Air Fryer Falafel (Oil-Free)

5 from 12 votes

An easy recipe for air fryer falafel that's oil-free. It's easy to make, crispy on the outside and creamy inside.

Prep Time5

Cook Time25

Total Time30

Course: Easy Vegan Air Fryer Recipes

Cuisine: Lebanese, vegan

Servings: falafel

Calories: 32kcal

400 g canned chickpeas reserve the aquafaba (chickpea water) from the can
1 clove garlic more if you like
2 teaspoons dried parsley or fresh
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch salt and pepper
2 tablespoons lemon juice
1 tablespoon aquafaba (chickpea water from the can)
5 tablespoons plain flour or gram flour (you may need one or two more spoonfuls)

Drain the chickpeas, reserving the chickpea water (aquafaba).
Add the chickpeas to a food processor or blender with the garlic, herbs and spices, then season with salt and pepper.
Add lemon juice, aquafaba and a couple of tablespoons of flour and pulse until as coarse or smooth as you prefer.
Spoon into a bowl and add the rest of the flour and mix well. You can add more if you think it needs it.
Pop the mixture into the fridge for half an hour. This will make it easier to roll.
Roll into balls (between 12 & 16 depepnding on size) and place on the shelves or in the lined basket of your air fryer. You may have to do this in two batches if you have a small air fryer.
Cook at 200c/400f for 25-30 minutes until crisp.
Enjoy!

You can add a good dollop of tahini to the mix, but may need more flour.

Gram flour is even better than plain flour, if you have it.

Storing falafel

You can keep this freshly made falafel in an airtight container in the fridge for 3-4 days, once it is cool.

You can also freeze falafel.

Flash freeze it on a try, then pop it in a freezer bag.

Leave in the fridge overnight to defrost for the next day.