Easy Air Fryer Falafel Vegan
Are you a fan of falafel but tired of looking for a healthier choice that's not deep-fried? Look no further than this vegan air fryer falafel recipe!
Ingredients
- 1 15oz can chickpeas, rinsed and drained
- ½ large yellow onion, finely diced
- 4 cloves minced garlic
- 1 cup roughly chopped parsley
- 1 cup roughly chopped cilantro
- ¼ cup roughly chopped fresh dill (sub 1 tbsp dried dill)
- 1 tbsp fresh squeezed lemon juice
- 2 tbsp cumin
- 1 tsp baking powder
- 1 tbsp salt
- ½ cup chickpea flour (sub all-purpose flour)
Instructions
- Add all ingredients, excluding the chickpea flour to a high powered blender or food processor.
- Pulse the food processor repeatedly until the texture resembles coarse sand. It should not be pureed.
- Add the falafel mixture to a mixing bowl then add in the chickpea flour. Mix well to combine, cover, and place in the fridge for at least 45 minutes.
- Form the falafel mixture into about 15 falafel balls. If the dough seems too wet, add a little flour to your hands or to the mixture 1 tsp at a time.
- Grease the air fryer tray with an olive oil spray. (Optional: lightly spray the falafel balls with olive oil.)
- Make sure there is space between each falafel ball. You may have to cook the falafel balls in 2 separate batches. Air fry at 375 degrees for 12-15 minutes. Check on them to make sure they a browned all around, but not burnt.
- Serve falafel balls immediately while they are warm and crispy on the outside. They pair perfectly with a tahini sauce, or on a pita with veggies and tzatziki!
Video
Notes
- Make sure to drain and pat dry the chickpeas thoroughly to prevent excess moisture in the mixture.
- Don't over-process the mixture, as it can become too smooth and affect the texture of the falafel.
- Adjust the spices to your liking. If you prefer a milder flavor, reduce the amount of cumin, coriander, and cayenne pepper.
- Leftover falafel can be stored in an airtight container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!