Air-Fried Falafel: A Quick, Easy, And Healthy Treat

Falafel is a traditional Middle Eastern street food that has become increasingly popular over the years, especially among those who follow a vegetarian or meat-free diet. The authentic recipe is made by deep-frying balls or discs of chickpeas and/or fava beans, garlic, onion, and herbs and spices. However, falafel can also be baked or cooked in an air fryer for a healthier, less oily alternative.

How to shape falafel for air frying

Shaping falafel for air frying is a little different from shaping them for deep frying. While falafel is traditionally shaped into balls, flattening them into discs or patties works better for the air fryer. This is because the patties will lay flat in the air fryer basket and won't roll around, allowing them to cook more evenly. They are also easier to stuff into a pita.

To shape the falafel, use a falafel scoop, ice cream scoop, or spoon to measure out the mixture. Then, use your hands to form it into a ball, before flattening it slightly to make a disc or patty shape. You can also use wet hands to form the falafel into disks or patties, which will help them not to stick to your hands. Repeat this process with the remaining falafel mixture.

How to make falafel dough

Falafel is a traditional Middle Eastern street food that has become popular worldwide, especially among vegetarians and vegans. While there are many ways to cook falafel, using an air fryer is a healthier alternative to deep-frying. Here is a guide on how to make falafel dough to be cooked in an air fryer.

Ingredients

• Dried chickpeas (not canned or cooked)
• Fresh herbs (dill, parsley, cilantro)
• Onion
• Garlic
• Spices (cumin, coriander, cayenne pepper, black pepper)
• Baking powder
• (Optional) Toasted sesame seeds

Method

• Soak the chickpeas: Place dried chickpeas in a large bowl and cover them with plenty of water (by at least 3 inches). Soak for 18-24 hours. Then, drain and pat them dry.
• Process the falafel dough: Transfer the chickpeas and other ingredients (except baking powder and sesame seeds) to a food processor. Process in short pulses until the mixture is well combined but not mushy.
• Chill the mixture: Refrigerate the falafel mixture for about 45-60 minutes. This helps the starches soak, ensuring the falafel holds together during cooking.
• Add baking powder and sesame seeds: After chilling, remove the mixture from the fridge and stir in the baking powder and sesame seeds.
• Shape the falafel: Use an ice-cream scoop to measure and shape the mixture into balls or slightly flattened disks/patties.

Now your falafel dough is ready to be cooked in the air fryer!

How to cook falafel in the air fryer

Ingredients

• Dried chickpeas (not canned or cooked)
• Fresh herbs (parsley, cilantro, dill)
• Onion
• Garlic
• Spices (cumin, coriander, cayenne pepper, black pepper)
• Baking powder
• Olive oil
• Salt

Method

• Soak the chickpeas in water for 18-24 hours. Drain and pat dry with a paper towel.
• Add the chickpeas, herbs, onion, garlic, and spices to a food processor and pulse until well combined.
• Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour or overnight.
• Once chilled, stir in the baking powder.
• Use a scoop or spoon to portion the batter and shape it into balls or flat discs.
• Lightly brush or spray the falafel with olive oil.
• Place the falafel in the air fryer basket, making sure they are not overcrowded.
• Air fry at 375-400°F for 10-15 minutes, flipping halfway through.
• Serve hot and enjoy!

Tips:

• Don't overcrowd the air fryer basket to ensure even cooking and crispiness.
• Work in batches if needed.
• Falafel can be served as an appetizer with dips, in a pita sandwich, salad, bowl, or as a side dish.
• For a gluten-free option, use chickpea flour or cornstarch instead of all-purpose flour.

How to store and reheat falafel

Storing and reheating falafel correctly is essential to preserving its signature crisp exterior and moist interior. Here are some tips to help you do it right:

Storing Falafel:

Falafel can be stored in an airtight container in the refrigerator for up to three days. If you want to store them for a more extended period, freezing is recommended. Here's how to do it:

• Let the falafel cool completely before storing.
• Wrap each falafel individually in cling film or plastic wrap.
• Place them in a zip-lock bag or freezer-safe container, squeezing out as much air as possible to prevent freezer burn.
• Frozen falafel can be stored for up to three months.

Reheating Falafel:

There are several ways to reheat falafel, each with its pros and cons:

• Air fryer: Preheat the air fryer to 350°F (175°C) and arrange the falafel in the basket, ensuring they are not overcrowded. Heat for 2-3 minutes, shaking the basket halfway for even cooking. This method is excellent for retaining crispiness with less oil.
• Oven: Preheat the oven to 350°F (175°C) and place the falafel on a baking sheet, spaced apart. Heat for 5-10 minutes until warmed through and crispy. Wrapping them in foil can help prevent moisture loss.
• Skillet: Heat a small amount of oil in a skillet over medium heat. Add the falafel, ensuring they are not overcrowded, and cook for 2-3 minutes, turning frequently, until evenly browned and warm. This method is excellent for achieving a crispy exterior.
• Microwave: Place the falafel on a microwave-safe plate and heat on high for 30-60 seconds, checking frequently to avoid overcooking. This method is quick but may compromise crispness.

Some additional tips for reheating falafel:

• Avoid overcrowding the falafel during reheating to ensure even cooking and prevent sogginess.
• Use a damp paper towel when reheating in the microwave to help retain moisture.
• Reheat frozen falafel directly from the freezer, adding a few extra minutes to the cooking time.

How to make falafel sauce

There are many different sauces that can be served with falafel, but here is a recipe for a traditional tahini lemon sauce:

Creamy Lemon Tahini Sauce

This sauce is served with falafel in Israel and the Arab countries of the Middle East. It is nutty, tangy, garlicky, and smooth. It can be used as a thick dipping sauce or thinned out with cold water to make it pourable, which makes it perfect as a salad dressing.

Ingredients

• 2-3 tbsp lemon juice (1 medium lemon)
• 1 garlic clove, pressed or minced
• 1/8 tsp salt
• 2-4 tbsp cold water
• 1/2 cup tahini

Instructions

• In a small bowl, whisk together the tahini, lemon juice, garlic, and salt. The mixture will be thin at first but will thicken after a few minutes.
• Slowly add 2 tbsp of water and keep whisking to thin the sauce out. If you want it thinner, add more water to reach the desired consistency.
• Taste the sauce and adjust the flavor and consistency by adding more lemon juice, salt, garlic, or water.

Some other popular falafel sauces include tzatziki, cucumber yogurt sauce, cilantro sauce, and garlic kebab sauce.

Frequently asked questions