Air Fryer Falafel

Crispy, herby, and full of bold Middle Eastern flavor—this air fryer falafel is my go-to when I’m craving something delicious and wholesome but want to skip the deep frying. These golden patties are crisp on the outside, tender on the inside, and perfect for stuffing into pita, dipping in tahini, or loading onto a mezze platter.

Back home, falafel was everywhere—served up hot and fresh from street vendors or tucked into breakfast sandwiches. Traditionally, falafel is made with soaked chickpeas, herbs, garlic, and spices, then deep-fried to crispy perfection. And while I’ll be the first to say deep-frying gives you unbeatable texture, sometimes I just want something lighter, less messy, and quicker.

That’s where the air fryer comes in. You still get those same earthy, nutty flavors and satisfying crunch—just with less oil and cleanup. And yes, you can totally make it work without sacrificing taste. I’ve tested and tweaked this recipe to make sure you get maximum flavor and texture out of your air fryer falafel.

Why This Air Fryer Falafel Works

Even though the cooking method changes, we don’t mess with the foundation. You still use dried chickpeas soaked overnight, plenty of fresh herbs, and warm, classic falafel spices like cumin and coriander. Letting the mix chill for a bit in the fridge helps the flavors settle and makes the patties easier to form.

The only real shift is in how we cook them. Instead of frying in hot oil, we lightly brush the patties with olive oil and air fry them in batches until golden and crispy. It’s a healthier method that still gives you a satisfying bite.

How To Shape Falafel For The Air Fryer

When you’re deep-frying falafel, round little balls are the norm. But in the air fryer, slightly flattened patties or disks are the way to go. This shape ensures they don’t roll around in the basket and helps them cook more evenly.

Just don’t overcrowd the basket—leave some breathing room between each patty so that hot air can circulate properly. Cook in batches if you need to.

Ingredients You’ll Need

Here’s everything you need to make falafel that’s fragrant, flavorful, and satisfying:

• Dried chickpeas – No canned beans here. Soak the dried ones for 24 hours with a pinch of baking soda to help soften them.
• Fresh herbs – I like a mix of parsley, cilantro, and dill. Remove the thicker stems.
• Onion – Yellow onion works well, but red or white will do too.
• Garlic – A good handful of cloves, peeled. No need to chop, they’ll go straight into the food processor.
• Spices – Cumin, coriander, and a pinch of cayenne for some subtle heat.
• Baking powder – Don’t skip this—it keeps the falafel light and fluffy.
• Sesame seeds – Optional, but they add a nice nutty crunch.

Why Dry Chickpeas Are Better Than Canned

This part’s important. Even though air fryer recipes can sometimes be more forgiving, canned chickpeas are just too wet and mushy for good falafel.

Soaked dry chickpeas hold their texture better and help the patties stay intact while giving you that golden, crunchy exterior. Your food processor will turn them into the perfect crumbly mix—no mush, no mess.

How To Make Falafel In The Air Fryer

Here’s a step-by-step breakdown of how I like to do it:

1. Soak the chickpeas:
Place 2 cups of dry chickpeas in a large bowl with plenty of water and about ½ teaspoon baking soda. Let them soak for 24 hours. They’ll expand quite a bit, so make sure there’s plenty of water covering them. Drain well afterward.

2. Make the falafel mix:
In a food processor, combine:

• The soaked chickpeas
• 1 cup parsley
• ¾ cup cilantro
• ½ cup dill
• 7–8 garlic cloves
• 1 small yellow onion (quartered)
• Spices: 1 tablespoon each of cumin, coriander, black pepper, and 1 teaspoon cayenne
• A pinch of kosher salt

Pulse everything until you get a coarse, crumbly mixture—not a paste!

3. Chill the mixture:
Transfer it to a bowl, cover, and refrigerate for at least an hour. This helps everything hold together better when shaping.

4. Shape into patties:
Mix in 1 teaspoon baking powder and 2 tablespoons sesame seeds. Scoop about a golf ball-sized portion and gently form into a ball, then press slightly to make a disk. Don’t flatten too much or they’ll end up too dense.

5. Air-fry:
Preheat your air fryer to 400°F. Lightly brush or spray the falafel with olive oil. Place them in the basket in a single layer, with space in between.

Cook for 5 minutes, then check for color and crispiness. If they’re still pale, give them a few more minutes before flipping. Once one side is crisp and golden, flip and cook for another 5 minutes.

Serve right away while they’re hot and crispy.

Tips For The Best Results

• Don’t crowd the air fryer. Cook in batches to make sure each falafel gets crispy.
• Cook in 5-minute intervals. Every air fryer is a little different, so keep checking until they’re just right—crisp and golden outside, soft inside.
• Use enough oil. A light brush of oil helps them brown beautifully and adds flavor.

Baking Falafel In The Oven

If you don’t have an air fryer, the oven can work in a pinch.

Preheat to 350°F, brush the patties with olive oil, and place on a baking sheet. Bake for 15 to 20 minutes, flipping halfway through. They won’t be quite as crispy as air-fried or deep-fried, but they’ll still taste fantastic. Just make sure they’re cooked through and not doughy inside.

How To Serve Falafel

Here are some of my favorite ways to enjoy falafel:

• As a starter with tahini sauce on the side for dipping
• Piled on a mezze platter with hummus, baba ghanoush, fresh veggies, olives, and pita
• Stuffed in a pita with tomato-cucumber salad, pickled turnips, and a drizzle of tahini

They also make a great topping for grain bowls, salads, or even a quick snack on their own.

How To Store And Reheat Leftovers

To freeze: Let the cooked falafel cool completely, then lay them out on a tray and freeze. Once solid, transfer to a zip-top bag. They’ll keep well in the freezer for up to 3 months (though I like using them within a month for best flavor).

To reheat frozen falafel:
Pop them in a 350°F oven for about 15 minutes, flipping halfway through.

For refrigerated falafel:
Use the same method but reduce the time, or reheat in the air fryer at 350°F for 2–3 minutes until warmed through and crispy again.

This air fryer falafel is perfect when you’re craving comfort food with a bit of crunch and warmth but don’t want to pull out the frying pan. It’s just one of those recipes that brings people together—whether you’re serving it as a weeknight dinner, packing it for lunch, or laying out a big mezze spread to share.

Try other recipes:

• Air Fryer Chicken Pot Pie
• Air Fryer Chicken Livers
• Air Fryer Chicken Fries