Air Fryer Recipe
Beetroot Falafel
A tasty, easy beetroot falafel recipe that works beautifully in the air fryer.
Ingredients
- 1 cup chickpeas, soaked overnight
- 1 large beetroot, peeled and grated
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp plain flour or chickpea flour
- 1 tsp baking powder
Method
- Drain the soaked chickpeas and give them a good rinse.
- Put the chickpeas, grated beetroot, onion, garlic, parsley, cumin, coriander, smoked paprika, salt and pepper into a food processor. Pulse until the mixture is coarse but evenly combined.
- Tip the mixture into a bowl. Add the flour and baking powder, then mix well until it holds together when shaped.
- With damp hands, shape the mixture into small balls or patties, roughly the size of a walnut.
- Preheat the air fryer to 180°C (356°F) for about 5 minutes. Lightly brush or spray the falafels with oil.
- Place the falafels in a single layer in the air fryer basket. Cook for 15-18 minutes, turning them halfway through.
Why this works in an air fryer
The air fryer uses convection to circulate hot air, ensuring even cooking and a crispy exterior on the falafel while maintaining a moist interior.
Equipment notes
Assumes a standard single-drawer air fryer basket. In dual-zone models, use the larger zone to avoid overcrowding, which may require adjusting timing by a few minutes.
Common pitfalls
- Falafels falling apart? Ensure mixture is well-combined and holds shape before air frying.
- Falafels too dry? Reduce cooking time by 2 minutes and ensure a light oil spray for moisture.
- Falafels not browning by minute 10? Increase temperature by 10°C, as the air fryer may be under-heating.
- Falafels sticking to the basket? Use a non-stick spray or parchment paper to prevent adhesion.
Variations & substitutions
- Substitute sweet potato for beetroot for a sweeter flavour and slightly softer texture.
- Use coriander leaves instead of parsley for a more citrusy note.
- Add a pinch of cayenne pepper for a spicier kick.
- Replace chickpea flour with almond flour for a nutty flavour and gluten-free option.
Storage & reheating
Store in an airtight container for up to 3 days. Reheat in the air fryer at 160°C for 5-7 minutes to regain crispness.
Nutrition
Calories: 250
