Air Fryer Recipe
Spicy Chickpea Falafel
These spicy chickpea falafels are just right for the air fryer, giving you a lighter alternative to deep-frying while keeping all those bold, punchy flavours.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup fresh coriander, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp plain flour or chickpea flour
Method
- Drain the soaked chickpeas, then pat them dry well.
- Put the chickpeas, onion, garlic, coriander, parsley, cumin, coriander powder, cayenne pepper, salt, and pepper into a food processor. Blend to a coarse paste.
- Tip the mixture into a bowl and stir through the olive oil, lemon juice, and flour.
- Shape the mixture into small balls or patties.
- Preheat the air fryer to 180°C (356°F).
- Arrange the falafel in a single layer in the air fryer basket and cook for 15-18 minutes, turning halfway through.
Why this works in an air fryer
Soaked dried chickpeas stay starchy and coarse, giving structure without becoming hummus-like. Drying the chickpeas and shaping small patties gives the air fryer’s fast convection enough surface area to dehydrate and brown the outside, while a little oil helps heat transfer and the flour binds moisture so the centres set.
Equipment notes
Assumes a 4–5 litre basket holding the falafel in one uncrowded layer; smaller baskets need two batches. In a single-drawer model, place patties around the hotter outer airflow and turn halfway. In a dual-zone air fryer, split evenly between drawers and check 2–3 minutes early, as smaller loads brown faster.
Common pitfalls
- Mixture smears into a wet paste in the processor? It has been over-blended or the chickpeas were not dried; pulse in short bursts and add 1 extra tablespoon chickpea flour only if it still will not hold a shape.
- Falafel cracking apart when lifted or turned? The mix is too coarse or under-bound; compress firmly into patties rather than loose balls and chill for 20 minutes before air frying.
- Outside browns hard while the centre tastes raw and beany? The pieces are too large or the temperature is too high for your fryer; flatten to 1.5–2 cm thick and cook at 170°C for a few extra minutes.
- Pale, dry falafel by minute 15? The basket is overloaded or there is too little surface oil; leave gaps between pieces and brush or mist the tops lightly before the final 5 minutes.
Variations & substitutions
- Use chickpea flour instead of plain flour for a nuttier flavour and a slightly firmer, gluten-free structure; it absorbs moisture quickly, so shape the mixture soon after mixing.
- Swap cayenne for smoked paprika and a pinch of chilli flakes for less sharp heat; paprika darkens faster, so check browning a couple of minutes early.
- Add 1 teaspoon sesame seeds to the outside of each patty for extra crunch; they toast quickly in the air fryer, so avoid temperatures above 180°C.
- Replace half the parsley with fresh mint for a brighter flavour; mint has delicate leaves, so keep the mixture coarse rather than processing until green and wet.
Storage & reheating
Keep cooked falafel chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot and crisp again.
Nutrition
Calories: 250
