & Tricks
    • Recipes
    • Vitamix Deals & Sales (March 2023)
  • Articles
    • Cooking Guides
    • Weight Loss
  • Shop
  • Contact
  • About
  • Recipes
    • Breakfast
    • Lunch & Dinner
      • Soup
      • Main Dish
    • Sides
    • Dessert
    • Snack
    • Salad
    • Dips & Sauces
    • Bread & Crackers
    • Beverage
    • How To's
  • Vitamix
    • Comparisons & Reviews
    • Tips & Tricks
    • Recipes
    • Vitamix Deals & Sales (March 2023)
  • Articles
    • Cooking Guides
    • Weight Loss
  • Shop
  • Contact

Air-Fried Falafel {Video}

October 28, 2017 by PetraScott 239 Comments

air-fried falafel - crispy, healthy, oil-free

Air-fried falafel is the closest thing to the deep-fried version. It's packed with herbaceous flavor, just as crispy and crunchy on the outside, but slightly less moist on the inside. The best part? Air-fried is completely oil-free. Just like any traditional falafel, it's also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and nut-free.

I have had my fair share of falafel during my travels through Lebanon, Israel and Egypt. I have had falafel made with chickpeas (in Israel), fava beans (in Egypt), and a combination of the two (in Lebanon). I have tried them in restaurants as well as on street corners from local vendors. I have eaten them stuffed in pita bread and on salads. 

While I have tried different variations of falafel, they all had one thing in common - they were deep-fried. Always. 

When I came back to Canada, I really wanted to recreate the authentic falafel - crispy and golden on the outside, moist and fluffy on the outside, with a fresh herbaceous flavor - all of it minus the oil. I know traditional falafel is always deep-fried, but I really didn't want to go that route. While deep-frying produces the most crispy and delicious falafel, it's not particularly healthy cooking method.

So, I tried baking the falafel in the oven, frying it in the pan with a little bit of oil, but it just never came out as crispy as from a deep-fryer. I literally went through bags of chickpeas, trying different modifications, but just couldn't get it right. Until one day, I made falafel in the air fryer. 

falafel - oil-free, crispy, healthy

Tips for Making Air-Fried Falafel

Ingredients

The idea of making air-fried falafel at home may sound intimidating, but the recipe actually requires only a handful of ingredients: 

  • Chickpeas: for the best flavor and texture, always start with dried (soaked), uncooked chickpeas. In the past, I tried making falafel with cooked chickpeas, but the mixture would completely fall apart as soon as it came into contact with heat. As I later learned, cooked chickpeas are too tender and contain too much moisture to achieve the right consistency. That's when you start adding binding ingredients like all-purpose flour, breadcrumbs, or eggs, leaving falafel territory. So, take the time to soak the chickpeas.
  • Onion and garlic: while herbs and spices play an important role in the flavor profile of any falafel, the true essence of flavor comes from much more modest members of the pantry - the aromatics. Aromatics are a seemingly humble group of vegetables, but any good falafel is never cooked without them.
  • Herbs: always use fresh herbs. They brighten up the flavor and add a beautiful green color. My favorite herbs in falafel are fresh parsley and cilantro. 
  • Chickpea flour: the flour helps to absorb the moisture from the raw ingredients and bind them together. You can use any flour you like, but chickpea flour works the best here simply because it has the same flavor profile as the main ingredient.
  • Cumin & coriander: there are a lot of options when it comes to seasoning falafel. The two most common spices include cumin and coriander. Cumin is earthy while coriander is citrusy and nutty. If you like a little bit of heat, you can also add fresh green chili pepper or cayenne pepper. 
  • Salt: it brings out the flavor of herbs and spices.

ingredients for air-fried falafel

How to Make Air-Fried Falafel

Traditional falafel is typically deep-fried. However, air-fried falafel is just as good but without the use of any oil. 

  1. Soak the chickpeas. Add the chickpeas into a large bowl, cover them with water, and soak them for 24 hours at room temperature. You might be wondering whether you can do a quick-soak instead, that is bringing the chickpeas to a boil and letting them sit for an hour to soften up. Well, because the chickpeas for falafel have to be completely raw, the quick-soak method simply does not work in this recipe.
  2. Process all the ingredients. Add all the falafel ingredients into the food processor and process them into a coarse meal that just holds its shape.
  3. Refrigerate the mixture. The trick to getting the falafel mixture bind together really well is to let the dough rest for at least 30 minutes before shaping it into balls. This allows the excess starch to seep out.
  4. Form the falafel mixture into balls. Using your hands, shape the mixture into small balls, about 1.5-inch/3.8-cm in diameter. Avoid packing the balls too tightly or they will come out tough and dense. 
  5. Air-fry. Preheat the air fryer to 370°F/187°C. Arrange about 9 falafel balls in a single layer in the air fryer basket and air fry until crispy and golden brown, for 13-15 minutes. 

how to make falafel

How to Serve Air-Fried Falafel

Falafel is best while still warm. That’s when the exterior is the crispiest and the interior the fluffiest. 

As a main dish, falafel is often served inside a pita pocket with lettuce, tomatoes, and cucumbers. Adding a traditional dip or sauce, such as hummus or tahini, is the perfect way to pack even more flavor into a falafel pitta.

As an appetizer, falafel can be served on a simple salad or alone with hummus and tahini. 

How to Store & Reheat Falafel

You can store leftover falafel either uncooked or cooked. I prefer storing uncooked falafel and baking it when needed. However, if you’re trying to get ahead and prepare meals you can just quickly reheat, storing cooked falafel might be a better option for you. Just know that freshly cooked falafel will always taste better.

  • Refrigerate: allow falafel to cool to room temperature (if storing cooked falafel). Transfer to an airtight container and refrigerate for 3-4 days (uncooked falafel) or for up to 5 days (cooked falafel).
  • Freeze: allow falafel to cool to room temperature (if storing cooked falafel). Transfer to an airtight, freezer-safe container, separating each row with a piece of parchment paper (so the falafel patties don’t stick to each other as they freeze), and freeze for up to 3 months.
  • Reheat: transfer frozen falafel into the refrigerator 24 hours before reheating. If reheating uncooked falafel, follow the instructions for air frying above. If reheating cooked falafel, preheat the air fryer to 370°F/187°C. Arrange about 9 falafel balls in a single layer in the air fryer basket and reheat until warmed through and crispy again, for 3-4 minutes. 

air fried falafel - vegan

More Falafel Recipes

There are several ways to cook falafel. No matter which method you choose, the finished falafels look very similar. The difference is in the texture.

  • Deep-fried falafel: crispy and crunchy on the outside, tender and fluffy on the inside – deep-fried falafel is as authentic as it gets. I don’t typically deep-fry falafel (because of all the extra oil), but deep-frying does yield the best texture. To deep-fry falafel, heat about 3 inches/7.6 cm of oil in a small pot over medium heat to 350°F/176°C. Carefully drop 6-8 falafel balls into the oil at a time and cook until golden brown, for 1-2 minutes. 
  • Pan-fried falafel: not nearly as crispy and crunchy on the outside as the deep-fried or baked, but quite moist and fluffy on the inside. To pan-fry falafel, heat a few tablespoons of oil in a cast iron skillet over medium-high heat. Gently place the falafel in the skillet and cook each side until golden brown, for 2-3 minutes.
  • Baked falafel: crispy and crunchy on the outside, but not as moist and fluffy on the inside as the deep-fried or pan-fried. To bake falafel, preheat the oven to 425°F/218°C. Arrange the falafel, ideally shaped into patties, onto a greased baking sheet and bake until golden brown, for 25-30 minutes, flipping halfway through baking.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

air fried falafel - vegan
Print Recipe
4.90 from 46 votes

Air-Fried Falafel

Air-fried falafel is the closest thing to the deep-fried version. It's packed with herbaceous flavor, just as crispy and crunchy on the outside, but slightly less moist on the inside. The best part? Air-fried is completely oil-free. Just like any traditional falafel, it's also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and nut-free.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 30 falafel balls

Ingredients

  • 2 cups dried chickpeas *
  • 1 cup parsley , leaves and soft stems only
  • 1 cup cilantro , leaves and soft stems only
  • 1 onion , chopped
  • 3 cloves garlic , minced
  • 2 Tbsp. chickpea flour
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • ½ tsp. cayenne pepper (optional)
  • sea salt , to taste**
US Customary - Metric

Instructions

  • Soak the chickpeas. Add the chickpeas into a large bowl and cover with water. (The chickpeas will double or triple in volume, so use more water than you think you will need). Soak the chickpeas for 24 hours at room temperature. Then drain the chickpeas, rinse under cold running water, and use as instructed.
  • Preheat the air fryer. Set the air fryer temperature to 370°F/187°C and let the air fryer heat for 3-5 minutes.
  • Process all the ingredients. Add the soaked chickpeas, parsley, cilantro, onion, garlic, chickpea flour, cumin, coriander, black pepper, and salt into a food processor with an S blade and process until well combined. The texture of the chickpeas should be uneven and coarse, with some slightly larger pieces still visible. The mixture should hold together when you press it between your fingers, but it shouldn't be completely puréed. If the mixture is too wet, add a little bit more chickpea flour, 1 Tbsp./5.7 g at a time. If it's too dry and crumbly, pulse it a little bit more.
  • Season. Taste and adjust the flavor as needed, adding more salt for saltiness, garlic for pungency, cumin for earthiness, coriander for a citrusy-nutty flavor, and cayenne pepper for heat.
  • Refrigerate the falafel mixture. Transfer the falafel mixture into a bowl, cover, and refrigerate for at least 30 minutes.
  • Form the falafel mixture into balls. Scoop out 1-2 tablespoons of the mixture and roll it gently between your hands into balls, 1.5 inch/3.8 cm in diameter. Avoid packing the balls too tightly or they will come out tough and dense. Repeat until all the falafel mixture is used up.
  • Air-fry. Arrange about 9 falafel balls in a single layer in an air fryer basket and air-fry until crispy and golden brown, for 13-15 minutes.
  • Serve immediately, while still warm and crispy over greens or in a warmed pita bread with hummus, tomatoes, and shredded lettuce.
  • Store. Leftover falafel keeps well in an airtight container in the refrigerator for up to 5 days, though best when fresh. For longer term storage, freeze uncooked pre-shaped falafel in a single layer. Once firm, transfer the falafel into a freezer-safe bag or a container and place it back into the freezer for up to 3 months. (You can freeze cooked falafel as well, but it’s never quite as good).
  • Reheat in a 370ºF/187ºC air fryer until heated through and crispy again, for 3-4 minutes. If reheating frozen (uncooked) falafel, transfer the falafel into the refrigerator 24 hours before baking to thaw. Once thawed, follow the instructions for air frying above.

Equipment

Vitamix food processor
food processor
air fryer
knife set
cutting board
cutting board
mixing bowls
mixing bowls
mesh strainers - cuisinart
mesh strainer
liquid measuring cup (4 cup)
measuring 4 cup
measuring cups
measuring cups
measuring spoons
measuring spoons

Recipe Notes

*2 cups/400 g dried chickpeas yield about 5 cups soaked chickpeas.
**I used 2 tsp./11.4 g sea salt.
***Prep time does not include soaking the chickpeas (~ 24 hours).
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition Facts
Air-Fried Falafel
Amount Per Serving (1 of 30)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 1g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Lunch & Dinner, Main Dish

Reader Interactions

Comments

  1. Robin

    December 26, 2017 at 11:57 am

    Hi,

    You don't mention a temperature in the recipe.

    Thanks!

    Reply
    • PetraScott

      December 26, 2017 at 2:41 pm

      I'm sorry about that Robin! I usually air-fry the falafel anywhere between 370 or 380 F.

      Reply
      • Brooklyn Diva

        March 18, 2019 at 8:29 pm

        This is a great recipe. Made this tonight for my family and they loved it. I made it with my air fryer and they were indeed crispy on the outside. It’s a must try!
        Btw - for those asking for replacements of the chick pea flour, if you have a coffee grinder or vitamix or even your food processor, you can grind up some chick peas and make your own. This is what I did and the falafel came out awesome!

        Reply
        • PetraScott

          March 19, 2019 at 4:29 am

          So happy you enjoyed it so much, Brooklyn! I really appreciate your feedback! ❤️ Thank you for sharing your tips for the chickpea flour 🙂

          Reply
          • David

            January 26, 2021 at 6:04 pm

            Brooklyn Diva — Thanks for the tip about making chickpea flour — it was really easy!

            Petra — could you clarify something? Is the 2 cups / 400 g the dry volume / weight of the chickpeas, or after they have been soaked? I.e. should I be using a total of 2 cups of soaked chickpeas, or 5? Five cups seems like a lot, but 2 cups seems a bit slight. I'm guessing it's the 5 cups to make 30 falafel balls...

          • PetraScott

            January 27, 2021 at 12:08 am

            Hi David - yes, it is 2 cups dried chickpeas. So, after soaking it will be about 5 cups, depending on how much the chickpeas expand. And just to clarify, it is US measuring cups.

          • David

            January 31, 2021 at 11:02 pm

            Thanks for the clarifications!

      • June

        October 09, 2019 at 6:17 pm

        Isn't eating raw chickpeas dangerous? I made this recipe soaked the chickpeas for 24 hrs rinsed and drained then followed your recipe turned out brilliant but. Today I have diarrhoea so I looked up if it was safe to eat soaked uncooked chickpeas and it says you can get food poisoning is this correct?

        Reply
        • PetraScott

          October 10, 2019 at 3:42 pm

          Hi June - well, the chickpeas in falafel are not raw. Cooking legumes is a two-step process. One step is adding water (hydration), while the second step is adding heat (actual cooking). In this recipe, the chickpeas are fully hydrated after soaking for 24 hours. They've actually absorbed pretty much all of the liquid they're ever going to absorb. When you subsequently grind those chickpeas, form them into balls, and place them into an air fryer (where there is hot air circulating), the combination of intense heat from the air fryer and the internal moisture already present in the soaked beans helps the falafel cook through in record time. Did you use an air fryer to cook the falafel?

          Reply
    • Susan Gray

      October 21, 2018 at 9:22 am

      5 stars
      In step 2 in the recipe it clearly states 380 for cooking time !

      Reply
      • Sam

        September 09, 2020 at 11:59 pm

        5 stars
        Perfect u can't explain clearer than this thanks so much. Sam

        Reply
        • PetraScott

          September 10, 2020 at 11:06 pm

          Thank you Sam!

          Reply
      • Andrea

        May 19, 2021 at 10:10 am

        5 stars
        These were great! Awesome flavor and perfect texture! The only point of confusion was figuring out how fine/coarse to blend the chickpeas. Would have been helpful to have a photo to reference. I ended up adding a couple of Tbs of olive oil to the mixture before forming balls to help keep them together (my mixture may have been too coarse), for flavor, and to trap in some moisture. Would definitely recommend doing that! One more suggestion is to add an actual quantity for the salt rather than “to-taste” since the chickpeas are still raw and inedible during the prep

        Reply
        • PetraScott

          May 19, 2021 at 8:11 pm

          Thank you for the feedback and rating, Andrea!❤️ I really appreciate it. I will update the salt quantity.

          Reply
          • Mia

            July 07, 2021 at 6:19 am

            Hi Petra, you didn't update the salt quantity?

          • PetraScott

            July 08, 2021 at 10:01 pm

            So sorry! I just updated the salt quantity (I typically use 2 tsp./11.4 g sea salt).

  2. Nan

    January 16, 2018 at 4:52 pm

    These were fantastic! Better than most restaurant-made falafel, and with no oil. We added a bit more chickpea flour to get the ball to stick together.

    Reply
    • PetraScott

      January 17, 2018 at 4:58 am

      That's awesome - I am so glad you liked the falafel 🙂 I really appreciate your feedback!

      Reply
  3. Liz

    January 23, 2018 at 5:09 pm

    The falafel is AMAZING! I want to make your tahini sauce, but I don't want to mess it up....how much lemon juice exactly, please?
    Thank you so much!

    Reply
    • PetraScott

      January 23, 2018 at 9:59 pm

      Thank you so much, Liz! I am glad you like the falafel 🙂 I just updated the ingredients for the tahini dressing. Thank you for catching that!

      Reply
      • Ginny

        January 28, 2020 at 9:46 am

        I really want to try this recipe. I'm not seeing the ingredients for the tahini dressing you mentioned. Thanks for your help!

        Reply
        • PetraScott

          January 29, 2020 at 9:17 am

          Hi Ginny - here is the recipe:
          1/2 cup/125 g tahini
          1 lemon, juice only
          1/4 tsp./0.6 g garlic powder
          1/4 tsp./1.5 g salt
          2-4 Tbsp./30-60 ml water, to thin

          Reply
          • orit rosen-yazdi

            November 16, 2020 at 3:14 pm

            used real garlic for the tahini and it was great! How long please to air fry the falafel?

          • PetraScott

            November 17, 2020 at 11:18 am

            So happy to hear that 🙂 The instructions for air frying the falafel are in the recipe box - "Arrange about 9 falafel balls in a single layer in your air fryer basket and air-fry for about 15 minutes at 370-380°F (187-193°C)."

  4. Natalie

    February 02, 2018 at 5:14 am

    What can I sub for chickpea flour?

    Reply
  5. Natalie

    February 02, 2018 at 5:15 am

    What can I sub for chickpea flour? Thanks

    Reply
    • PetraScott

      February 02, 2018 at 5:57 am

      Hi Natalie (love your name, BTW) - the chickpea flour serves as an additional binder. In traditional falafel, there is actually no chickpea flour so you can leave it out and this recipe will still work. However, if you want to be safe and make sure your falafel holds really well, just use regular flour (if you don't care about gluten free) or oat flour. Let me know if you have any other questions 🙂

      Reply
      • Natalie

        February 03, 2018 at 5:39 am

        Thanks so much. I ordered the chickpea flour online but want to make these this weekend. Thanks for the recipe and beautiful plating and photos. Can't wait to make these!

        Reply
        • Roopan

          February 19, 2021 at 9:14 am

          5 stars
          Inexpensive chickpea flour can be bought from Indian/Asian grocery stores. Its called "BESAN".

          Reply
          • PetraScott

            February 19, 2021 at 5:36 pm

            Thank you for the tip, Roopan! That's very helpful.

      • Sean

        September 14, 2018 at 4:23 pm

        5 stars
        I used milled flaxseed. Came out a bit crumbly, but tasty. Didn’t have chickpea flour, so I just gave it a try. Can’t compare it to the original.

        Reply
  6. Natalie

    February 04, 2018 at 5:25 am

    I just noticed maple syrup in the tahini sauce recipe. Is this correct? Thanks

    Reply
    • PetraScott

      February 04, 2018 at 6:10 am

      Hi Natalie - the maple syrup is optional, but do I like how it balances the bitterness of tahini and the sourness of lemon so I always add it in.

      Reply
  7. Amber

    February 12, 2018 at 9:07 am

    Hi! I am wondering if I can prep this and then air fry the falafel in batches on different days...with just two of us we probably shouldn't eat 30 falafel balls in one sitting. Or do they reheat well? Thank you!

    Reply
    • PetraScott

      February 12, 2018 at 9:24 am

      Hi Amber - yes, you can definitely freeze (or refrigerate) the falafel mixture before you air fry it. Simply mold the mixture into small balls and place them onto a lined cookie sheet (I use a silicone mat on my cookie sheet). Put the cookie sheet into a freezer and allow the falafel balls to freeze. Once frozen, you can transfer the falafel into a zip lock bag or any air-tight container you have until you're ready to use it. Let me know if you have any other questions 🙂

      Reply
      • Amber

        February 21, 2018 at 11:25 am

        Wow - these were outstanding!!! Thank you for sharing with the world. I finally feel like my air fryer has justified its presence in my home!

        Reply
        • PetraScott

          February 21, 2018 at 5:14 pm

          Yay! You just made my day 🙂 I am so glad they were a success! Thank you for sharing, Amber.

          Reply
      • Amarilis I. Cruz

        January 19, 2020 at 10:12 am

        Hi! I am solo an had the same question. Wondering how does the actual cooking change since they would be frozen?

        Reply
        • PetraScott

          January 19, 2020 at 10:36 am

          Hi Amarilis - a great question. I would recommend transferring the frozen falafel into the refrigerator 24 hours before cooking (to thaw). Then follow the instructions for air frying/baking.

          Reply
  8. Justin

    February 22, 2018 at 2:23 pm

    Thanks for the awesome recipe. My first attempt resulted in the best falafel that I have ever made (including deep fried).

    Reply
    • PetraScott

      February 22, 2018 at 8:49 pm

      Sooo good to hear Justin! I am so glad you enjoyed the recipe 🙂 Thank you so much for taking the time to comment - I really appreciate it.

      Reply
  9. Nicole New

    March 18, 2018 at 12:22 pm

    Can these be made with canned chickpeas?

    Reply
    • PetraScott

      March 19, 2018 at 6:38 am

      Hi Nicole - I wouldn't use cooked chickpeas. Cooked chickpeas are too tender and contain too much moisture to achieve the right consistency. That’s when you start adding binding ingredients like all-purpose flour, breadcrumbs, or eggs for the falafel to hold together. If at all possible, soak dried chickpeas for 12 to 24 hours and use those. Please, let me know if you have any other questions 🙂

      Reply
  10. ellen krikorian

    March 27, 2018 at 10:42 pm

    you are very good person i was looking over all the questions and your answer is divine i am not religious person i like the word divine you are very good empath nice to have you my dear we need more of us on planet earth ,thank you

    Reply
    • PetraScott

      March 28, 2018 at 9:57 pm

      Aw, thank you Ellen! You're so kind. Thank you for the encouraging words.

      Reply
  11. Alicia Beavis

    April 01, 2018 at 12:18 pm

    Looks like a great recipe. Will soaking the chickpeas for a short period (say, 17/18 hours) cause a problem?
    Thanks!

    Reply
    • PetraScott

      April 01, 2018 at 2:29 pm

      Thank you Alicia! 18 hours should be fine. The longer the better, but I don't always remember to soak the chickpeas 24 hours ahead of time either and never had any problems 🙂

      Reply
  12. Lori

    April 08, 2018 at 2:53 pm

    I just made these for the first time. II had a couple of issues. First, the balls did not want to hold together even though I let the dough rest for 25-30 minutes. I added a bit more flour and pulsed some more and finally got them to semi hold together. I also found them to be a bit dry, but the flavor was excellent. Do you have any additional recommendations for getting them to hold together better? Thank you.

    Reply
    • PetraScott

      April 09, 2018 at 6:24 am

      Hi Lori - making falafel for the first time can be a bit tricky. Let me just ask - did you use dry (soaked) chickpeas or cooked? Let's assume you used dried chickpeas (because that's what the recipe calls for), one of the most comment reasons for falafel falling apart is that the mixture is over-blended. When the mixture is over-blended it becomes too sloppy and doesn't hold together well. Another thing is using enough binding agent (flour), but you said you added more. I do have to say that the falafel balls are very fragile when I make them. That's not a bad thing though because they crisp up and become more compact in the air-fryer (and don't fall apart at all after they are done). Did you use an air-fryer to make them? I have never found the falafel dry when using an air-fryer, but it is definitely an issue when pan-frying the falafel or baking it.

      Reply
    • June

      October 09, 2019 at 6:21 pm

      I added a tablespoon lemon juice

      Reply
  13. Annie

    April 20, 2018 at 2:04 pm

    Just made this. It's divine!!!! Having it with dahl. Best falafel I've ever had! Freezing some for layer. Ty!

    Reply
    • PetraScott

      April 20, 2018 at 9:01 pm

      That's awesome, Annie! I am so happy the falafel turned out well. Thank you so much for letting me know. I really appreciate it 🙂

      Reply
  14. Mimi

    April 24, 2018 at 8:19 am

    Just made these falafel. Awesome
    Thank u very much. I don't have an air fryer so I used the oven at 200 degree C for 15-20 minutes. They turned out just fine and aproved by a fussy teenager too.
    Thanks again. Loving ir recipes . One of the best blogs for vegan food out there. Ur recipes I find are always authentic and there is no laziness in them what so ever and this is why u achieve the best results.

    Reply
    • PetraScott

      April 24, 2018 at 8:06 pm

      Thank you so much for such a kind comment, Mimi! You're so kind. I am so happy the falafel turned out 🙂 You don't even know how happy that makes me feel. Thank you once again for your feedback!

      Reply
  15. Amy

    May 08, 2018 at 6:33 pm

    Love this recipe (and many others)!
    Would it work with sprouted chickpeas?

    Reply
    • PetraScott

      May 09, 2018 at 12:43 pm

      Hi Amy - thank you so much. Yes! Sprouted chickpeas would work just fine here 🙂

      Reply
  16. Alexander

    May 12, 2018 at 1:22 am

    These turned out great! I made them in the oven, but they were still crispy outside and tender inside. These falafels are a really good substitute for meat. Love them!

    Reply
    • PetraScott

      May 12, 2018 at 5:51 am

      That's so good to hear, Alexander. I am so happy you liked the recipe 🙂 Thank you so much for your feedback - I really appreciate it!

      Reply
  17. Katie

    May 21, 2018 at 1:22 pm

    do you think I can use almond flour instead of chickpea flower? that's all i have in the pantry

    Reply
    • PetraScott

      May 21, 2018 at 8:06 pm

      Hi Katie - I have never tried it but I think it will work just fine 🙂 Almond flour is not as binding as chickpea flour though so you might need to add a bit more.

      Reply
  18. Lisa

    May 25, 2018 at 11:13 pm

    Hey Petra, thank you so much for sharing this recipe with us! It looks so delicious I can`t wait to try it! By the way, I recently decided to get an air-fryer, and I am thrilled how fast and healthy the food comes out.

    Reply
    • PetraScott

      May 26, 2018 at 9:21 am

      Thank you for taking the time to comment, Lisa!❤ Oh yes! I love my air-fryer. Air-fried falafel is amazing! Hope you love the recipe.

      Reply
  19. Pallavi

    May 26, 2018 at 5:58 pm

    I just tried making the falafels today with my brand. Ew air fryer and I think they turned out pretty decent for the first time. I completely skipped the flour as I had none at home , I blended the ingredients till coarse , it still had lot’s of moisture maybe because the drained and washed parsley and cilantro wasn’t completely dry. To let the mixture hold its shape , I froze the falafel balls for 30 minutes before air frying and it tuned out fine. Quick question :Do you dry the chickpeas and parsley etc before blending? Does it matter?

    I used the temp at 400f to get the golden / brown color, ot made it dry and crispy outside bust still maintained the softness inside. Next time i’ll Probably try 375 f. H

    Reply
    • PetraScott

      May 27, 2018 at 9:39 am

      Thank you for sharing your feedback, Pallavi. Ok, so there are two things you can do. First of all, yes - the less water, the better. So if you have the time to dry your chickpeas and herbs, do it. I do it from time to time and notice that I need to use less flour when I do it. The flour definitely helps "dry" out the excess moisture so I would recommend adding it in the next time you make the falafel. It doesn't necessarily have to be chickpea flour. Flour also helps with the binding. If your dough is very wet, squeeze it in your palm to get as much moisture out as possible. Hope this helps. Please, let me know if you have any questions. I am here to help 🙂

      Reply
    • Carol

      April 12, 2020 at 4:41 pm

      4/2020 I’ve never made falafel before and have only eaten it once before making them. These were so much better than the ones from Whole Foods! I made 2 recipes of this, one after the other! Thanks so much for the recipe.

      Reply
      • PetraScott

        April 13, 2020 at 8:52 pm

        Awesome! So happy you enjoyed the recipe, Carol. Thank you so much for the feedback!❤️

        Reply
  20. Pam

    May 29, 2018 at 10:51 pm

    Why are my falafel crisp on the outside and raw in the middle? I didn’t make them big and air fried at 350 for 15 minutes. Thou mine weren’t as brown as yours so I’ll try longer. I only put one at first as this is my first attempt

    Reply
    • PetraScott

      May 30, 2018 at 6:07 am

      Hi Pam - I air-fry my falafel at 380 F for 15 minutes and they are always cooked through. So first, try to increase the temperature to 380 F. Second, every air frier is different (unless you have the exact model, of course 🙂 So you might have to experiment with how long you air-fry your falafel. If you feel like the outside is crisp (and cooked the way you want) while the inside is still raw, the length of air-frying (rather than the temperature) is most likely the issue. Hope it helps. Let me know how it goes the next time you make the falafel.

      Reply
  21. Lee

    July 09, 2018 at 1:43 pm

    Hi! I’m so excited to try this recipe. I don’t have an air fryer. How long do you suggest I bake them on parchment paper in the oven? Thank you for all your videos!!! You have helped me make my whole family happy when we went plant based vegan.

    Reply
    • Lee

      July 09, 2018 at 2:26 pm

      You are missing the garlic in your written tahini recipe just so you know. 🙂

      Reply
      • PetraScott

        July 10, 2018 at 5:37 pm

        Fixed! Thank you for letting me know, Lee.

        Reply
    • PetraScott

      July 10, 2018 at 5:25 pm

      Hi Lee - thank you for such kind words! I am so happy my recipes are helpful 🙂 I have to say that I am not a huge fan of baked falafel because I find it quite dry. However, if you wanna give it a try, I would recommend baking the falafel at 375 F for 25 to 30 minutes, flipping the falafel partway through. You might also want to press the balls into patties roughly 1/2-inch thick. Pressing the patties increases the surface contact with the baking sheet and makes the baked falafels crispier. If the patties break a little as you press them, just pat them back into shape. One last tip - I would brush the patties with a little bit of olive oil.
      When finished cooking, the falafel should be golden brown on both sides and feel dry to the touch, but still give a little when you press the middle. Let me know if you have any questions 🙂

      Reply
  22. Diane

    July 11, 2018 at 9:48 am

    I found you on YouTube and love what I see! I made these for lunch today and OMGOSH they are out of this world delicious! I probably should of tried to dry my beans, I needed more flour because it was just too wet to form balls. A little tricky getting them to stay together before plopping in the AF but they hold their shape while eating. YUM!!!

    Reply
    • PetraScott

      July 12, 2018 at 6:41 pm

      Yay! That's so awesome, Diane! I am so happy you liked the falafel! Yes, the raw falafel mixture is a little tricky to work with but the air-fried falafel should hold together just fine 🙂 Thank you so much for your feedback. I am excited you found my channel 🙂

      Reply
  23. Jilly

    July 15, 2018 at 2:56 am

    Wow. Lucky you getting an air fryer. Too expensive for me. I do though have a halogen cooker. I don't see too much difference in principle. Do you think this falafel recipe would work in that? I don't want to waste food so would appreciate your thoughts. Thanks in advance.

    Reply
    • PetraScott

      July 15, 2018 at 4:55 am

      Hi Jilly - to be honest, I have never used a halogen cooker. However, from what I understand, halogen ovens are very similar to air fryers. The one question I would ask you is if your halogen oven came with frying shelves?

      Reply
  24. Mindy

    July 24, 2018 at 3:24 pm

    In #3, you say to make 9 falafel and air fry them. You might want to indicate that you need to repeat this process until you use up all of the batter. For freezer instructions in #4, I think you meant to say to thaw the uncooked falafel, place it in the fridge the day before you plan to COOK it, not eat it. I don't use any sweetener in my tahini. I use 1/4 cup non-dairy milk instead of water, 3 Tblsp. lemon juice, 1/4 tsp sea salt, cumin, and cayenne (opt.). I process the mixture until smooth and then I put it in a squeeze bottle and refrigerate it to use on falafel and to dress salads.

    Reply
    • PetraScott

      July 25, 2018 at 1:26 pm

      Hi Mindy - thank you for the suggestions and tips!

      Reply
  25. rasha fakhr eleslam

    July 26, 2018 at 6:25 pm

    your site is really classy and nice i like all your recipes easy and not complicated for me to cook it thank you

    Reply
    • PetraScott

      July 26, 2018 at 10:10 pm

      Thank you so much Rasha! I appreciate your comment ❤

      Reply
  26. AnnMarie

    July 30, 2018 at 3:19 pm

    Would whole wheat flour work instead of chickpea flour?

    Reply
    • PetraScott

      August 01, 2018 at 8:59 am

      Yes! I like using chickpea flour because I am already using chickpeas in the falafel, but any other flour will work 🙂

      Reply
  27. fay

    August 14, 2018 at 6:42 pm

    do you have any idea the calories in a falafel ball

    Reply
    • PetraScott

      August 15, 2018 at 4:12 pm

      Hi Fay - 1 air-fried falafel ball has 52 calories. Let me know if you have any other questions 🙂

      Reply
      • Troy

        May 12, 2019 at 6:36 pm

        What kind of oil did you use or no oil

        Reply
        • PetraScott

          May 12, 2019 at 9:01 pm

          Hi Troy - if you're using an air-fryer, you don't need to use any oil (you can, but you don't have to). I usually use olive oil.

          Reply
  28. Lea

    October 03, 2018 at 12:35 pm

    Hello! First timer on your page. I’m planning on making these this weekend and I would like to know.. do they reheat well or do I have to put them back in the air fryer ? I meal prep for the whole week on the weekend and I just wonder how they taste microwaved.

    Reply
    • PetraScott

      October 04, 2018 at 5:28 am

      Hi Lea - I always reheat it in the air-fryer because the falafel comes out super crispy. An oven works too. Microwave is not ideal for reheating fried (or air-fried food) because it softens the texture. It works in a pinch (when you need to reheat food), but is not ideal. Let me know if you have any more questions.

      Reply
  29. Andrea Tamayo

    October 08, 2018 at 8:04 pm

    Cant wait to try in my air fryer. Love falafel now that i am plantbased, but hate that they are so fatty when fried. I like that you dont use canned chickpeas and that homemade ones probably wont be as salty. Thx

    Reply
    • PetraScott

      October 09, 2018 at 4:18 am

      Thank you for the comment, Andrea! Hope you enjoy the recipe ❤

      Reply
  30. Melissa

    October 19, 2018 at 1:55 pm

    5 stars
    I never would have thought to try these if my husband hadn’t gone vegan. They are so good! Even the kids like them. I didn’t have any coriander, so I added a little lemon zest because I think of coriander as having a citrusy sort of flavor. I used ground chia seeds instead of chickpea flour, since if the purpose of the flour is to hold everything else together, chia is great at that. I measured the mix with a tablespoon to get them all the same size. The only problem was that they stuck to the rack of my air fryer, so some broke as I tried to pull them off.

    Reply
    • PetraScott

      October 20, 2018 at 2:40 am

      HI Melissa - so happy the recipe turned out well! Falafel is a hit in our house too 🙂 What air-fryer are you using? My air-fryer has a basket with a non-stick surface (which I am not happy about - I wish it wasn't non-stick - but at least nothing sticks to it). Is your rack stainless steel?

      Reply
      • Melissa

        October 20, 2018 at 5:02 am

        Yep, our Healthy Choice air fryer has a stainless steel rack that food sticks to, so if you want to avoid nonstick, I recommend it. I mainly recommend it because it’s pretty big. I can fit about 30 falafels in it at once, which is important for our family of five. It also has an equally sticky stainless steel rotisserie basket, which cooks two large potatoes worth of French fries pretty evenly.

        Reply
  31. Judy

    November 09, 2018 at 10:24 am

    Hi, Petra! I've been thinking about buying an air fryer, and reading this recipe has added another checkmark in the PROS column. My question is (and I'm sorry if this has been addressed already and I missed it): You noted that two cups of dried chickpeas yields about five cups soaked. Do you use all of the soaked chickpeas yielded, or do you measure out two cups? I'm assuming the answer is to use all of it, but I wanted to double-check. Thanks!

    Reply
    • PetraScott

      November 09, 2018 at 6:27 pm

      Hi Judy - a great question! I use all the chickpeas (5 cups soaked). I should mention that 2 cups of dried chickpeas isn't always 5 cups soaked. Sometimes it's more like 4 cups; sometimes more like 6 cups - a big difference, I know! It really depends on the size of your dried chickpeas. However, the recipe is quite flexible. If you're working with more like 6 cups of chickpeas, you might just need to add a little bit more seasonings (and if the mixture is too wet, a little more flour). Please, let me know if you have any questions! I am happy to help 🙂 Oh. BTW - I absolutely LOVE my air fryer. There is nothing like sweet potato fries from an air fryer! That recipe should add yet another checkmark in your PROS column 🙂

      Reply
  32. Andrea

    November 30, 2018 at 1:21 am

    5 stars
    Hello, Petra! I like this recipe and want to try the falfel balls. But there is one question... Is it possible to use frozen parsley instead of fresh parsley?

    Reply
    • PetraScott

      November 30, 2018 at 6:58 am

      Hi Andrea - I have never tried it, but I imagine that it would work. Just let the parsley thaw out first and then squeeze out any water (if there is any). You might need some extra chickpea flour because the frozen parsley will most likely be more "wet" than fresh one. Let me know if you have any questions 🙂

      Reply
  33. Tara Monica

    December 01, 2018 at 7:29 pm

    I made this twice now. For some reason I thought I had to cook the chickpeas once soaked so they turned out a bit crumbly (my fault). I am hoping next time I make them (not coooked of course 🙂 ) that they will turn out better.

    Thank you so much for the recipe. It may be beneficial for others to add a comment/step indicating that once the chickpeas are soaked that they are not to be cooked.

    Thanks again!

    Reply
    • PetraScott

      December 03, 2018 at 11:46 am

      I am so sorry for the confusion with the cooked chickpeas, Tara!. Yes, I will add an additional note in the recipe. Definitely try the falafel with raw, soaked chickpeas. The falafel should turn out much better. Please, let me know how it goes the next time you make it!

      Reply
  34. Shannon

    January 01, 2019 at 4:54 pm

    5 stars
    These are excellent! My soaked chickpeas were a little wet so I added a bit more chickpea flour, perfection. Thanks so much, this recipe is a keeper!

    Reply
    • PetraScott

      January 01, 2019 at 9:34 pm

      I am so happy you enjoyed the recipe, Shannon! Thank you so much for the feedback ❤

      Reply
  35. Nimisha

    January 14, 2019 at 12:14 am

    5 stars
    These worked so well for ya! We turned the temperature down to 360 though. 380 was too much and the balls became dry. It might be because we have a different air fryer. Thanks so much for putting these up! We’ve frozen ours and hope they remain the same on thawing. Fingers crossed!

    Reply
    • PetraScott

      January 15, 2019 at 5:39 am

      Hi Nimisha - thank you for the feedback! I will make a note of the temperature in the recipe. What air fryer are you using? As long as you reheat the falafel in the air fryer, it should be just fine 🙂

      Reply
  36. Teresa D Janes

    January 18, 2019 at 4:22 pm

    I could not figure out how to print a recipe (crispy falafel); it's crazy that you have to download info and cannot have simple access to the info by just clicking on "print" on your screen. Otherwise, I'd have to spend too much time writing everything down. Simplify, please!

    Reply
  37. Teresa D Janes

    January 18, 2019 at 4:25 pm

    I actually just found "Print" on the screen! So sorry...

    Reply
    • PetraScott

      January 18, 2019 at 9:50 pm

      Hi Teresa - no problem! The print button is quite small, so I can see how you would miss it. Hope you enjoy the recipe 🙂

      Reply
  38. Kay

    January 21, 2019 at 2:03 am

    5 stars
    Hi Petra, 5 on 5 for the recipe. I had no flour, no garlic, no cilantro or coriander. I added leaves from a full head of celery and doubled the spices coz the batter tasted a bit bland. It was a bit wet, but I was able to form balls on squeezing. Now, if you could turn your genius onto a tasty, zero oil hummus. 🙂

    Reply
    • PetraScott

      January 22, 2019 at 4:22 am

      Hi Kay - oh, are you oil free? You can totally make hummus without oil. Just add more of the chickpea-cooking liquid instead of the oil. The only difference will be that the hummus isn't all that smooth. I am planning on making an updated hummus video, so perhaps I can make it oil-free. So happy you liked the falafel. Thank you o much for the feedback ❤️

      Reply
  39. Stef

    January 26, 2019 at 12:50 pm

    5 stars
    I had to laugh when you wrote about falafels disintegrating into hot oil. This happened to me last time I tried making falafel, and I was SO mad. LOL! This air fryer version turned out really delicious- crispy outside and moist inside. Not only is it also healthier, there is no chance dinner is going to completely disappear into a pot of grease!

    I cooked enough to fit in the fryer for dinner, and then saved the batter in the fridge to cook in batches for lunch the rest of the week. Just rolled them and cooked them as I went...they were just as great every time! Thanks!

    Reply
    • PetraScott

      January 27, 2019 at 12:13 am

      Haha, you just made me laugh, Stef! I know exactly how you felt 😀 I am glad the air-fryer version turned out better, lol. If you're into sweet potatoes, you should try air-fried sweet potato fries (https://nutritionrefined.com/crispy-sweet-potato-fries/). They are SO MUCH better than any fries I've ever tasted!

      Reply
      • Brooklyn Diva

        March 18, 2019 at 9:01 pm

        5 stars
        Omg! I know this is an old post and I’ve already commented on how awesome the falafel recipe is (5 out of 5 stars) but I had to comment that I made sweet potato fries with the falafels and now I run into your comment. Apparently, falafels and seeet potato fries are a winning pair!
        I didn’t use your recipe but I definitely will alongside my next batch of falafels which will be tomorrow... lol.

        Reply
        • PetraScott

          March 19, 2019 at 4:34 am

          Aren't air-fried sweet potato fries just the best? I am always blown away by how amazing they turn out in the air fryer. It's probably because I could never achieve crispy sweet potato fries in the oven no matter what technique or tip I tried. But they always turn out crispy from an air fryer. Hope you enjoy the recipe if you give it a try 🙂

          Reply
      • Annette

        January 20, 2020 at 7:37 am

        I know fresh parsley is the corner stone of falafel but will dry herbs work? If so how much should I use?

        Reply
        • PetraScott

          January 21, 2020 at 2:19 am

          Hi Annette - I guess you could make falafel with dried herbs, but I wouldn't recommend it. Fresh herbs are not always superior to dried herbs, but in case of falafel, fresh herbs can't be beat. They add a beautiful green color and bright freshness to falafel that dried herbs just don't. This is particularly true for parsley, which loses its distinct flavor when dried. If you still wanted to use dried herbs, you would need much less. I have never tried making falafel with dried herbs, but the general rule for substituting fresh herbs with dried is to use third of the amount called for in a recipe.

          Reply
  40. Linda

    February 04, 2019 at 10:59 am

    5 stars
    Thank you for this recipe! These came out really tasty, but were still a little dry inside. I have a Cook's Essentials air fryer which is probably different than yours. What would you suggest changing to increase moisture - cooking at lower temperature or a higher temperature (but for a shorter period of time)?

    Reply
    • PetraScott

      February 04, 2019 at 4:47 pm

      Hi Linda - thank you so much for the feedback! The temperature you use for air-frying falafel will, indeed, have an effect on the outcome of the falafel. A lower temperature will produce lighter falafel that has a more pale and smoother outer crust. A higher temperature will yield falafel with a darker more rough-textured outer crust. The air-frier temperature effects the outer layer more than the inside of the falafel. It's the time that you leave the falafel in the air-frier that is the major factor. The shorter time you air-fry the falafel, the more moisture it will retain. I tried six different versions (temperature/time) with my air-frier before I was happy with the results. So, it might take some time before you figure out your air-frier (or even the texture you personally prefer). Don't hesitate to reach out if you have any more questions.

      Reply
  41. Suzee

    March 01, 2019 at 11:42 pm

    Ive been trying to find a reason to buy an air fryer and this is it. Cant wait ti to try it. Thank YOU!!

    Reply
    • PetraScott

      March 02, 2019 at 5:33 am

      Hi Suzee - you won't regret it! I use mine several times a week and love it 😉

      Reply
  42. Paul

    March 08, 2019 at 11:56 am

    5 stars
    First, thank you for printing the quantities of the ingredients! I will try this recipe using the oven baking method. Will let you know how it works out. I have made falafels several times before but hope this works better. I need to be careful in my heavy duty food processor not to over mush the chickpeas. Thanks, Paul

    Reply
    • PetraScott

      March 09, 2019 at 7:16 am

      Hi Paul - baked falafel is usually on the drier side (Tanner and I talk about it in the falafel video), but it's delicious nonetheless. Hope you enjoy it 🙂

      Reply
  43. Lori

    March 16, 2019 at 8:53 am

    Hi Petra,
    I've been researching all morning about the Air Fryer and just purchased yours online. I can't wait to use it with your falafel recipe. My family loves crispy baked cauliflower, do you think that the air fryer can cook these as well? Just curious, do you have a cauliflower bite recipe? There are so many out there in the vegan world (buffalo cauliflower etc.) but I bet yours would be the best recipe.

    Reply
    • PetraScott

      March 17, 2019 at 6:58 am

      Hi Lori - I am sorry, I don't have a recipe for cauliflower bites, but now that you mention it, I will have to come up with something. Air fryer is truly amazing! I feel like it can make anything crispy 🙂 I struggled for years to make crispy sweet potato fries in the oven and could never get the texture I was after. That was actually the reason I purchased an air fryer and I never looked back 🙂 Hope you enjoy the falafel!

      Reply
  44. Loria

    March 20, 2019 at 2:12 pm

    Hi Petra,
    I recieved the air fryer in the mail today, and I tried your falafel recipe. Except I was so eager to try it that I used can chickpeas instead of soaked ones. They came out really tasty except that the colour is much more lighter that yours. Yours definately look better. Do you have any idea as to why this may have happened?
    Thank you for all your wonderful recipe ideas, I have tried so many and still can't wait for more.

    Reply
    • PetraScott

      March 21, 2019 at 7:51 am

      Hi Loria - are you using the same air fryer that I am? A few things you could try: 1. increase the temperature (this will help with browning), 2. brush the falafel with a little bit of oil (if you're not oil-free) before putting it into the air fryer (oil helps with even browning, especially oil that has lower antioxidant levels).

      Reply
      • Lori Bongarzone

        March 21, 2019 at 12:31 pm

        Hi,
        Its the exact same air fryer as yours. I can try raising the temp, however we are trying to stay oil free.
        Loria

        Reply
        • PetraScott

          March 22, 2019 at 3:19 pm

          I understand. You might want to keep the temperature the same for the first 12 minutes, let's say, and then increase it for the last few minutes (to make sure the falafel is cooked properly inside as well).

          Reply
          • Loria Bongarzone

            March 23, 2019 at 5:27 am

            I will definately try this, they were a hit with my kids anyways just like that.
            Thank you Petra!

  45. Laura

    March 23, 2019 at 8:11 pm

    5 stars
    I am so excited to see this post, I have been wanting to make this dish and I can hardly wait to try my hand at it. Thank you so much!

    Reply
    • PetraScott

      March 24, 2019 at 12:32 am

      Thank you so much for the comment, Laura. ❤️ Hope you enjoy it!

      Reply
  46. Jasmin

    March 28, 2019 at 6:59 pm

    5 stars
    I just made this recipe and it was great.

    I think I oversoaked the chickpeas (I was supposed to cook them yesterday,) and the mixture wouldn't stay together so I made a small amount like a paste and it worked. Success! Thank you

    Reply
    • PetraScott

      March 29, 2019 at 7:19 am

      Thank you so much for the feedback, Jasmin! ❤️ Yes, falafel can be a bit tricky to work with. The falafel mixture should be somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't over-process, you don't want it turning into hummus! The balls will stick together loosely at first (they are very delicate) , but will bind nicely once they begin to air fry/bake. Hope your next batch is even more successful 🙂

      Reply
  47. Ann

    April 14, 2019 at 1:48 pm

    5 stars
    I recently bought an air fryer and was somewhat underwhelmed with the recipes I have tried so far. I was thinking of returning the machine. However, I love falafel, and it's hard to find at restaurants where I live. Like you, I didn't want to deep fry them, so did without. Your air fryer recipe for falafel is wonderful! This will be a new favorite of mine (and the machine stays).

    Reply
    • PetraScott

      April 15, 2019 at 6:48 am

      That's so awesome! So happy you enjoyed this recipe, Ann! Thank you for taking the time to share your feedback. ❤️

      Reply
  48. Amelie

    April 20, 2019 at 11:48 am

    Hi there! I am trying your recipe for the second time and I'm having the same problems as the first time... I am trying to form balls but a lot of liquid comes out from squeezing. I let the mixture rest for 1 hour but they still crumble and don't hold at all! I added 2 more TBSP of chickpea flour, 1.5 TBSP of grounded flaxseed and there's no difference. The inside is also raw after the cooking process... Could it be that the mixture is too coarse? Too wet from the chickpeas that just came out of the soaking water? Thank you in advance, I really enjoy your blog and Youtube channel 🙂

    Reply
    • PetraScott

      April 22, 2019 at 5:26 am

      Hi Amelie - I am so sorry you're having difficulties with the recipe. Making falafel at home can be a bit tricky if you've never made it before. Fortunately, it really isn't difficult. The most difficult part is processing the falafel mixture into the right consistency. 1. I assume you're using dried soaked chickpeas. Make sure they are thoroughly drained (use a strainer if you have it). You don't want to introduce any extra water into the falafel mixture. 2. Blend only to the point that the mixture starts coming together. Try chopping all the ingredients smaller, so less blending is needed. The longer you blend, the more sloppy the mixture becomes. 3. Let the mixture rest in the refrigerator (this should help with binding as well). 4. You shouldn't need any flax egg. The chickpea flour is all you need. The falafel mixture is much more delicate than, say, cookie dough. You do have to squeeze it with your hands in order for the falafel to hold together. However, it should hold together really well once air-fried/baked.

      You mention that the inside is raw after the cooking process. How long are you soaking the chickpeas for? And which cooking process are you following? Cooking chickpeas is a two-step process. One step is adding water (hydration), while the second step is adding heat (actual cooking). To get tender, cooked chickpeas, you need to complete both steps. When you grind those soaked chickpeas and then apply heat (using an air-fryer. the stove, or the oven), the combination of intense heat and the internal moisture already present in the soaked beans helps the falafel cook through quite quickly.

      I would encourage you to not give up on falafel. I know that it's frustrating when recipes don't seem to work, but I am really confident in this recipe. I have made it so many times. Hope these tips help at least a little 🙂

      Reply
  49. Gerardo Lazaro

    May 08, 2019 at 12:45 pm

    Hello Petra,
    I recently discovered your YouTube channel and website. Awesome work!!!
    My wife and I tried the Falafel and Tzatziki recipes. It was incredibly tasty and great to eat fresh and as left-overs.
    Thank you again!!!

    Reply
    • PetraScott

      May 09, 2019 at 5:47 am

      Thank you so much for the feedback, Gerardo! So happy you and your wife enjoyed the falafel 🙂

      Reply
  50. Suzee

    May 15, 2019 at 9:13 pm

    This might be a dumb question but should you cover the bowl when soaking the chickpeas? And do you put in the fridge?

    Reply
    • PetraScott

      May 16, 2019 at 2:03 am

      Hi Suzee - there is no such a thing as a dumb question 🙂 If you're soaking the chickpeas just for 24 hours, you can leave the bowl on the counter. I don't generally cover the bowl (since I will be rinsing the chickpeas after they are done soaking anyway), but you could if you wanted to.

      Reply
  51. Linda

    July 28, 2019 at 2:46 pm

    5 stars
    I've reviewed and commented before, but I just wanted to say that I've made these a few times and found the perfect method for ensuring that the falafel is crisp and brown on the outside, but moist on the inside. I actually freeze my raw dough balls and then cook from frozen rather than thawing them first! It has allowed me to leave them in long enough to really get browned on the outside without drying them out and gives me a texture that I'm really happy with.

    Also, I have a tip for those who may have dough that's too wet. Put all of the ingredients except the onions into the food processor first and process. Once everything is chopped pretty well, add the onions and process a little more. Onions have a lot of water in them and it's really easy to over-chop them in the food processor and release a lot of water into the dough. I struggled a lot with making falafel until I realized I was over-processing my onions.

    Reply
    • PetraScott

      July 29, 2019 at 12:40 pm

      That's so helpful Linda! Thank you so much for taking the time to comment. Would you mind if I included your suggestions in the actual blog post (giving you all the credit)? There are currently 116 comments under the falafel recipe, so not everyone might read through all the comments. Thank you once again! ❤️

      Reply
      • Linda

        July 29, 2019 at 8:39 pm

        Yes, please do! Spread the falafel love!

        Reply
        • PetraScott

          July 30, 2019 at 11:38 pm

          Thank you so much, Linda!

          Reply
        • Kerrie

          January 30, 2021 at 4:29 pm

          5 stars
          Thank you for the recipe! If you cooked from frozen instead of defrosting what temp and time would you use?

          Reply
          • PetraScott

            February 01, 2021 at 12:38 am

            Hi Kerrie - I have never tried air frying the falafel without defrosting it first. However, I would us the same temperature, just a longer air frying time.

  52. Braden

    August 20, 2019 at 1:45 pm

    5 stars
    Petra, thanks for the great recipe! The falafel tends to be a little dry for me when finished, but I'll gladly take that over deep fried and oily falafel any day 🙂 Adding a sauce mitigates the dryness greatly.

    Reply
    • PetraScott

      August 21, 2019 at 8:04 am

      Thank you for your feedback Braden! I really appreciate it. I am just reading a book about Moroccan food and the author (a Moroccan chef) says that the trick to moist falafel is freezing the uncooked falafel for about an hour. I have never tried it myself, but will definitely experiment with this.

      Reply
  53. German

    August 29, 2019 at 2:24 pm

    What's up to every one, it's actually a nice for me to
    pay a visit this website, it consists of valuable Information.

    Reply
    • PetraScott

      August 30, 2019 at 2:49 am

      Thank you! I appreciate it.

      Reply
  54. Evgenia

    September 09, 2019 at 9:33 am

    5 stars
    I made those falafels in my airfryer! To be honest I was afraid of the result because I usually use thas kitchen appliance only to make fried potatoes.
    But it did it so good! I couldn't believe it!
    So, the recipe itself and the combination of all the ingredients in it are superb! The taste is amazing, not too spicy and delicious!
    Also, I added a 1/4 of lemon juice because I wanted them a little bit acid and it turn out great))
    Now I have some new idea​ what​ to cook at home!
    ​ Although it seams difficult to make the falafel from the first sight but it's not!​ I can say that it's an easy​ recipe to make. The only work you have to do - is to make round small balls before frying them) But it's simple and fast enough!

    Thank you, Petra!!! You make my house smell so good and make me to eat healthy variety of dishes!

    Reply
    • PetraScott

      September 10, 2019 at 2:53 pm

      Oh wow - I had no idea you had an air-fryer! How are you liking it? You should totally try sweet potato fries (if you haven't yet). They are amazing!! Thank you so much for the positive feedback, Evgenia! ❤️

      Reply
      • Evgenia

        September 23, 2019 at 2:51 am

        5 stars
        Yes, I have an air-fryer! It was an amazing gift from my husband's sister to our wedding!
        I usually use it for fried potatoes. I used to fry there chicken in the past but it was a little bit difficult to clean the air-fryer after chicken, so now we use it only for potatoes)))

        I have never tried sweet potato from air-fryer! I'm going to make them one day! 🙂

        Thank you so much, Petra, for the advice!!!!

        Reply
  55. june

    October 10, 2019 at 10:21 pm

    Ok thanks for clarifying that for me as I was not sure and yes I did use an airfryer .

    Reply
    • PetraScott

      October 11, 2019 at 5:10 pm

      You're welcome 🙂 Don't ever hesitate to ask if you have any questions.

      Reply
  56. KELLY PERRAULT

    November 22, 2019 at 12:48 pm

    Silly question for you, are canned chick peas dried chickpeas? Or where do you find dried chickpeas. I'm excited to make these!

    Reply
    • PetraScott

      November 23, 2019 at 8:47 am

      Hi Kelly - not a silly question at all 🙂 Canned and dried chickpeas are NOT the same. You can find dried chickpeas in any grocery store (at least here in North America). More and more store are also carrying varieties of bulk dried beans. You can also get them online (both Amazon, iHerb carries them, for instance). Please, let me know if you need further help.

      Reply
      • Michele

        December 30, 2019 at 4:25 pm

        Did you mention that Chick peas are also called Garbanzo beans? Possibly some might not know this and be confused.
        Over 25 years ago I had a vegetarian recipe book called "Oats, Peas, Beans and Barley" or something like that. I tried their recipe for felafels. I had never even seen "real" felafels so I always hoped that what I made was the same as authentic ones. (no google to check in those days!) The recipe did not contain any flour but they always turned out fine. It said to bake them, and the recipe was the same as yours except for no cilantro, and one thing that was maybe strange..... it said to crush up corn chips and drop each ball into them and coat all over, then put on cookie sheet to bake. I always did this and they were always delicious. I thought you might get a kick out of that! I did everything natural in those days (I'm older and lazier now) Made my own pita bread, tahini, and hummus (before it was popular in the US). This meal was a lot of work but always great to serve to guests.
        I have an air fryer now and can purchase pitas, tahini and hummus. So I will be making your recipe for guests this week-end. (I lost that cookbook years ago probably while moving)

        Reply
        • PetraScott

          December 30, 2019 at 6:52 pm

          That is SO interesting! Thank you so much for sharing, Michele! I really appreciate your comment. I assume that the chips were there for crispiness ... ? Air fried falafel is my favorite, so hopefully you will enjoy the recipe!

          Reply
  57. Shalini

    December 29, 2019 at 4:18 am

    3 stars
    I have skipped the last few comments so sorry if this is a repeat
    1) The falafel balls were very hard to hold together and the seemed to have fair bit of moisture in them when I was squeezing them into balls . Should the chickpeas be air dried a bit after rinsing?
    2) There is no oil mentioned in the air fryer recipe but in the comments you do mention oil?
    3) They were dry and overcooked cooked in 10 minutes at 190 in my air fryer . I dropped the heat to 180 in the second round and still did for 10 minutes.

    Reply
    • PetraScott

      December 30, 2019 at 7:13 pm

      Hi Shalini - I am sorry you had trouble with the recipe.
      1. The falafel mixture is fragile, so the best way to way to shape the falafel is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form the mixture into a ball. The balls will stick together loosely at first, but will bind nicely once they begin to fry. My chickpeas are usually fairly dry (after I shake off the water in the strainer), but if you find that your chickpeas are too wet, it doesn't hurt to pat them dry a little.
      2. I don't use any oil when making falafel. I went through the comments to figure out which comment you were referring to but I'm not sure which one it was. I did find a comment where I suggested brushing the falafel with oil to encourage browning. (Because someone mentioned that their falafel didn't brown all that nicely). But as I said, I don't actually use oil.
      3. Yes, every air fryer is different, so if you don't have the same air fryer that I do, you will have to experiment a little. What brand of air fryer do you own, if you don't mind me asking? Perhaps I can do a little bit of research 🙂

      Reply
      • Shalini

        December 31, 2019 at 4:42 am

        5 stars
        Thanks for your prompt reply Petra. I have Phillips airfryer. I did manage to make the falafels with some moulding as you suggested and sprayed them with oil. Will surely try again. Thank you

        Reply
        • PetraScott

          January 02, 2020 at 8:51 pm

          Hmm, that's so odd! You have Phillips air fryer too!! I will note in the recipe that the air frying time does vary. Thank you for pointing that out, Shalini. Shaping the falafel is a bit tricky at first, but I promise, it gets easier with time.

          Reply
  58. Niranjan

    January 12, 2020 at 5:17 am

    I made falafel last night using your recipe. Bogey came out fantastic, and my wife and I enjoyed them very much. The cooking time in our air fryer was about 20 minutes and we turned the falafel over halfway through. Thanks for posting this excellent recipe.

    Reply
    • Niranjan

      January 12, 2020 at 5:19 am

      Please read They came out fantastic, not Bogey came out fantastic in my post above.

      Reply
      • PetraScott

        January 12, 2020 at 6:37 pm

        That's so awesome!! Thank you so much for the feedback, Niranjan. I really appreciate it.

        Reply
  59. Caryn

    March 01, 2020 at 4:02 pm

    4 stars
    Pretty dry, but tasty. Will try with the tahini dressing. Or maybe a tzaztiki. Easy to make for sure.

    Reply
    • PetraScott

      March 02, 2020 at 9:02 am

      Hi Caryn - thank you for the feedback. Just curious - did you use an air fryer for the falafel?

      Reply
  60. Jamie

    March 13, 2020 at 9:10 pm

    If you freeze and cook without thawing does this change the air frying time?

    Reply
    • PetraScott

      March 14, 2020 at 1:52 pm

      Hmm, I have never done that, Jamie! I always let the falafel thaw first. So, I am not sure. I would assume that you might need to air fry the falafel a little longer, but you can always check on it during air frying.

      Reply
  61. Meg

    April 08, 2020 at 1:07 pm

    5 stars
    Delicious! Easy to make and healthy!

    Reply
    • PetraScott

      April 08, 2020 at 11:40 pm

      Thank you so much for the feedback and rating, Meg!!❤️

      Reply
  62. Cap

    April 09, 2020 at 2:37 pm

    5 stars
    These were Great! Much better than Whole Foods!! Thank you so much. Btw, I don’t have chickpea flour. I just used reg flour.

    Reply
    • PetraScott

      April 09, 2020 at 10:12 pm

      So happy you enjoyed the recipe! Thank you so much for the feedback and rating. I really appreciate it.❤️

      Reply
  63. Haithem

    April 14, 2020 at 5:21 pm

    5 stars
    Ok I'm gonna buy an air fryer! Thank you 🙂

    Reply
    • PetraScott

      April 15, 2020 at 2:09 pm

      Thank you for the comment, Haithem! Hope you enjoy the air fryer 🙂

      Reply
  64. Alexia

    April 25, 2020 at 4:38 pm

    5 stars
    Yesterday was my third time making this falafel recipe. And I think it was my best one. 1. I wasn't sure how long the food processor part takes...solved. I had it on low for at least 5 mins until I felt a very soft paste between my fingers. 2. With my air fryer the last two times it got burnt pretty fast so this time...1. kept my eyes on it and used parchment paper. 3. I put all the left over uncooked ones in the freezer and when I cooked them the next day it was perfect. For me these are delicious for breakfast, lunch, dinner or a snack. Thanks again Petra for a simple, easy recipe.

    Reply
    • PetraScott

      April 25, 2020 at 9:14 pm

      Thank you for taking the time to share your feedback and rating, Alexia!❤️ I'm glad you were able to modify the recipe to your liking. If you ever wanted to switch it up, you could try making falafel with white fava beans (this is how it was originally made in Egypt).

      Reply
    • Eman

      February 15, 2021 at 5:42 pm

      So the photo used is for the air fried falafel version? They look deep fried. I really need to know how you got them to brown perfectly and evenly. I am an Arab and never in my life have I seen such beautiful falafel. By the way your recipe is legit. I just no longer make them because I hate deep frying on every level, from health to how the house smells to the mess. Are you sure this is what an air fryer can do? I am asking because I am tempted to buy one just for falafel.

      Reply
      • PetraScott

        February 19, 2021 at 5:49 pm

        Hi Eman - my apologies for the late reply. I completely missed your comment. Yes, the falafel is air fried. However, I did spray the falafel with oil before and during air frying (to get the falafel brown more evenly). You can certainly air fry foods completely without oil, but I find that the results vary. I use my air fryer not only for falafel, but also for fries, roasted chickpeas, cauliflower wings, etc. It's also great for reheating frozen foods (in much less time than it would take to heat a full-scale oven).

        Reply
  65. Nanaka

    May 26, 2020 at 2:33 am

    5 stars
    Just made them with my new air fryer....how come didn't I have an airfryer sooner? Literally a life changer plus my first use with your recipe....I'm in heaven, they are absolutely delicious!!

    Reply
    • PetraScott

      May 27, 2020 at 12:23 am

      That makes me so happy, Nanaka! Yes, air fryers are pretty awesome 🙂 Thank you so much for taking the time to share your feedback and rating!❤️

      Reply
  66. Alexander Mark

    May 31, 2020 at 4:10 am

    5 stars
    Great recipe. Whole family loved this. It will definitely be made again and again.

    Reply
    • PetraScott

      May 31, 2020 at 4:19 pm

      Yay! That makes me so happy! Thank you so much for the feedback and rating, Alexander!

      Reply
  67. Annette

    June 17, 2020 at 4:45 pm

    I made this recipe. The texture was grainy. It did not have a good mouth feel and the falafel was dry. What went wrong?

    Reply
    • PetraScott

      June 19, 2020 at 1:10 pm

      Hi Annette - did you use an air fryer to make the falafel? If so, what air fryer model did you use? As far as the texture being grainy. I wonder if you processed the chickpeas enough? The chickpeas should be finely chopped, so they soften and cook quickly when exposed to heat.

      Reply
  68. Nelinda

    June 19, 2020 at 5:15 am

    Hello Petra,

    Can we freeze the mixture like a prep meal and then we fry it whenever we want?

    Best Regards,
    Nelinda

    Reply
    • PetraScott

      June 20, 2020 at 9:33 pm

      Hi Nelinda - yes, definitely. I would recommend letting the frozen falafel mixture thaw in the refrigerator a few hours before air-frying.

      Reply
      • Nelinda Dodla-Bhemah

        June 21, 2020 at 2:42 am

        Thank you Petra:-) I will try your flaxmeal bread today:-)

        Thanks for being such an inspiration and help:-)

        Best Regards,
        Nelinda

        Reply
        • PetraScott

          June 22, 2020 at 9:33 am

          Aw, thank you so much, Nelinda!❤️

          Reply
  69. Trisha

    June 29, 2020 at 2:33 pm

    I just made this and this was really good. I love that this was an oil-free recipe.

    Reply
    • PetraScott

      June 30, 2020 at 7:14 am

      Thank you so much for the feedback, Trisha!❤️ So happy you enjoyed the recipe!

      Reply
  70. Noor Bahumayd

    August 04, 2020 at 10:34 am

    5 stars
    I made a big batch last month for me and my family and we loved it. Thank you so much for the amazing recipe.

    Reply
    • PetraScott

      August 06, 2020 at 1:17 am

      Yay! I am SO happy you and your family enjoyed the recipe, Noor! Thank you for the wonderful feedback and rating.❤️

      Reply
  71. Nechama

    August 05, 2020 at 3:50 am

    Eagerly looking forward to eating these. I had trouble processing the ingredients. Pulsing didn’t bring it together and the bottom layer near the blade was smoother than the top of the mixture. Mixing, pulsing, mixing, pulsing didn’t do it. So, I pulsed in batches. It all depends on the size of one’s food processor, mine is a Hamilton (9 yr old UK source). The total mixture was too much for it. I kept testing by making a ball to see if it stuck together or was separating. I did add more humus flour (use it often). Now it’s resting. I’m apprehensive about finishing up. I don’t have a ‘air fryer’ so I will try both the oven and a little deep oil frying. I think the trick to frying is to keep the temperature even, which is hard to do on my elec burners. But I think I will experiment first with a falafel patty to see how it fries. I’ve tried so many recipes, hoping yours is the winner.

    Reply
    • PetraScott

      August 06, 2020 at 6:34 pm

      Hi Nechama - how did the falafel turn out? You're right. The smaller the bowl of the food processor, the less amount of food it will be able to handle at one time. Hope you enjoyed the recipe 🙂

      Reply
      • Nechama

        August 06, 2020 at 11:25 pm

        5 stars
        Well, i made some in the oven and they were a bit too dry, maybe baked too long, but I wanted them to be brown. Then I used a very small pot and half filled with olive oil. I deep fried two at a time (1/3 batter) and they actually came out much better. After tasting (couldn’t resist) one, I determined that i could have added more seasoning, but nevertheless they were good. The remaining 1/3 i froze for another time. Therefore, the recipe was very good.
        I also made the tahini dressing. My tahini is raw and therefore needed more lemon/lime and water to get the right consistency. And it was very tasty. Very good, Petra, you taste test everything and are very reliable.

        Reply
  72. Chris

    August 16, 2020 at 8:57 am

    5 stars
    I have been trying to make Falafel for years, always without success. I put the balls into oil and made soup! Yuk. So after years tried your recipe, and hey presto, perfect! I mixed a small part of the mix a little more with a drop more water, and an extra tablespoon of Chick Pea Flour as they did not seem to stick together too well. But once cooked they were great, so probably no need for the extra step. I am freezing part of the rest mix in little balls, and some I cooked for just 5 minutes to hold together and will cook for the other 10 mins when we get to eat them. and I served it with Sweet Chili Dipping Sauce (didn't see the Tahini Dressing, but it went well). You should leave a link to your website on the recipe print out. It took me a while to find your website again to thank you.

    Reply
    • PetraScott

      August 17, 2020 at 2:14 pm

      Hi Chris - thank you so much for the feedback and rating! So happy you enjoyed the recipe. Yes! I am aware of the website link not being present on the printable recipes and it's something I have to fix ASAP! Thank you for the reminder.

      Reply
  73. Jean

    September 09, 2020 at 1:40 pm

    5 stars
    I made this for the first time and used canned chickpeas! It wasn't dry at all. I was generous with the fresh cilantro. It was so delicious! Easier and healthier than the ones I tried before. Thank you!

    Reply
    • PetraScott

      September 10, 2020 at 4:29 am

      Thank you so much for the rating and feedback, Jean! So happy you enjoyed the recipe!❤️

      Reply
  74. JOE

    September 20, 2020 at 1:11 am

    5 stars
    If I don't have Food Processor, Is there any Alternative I can use?

    Reply
    • PetraScott

      September 20, 2020 at 2:00 pm

      Hi Joe - I have never made falafel without a food processor, to be honest. If you have a Vitamix blender with the 64-oz low-profile container, it might work (since that container has a wide base and is pretty efficient at chopping). Another option (much more labor-intensive) is to mash the chickpeas with a potato masher and finely chop the other ingredients with a knife. My sister doesn't have a food processor, for instance, and this is how she gets around it. Hope it helps 🙂

      Reply
  75. Raquel F Oliveira

    September 20, 2020 at 12:58 pm

    4 stars
    The recipe is great, except it's really spicy (hot!), My 4-year-old could not handle it, and she's had falafel from many different restaurants. Next time I'm going for it with a third of the peppers.

    Reply
    • PetraScott

      September 20, 2020 at 2:02 pm

      Oh no! So sorry Raquel. I will put a note in the recipe. Thank you so much for the feedback!

      Reply
  76. Jo-Ann

    October 25, 2020 at 6:24 am

    5 stars
    Excellent! I didn't have chick pea or oat flour so I used whole wheat flour and the recipe came out perfect. I ended up baking them in a convection oven for 30 minutes on 375 degrees and it was the perfect amount of time and I didn't have to turn them half way through. I had ordered an air fryer a few days ago but it hasn't come yet so next time I will use that instead of baking. But crispy, spicy (cut down on the cayenne pepper if you don't like hot) and flavorful. Thank you!

    Reply
    • PetraScott

      October 25, 2020 at 8:45 am

      So happy to hear that! Thank you so much for the feedback and rating, Jo-Ann!❤️ I really appreciate it.

      Reply
  77. Jo

    November 10, 2020 at 3:41 am

    5 stars
    This recipe is delicious. I used sprouted chickpeas and they turned out perfect. My husband and I truly enjoyed them. As always thanks for the lovely recipe. I really love how minimally processed most of your recipes are.

    Reply
    • PetraScott

      November 11, 2020 at 8:57 pm

      Thank you so much, Jo! What a compliment!❤️ So happy you and your husband enjoyed the recipe.

      Reply
  78. shelly

    November 26, 2020 at 10:44 pm

    hello, apologies if this was asked before, but the 2 cup measurement for chickpeas, is that before or after they are soaked. Thank you

    Reply
    • PetraScott

      November 26, 2020 at 10:55 pm

      Hi Shelly - the measurements are before soaking.

      Reply
  79. rg

    December 08, 2020 at 1:03 pm

    4 stars
    Hi Petra the flavors were spot-on and the mixture was nice and sticky and held together like a champ (dried and soaked overnight chickpeas) but 10 minutes at 380 in the ninja air fryer turned these into dense bread-balls - I still forced them down with the help of copious yogurt but man I wouldn't serve these to anyone else for fear they might asphyxiate lol. I could be wrong but falafels in the airfryer might be very prone to overcooking -I'll try them again at a lower temperature - O and lastly I did skip the chickpea flour since they were already sticking together so well - do you think that had anything to do with them being so dry?

    Reply
    • PetraScott

      December 11, 2020 at 10:56 pm

      Hi Rg - I am so sorry to hear that. I don't think that skipping the flour had anything to do with that at all. I am wondering whether your air-frier works slightly differently ... I would definitely try a lower temperature and possibly even shorter air-frying time.

      Reply
  80. Sienna Pascarella

    December 09, 2020 at 9:43 am

    Hello!! I am very excited to try this recipe!! I want to make this for dinner tonight but I have not soaked my dried chickpeas. Do you think a quick soak will work just as well (bring chick peas to a boil, remove from heat, cover and let sit 1 hour)?? I can’t bear the thought of not making these tonight! Please help!!

    Reply
    • PetraScott

      December 09, 2020 at 11:10 pm

      Hi Sienna - I am probably late replying! So sorry! I haven't tried it myself, so I cannot speak from experience. However, Kenji from Serious Eats - who is very meticulous about recipe testing - says, "Because the chickpeas need to be totally raw before the falafel balls are formed, the standard quick-soak method of bringing the beans to a boil and letting them sit for an hour will not work with this recipe". So, if at all possible, I would recommend the long soak.

      Reply
  81. Nat

    December 25, 2020 at 10:55 pm

    Can I use canned chickpeas?

    Reply
    • PetraScott

      December 26, 2020 at 5:40 am

      Hi Nat - unfortunately, canned chickpeas won't work here. You do need dry, soaked chickpeas.

      Reply
  82. Dawn

    January 28, 2021 at 9:28 am

    5 stars
    I have made this recipe twice now and I love it! Just wanted to say thank you. ❤️ The falafel keeps in the fridge and I eat it over the course of a few days. Sometimes I put it in pita pockets with hummus, shredded, carrots, olives, and arugula. That's my favorite way to eat it!

    Reply
    • PetraScott

      January 28, 2021 at 12:48 pm

      Thank you so much for the feedback, Dawn! I'm so glad you like the recipe!❤️

      Reply
  83. Luke Duran

    January 30, 2021 at 9:41 pm

    Thank you for this simple and delicious recipe! I had assumed I'd have to buy some box of premade falafel mix to curb my craving, but was surprised at how simple the ingredients are. The air fryer really made this quick and easy. I also appreciate that this is made oil-free. Thanks! I enjoyed delicious falafel gyros tonight!

    Reply
    • PetraScott

      February 01, 2021 at 12:39 am

      So happy to hear that, Luke! Thank you so much for the feedback! I really appreciate it.

      Reply
  84. Blueberry

    February 06, 2021 at 4:28 am

    5 stars
    Hi! Ireally wan to try this recipe, but i don't have air-fried?

    Reply
    • PetraScott

      February 07, 2021 at 5:30 pm

      Hi, have you seen the recipe for baked falafel? If you don't own an air-fryer, you might want to try making pan-fried or baked falafel 🙂

      Reply
  85. Cristina Pastina - Di Liddo

    April 30, 2021 at 5:25 am

    Hello ! I noticed in the picture you have baking powder but didn’t read anywhere what it is for or where it should be used and how much. Can you please clarify that ?

    Thank so much ! Can’t wait to make them tonight

    Reply
    • PetraScott

      May 01, 2021 at 3:37 pm

      So sorry for the confusion! My mistake (I updated the image here.) I use baking powder when making baked falafel to make the falafel fluffier. If you used the baking powder for this recipe, it is totally fine.

      Reply
  86. Leslee

    June 18, 2021 at 11:10 pm

    I like the helpful information you supply to your articles.
    I will bookmark your blog and test once more here
    regularly. I'm quite certain I'll learn plenty of new stuff proper here!

    Best of luck for the following!

    Reply
  87. Jackie

    July 22, 2021 at 12:57 am

    I followed your recipe exactly, baked the falafel in the air fryer and they turn out horribly dry. Eating a slice of toasted bread is less dry. Now I understand why you HAD to make the tzatziki sauce, otherwise, the falafel balls are not edible.

    Reply
    • PetraScott

      July 22, 2021 at 10:42 pm

      Hi Jackie - I am sorry the falafel turned out dry for you. Would you mind sharing what type of air fryer you used? Brand, model? Air-fried falafel is naturally drier than deep-fried falafel, but it shouldn't be dry. I have been making this falafel for years and never had this issue.

      Reply
  88. Sara Farrell

    September 11, 2021 at 6:06 pm

    I’m trying these tonight, thanks for the recipe.

    Just a note in the recipe it says both to cook 13-15 min and elsewhere to cook 3-5 minutes.

    Reply
    • PetraScott

      September 14, 2021 at 12:07 pm

      Hi Sara - I couldn't find where it says 3-5 minutes. I did find that in the recipe box, it says "Set the air fryer temperature to 370°F/187°C and let the air fryer heat for 3-5 minutes." which is correct - you want to preheat the air fryer first and then air fry the falafel. If I missed something, please, let me know. Thank you!

      Reply
  89. Cherie

    January 12, 2022 at 3:59 am

    5 stars
    My family loves this recipe, we make it all the time. Unfortunately I forgot to start soaking the chickpeas last night, is 12-13 hours enough soaking time?

    Reply
    • PetraScott

      January 12, 2022 at 9:20 am

      Hi Cherie - it should be fine. However, if you have problems digesting legumes, I would highly recommend a longer soak. So happy you like the recipe! Thank you so much for the feedback.

      Reply
  90. Demi

    January 15, 2022 at 8:59 pm

    Question—Can I follow this same recipe using dry black soy beans??? Thanks

    Reply
    • PetraScott

      January 16, 2022 at 6:00 am

      Hi Demi - I have not tried it, but considering that traditional falafel is made with various legumes (chickpeas, fava beans, etc.), I think that soy beans should work as a substitute. Make sure to soak the dry beans for 24 hours.

      Reply
  91. mj

    April 10, 2022 at 8:29 am

    5 stars
    I just made these today and they DID NOT disappoint! Super delicious and crispy on the outside - thank you so much for sharing!!!!

    Reply
    • PetraScott

      April 12, 2022 at 1:26 pm

      Yay! That's so great to hear! Thank you so much for the feedback and rating!

      Reply
  92. CJ

    May 22, 2022 at 5:55 am

    5 stars
    Great recipe. I am a novice but fell in love with felafal in Egypt and air fry it in my oven on a dark pan instead of a basket, flipping them halfway through. If you added the pan note, it would be helpful! Cheers.

    Reply
    • PetraScott

      May 24, 2022 at 9:02 am

      Thank you, CJ. Will do!

      Reply
  93. Dani

    September 30, 2022 at 5:47 pm

    5 stars
    Made exactly as above, drying the chickpeas on a tea towel, then omitting the flour - and they turned out perfect! So crispy but still fluffy and light in the middle. Would recommend flattening the shape a bit to cook through

    Reply
    • PetraScott

      October 01, 2022 at 6:36 am

      Wonderful! I really appreciate the feedback and rating, Dani!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I'm Petra, a Holistic Nutritionist and Raw Food Chef.

I share plant-based, gluten-free, and refined sugar-free recipes made from whole foods.

Join Over 300,000 Followers!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

vitamix deals

interactive cookbook opt in

Copyright© 2023 · All Rights Reserved · Nutrition Refined | Terms Of Service | Privacy Policy | Disclaimers | Affiliate Disclosure