Air Fryer Falafel
These air fryer falafels are crisp on the outside, soft in the middle, and packed with flavour from cumin, smoked paprika, garlic and fresh herbs. Made with tinned chickpeas and cooked in the air fryer, they’re quick, easy and perfect for pitta, wraps or dipping.
Servings: 10
Calories: 69kcal
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
Calories: 69kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 5mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
