Air-Fryer Falafel

Air-Fryer Falafel

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From:, October 2018

Making falafel in the air fryer is practically foolproof. Just combine all your ingredients in a food processor, form into patties and drop in the air fryer. The countertop appliance is like a mini convection oven, so the falafel will cook up quickly and with way less oil than if you pan-fried them. Serve them with tahini sauce for dipping (see associated recipe).

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup dried chickpeas, soaked overnight
  • ½ cup packed fresh flat-leaf parsley
  • ¼ cup chopped onion
  • 2 medium cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 to 3 tablespoons water, if needed


  • Prep

  • Ready In

  1. Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1½-inch patties.
  2. Lightly coat air-fryer basket with cooking spray. Place the patties in a single layer in the basket and coat the tops with more cooking spray. (Depending on the size of your air fryer, you may have to cook in batches.)
  3. Cook the patties at 375°F, carefully turning them over halfway through and coating the tops with more cooking spray, about 12 minutes total.

Nutrition information

  • Serving size: 3 falafel
  • Per serving: 216 calories; 7 g fat(1 g sat); 9 g fiber; 31 g carbohydrates; 10 g protein; 192 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 666 IU vitamin A; 14 mg vitamin C; 76 mg calcium; 4 mg iron; 384 mg sodium; 367 mg potassium
  • Nutrition Bonus: Folate (48% daily value), Vitamin C (23% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 lean protein, ½ fat

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