Ingredients

1 cup dried chickpeas

1 cup fresh parsley leaves

1 cup fresh cilantro (coriander), including stems

10 large fresh mint leaves

4 green onions

1-2 garlic cloves

2 tablespoons chickpea flour (or all-purpose flour)

1 teaspoon ground cumin

½ teaspoon baking powder

2 tablespoons water

Salt and black pepper to taste

Cooking oil spray (olive oil spray recommended)

Instructions

Step 1: In a large bowl, soak the dried chickpeas in water for 8 hours or overnight in the fridge. Ensure the bowl is large enough as the chickpeas will double in size.

Step 2: Drain and rinse the soaked chickpeas well under cold water using a colander. Add them to a food processor and pulse a few times to chop them roughly.

Step 3: Roughly chop the fresh parsley, cilantro, mint leaves, and green onions. Add these along with the garlic, flour, cumin, baking powder, water, salt, and pepper to the food processor.

Step 4: Pulse the mixture until well combined but still slightly textured. Avoid over-processing to keep some bite to the falafel.

Step 5: Wet your hands and shape heaped tablespoons of the mixture into balls. You should get about 14-16 falafel balls. If the mix is too crumbly, add a little more water; if too wet, add some flour.

Step 6: Place the shaped falafel on a parchment-lined tray and refrigerate for 30-60 minutes to help them firm up.

Step 7: Preheat the air fryer to 400℉ (200℃). Spray the air fryer basket bottom with oil and arrange some falafel balls inside in a single layer, keeping space between each.

Step 8: Spray the falafel generously with oil. Cook for 4-5 minutes until they start to turn lightly golden.

Step 9: Open the air fryer, carefully flip the falafel, spray with oil again, and cook for an additional 4 minutes until golden brown. Repeat with remaining falafel.

Step 10: Serve the falafel warm with pita bread, hummus, tabbouleh, and a drizzle of tahini sauce, or enjoy in a falafel wrap.

Tips & Variations

Soaking chickpeas overnight is essential for the right texture and ease of blending.

If you prefer a spicier falafel, add a pinch of chili flakes or cayenne pepper to the mix.

To keep falafel crispy, avoid overcrowding the air fryer basket during cooking.

Chickpea flour helps bind the mixture better, but all-purpose flour works fine if you don’t have chickpea flour.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350℉ for 3-4 minutes to maintain their crispiness. You can also freeze uncooked falafel balls for up to 1 month and cook from frozen, adding a couple extra minutes to the air frying time.

FAQs

Can I use canned chickpeas instead of dried?

It’s best to use dried chickpeas soaked overnight, as canned chickpeas are too soft and may result in a mushy falafel.

Do I need to add oil to the falafel mixture?

No, adding oil to the mixture is not necessary since the air fryer cooking and spraying with oil outside provides enough moisture and crispiness.