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.
Tips for Making Air-Fried Falafel
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.
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.
- 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.
- 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.
- 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.
- 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.
- 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 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.
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.
- 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**
- 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.
You don't mention a temperature in the recipe.
I'm sorry about that Robin! I usually air-fry the falafel anywhere between 370 or 380 F.
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!
So happy you enjoyed it so much, Brooklyn! I really appreciate your feedback! ❤️ Thank you for sharing your tips for the chickpea flour 🙂
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...
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.
Thanks for the clarifications!
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?
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?
In step 2 in the recipe it clearly states 380 for cooking time !
Perfect u can't explain clearer than this thanks so much. Sam
Thank you Sam!
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
Thank you for the feedback and rating, Andrea!❤️ I really appreciate it. I will update the salt quantity.
Hi Petra, you didn't update the salt quantity?
So sorry! I just updated the salt quantity (I typically use 2 tsp./11.4 g sea salt).
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.
That's awesome - I am so glad you liked the falafel 🙂 I really appreciate your feedback!
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!
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!
I really want to try this recipe. I'm not seeing the ingredients for the tahini dressing you mentioned. Thanks for your help!
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
used real garlic for the tahini and it was great! How long please to air fry the falafel?
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)."
What can I sub for chickpea flour?
What can I sub for chickpea flour? Thanks
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 🙂
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!
Inexpensive chickpea flour can be bought from Indian/Asian grocery stores. Its called "BESAN".
Thank you for the tip, Roopan! That's very helpful.
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.
I just noticed maple syrup in the tahini sauce recipe. Is this correct? Thanks
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.
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!
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 🙂
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!
Yay! You just made my day 🙂 I am so glad they were a success! Thank you for sharing, Amber.
Amarilis I. Cruz
Hi! I am solo an had the same question. Wondering how does the actual cooking change since they would be frozen?
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.
Thanks for the awesome recipe. My first attempt resulted in the best falafel that I have ever made (including deep fried).
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.
Can these be made with canned chickpeas?
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 🙂
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
Aw, thank you Ellen! You're so kind. Thank you for the encouraging words.
Looks like a great recipe. Will soaking the chickpeas for a short period (say, 17/18 hours) cause a problem?
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 🙂
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.
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.
I added a tablespoon lemon juice
Just made this. It's divine!!!! Having it with dahl. Best falafel I've ever had! Freezing some for layer. Ty!
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 🙂
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.
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!
Love this recipe (and many others)!
Would it work with sprouted chickpeas?
Hi Amy - thank you so much. Yes! Sprouted chickpeas would work just fine here 🙂
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!
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!
do you think I can use almond flour instead of chickpea flower? that's all i have in the pantry
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.
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.
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.
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
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 🙂
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.
Awesome! So happy you enjoyed the recipe, Carol. Thank you so much for the feedback!❤️
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
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.
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.
You are missing the garlic in your written tahini recipe just so you know. 🙂
Fixed! Thank you for letting me know, Lee.
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 🙂
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!!!
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 🙂
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.
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?
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.
Hi Mindy - thank you for the suggestions and tips!
rasha fakhr eleslam
your site is really classy and nice i like all your recipes easy and not complicated for me to cook it thank you
Thank you so much Rasha! I appreciate your comment ❤
Would whole wheat flour work instead of chickpea flour?
Yes! I like using chickpea flour because I am already using chickpeas in the falafel, but any other flour will work 🙂
do you have any idea the calories in a falafel ball
Hi Fay - 1 air-fried falafel ball has 52 calories. Let me know if you have any other questions 🙂
What kind of oil did you use or no oil
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.
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.
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.
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
Thank you for the comment, Andrea! Hope you enjoy the recipe ❤
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.
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?
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.
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!
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 🙂
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?
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 🙂
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.
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!
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!
I am so happy you enjoyed the recipe, Shannon! Thank you so much for the feedback ❤
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!
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 🙂
Teresa D Janes
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!
Teresa D Janes
I actually just found "Print" on the screen! So sorry...
Hi Teresa - no problem! The print button is quite small, so I can see how you would miss it. Hope you enjoy the recipe 🙂
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. 🙂
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 ❤️
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!
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!
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.
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 🙂
I know fresh parsley is the corner stone of falafel but will dry herbs work? If so how much should I use?
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.
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)?
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.
Ive been trying to find a reason to buy an air fryer and this is it. Cant wait ti to try it. Thank YOU!!
Hi Suzee - you won't regret it! I use mine several times a week and love it 😉
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
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 🙂
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.
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!
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.
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).
Its the exact same air fryer as yours. I can try raising the temp, however we are trying to stay oil free.
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).
I will definately try this, they were a hit with my kids anyways just like that.
Thank you Petra!
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!
Thank you so much for the comment, Laura. ❤️ Hope you enjoy it!
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
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 🙂
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).
That's so awesome! So happy you enjoyed this recipe, Ann! Thank you for taking the time to share your feedback. ❤️
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 🙂
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 🙂
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!!!
Thank you so much for the feedback, Gerardo! So happy you and your wife enjoyed the falafel 🙂
This might be a dumb question but should you cover the bowl when soaking the chickpeas? And do you put in the fridge?
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.
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.
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! ❤️
Yes, please do! Spread the falafel love!
Thank you so much, Linda!
Thank you for the recipe! If you cooked from frozen instead of defrosting what temp and time would you use?
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.
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.
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.
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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!
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! ❤️
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!!!!
Ok thanks for clarifying that for me as I was not sure and yes I did use an airfryer .
You're welcome 🙂 Don't ever hesitate to ask if you have any questions.
Silly question for you, are canned chick peas dried chickpeas? Or where do you find dried chickpeas. I'm excited to make these!
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.
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)
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!
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.
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 🙂
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
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.
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.
Please read They came out fantastic, not Bogey came out fantastic in my post above.
That's so awesome!! Thank you so much for the feedback, Niranjan. I really appreciate it.
Pretty dry, but tasty. Will try with the tahini dressing. Or maybe a tzaztiki. Easy to make for sure.
Hi Caryn - thank you for the feedback. Just curious - did you use an air fryer for the falafel?
If you freeze and cook without thawing does this change the air frying time?
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.
Delicious! Easy to make and healthy!
Thank you so much for the feedback and rating, Meg!!❤️
These were Great! Much better than Whole Foods!! Thank you so much. Btw, I don’t have chickpea flour. I just used reg flour.
So happy you enjoyed the recipe! Thank you so much for the feedback and rating. I really appreciate it.❤️
Ok I'm gonna buy an air fryer! Thank you 🙂
Thank you for the comment, Haithem! Hope you enjoy the air fryer 🙂
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.
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).
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.
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).
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!!
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!❤️
Great recipe. Whole family loved this. It will definitely be made again and again.
Yay! That makes me so happy! Thank you so much for the feedback and rating, Alexander!
I made this recipe. The texture was grainy. It did not have a good mouth feel and the falafel was dry. What went wrong?
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.
Can we freeze the mixture like a prep meal and then we fry it whenever we want?
Hi Nelinda - yes, definitely. I would recommend letting the frozen falafel mixture thaw in the refrigerator a few hours before air-frying.
Thank you Petra:-) I will try your flaxmeal bread today:-)
Thanks for being such an inspiration and help:-)
Aw, thank you so much, Nelinda!❤️
I just made this and this was really good. I love that this was an oil-free recipe.
Thank you so much for the feedback, Trisha!❤️ So happy you enjoyed the recipe!
I made a big batch last month for me and my family and we loved it. Thank you so much for the amazing recipe.
Yay! I am SO happy you and your family enjoyed the recipe, Noor! Thank you for the wonderful feedback and rating.❤️
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.
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 🙂
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.
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.
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.
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!
Thank you so much for the rating and feedback, Jean! So happy you enjoyed the recipe!❤️
If I don't have Food Processor, Is there any Alternative I can use?
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 🙂
Raquel F Oliveira
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.
Oh no! So sorry Raquel. I will put a note in the recipe. Thank you so much for the feedback!
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!
So happy to hear that! Thank you so much for the feedback and rating, Jo-Ann!❤️ I really appreciate it.
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.
Thank you so much, Jo! What a compliment!❤️ So happy you and your husband enjoyed the recipe.
hello, apologies if this was asked before, but the 2 cup measurement for chickpeas, is that before or after they are soaked. Thank you
Hi Shelly - the measurements are before soaking.
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?
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.
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!!
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.
Can I use canned chickpeas?
Hi Nat - unfortunately, canned chickpeas won't work here. You do need dry, soaked chickpeas.
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!
Thank you so much for the feedback, Dawn! I'm so glad you like the recipe!❤️
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!
So happy to hear that, Luke! Thank you so much for the feedback! I really appreciate it.
Hi! Ireally wan to try this recipe, but i don't have air-fried?
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 🙂
Cristina Pastina - Di Liddo
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
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.
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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.
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.
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.
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!
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?
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.
Question—Can I follow this same recipe using dry black soy beans??? Thanks
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.
I just made these today and they DID NOT disappoint! Super delicious and crispy on the outside - thank you so much for sharing!!!!
Yay! That's so great to hear! Thank you so much for the feedback and rating!
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.
Thank you, CJ. Will do!
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
Wonderful! I really appreciate the feedback and rating, Dani!