Air Fryer Falafel

What Goes With It

• Hummus
• Pitta bread
• Tahini sauce
• Tomato and cucumber salad

Making Air Fryer Falafel, Step by Step

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1. Pulse the chickpeas, onion, garlic, parsley and coriander in a food processor until coarse and just holding together.

   Mark done

2. Add the cumin, ground coriander, salt, flour and baking powder and pulse briefly. Chill for 30 minutes.

   Mark done Start 30 min timer

3. Heat the air fryer to 190°C / 375°F. Shape the mixture into 16 balls and flatten them slightly.

   Mark done

4. Brush the falafel with the olive oil and place in the basket in a single layer. Air fry for 12 minutes, turning them over after 6 minutes.

   Mark done Start 12 min timer

5. Serve hot while the shells are crisp.

   Mark done

A Few Notes

Dry the chickpeas well before processing.

Do not purée the mixture: it should look like coarse crumbs.

If the balls crack when shaped, add a spoonful of water.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Keeps for 3 days in the fridge. Reheat in the air fryer for 4 minutes at 180°C / 355°F.

Questions and Answers

Air Fryer Falafel Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.