Air Fryer Falafel Recipe

Chickpeas: Soaked overnight, these provide the base for the falafel, giving it a hearty texture and nutty flavor.

Onion: Adds a subtle sweetness and depth of flavor to the mixture.

Garlic: Provides a pungent, aromatic quality that enhances the overall taste.

Parsley: Fresh and vibrant, it adds a burst of color and a fresh, herbaceous note.

Ground cumin: This spice gives the falafel a warm, earthy flavor.

Ground coriander: Adds a citrusy, slightly sweet flavor that complements the cumin.

Salt: Enhances all the other flavors in the mixture.

Baking powder: Helps to lighten the texture of the falafel, making them less dense.

All-purpose flour: Binds the ingredients together, ensuring the falafel holds its shape.

When forming the falafel mixture into balls or patties, wet your hands slightly to prevent the mixture from sticking to your fingers. This will help you achieve a more uniform shape and ensure even cooking in the air fryer.

• soaked overnight dried chickpeas - Substitute with canned chickpeas: If you don't have time to soak dried chickpeas, canned chickpeas can be used. Make sure to drain and rinse them well.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a slightly different taste.

• minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use ¼ teaspoon of garlic powder for each clove of garlic.

• chopped fresh parsley - Substitute with dried parsley: If fresh parsley is not available, dried parsley can be used. Use 1 tablespoon of dried parsley for each cup of fresh parsley.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy flavor and can be used as a substitute for cumin.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds have a slightly sweet and aromatic flavor that can replace coriander.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the falafel mixture. Use it sparingly to avoid overpowering the other flavors.

• baking powder - Substitute with baking soda: Baking soda can be used as a leavening agent. Use half the amount of baking soda as you would baking powder.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that also enhances the chickpea flavor in the falafel.

• Allow the falafel to cool completely at room temperature before storing. This prevents condensation and sogginess.

• For short-term storage, place the falafel in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 4 days.

• For longer storage, arrange the falafel in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the falafel to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• To reheat refrigerated falafel, preheat your air fryer to 350°F (175°C). Place the falafel in the air fryer basket and heat for 3-5 minutes until warmed through and crispy.

• For reheating frozen falafel, preheat the air fryer to 350°F (175°C). Cook the falafel for 8-10 minutes, turning halfway through, until heated and crispy.

• Alternatively, reheat falafel in the oven. Preheat the oven to 375°F (190°C). Place the falafel on a baking sheet and bake for 10-15 minutes, turning halfway through, until hot and crispy.

• Enjoy your reheated falafel with your favorite dipping sauce or in a pita with fresh veggies.

• Preheat your oven to 350°F (175°C). Place the leftover falafel on a baking sheet lined with parchment paper. Bake for 10-12 minutes until they are heated through and crispy on the outside.

• Use your air fryer to reheat the falafel. Preheat the air fryer to 350°F (175°C). Place the falafel in the basket, ensuring they are not touching. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick and easy method, use a microwave. Place the falafel on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the falafel in the skillet. Cook for 2-3 minutes on each side until they are heated through and crispy.

• For a more traditional approach, you can reheat the falafel in a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the falafel on the toaster oven tray and heat for 8-10 minutes until they are warmed through and crispy.

• Air fryer: This is the main cooking appliance used to cook the falafel to a golden brown and crispy texture without deep frying.

• Food processor: This tool is essential for combining and pulsing the chickpeas, onion, garlic, parsley, and spices into a coarse mixture that holds together.

• Mixing bowl: Use this to transfer the processed mixture and form it into balls or patties.

• Measuring cups: These are used to measure out the chickpeas, flour, and other ingredients accurately.

• Measuring spoons: These are used to measure out the spices and baking powder.

• Spatula: This helps in transferring the mixture from the food processor to the mixing bowl and for turning the falafel halfway through cooking.

• Knife: Use this to chop the onion and parsley.

• Cutting board: This provides a safe surface for chopping the onion and parsley.

• Garlic press: This tool is used to mince the garlic cloves efficiently.

• Spoon: Useful for scooping out the mixture to form balls or patties.

• Tongs: These are handy for turning the falafel halfway through the cooking process in the air fryer.

Prepare ingredients in advance: Soak the chickpeas overnight and chop the onion and parsley ahead of time.

Use a food processor: Quickly blend the chickpeas, onion, garlic, and spices to save time.

Preheat the air fryer: Start preheating the air fryer while you form the falafel balls.

Batch cooking: Make a larger batch of falafel and freeze extras for quick meals later.

Uniform shape: Form the falafel into even-sized balls or patties to ensure even cooking.