Air-Fried Falafel: A Healthy, Quick Treat

Falafel is a popular Middle Eastern street food that is traditionally deep-fried. However, this delicious dish can also be made in an air fryer, resulting in a healthier and less oily alternative. This paragraph will explore the process of making falafel in an air fryer, the benefits of using an air fryer, and provide a basic recipe for those interested in trying out this cooking method.

How to make falafel in an air fryer

Ingredients

• Dried chickpeas (also called garbanzo beans)
• Fresh herbs (dill, parsley, cilantro)
• Onion (yellow, white, or red)
• Garlic
• Spices (cumin, coriander, cayenne pepper)
• Baking powder
• Olive oil
• Sesame seeds (optional)

Method

• Soak the chickpeas in water for 18-24 hours. This will help them soften and blend more easily.
• Drain the chickpeas and ensure they are dry before adding them to the food processor.
• Add the chickpeas, herbs, onion, garlic, and spices to the food processor. Pulse until the mixture forms a coarse paste.
• Transfer the mixture to a bowl, cover, and refrigerate for at least an hour or overnight.
• Once chilled, stir in the baking powder.
• Form the mixture into small balls or flatten them into disc/patty shapes.
• Lightly brush or spray the falafel with olive oil.
• Place the falafel in the air fryer basket, ensuring they are not overcrowded.
• Cook the falafel at 350-400°F for 5-10 minutes on each side, or until golden brown and crispy.
• Serve immediately and enjoy!

Tips:

• For a nuttier flavour, add some toasted sesame seeds to the mixture.
• If you prefer a lighter, airier texture, add a teaspoon of baking powder to the mixture before shaping the falafel.
• Don't overcrowd the air fryer basket to ensure even cooking and crispiness.
• Falafel can be served as an appetizer with dips, in a pita sandwich, as part of a mezze platter, or on a salad.

Storage and Reheating:

• Falafel can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
• To reheat, place in the oven at 350°F for about 15 minutes, or in the air fryer at 350°F for 2-3 minutes.

Ingredients and method

Ingredients

• Dried chickpeas (also called garbanzo beans)
• Fresh herbs: parsley, cilantro, dill
• Onion: yellow, white, red, or sweet
• Garlic
• Spices: cumin, coriander, cayenne pepper (optional)
• Baking powder
• Olive oil
• Salt
• Flour (optional)

Method

Soak the chickpeas in water for 18-24 hours. If using a food processor, add the herbs, onion, garlic, and spices, and pulse until combined. Transfer the mixture to a bowl, cover, and chill in the fridge for at least an hour.

Once chilled, stir in the baking powder. Use a spoon or cookie scoop to portion the batter, then shape into balls or flatten into discs/patties. Spray the air fryer basket with olive oil and place the falafel inside, leaving space between each piece. Spray the falafel with olive oil and air fry at 350-400°F for 10-15 minutes, flipping halfway through.

Tips

• Soaking the chickpeas is essential for the falafel to hold together and achieve the right texture.
• Dried chickpeas are best, but canned chickpeas can be used if thoroughly rinsed and dried.
• Falafel can be baked in the oven, but they will be less crispy.
• Don't overcrowd the air fryer basket to ensure even cooking and crispiness.
• Falafel can be served as an appetizer with dips, in a pita sandwich, on a salad, or as part of a mezze platter.

Shaping the falafel

Falafel can be shaped into either balls or discs. For air frying, it is generally recommended to shape them into discs or slightly flattened balls, as this allows them to cook more evenly and prevents them from rolling around in the air fryer basket. Discs are also easier to stuff into a pita. However, balls are the traditional shape and can be used if you are careful not to overcrowd the air fryer.

When shaping the falafel, it is important not to pack the mixture too tightly, as this can make the falafel dense. For discs, scoop a small amount of the falafel mixture and form it into a ball, then flatten it slightly to create a disc shape. For balls, use a falafel scoop or spoon to portion out the batter and shape it into a round ball. If the mixture is sticking to your hands or the scoop, spray a little olive oil on your hands or the scoop.

Once shaped, place the falafel on a parchment-lined baking sheet or directly into the air fryer basket, leaving enough space between each piece to allow for even cooking and air circulation. For most air fryers, you will need to cook the falafel in batches to avoid overcrowding.

Serving suggestions

There are many ways to serve falafel made in an air fryer. Here are some suggestions:

• As an appetizer with a side of dips such as tahini sauce, vegan tzatziki, hummus, or vegan mayo.
• Make a falafel pita pocket with salad vegetables like cucumber, tomato, and lettuce, and if you like, add some pickles.
• Served as a falafel sandwich—within a flatbread-style wrap with traditional salad vegetables and extras like coleslaw.
• Alternatively, serve in lettuce wraps.
• Serve within a salad bowl—use the falafel in place of the rice.
• Serve as part of a Mediterranean mezze or platter, with hummus, olives, pita chips, and more.
• Form larger patties and use as burgers.
• Use crumbled falafel as a pizza topping, alongside grilled veggies like eggplant and zucchini.
• As part of a bento box, paired with other Mediterranean ingredients such as olives and sun-dried tomatoes.
• On top of a salad or rice bowl.

Storing and reheating

Storing Falafel:

• Short-Term Storage: Falafel can be stored in an airtight container in the refrigerator for up to 3-5 days. Line the container with paper towels to absorb excess moisture and keep the falafel crisp. Place the falafel in a single layer and separate layers with additional paper towels if needed.
• Long-Term Freezing: For longer storage, falafel can be frozen. Allow the cooked falafel to cool to room temperature, then place them on a baking sheet and freeze for about an hour. Once frozen solid, transfer the falafel to a freezer-safe airtight container or ziplock bag. This prevents them from sticking together and makes it easier to thaw individual servings. Properly stored frozen falafel can last for up to 6 months.

Reheating Falafel:

• Oven: Preheat the oven to 350°F (175-180°C). Wrap the falafel loosely in aluminum foil to retain moisture and prevent drying out. Place the wrapped falafel on a baking sheet and heat for 5-10 minutes. For a crispier texture, remove the foil for the last 2 minutes of heating.
• Microwave: For a quick reheat, place the falafel on a microwave-safe plate and cover it with a damp paper towel to maintain moisture. Microwave on high for 30-60 seconds, checking halfway through to avoid overcooking. If you desire a crispy exterior, place the microwaved falafel under a hot broiler for 1 minute or flash fry it in a hot pan.
• Skillet: Heat a small amount of oil in a skillet over medium heat. Add the falafel and fry for 1-2 minutes on each side until warm and crisp. For ball-shaped falafel, keep moving them around the pan for 1-2 minutes. If the falafel needs rehydrating, sprinkle water into the pan and cover with a lid for 30 seconds to create steam.
• Air Fryer: Preheat the air fryer to 350°F (180°C). Arrange the falafel in a single layer in the air fryer basket, ensuring they don't touch to allow even heating and crispness. Reheat for 2-3 minutes, checking halfway through to ensure even cooking. For an extra crispy texture, lightly spray the falafel with cooking oil before reheating.

Falafel is commonly served with pita bread, which also requires proper storage and reheating techniques to maintain its softness and pliability.

• Short-Term Storage: For short-term storage, pita bread should be kept at room temperature for daily use. Wrap it in aluminum foil or store it in a sealable plastic bag to prevent drying out. If not consumed within a day, refrigeration can extend its softness for up to 3 days.
• Long-Term Freezing: For longer storage, pita bread can be frozen. Wrap each pita individually in aluminum foil or place it in a freezer bag. Frozen pita bread can be stored for up to 6 months.

Reheating Pita Bread:

• Oven: Preheat the oven to 350°F (175°C). Wrap the pita in aluminum foil to retain moisture and place it in the oven for a few minutes until warmed through.
• Microwave: Place the pita on a microwave-safe plate and cover it with a damp paper towel. Microwave in short intervals, checking frequently to avoid overheating.
• Air Fryer: Set the air fryer to 350°F (180°C) and place the pita in the air fryer basket. Reheat for 2-3 minutes, checking frequently to avoid overheating.

Tips for Storing and Reheating Falafel Wraps:

When storing or reheating falafel wraps, it is essential to consider both the falafel and the pita bread to ensure optimal taste and texture.

• Storage: For short-term storage, keep the falafel wrap intact and store it in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze the wrap, then reheat using the oven or air fryer method.
• Reheating: Separate the pita from the falafel before reheating. Reheat the falafel using the air fryer or oven method to maintain crispness. For the pita, introduce moisture by wrapping it in a damp paper towel or lightly brushing the surface with water. Reheat the pita separately using the oven or microwave method to retain softness.

Frequently asked questions