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Introduction
Falafel, the beloved street food from the Middle East, has been a vegetarian staple for centuries. These crispy fried chickpea fritters trace their origins back to ancient Egypt, where they were made from fava beans as early as the 4th century. Today, falafel remains an iconic part of Lebanese cuisine and can be found on menus worldwide. By air frying instead of deep frying, we've made this timeless treat a little lighter while retaining all the satisfying crunch and flavor that makes it so addictive.
Ingredients
• 1 (14-ounce) can chickpeas, drained and patted dry
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup packed fresh parsley leaves, roughly chopped
• 1/4 cup packed fresh cilantro leaves, roughly chopped
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour or chickpea flour (optional, for binding)
• 2 tablespoons olive oil or avocado oil, for brushing
Step 1:
In a food processor or blender, pulse the chickpeas until coarsely chopped, being careful not to over-process into a paste.
Step 2:
Add the onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, black pepper, and lemon juice. Pulse until well combined, scraping down the sides as needed.
Step 3:
Transfer the mixture to a mixing bowl and stir in the flour (if using) until well incorporated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
Step 4:
Preheat the air fryer to 375°F (190°C).
Step 5:
Scoop out about 2 tablespoons of the falafel mixture and shape it into a ball or patty. Repeat with the remaining mixture, forming about 24 falafel balls or patties.
Step 6:
Brush the falafel lightly with olive oil or avocado oil.
Step 7:
Working in batches, arrange the falafel in a single layer in the air fryer basket, leaving a little space between each one. Air fry for 6 minutes, then flip and air fry for an additional 6 minutes, or until golden brown and crispy on the outside.
Q: Can I bake the falafel instead of air frying?
A: Yes, you can bake falafel in the oven. Preheat the oven to 400°F (200°C), arrange the falafel on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Q: Can I make the falafel mixture in advance?
A: Yes, you can prepare the falafel mixture a day or two in advance and store it in the refrigerator until ready to cook. Just be sure to give it a good stir before shaping and cooking.
Q: How do I keep the falafel from falling apart?
A: Adding a small amount of flour or chickpea flour to the mixture helps bind it together. Chilling the mixture before shaping also helps the falafel hold their shape during cooking.
• For a gluten-free option, substitute chickpea flour or gluten-free all-purpose flour for the regular flour.
• Fresh herbs like parsley and cilantro can be substituted with 1-2 tablespoons of dried herb mixture if fresh is unavailable.
• Adjust the amount of cayenne pepper to your desired spice level.
• Tahini or yogurt sauce pairs well with falafel for dipping or drizzling.
• This recipe is vegan and can be made nut-free by omitting the tahini if desired.
• Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
Serve the falafel warm, with tahini or yogurt sauce for dipping, or tucked into warm pita bread with your favorite toppings like lettuce, tomatoes, and pickled turnips.
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for longer storage.
While the falafel mixture is chilling in the refrigerator, prepare any desired sauces or toppings for serving.
- Don't over-process the chickpeas, as you want a coarse texture for a light and crispy falafel.
- Chilling the falafel mixture helps it bind together better and retain its shape during cooking.
- Be sure to leave some space between the falafel in the air fryer basket to allow for even browning and crisping.
For a gluten-free option, substitute chickpea flour or gluten-free all-purpose flour for the regular flour. Adjust the amount of cayenne pepper to your desired spice level.
Serve with a creamy tahini sauce or tangy yogurt sauce for dipping or drizzling. Falafel also pairs well with fresh tomato salad, pickled vegetables, or a simple green salad.
This recipe can be enjoyed year-round, but the fresh herbs like parsley and cilantro are at their peak in the spring and summer months.
This recipe contains chickpeas, which are legumes. It is vegan and can be made nut-free by omitting the tahini sauce.
