Air-Fryer Falafel: Quick, Crispy, And Delicious!

Falafel is a Middle Eastern street food that has become increasingly popular over the years, especially among those who follow a vegetarian or meat-free diet. The traditional recipe is made with chickpeas and/or fava beans, garlic, onion, and a variety of herbs and spices. They are usually shaped into balls or disks and deep-fried, resulting in a tender center and a super crispy outer shell. However, this method of preparation may not be suitable for those who prefer to avoid deep-fried foods or are looking for a healthier option.

Fortunately, an air fryer can be used to make falafel, resulting in a healthier and less oily alternative. This method yields falafel with a tender center and a crispy outer shell, similar to the traditional deep-fried version. The process involves soaking the chickpeas, processing the falafel dough, shaping the mixture into balls or disks, and then air-frying them to perfection.

Using an air fryer for falafel has several advantages. Firstly, it reduces the amount of oil required, making it a healthier option. Secondly, it still produces falafel with a crispy texture similar to deep-frying. Lastly, air-fried falafel is perfect for meal prep and can be stored in the freezer for later consumption.

Soak the chickpeas

Soaking the chickpeas is the first step in making falafel, and it's important to get it right! Here's a detailed guide:

Firstly, it's important to use dried chickpeas, not canned or cooked chickpeas. Canned chickpeas have already been cooked, which means they won't bind together properly and will likely turn mushy. Soaked dried chickpeas, on the other hand, have the perfect amount of starch to help the falafel stay together and give it a crunchy texture.

To soak the chickpeas, start by rinsing them and placing them in a large bowl. Cover the chickpeas with cold water, making sure there's enough water for them to triple in size. You'll want to add a few inches of water above the chickpeas. You can also add a teaspoon of baking soda to the water, which will help to soften the chickpeas.

Let the chickpeas soak for at least 12 hours, and up to 24 hours. They will absorb water and swell considerably during this time, so make sure there's enough water in the bowl. After soaking, drain the chickpeas and give them a good rinse. You can also use a salad spinner to dry them off.

At this point, your chickpeas should have softened and plumped up. They will still be a little firm, which is what you want. If they're too soft, they might turn mushy when you cook the falafel.

Now your chickpeas are ready to be used in your falafel mixture!

Process the falafel dough

Now that you've soaked your chickpeas, it's time to make the falafel dough!

For this step, you'll need a food processor. Add the soaked and drained chickpeas, fresh herbs (dill, parsley, and cilantro), onion, garlic, and spices (black pepper, cumin, coriander, and cayenne pepper) to the food processor. Give it a few pulses until everything is well blended and you have a mixture that is similar in texture to coarse cornmeal. Be careful not to overprocess the mixture—it should be chunky with visible pieces of chickpeas and herbs.

Once you've achieved the right texture, transfer the mixture to a bowl, cover it, and place it in the refrigerator. Chill the falafel dough for at least an hour or even overnight. This step will make it easier to shape the mixture into patties, and it will help the falafel hold together well during cooking.

Before shaping the falafel, you can add some baking powder and toasted sesame seeds to the chilled dough and stir to combine. The baking powder will make your falafel fluffy, while the sesame seeds add a nutty flavour.

Now it's time to shape the falafel! Scoop about a golf ball-sized amount of the dough and form it into a ball. Then, flatten it slightly to create a disc or patty shape. Be careful not to flatten them too much, as this will make them dense.

Shape the falafel

Shaping the falafel is an important step in the cooking process. The shape of the falafel will determine how evenly it cooks, as well as how easy it is to eat. For example, falafel shaped into balls may roll around in the air fryer basket and not cook as evenly, whereas slightly flatter disks or patties will lay flat and are less likely to roll around. This shape also makes it easier to stuff them into a pita.

When shaping the falafel, use a spoon or a falafel scoop to portion out the mixture, then use your hands to form it into a ball or a disk/patty. If the mixture is sticking to your hands or the scoop, spray a little olive oil on them. The falafel should be about 1-inch in diameter and slightly flattened. Do not flatten them too much, as this will make them dense.

Once you have shaped the falafel, place them on a parchment-lined baking sheet and repeat with the remaining mixture.

Cook the falafel

Now that you've made your falafel mixture, it's time to cook the falafel!

Air Frying the Falafel

First, make sure your falafel mixture has chilled for at least an hour in the fridge. This will make it easier to shape the mixture into patties and help them hold together well. If you're short on time, you can place the mixture in the freezer for 25 minutes.

Before shaping the falafel, stir in some baking powder. This will make your falafel fluffy and airy. Then, use a cookie scoop or spoon to portion the batter. If using a spoon, shape the batter into a ball or a flat disc. If you're using an air fryer, it's best to shape them into slightly flattened discs or patties, as this shape will allow the falafel to lay flat in the air fryer basket without rolling around. It also helps them cook more evenly.

Spray the basket of your air fryer with some olive oil spray, then place the falafel inside, leaving enough room between each piece. Lightly brush or spray the falafel with olive oil.

Air fry the falafel at around 400°F (200°C) for about 10-15 minutes, flipping them over halfway through. The falafel should be crispy and golden brown on the outside when they're ready. You may need to cook the falafel in batches to avoid overcrowding the air fryer.

Oven-Baking the Falafel

Alternatively, you can bake the falafel in the oven. Preheat your oven to 350°F (180°C). Place the falafel discs or patties on a baking sheet, leaving space between them, and brush or spray them with olive oil. Bake for 15-20 minutes, flipping them over halfway through.

Pan-Frying the Falafel

If you don't have an air fryer, you can also pan-fry the falafel. Heat some oil in a skillet or frying pan. Add the falafel discs or patties and fry for 3-4 minutes on each side until golden brown.

Deep Frying the Falafel

For an even crispier treat, you can deep fry the falafel. Roll the falafel mixture into balls and deep fry them in oil heated to about 360°F (180°C) for around 4 minutes, or until golden brown.

Serve the falafel

There are many ways to serve falafel. Here are some suggestions:

• As an appetizer with a side of dipping sauce, such as tahini sauce, tzatziki, hummus, or vegan mayo.
• In a falafel pita sandwich or wrap with fresh veggies, pickles, and sauces.
• As a salad topping to add a crunchy texture and a plant-based protein source.
• As a base for a bowl with rice or quinoa and veggies.
• As part of a mezze platter with fresh veggies, dips, and pita.
• In a pita sandwich with a cucumber and tomato tahini salad.
• As an appetizer with a side of tahini sauce for dipping.
• As part of a mezze platter with dips like baba ghanoush or hummus, and small nibbles like tomatoes with feta, roasted eggplant, or tabouli.
• In a pita sandwich with cucumber and tomato tahini salad, and pickles.
• In a sandwich or wrap with veggies, pickles, and sauces.
• In a salad or rice bowl.
• As an appetizer with various dips such as hummus, tzatziki, or tahini sauce.
• As a side dish with roasted veggies, quinoa, or rice.

Frequently asked questions