These air fryer falafels are wonderfully simple to make. Just a quick pulse in the food processor, shape, and cook, no deep frying needed.
They’re crisp on the outside, soft in the middle, and full of flavour from cumin, smoked paprika, garlic and fresh herbs. Perfect for tucking into warm pitta, adding to a wrap, or serving with your favourite dip for a light lunch.
What You Need
These air fryer falafels are made with simple ingredients, plus a couple of fresh herbs (but you could used dried if you prefer). For the exact measurements, scroll down to the recipe card at the bottom of this post.
- Tinned chickpeas (drained)
- Fresh coriander
- Fresh parsley
- Garlic powder
- Onion powder
- Ground cumin
- Smoked paprika
- Black pepper
- Chilli flakes (optional)
- Salt
If you don’t have an air fryer, these can also be:
- Oven baked at 200°C (fan 180°C) for around 20–25 minutes, turning halfway.
- Pan fried in a little oil over medium heat for 3–4 minutes per side until golden and heated through.
No Food Processor?
If you don’t have a food processor, you can still make these.
Drain and dry the chickpeas well, then mash them in a large bowl using a potato masher or the back of a fork. You’re aiming for a coarse mash rather than a completely smooth purée. Finely chop the herbs by hand and mix everything together thoroughly before shaping. The texture won’t be quite as uniform, but they’ll still taste great.
Using Dried Chickpeas Instead
Traditional falafel is typically made using dried chickpeas rather than tinned. To use dried chickpeas:
- Soak them in plenty of cold water for 12–24 hours.
- Drain and rinse well.
- Blend the soaked (uncooked) chickpeas with the herbs and spices.
This method gives a firmer, more authentic falafel texture and is less likely to become soft or mushy. Cooking time may need to increase slightly, and they are usually fried rather than air fried for best results.
For convenience and speed, the tinned chickpea version works perfectly for everyday cooking.
How to Make It
Start by draining the chickpeas well. Add the chickpeas to your food processor along with two tablespoons of chopped fresh coriander, two tablespoons of chopped fresh parsley, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of cumin, one teaspoon of smoked paprika, a quarter teaspoon of black pepper, a pinch of salt and a quarter teaspoon of chilli flakes if you’d like a little heat.
Use the chop or pulse function and process until the mixture is finely chopped but still slightly textured. Be careful not to over-process, if you keep blending, it can turn into a paste. You’re aiming for a texture that holds together when pressed but still looks like small crumbs rather than hummus.
Using your hands or an ice cream scoop, shape the mixture into small balls. Don’t compress them too tightly, just press enough so they hold their shape.
Place them in the air fryer basket. I used a silicone mat, but you can lightly oil the base instead. Lightly spray or brush the tops of the falafels with oil to help them crisp.
Air fry at 200°C for 15 minutes, turning halfway through. They should be golden and lightly crisp on the outside when ready. Serve warm.
Variations & Tips
- If the mixture feels too wet, pulse in a tablespoon of flour and check again.
- For extra crispiness, flatten slightly into small patties instead of balls.
- Add a squeeze of lemon zest to the mixture for a fresher flavour.
- Swap smoked paprika for regular paprika if that’s what you have.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the air fryer at 180°C for 4–5 minutes until warmed through.
- They can be frozen once cooked. Freeze flat on a tray first, then transfer to a bag or container. Reheat from frozen in the air fryer until hot and crisp.
Serving Ideas
These taste great:
- In a warm pitta pocket with salad and yoghurt or tahini sauce
- Wrapped in flatbread with hummus and shredded lettuce
- Served on a salad bowl with cucumber, tomato and a drizzle of lemon dressing
- With sweet chilli sauce or garlic mayo for a quick snack
More Air Fryer Recipes
For more recipes to try in your air fryer check out these for inspiration;
- Air Fryer Chickpeas
- Air Fryer Vegetable Crisps
- Air Fryer Roasted Peppers
- Air Fryer Potato Peels
- Air Fryer Kale Chips
- Air Fryer Padrón Peppers
Air Fryer Falafel
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Ingredients
- 400 g tinned chickpeas drained and well dried
- 2 tbsp fresh coriander finely chopped
- 2 tbsp fresh parsley finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp chilli flakes optional
- Pinch of salt
- Light oil spray for cooking
Instructions
- Drain the chickpeas.
- Add the chickpeas, fresh herbs, garlic powder, onion powder, cumin, smoked paprika, black pepper, chilli flakes (if using) and salt to a food processor.
- Pulse using the chop function until the mixture is finely chopped but still slightly textured. Do not over-process, or it will become too smooth.
- Using your hands or an ice cream scoop, shape the mixture into small balls or slightly flattened patties.
- Place them in the air fryer basket (use a silicone mat or lightly oil the base if preferred). Lightly spray the tops with oil.
- Air fry at 200°C for 15 minutes, turning halfway through, until golden and lightly crisp on the outside.
- Serve warm in pitta, wraps, salads or with your favourite dip.
Notes
- If the mixture feels too wet, pulse in 1 tablespoon of flour.
- For extra crispiness, flatten into small patties rather than balls.
- These can also be oven baked at 200°C (fan 180°C) for 20–25 minutes, turning halfway through.
- Reheat leftovers in the air fryer at 180°C for 4–5 minutes until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.