Air fryer falafel

    1 day 1 hour 40 min

    Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.

    2 people made this

    Serves: 15 

    • 200g dry chickpeas
    • 75g fresh coriander, stems removed
    • 50g fresh flat leaf parsley, stems removed
    • 1 small red onion, quartered
    • 1 clove garlic
    • 2 tablespoons gram flour (ground chickpeas)
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 tablespoon sriracha sauce
    • salt and ground black pepper to taste
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda

    Prep:20min  ›  Cook:20min  ›  Extra time:1day1hr soaking  ›  Ready in:1day2hr40min 

    1. Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
    2. Blend chickpeas, coriander, parsley, onion and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add gram flour, coriander, cumin, sriracha, salt and pepper; mix well. Cover bowl and let mixture rest for 1 hour.
    3. Preheat an air fryer to 190 C.
    4. Add baking powder and bicarbonate of soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
    5. Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.


    Feel free to try harissa sauce in place of the sriracha.

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