Air Fryer Recipe
Crispy Falafel Waffles
A playful take on classic falafel, these crisp falafel waffles are finished in the air fryer and are just right for serving with your favourite dips.
Ingredients
- 1 can (400g) chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 2 cloves garlic
- Handful of fresh parsley
- Handful of fresh coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- 2 tablespoons plain flour
- 1 tablespoon olive oil
Method
- Put the chickpeas, onion, garlic, parsley, coriander, ground cumin and ground coriander into a food processor. Pulse until the mixture is coarse, with a little texture still left.
- Season the mixture with salt and pepper. Add the baking powder and plain flour to help bind it, then blend until just combined.
- Lightly grease your waffle maker with a little olive oil, then preheat it according to the manufacturer’s instructions.
- Spoon enough mixture into the waffle maker and spread it out evenly. Close the waffle maker and cook for about 7-10 minutes, or until golden and crisp.
- For extra crispness, put the waffles in an air fryer set to 180°C (356°F) for a further 5 minutes.
Why this works in an air fryer
The waffle iron compresses the chickpea mix into thin ridges, maximising browned surface area while the flour and baking powder help it set rather than smear. The air fryer then drives off surface moisture with fast convection, crisping the exterior without needing deep frying.
Equipment notes
Assumes a 4–5 litre air fryer basket holding 1–2 waffles in a single layer; in a single-drawer model, leave space around each waffle and turn once if browning is uneven, while dual-zone machines usually run slightly cooler per drawer, so add 1–2 minutes or use one zone only for best airflow.
Common pitfalls
- Mixture oozes from the waffle iron or will not release? It is too wet or overfilled; pulse in 1 extra tablespoon flour and cook a smaller amount until the edges look dry before opening.
- Waffles split when you lift them? They are under-set; keep the lid closed for another 2 minutes and use a thin spatula to loosen from the hinge side first.
- Air-fried waffles look dry but not crisp after 5 minutes? The basket is crowded or the surface was too damp; cook in one layer and extend at 180°C for 2–3 minutes.
- Dark ridges with a pasty centre? The waffle iron is too hot or the layer is too thick; reduce the waffle-maker setting slightly and spread the mixture thinner before air-frying.
Variations & substitutions
- Use chickpea flour instead of plain flour for a gluten-free version; it absorbs moisture more strongly, so let the mixture stand for 5 minutes before waffling.
- Add 1 teaspoon sesame seeds or a little tahini for nuttiness; tahini makes the mix softer, so use a slightly smaller scoop in the waffle maker.
- Swap parsley for mint or dill for a fresher flavour; softer herbs release more moisture, so avoid packing them tightly into the handful.
- Add a pinch of chilli flakes or smoked paprika; spices brown quickly on the ridges, so check the air fryer a minute early.
Storage & reheating
Keep cooked falafel waffles refrigerated for up to 3 days, then reheat from chilled in the air fryer at 180°C for 4–6 minutes until hot and crisp.
Nutrition
Calories: 250
