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Air Fried Falafel

Prep time: 3hours - Cook time: 30minutes - Total time: 3 1/2 hours
Servers: 4 ppl


1 (15.5 ounces) can chickpeas

1/2 cup onion, roughly chopped

1 clove garlic, roughly chopped

1/4 cup parsley, roughly chopped

1/3 cup cilantro, roughly chopped

1/4 cup chopped scallions

1 ½ teaspoon cumin

3/4 teaspoon kosher salt

1/8 teaspoon crushed red pepper flakes (optional)

1 teaspoon baking powder

4 tablespoons all-purpose flour

Cooking spray or olive oil spray

For serving sliced tomatoes, sliced cucumber, and thinly sliced red onion


  • Rinse and drain the chickpeas on paper towels until completely dry.

  • Place the onions, garlic, parsley, scallions, cilantro, cumin, salt, and red pepper flakes in a food processor and blend 30-60 until incorporated.

  • Then add the chickpeas and pulse 2 to 3 times until just blended (make sure not to over mix just until everything is blended together).

  • Add in the baking powder and the flour, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times (it will look chunky and dry, if it is too wet add more flour).

  • Transfer to a bowl, cover with plastic wrap, and place 1 hour in the freezer or to 3 hours in the refrigerator.

  • Preheat the air fryer to 375F.

  • Form the falafel mixture into balls, if it’s too sticky add some flour to your hands and your work surface.

  • Spray the falafel and the air fryer with the nonstick spray. Cook 14-15 minutes, in batches until golden brown, turning halfway (don’t overcrowd the air fryer)

  • Serve with hummus, tzatziki, tomatoes, onions, lettuce, and pitta or on its own.


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