Air Fryer Recipe
Falafel Waffles
Falafel waffles are a fun and healthy twist on the classic Middle-Eastern dish, perfect for air frying.
Ingredients
- 1 can (400g) chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh coriander, chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Non-stick spray for the waffle iron
Method
- In a food processor, combine the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, baking powder, salt, and pepper. Blend until the mixture is coarse but holds together when pressed.
- Transfer the mixture to a bowl, and stir in the flour and olive oil until well incorporated.
- Preheat your waffle iron, then lightly grease it with non-stick spray.
- Spoon the falafel mixture onto the waffle iron. Cook for 6-8 minutes, checking for a golden-brown crispness.
- Once cooked on the waffle iron, transfer each waffle to the air fryer and cook at 180°C for 3 minutes to achieve extra crispiness.
Why this works in an air fryer
The waffle iron compresses the chickpea mix into thin ridges, driving off moisture and creating lots of browned surface area. The short air-fryer finish uses fast convection to dry the exterior further, while the olive oil helps conduct heat and crisp the starch-flour coating without making the centre tough.
Equipment notes
Assumes a 4–5 litre basket air fryer holding 1–2 waffles in a single layer; in a single-drawer model, crisp in batches with space around each waffle, while a dual-zone fryer may need the smaller drawer checked 1 minute earlier as reduced volume often browns faster.
Common pitfalls
- Waffle splits when you open the iron? The mix is too wet or under-bound; pulse in 1 extra tablespoon flour and let it stand for 5 minutes before cooking the next one.
- Pale, soft ridges after 8 minutes in the waffle iron? The plates were not fully hot or were overfilled; preheat until the indicator cycles off again and use slightly less mixture so steam can escape.
- Edges brown but the middle feels pasty? The waffle is too thick; spread the mixture more evenly into the grid and give it the air-fryer finish with space underneath for airflow.
- Air-fryer finish makes the waffle dry and crumbly? It has already lost enough moisture in the iron; reduce the finish to 1–2 minutes or brush very lightly with oil before air frying.
Variations & substitutions
- Use chickpea flour instead of plain flour for a nuttier flavour; it absorbs moisture quickly, so rest the mixture for 5 minutes before judging the texture.
- Swap parsley or coriander for mint or dill; softer herbs brown faster on exposed ridges, so avoid extending the waffle-iron time too far.
- Add 1–2 teaspoons sesame seeds to the mix; they toast on the waffle ridges and can darken quickly, so check colour from minute 6.
- Use a gluten-free plain flour blend in place of all-purpose flour; the waffles may be slightly more fragile, so let them firm in the iron before lifting.
Storage & reheating
Keep cooked waffles chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–5 minutes from chilled until hot and re-crisped.
Nutrition
Calories: 250
