Easy Vegan Falafel Air Fryer Recipe – Healthy and Delicious

Falafel is a beloved Middle Eastern dish made from chickpeas and fragrant spices, offering a delightful balance of crunch and flavor. Traditionally, falafel is deep-fried, but this vegan falafel air fryer recipe transforms the dish into a healthier, oil-free alternative without compromising on taste or texture. Perfect for those seeking a nutritious meal, this recipe is easy to make, budget-friendly, and ideal for meal prepping.

Using an air fryer not only cuts down on the calories but also simplifies the cooking process, making it less messy than frying. These falafels are crispy on the outside, fluffy on the inside, and bursting with zesty, herbaceous flavors. Whether you enjoy them in a pita, over a salad, or as a snack with dipping sauce, this recipe is sure to become a staple in your kitchen.

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Recipe Details

• Prep Time: 20 minutes
• Active Time (Air Frying): 15 minutes
• Resting Time: 30 minutes (optional for best texture)
• Total Time: 1 hour 5 minutes
• Cuisines: Middle Eastern, Mediterranean
• Course: Appetizer, Main Course
• Servings: 4 (about 16 small falafel balls)
• Calories per Serving: Approximately 180 kcal

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Ingredients

For the Falafel:

• 1 ½ cups dried chickpeas, soaked overnight and drained
• 1 small red onion, roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon baking powder
• 2-3 tablespoons chickpea flour (or all-purpose flour)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil (optional, for extra moisture)

Optional Toppings & Dips:

• Pita bread or flatbread
• Tahini sauce or vegan tzatziki
• Fresh vegetables (cucumber, tomato, lettuce)
• Pickles or olives

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Equipment

• Air fryer
• Food processor
• Mixing bowl
• Measuring cups and spoons
• Parchment paper (optional for easier cleanup)

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Instructions

Step 1: Soak the Chickpeas

• Begin by soaking the dried chickpeas in a large bowl of water overnight (8-12 hours). The chickpeas will double in size, so ensure there’s enough water to cover them.
• Drain and rinse thoroughly before use. Avoid using canned chickpeas, as they can make the falafel mixture too wet.

Step 2: Prepare the Mixture

1. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, baking powder, salt, and pepper.
2. Pulse the ingredients until they form a coarse, grainy mixture. Scrape down the sides of the processor as needed. Avoid over-blending to keep some texture in the falafel.
3. Add the lemon juice and olive oil (if using). Sprinkle in 2 tablespoons of chickpea flour, then pulse again until the mixture holds together when pressed. If it feels too wet, add an additional tablespoon of flour.

Step 3: Chill the Mixture

• Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.

Step 4: Shape the Falafel

• Once chilled, use your hands or a small cookie scoop to shape the mixture into small balls or patties, about 1 ½ inches in diameter. Place them on a plate or tray lined with parchment paper.

Step 5: Preheat the Air Fryer

• Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray the air fryer basket with cooking oil to prevent sticking.

Step 6: Cook the Falafel

1. Arrange the falafel balls in a single layer in the air fryer basket, ensuring they don’t touch or overlap. You may need to cook in batches.
2. Air fry for 12-15 minutes, flipping halfway through for even crispiness. The falafel should be golden brown and crisp on the outside.

Step 7: Serve and Enjoy!

• Serve the falafel warm with pita bread, fresh vegetables, and your favorite sauces. They’re also delicious on their own as a protein-packed snack or appetizer.

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Nutrition Information (Per Serving)

• Calories: ~180 kcal
• Protein: 8g
• Carbohydrates: 24g
• Dietary Fiber: 6g
• Fat: 5g
• Saturated Fat: 0.5g
• Sodium: 350mg

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Tips for Success

1. Don’t Use Canned Chickpeas: Canned chickpeas are too soft and will cause the falafel to fall apart. Always use dried chickpeas soaked overnight.
2. Adjust the Texture: If the mixture feels too dry, add a bit of water or olive oil. If it’s too wet, add more chickpea flour, one tablespoon at a time.
3. Chill the Mixture: Refrigerating the mixture is essential for firm and shapable falafel.
4. Batch Cooking: The falafel can be frozen raw or cooked. To freeze raw, shape the balls and place them on a tray to freeze individually. Once frozen, transfer them to a zip-top bag for storage.

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Variations

• Spicy Falafel: Add ½ teaspoon of cayenne pepper or red chili flakes for extra heat.
• Gluten-Free Falafel: Use certified gluten-free chickpea flour instead of regular flour.
• Baked Falafel: If you don’t have an air fryer, bake the falafel at 375°F (190°C) on a greased baking sheet for 25-30 minutes, flipping halfway through.

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This vegan falafel air fryer recipe is an easy, guilt-free way to enjoy a classic dish. Perfect for busy weeknights, meal preps, or gatherings, these falafels are sure to please vegans and non-vegans alike. Enjoy their crispy goodness without the oil, and experiment with different serving ideas to make the meal your own!