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Serves 4Prep 30 minCook 15 minTotal 13H

Ingredients

• 250 g dried chickpeas, soaked overnight and drained well
• 1 small onion, roughly chopped
• 3 garlic cloves
• 30 g fresh parsley, roughly chopped
• 30 g fresh coriander, roughly chopped
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• ½ teaspoon smoked paprika or cayenne pepper, optional
• 1 teaspoon fine salt
• ½ teaspoon black pepper
• ½ teaspoon baking powder
• 2–4 tablespoons chickpea flour, as needed
• Neutral oil spray or 1 tablespoon olive oil

Method

1. Soak the chickpeas. Place the dried chickpeas in a large bowl and cover with plenty of cold water. Leave them to soak for at least 12 hours or overnight. The chickpeas should become noticeably larger and tender enough to break when pressed. Drain them very well.
2. Prepare the mixture. Add the drained chickpeas, onion, garlic, parsley and coriander to a food processor. Pulse several times until the ingredients are finely chopped and the mixture resembles coarse crumbs. Do not process it into a smooth paste.
3. Add the seasoning. Add the cumin, ground coriander, smoked paprika or cayenne, salt, black pepper and baking powder. Pulse briefly until the seasoning is evenly distributed.
4. Check the texture. Press a small amount of the mixture between your fingers. It should hold together without feeling wet. If it is too loose, stir in chickpea flour one tablespoon at a time.
5. Chill the mixture. Transfer the mixture to a bowl, cover and refrigerate for 30–60 minutes. This firms the mixture and makes shaping easier.
6. Shape the falafel. Divide the mixture into approximately 18–20 portions. With damp hands, shape each portion into a small ball, then flatten it slightly into a thick disc. Smaller, flatter falafel cook more evenly in an air fryer.
7. Preheat the air fryer. Preheat the air fryer to 190°C (375°F) for 3–5 minutes. If your air fryer does not require preheating, add a few minutes to the cooking time.
8. Prepare the basket. Lightly spray the basket with oil. Arrange the falafel in a single layer, leaving space between each piece. Avoid stacking or overcrowding the basket.
9. Cook the falafel. Lightly spray the tops of the falafel with oil. Air fry at 190°C (375°F) for 7 minutes.
10. Turn and finish cooking. Carefully turn the falafel and spray the second side lightly with oil. Cook for another 7–9 minutes, or until golden brown, firm on the outside and cooked through.
11. Serve. Rest the falafel for 2–3 minutes before serving. Serve with tahini, pitta, fresh salad and lemon wedges.

Air Fryer Falafel (Crispy Vegan Recipe)

This air fryer falafel recipe produces crisp, golden edges and a tender, herb-filled centre with very little oil. The mixture is made with soaked dried chickpeas, fresh parsley, coriander, onion, garlic and warm spices.

Using dried chickpeas rather than canned chickpeas gives the falafel a firmer texture and helps it hold together during cooking. The mixture can be prepared in advance, chilled, shaped and cooked when needed.

Serve the falafel in pitta bread, with salad and tahini sauce, or as part of a larger mezze-style meal.

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Why this recipe works

Air frying uses circulating hot air to brown the outside of the falafel without deep-frying. A light coating of oil helps the surface become crisp, while chilling the mixture makes it easier to shape.

For the best result:

• Soak dried chickpeas for at least 12 hours.
• Drain the chickpeas thoroughly before processing.
• Keep the mixture slightly coarse rather than completely smooth.
• Chill the mixture before shaping.
• Cook the falafel in a single layer.
• Turn the falafel halfway through cooking.

Canned chickpeas are not recommended for this recipe. They contain more moisture and can produce falafel that is soft, fragile or difficult to shape.

Tips for crisp falafel

Drain the chickpeas thoroughly. Excess water can make the mixture soft and difficult to shape. After draining, pat the chickpeas dry with a clean tea towel if necessary.

Do not over-process. A completely smooth mixture produces dense falafel. Stop processing when the mixture is finely chopped but still has visible texture.

Chill before shaping. The refrigeration step is important. It allows the mixture to firm up and reduces the risk of falafel breaking in the air fryer.

Use a light amount of oil. Oil improves browning and crispness, but the falafel does not need to be coated heavily. A spray on the basket and both sides is sufficient.

Do not overcrowd the basket. Hot air needs to circulate around each piece. Cook in batches if necessary.

Adjust the cooking time. Air fryers vary. Very small falafel may be ready after 12 minutes, while larger pieces may require 18–20 minutes. The outside should be browned and firm.

Variations

Spicy falafel

Add ½ teaspoon cayenne pepper, a finely chopped green chilli or 1 teaspoon harissa paste to the mixture. If using harissa, add chickpea flour gradually because it may increase the moisture level.

Lemon and herb falafel

Add the finely grated zest of one unwaxed lemon and an extra handful of parsley. Use fresh coriander as usual, or replace it with additional parsley if preferred.

Gluten-free falafel

The recipe is naturally gluten-free when made with chickpea flour. Check the packaging of the baking powder and any sauces served alongside the falafel to confirm that they are suitable.

Sesame-free serving option

Serve with a lemon-garlic yoghurt-style vegan sauce or a white bean dip instead of tahini. This changes the accompaniment while keeping the falafel itself sesame-free.

Make-ahead falafel

Prepare and chill the mixture up to 24 hours in advance. Shape the falafel shortly before cooking. Uncooked shaped falafel can also be frozen on a lined tray, then transferred to an airtight container once solid.

Storage and reheating

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 160°C (320°F) for 4–6 minutes, or until hot and crisp.

To freeze cooked falafel, allow them to cool completely before placing them in a freezer-safe container. Freeze for up to 2 months. Reheat from frozen at 180°C (350°F) for approximately 8–10 minutes.

For general technique comparison, see the dried-chickpea methods from The Mediterranean Dish and Simply Recipes.

FAQ

Can I use canned chickpeas?

Canned chickpeas are not recommended for this recipe. They contain more moisture than soaked dried chickpeas and may create a mixture that is too soft. If using canned chickpeas, drain and dry them very thoroughly, add extra chickpea flour and expect a softer result.

Why is my falafel falling apart?

The mixture may be too wet, too smooth or insufficiently chilled. Add chickpea flour one tablespoon at a time, refrigerate the mixture for at least 30 minutes and shape the falafel into compact, slightly flattened discs.

Do I need to preheat the air fryer?

Preheating is recommended because it helps the falafel begin browning immediately. If you skip preheating, allow several extra minutes of cooking and check the centre before serving.

Can I make this recipe oil-free?

Yes. The falafel can be cooked without oil, but the exterior will usually be less crisp and less deeply browned. Use a non-stick or well-seasoned basket and turn the falafel carefully.

How do I prevent dry falafel?

Avoid making the falafel too small or cooking it for longer than necessary. Keep the mixture slightly coarse, use a light oil spray and remove the falafel once the outside is firm and browned.

Can I freeze falafel mixture?

Yes. Shape the mixture before freezing and place the pieces on a lined tray. Freeze until solid, then transfer to a sealed container. Cook from frozen, adding approximately 4–6 minutes to the cooking time.