Quick & easy falafel (air fryer or oven)

Whenever I go out to my favorite Mediterranean restaurant, falafel is the star of the show.

Beautifully crisp & satiating, they take an already delicious lunch of hummus, pita, and salad, and take it up a notch.

But when I don’t feel like going out, I like to make falafel at home with simplified ingredients, cooking times, and some low fuss cooking methods.

Enter canned chickpeas & the air fryer or oven.

Falafel gets beautifully browned and crispy on the outside in the air fryer or oven, while the inside stays tender.

Traditionally, falafel is made by soaking dried chickpeas in water for 8 to 12 hours. Then the chickpeas are broken down with seasonings. Finally, they’re shaped into balls and deep-fried.

My method isn’t traditional, but it’s still delicious and satisfying.

It doesn’t take any pre-planning. No soaking. There’s no oil bubbling on the stove.

And it’s ready in half an hour. That’s less time than it would take to run to my favorite restaurant and place an order.

In this post:

Jump to:

• What is falafel?
• Ingredients
• Step by step instructions
• How to use falafel
• Great for meal prep
• How to store & reheat
• 📖 Recipe

Falafel is a Middle Eastern dish that’s popular in Egypt, Syria, Lebanon, Israel, and Turkey.

It’s made with mashed chickpeas (or fava beans) that are formed into balls, discs, or fritters, and fried.

The first time I served this Middle Eastern street food to my mom, I described it as hush puppies but with chickpeas instead of corn.

Falafel could also be described as a chickpea veggie burger that’s served as a ball instead of a patty.

However you describe them, they’re delicious balls of goodness that add zip & crunch to a meal. They make any lunch or dinner a little more fun.

Falafel is also popular amongst vegetarians and vegans, because the main ingredient in it is garbanzo beans. That makes falafel a substantive, protein-packed addition to salads, pita wraps, and rice bowls.

Ingredients

Here are the ingredients you will need to make this recipe.

Canned chickpeas (also known as garbanzo beans) make up the bulk of this dish. Drain before using. Or use beans made from scratch & fully cooked.

Garlic & onions add savory bite & moisture that helps the falafel stick together.

I typically use yellow onions, but any color/type will work here. Or use shallots for a milder flavor.

Cilantro adds herbaceous zing.

Don’t worry about pulling off the leaves from the stems. The stems have loads of flavor. Give the whole thing a rough chop, and add it to the food processor.

Cilantro can be replaced with an equal amount of parsley and/or fresh dill.

Lemon juice adds tang. It can be replaced with lime juice.

Hot sauce gives subtle heat.

If you’d prefer, you can leave it out, or replace it with more lemon juice.

Chickpea flour is used for binding. (Also known as gram, besan, or garbanzo bean flour.)

This high protein flour can be found next to other flours in natural grocery stores. Or look for it at Indian grocery stores.

Using chickpea flour keeps this dish gluten free. However, it can be replaced with all-purpose flour if you’d prefer.

Cumin and coriander add earthy flavor.

Baking powder is used as a leavener. It keeps the falafel light and not too dense.

Olive oil & oil spray gives moisture & browning.

Salt brings it all together.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. Put the following ingredients into the food processor:

• Drained chickpeas
• Chopped onions
• Minced garlic
• Chopped cilantro
• Extra virgin olive oil
• Lemon juice
• Hot sauce

2. Pulse several times. Stop once or twice to scrape down the sides.

The falafel mixture should be fully combined & broken up. But it should be coarse, not smooth like hummus.

3. Put the mixture into a large mixing bowl along with:

• Chickpea flour
• Cumin
• Coriander
• Baking powder
• Salt

Combine with a spoon. Then use your hands to finish mixing.

4. Roll the mixture into balls about the size of a golf ball. Spray them with oil spray.

TO AIR FRY: Put the falafel balls into the air fryer basket.

Air fry at 370 degrees for 15 to 16 minutes, stopping halfway through to flip.

TO BAKE: Put the falafel balls on two parchment paper lined baking sheets.

Bake at 400 degrees for 24 to 28 minutes, stopping halfway through to flip.

Oven baked or air fryer falafel is a delicious appetizer on its own with lemon tahini dressing as a dipping sauce.

It’s also great in falafel bowls, falafel sandwiches, salads, and wraps for a protein-packed addition. Finish with a dollop of Trader Joe’s vegan tzatziki.

Or serve it on a falafel platter with hummus, baba ganoush, pickled red onions, olives, and crispy pita chips.

Falafel is ideal for meal prep, because it can be enjoyed hot, cold, or at room temperature.

Make a batch on Sundays. Then eat it as a snack, add it to salads and wraps, or include it in an easy lunch with hummus & warm pita bread.

Keep any leftovers in a covered container in the refrigerator. It will keep for 3 or 4 days.

Reheat in the air fryer at 360 degrees for about 5 minutes or until fully warmed.