Air fryer falafel are crispy on the outside, tender on the inside, and packed with authentic Middle Eastern flavors—all with far less oil than traditional frying.
This air-fried falafel recipe is adapted from my Lebanese family’s original falafel recipe. Instead of deep frying, these falafel cook in the air fryer until golden brown. Enjoy them in falafel pita sandwiches, falafel bowls, or as a falafel tahini salad.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Dried chickpeas and extra-large fava beans should never be pre-cooked or canned, as they will yield a different texture than traditional falafel—and that’s not what you want.
I’ve shown the exact type of fava beans you’ll need in the photo belo so avoid confusion, these can be picked up at your local Middle Eastern/International grocer.
Tips
Watch the air fryer. Cooking times vary by model—your falafel are ready when golden and crisp.
Falafel falling apart? Check out my troubleshooting guide
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer for a few minutes to bring back the crunch.
This is the falafel maker I now use and recommend for its reliability (I no longer use the one pictured above). If you don’t have one, shape the mixture into tight balls with your hands, then gently press them into small pucks.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Air Fryer Falafel
Ingredients
- 216 g Dried chickpeas soaked overnight
- 95 g Dried broad bean soaked overnight (fava beans)
- 25 g Boiled potato peeled
- 100 g Onion quartered
- 1½ teaspoon Ground parsley
- 1 teaspoon Ground coriander
- 1½ teaspoon Ground mint
- ¼ teaspoon Lebanese Seven spice
- ½ teaspoon Ground Paprika
- ½ teaspoon Ground cumin
- ¾ teaspoon Salt
- ½ teaspoon Ground black pepper
- ½ teaspoon Baking soda bicarbonate soda
- 2 cloves Garlic large
- 1 tablespoon Cooking oil for brushing, use as much as you require
- Water For soaking broad beans
Instructions
- Place dried chickpeas and broad beans (fava beans) in a large bowl and cover with three times the amount of water. Let them soak overnight.
- Drain the beans, then peel the broad beans, discarding the skins. Transfer them to a food processor along with the onion, garlic, baking soda, boiled potato, herbs and spices. Process for one minute, then scrape down the sides and mix to ensure even blending. Repeat this process five times.
- Transfer the mixture to a bowl and knead it by hand for one minute until evenly combined, ensuring there are no large pieces. Cover with cling film and refrigerate for at least 30 minutes.
- Fill a falafel maker with the mixture, packing it tightly, and shape it into domed pucks (just over an inch thick—see video). Lightly oil the air fryer tray, place the shaped falafel onto the tray without touching, and brush the tops with a little oil.
- Air fry at 200°C (392°F) (or high) for 14-15 minutes, flipping halfway through, until golden brown. Serve immediately. You may need to cook in batches.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Caroline
The ingredients list boiled potato but then is left out in the directions, is it still needed?
Janelle Hama
Yes it is used as a binder
Brian
Where do you source your large broad fava beans? I can't seem to find them anywhere.
Janelle Hama
Typically at local Middle Eastern or Asian grocers, never at supermarkets.