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Air Fryer Falafel

Falafel is so nonthreatening it’s scary.

So nonthreatening, in fact, that when I put falafel on the meal plan and my husband asked what they were, the best I could come up with was “it’s kind of like… a ball of garlic dough?”

Though even that description falls short. Falafel is not as decadently batter-esque and fried as a hush puppy—now that’s a fried dough ball.

air fryer falafel in pita bread with vegetables
Photo: Casey Barber

Falafel’s not a looker and it’s almost too simple for words.

Yet less adventurous eaters remain suspicious of these crunchy rounds, preferring burgers and turkey sandwiches for quick lunches instead of the Middle Eastern street eat.

Is it the name that keeps them away? Do they wonder if there’s mystery meat inside, or even mystery fish? Why do people stay away?

air fryer falafel in pita bread with vegetables
Photo: Casey Barber

Well, falafel ain’t beige in personality when you bite into it.

Traditionally flavored with cumin, coriander and garlic, the falafel transforms baby-food-boring garbanzo beans into a full-on meal.

It’s a starchily spicy Lebanese specialty that gets super-friendly with fresh vegetables, pita bread and creamy sauces.

air fryer falafel in pita bread with vegetables
Photo: Casey Barber

And this chickpea croquette is cheap. How cheap? How much does a can of beans cost in your neck of the woods?

No wonder starving students and office assistants on the run have made a falafel pita their unofficial desperation lunch.

I’m doing my small part to bring the falafel love to the kitchen, thanks to the air fryer.

This air fryer falafel doesn’t require you to stink up the house by deep frying in oil (or spend time cleaning up once you’re done cooking). You’ll still get a creamy interior and crispy exterior thanks to the air fryer’s convection cooking.

Canned vs. Dried Chickpeas in Falafel

I won’t lie—I really, really love using dried beans for all my dishes. (In this case, we’re technically talking about legumes, but you get my drift.)

However, I understand that for many home cooks, the convenience of canned beans outweighs the time and effort of soaking and prepping dried beans.

That’s why I chose to make this air fryer falafel recipe with canned garbanzo beans/chickpeas instead of using the dried version.

air fryer falafel in pita bread with vegetables
Photo: Casey Barber

If you didn’t plan ahead and soak dried chickpeas a day in advance, you can still have a cheap, healthy vegetarian meal that can be pulled together from pantry staples in a flash.

I always keep a few cans of chickpeas and other beans around for this very reason! Even the most efficient meal planners sometimes need an emergency lunch.

Different Flavors to Spice Up Your Falafel

Apart from being ridiculously inexpensive to make, incredibly filling, and protein-packed, chickpeas are flavor sponges.

Loaded with garlic, lemon zest, and flat leaf parsley, these air fryer falafel are the exact opposite of bland. Serve them fresh with a little tahini sauce, tzatziki, or even ranch dressing.

air fryer falafel in pita bread with vegetables

While the spices in this recipe lean on the traditional side, there’s no reason you can’t play around with other flavors in your pantry.

Want a crab cake but don’t want to splurge? Throw in a teaspoon or two of bay seasoning and pretend you’re on the Chesapeake Bay.

Feeling more Tuscan than Turkish? Sub in rosemary and sage for cumin and coriander, and serve with red sauce and mozzarella.

Or make falafel part of your Caesar salad by blending grated Parmesan and extra garlic into the chickpea mixture. Serve with homemade Caesar dressing.

Editor’s Note: This post was originally published on and updated in October 2022 with a new air fryer recipe and updated text.

air fryer falafel in pita bread with vegetables

Air Fryer Falafel

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Air fryer falafel is a quick, cheap, and versatile vegetarian meal. This recipe uses canned chickpeas to cut down on prep time and fresh herbs, lemon, and spices for loads of flavor.

Ingredients

Falafel

  • 2 (15-ounce) cans low-sodium chickpeas (garbanzo beans)
  • 1 medium lemon
  • 2 garlic cloves, coarsely chopped
  • 1/4 cup flat leaf parsley (whole leaves)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seeds (optional)
  • 1/4 cup whole wheat breadcrumbs
  • olive oil spray

Tahini Sauce

  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt

Instructions

  1. Drain the chickpeas, reserving 1/4 cup of the aquafaba (liquid in the can).
  2. Rinse the chickpeas under running water, then shake well in the strainer to remove excess water.
  3. Transfer to a large cotton (not terrycloth) towel and gently pat the chickpeas dry.
  4. Zest the lemon. Reserve the juice for tahini sauce, if desired.
  5. Grind the chickpeas, garlic, lemon zest, parsley, salt, cumin, and celery seeds (if using) in a food processor until a chunky paste forms, stopping periodically to scrape down the sides of the bowl with a spatula.
  6. Transfer the chickpea mixture to a bowl and stir in 1/4 cup of the reserved aquafaba and the breadcrumbs.
  7. Add the remaining aquafaba as needed until the mixture retains its shape when squeezed together. Don't make it too wet!
  8. Roll into 24 balls.
  9. Preheat an air fryer or convection oven with air fry setting to 400 degrees.
  10. Line the air fryer basket with a piece of parchment paper and add as many falafel balls as will fit comfortably.
  11. Spritz the falafel with olive oil spray and cook for 8 minutes.
  12. Flip, spritz again, and cook for 7-8 minutes more or until golden brown.
  13. Repeat with the remaining falafel.

Make tahini sauce while the falafel cooks:

  1. Whisk the tahini, lemon juice, and salt together in a bowl.
  2. Add water 1 tablespoon at a time until the sauce reaches your desired consistency.

Notes

Yes, you can freeze cooked falafel!

  1. Cool to room temperature, then place on a baking sheet and freeze until solid.
  2. Transfer to a zip-top bag and freeze for up to 3 months.
  3. Thaw in the refrigerator overnight before serving.
  4. Eat thawed falafel at room temperature or reheat in a 350-degree oven.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 334mgCarbohydrates: 18gFiber: 4gSugar: 1gProtein: 7g

The nutritional information above is computer-generated and only an estimate.

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