Air-Frying Falafel: A Healthy, Crunchy Delight

Falafel is a staple food in the Middle East and Egypt, traditionally made with a mixture of chickpeas, herbs, and spices, which is then deep-fried. However, you can also cook falafel in an air fryer! Using an air fryer is a healthier alternative to deep-frying and is way easier to cook. While the traditional method yields better results, you can still get crispy falafel with a fluffy, tender inside using an air fryer.

Soaking the chickpeas

To soak the chickpeas, start by rinsing them and placing them in a large bowl. Cover the chickpeas with cold water by at least 2-3 inches, or enough water so that the chickpeas are always covered by at least 3 inches as they absorb the water and expand. It is recommended to add about 1/2 teaspoon of baking soda to the water to help soften the chickpeas. Soak the chickpeas for at least 18-24 hours, or until they triple in size and are softened. If your chickpeas are still too hard after 24 hours, continue soaking for a few more hours.

Once the chickpeas have soaked, drain and rinse them, then use a paper towel or salad spinner to pat them dry. At this point, the chickpeas can be stored in an airtight container in the fridge for a few days until you are ready to make your falafel mix.

It is important to note that the chickpeas should not be soaked for too long, as this can lead to them becoming too soft and potentially disintegrating during the frying process. One person reported that soaking their chickpeas for only one hour resulted in falafel that was too dry, while another person who soaked their chickpeas for 24 hours found them to still be a little hard. Therefore, it is important to find the right balance and soak the chickpeas until they are softened but not too long that they become mushy.

Shaping the falafel

Shaping falafel is an important step in the cooking process, and there are a few methods you can use. Firstly, it is essential to prepare the falafel mixture by soaking dried chickpeas overnight and mixing them with fresh herbs, spices, and other ingredients like onions and garlic. This mixture should then be chilled for at least an hour to allow the flavours to develop and the texture to become firmer and easier to shape.

One popular method for shaping falafel is to use a scoop or ice cream scooper to measure out the mixture. Spraying the scoop with a little olive oil can prevent sticking. With slightly wet hands, you can then shape the mixture into balls or disks/patties. The size of the falafel is typically around a tablespoon, but this can vary depending on your preference. For air frying, some sources recommend shaping the falafel into disks or patties, as they cook more evenly and are easier to fit into a pita.

Once you have shaped the falafel, you can either cook them immediately or store them for later use. Falafel can be par-frozen on a flat surface and then transferred to a freezer bag for longer-term storage. They can be cooked from frozen, but they may need a few extra minutes of cooking time. Alternatively, you can chill the shaped falafel in the refrigerator for up to a day before cooking.

Cooking time and temperature

The cooking time and temperature for falafel in an air fryer depend on the shape of the falafel. Most recipes recommend shaping the falafel mixture into either balls or discs. Discs are often preferred for cooking in an air fryer as they lay flat in the basket, cook evenly, and are less likely to roll around.

To cook falafel balls in an air fryer, set the temperature to 375°F/190°C and cook for 15 minutes, flipping the balls over after 10 minutes. You can also cook them at 400°F for 10 minutes.

To cook falafel discs in an air fryer, set the temperature to 350°F and cook for 14 minutes, flipping the discs over after 8 minutes. Alternatively, you can cook them at 375°F/190°C for 16-18 minutes, flipping them over after 10 minutes.

Falafel can also be cooked from frozen in an air fryer by adding a few extra minutes to the cooking time.

Reheating and storing

Storing and reheating falafel is a breeze! You can store leftover falafel in an airtight container in the refrigerator for up to four to six days. If you want to keep them longer, you can freeze both cooked and uncooked falafels. Let them cool, then freeze them on a baking sheet until solid. For uncooked falafels, shape them into patties or balls before freezing. Once frozen, transfer them to a freezer-safe container or bag and use them within two to three months.

To reheat, you can pop the falafels back into the air fryer for two to three minutes at 350°F until heated through and crispy. You can also reheat them in a preheated oven at 350°F for about 10 to 12 minutes. If reheating from frozen, add a few extra minutes to the cooking time.

Serving suggestions

While air-fried falafels may not be as crispy as deep-fried ones, they are still a healthier and delicious alternative. You can serve them hot on their own or with a side of tahini sauce for dipping. They can also be stuffed into a pita pocket with tahini, lettuce, tomato, and cucumbers, or with other crunchy veggies and a sauce of your choice.

Falafels can be made from canned chickpeas, which saves a lot of time and effort, or dried chickpeas that have been soaked overnight. You can also reheat or cook frozen falafels in the air fryer.

When preparing the falafels, you can shape them into balls or discs. The disc shape works better for air frying as they lay flat in the air fryer basket and don't roll around as they cook. You can also flatten the balls slightly to get more crispiness. Lightly brush or spray the falafel with olive oil before placing them in the air fryer basket. Make sure to not overcrowd the basket and leave enough room between each piece so they crisp up well.

You can serve falafels for breakfast, lunch, or dinner. They are vegan and gluten-free, making them a great option for people with dietary restrictions.

Frequently asked questions