I love making Air Fried Falafel that uses canned chickpeas, fresh parsley and cilantro, garlic, cumin and a splash of lemon juice. This easy, budget friendly recipe works in the oven or air fryer and fits into a mezze platter, pita or simple salad. Sesame seeds are optional.

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I never thought a quick falafel could taste this fresh, but this Air Fried Falafel Recipe changed my mind. I toss 1 can (15 oz / 425 g) chickpeas with a chopped small yellow onion, a couple garlic cloves, a packed cup of parsley and some cilantro, then add ground cumin, ground coriander, a squeeze of lemon juice and a pinch of baking powder.

I usually brush with a little oil and sometimes roll them in sesame seeds for crunch. This Easy Falafel Recipe Air Fryer version is perfect when Canned Chickpeas are in the pantry and you want simple Mediterranean Diet Recipes that actually excite.

Why I Like this Recipe

* I love that it gets super crispy on the outside, yet stays fluffy inside, so every bite feels satisfying
* I like that it’s quick and easy, perfect for lazy weeknights when I don’t feel like fussing
* I enjoy that it feels a bit fancy but doesn’t break the bank, so I can serve it to guests without stress
* I can eat it a bunch of ways, so it never gets boring and I can switch it up depending on my mood

Ingredients

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Chickpeas: Packed with protein and fiber, earthy taste, keeps falafel moist and hearty.
Parsley: Fresh slightly bitter herb, adds bright green color and vitamin K, light herbal lift.
Cilantro: Citrusy tangy note gives freshness, some people dislike it’s soap like taste.
Garlic: Pungent, savory punch helps flavor, contains antioxidants and boosts aroma when cooked.
Cumin: Warm earthy spice gives classic falafel flavor and a hint of smokiness.
Lemon juice: Adds bright acidity, balances oil and herbs, gives that fresh slightly sour zip.
Baking powder: Lightens texture makes them puff up a bit, small amount goes a long way.
Olive oil: Healthy fats add richness and helps crisp edges when brushed or used for frying.

Ingredient Quantities

1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted dry

1 small yellow onion, roughly chopped

2 large garlic cloves, roughly chopped

1 cup packed fresh parsley leaves, stems removed

1/2 cup packed fresh cilantro leaves, stems removed (optional but recomended)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne pepper or chili flakes, optional

1 tsp fine salt (adjust to taste)

1/2 tsp freshly ground black pepper

1/2 tsp baking powder

2 to 3 tbsp all purpose flour or 1/4 cup chickpea flour for gluten free

1 tbsp fresh lemon juice

1 to 2 tbsp neutral oil or olive oil for brushing or spraying before cooking

Sesame seeds for coating, optional

How to Make this

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1. Preheat the air fryer to 375°F (190°C) or the oven to 400°F (200°C). Drain, rinse and pat the canned chickpeas very dry, roughly chop the onion and garlic, and strip stems from the parsley and cilantro if using.

2. In a food processor combine chickpeas, chopped onion, garlic, parsley, cilantro (optional), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cayenne or chili flakes if you want heat, 1 tsp fine salt, 1/2 tsp black pepper and 1 tbsp fresh lemon juice. Pulse in 10 to 15 short bursts until you have a coarse, crumbly mixture not a paste.

3. Scrape into a bowl and stir in 1/2 tsp baking powder and 2 to 3 tbsp all purpose flour (or 1/4 cup chickpea flour for gluten free). If it feels too wet add a little more flour, if too dry add a splash of lemon juice. Taste and adjust salt or cayenne.

4. Cover and chill the mixture 20 to 30 minutes to firm up, this really helps them hold together while cooking.

5. With slightly wet hands form golf ball to ping-pong sized balls, or flatten into small patties. If you like roll each ball in sesame seeds for a toasty crust.

6. Arrange falafel in a single layer on a tray. Lightly brush or spray each piece with 1 to 2 tsp neutral oil or olive oil so they crisp instead of drying out.

7. For air fryer: place in the basket leaving space between, cook 10 to 14 minutes at 375°F, flip once halfway, cook until golden and crisp.

8. For oven: put on a parchment lined baking sheet and bake 20 to 25 minutes at 400°F, flipping once halfway, until golden and crisp.

9. Let cool a few minutes so they set, then serve in pita, wraps, on salad or as part of a mezze with tahini or yogurt sauce. Store leftovers in the fridge up to 3 days and re-crisp in the oven or air fryer before serving.

Equipment Needed

1. Food processor (or a strong blender) to pulse the chickpeas roughly
2. Large mixing bowl to finish the mix, add flour and chill it
3. Colander plus paper towels or a clean kitchen towel to drain and pat the chickpeas very dry
4. Measuring spoons and a measuring cup for spices, baking powder, flour and lemon juice
5. Baking sheet lined with parchment for oven baking or the air fryer basket depending on which your using
6. Silicone brush or oil mister to lightly oil each falafel before cooking
7. Spatula and tongs for flipping and transferring to plates
8. Cooling rack and oven mitts so they can rest and you dont burn yourself

FAQ

Q: Can I use canned chickpeas or do I need to soak dried ones?
A: Canned chickpeas work fine, no problem, just drain, rinse and pat them very dry so the mix isn't soggy. If you want a lighter, more traditional texture use dried chickpeas soaked overnight and processed raw, but thats more work. If the mixture feels wet add a bit more flour or chill it before shaping.

Q: My falafel falls apart when I cook it, how do I fix that?
A: Most common cause is too much moisture or overprocessing. Dry the chickpeas well, pulse until coarse not paste, add the 1/2 tsp baking powder and the 2 to 3 tbsp flour (or 1/4 cup chickpea flour), then chill the mix 20 to 30 minutes so it firms up. Press the balls tight and don't flip them too early when frying or baking.

Q: Can I bake or air fry instead of pan frying?
A: Yes. Air fryer: 375F for about 10 to 12 minutes, flip once. Oven: 400F for 15 to 20 minutes, brush or spray with oil and turn halfway so they crisp evenly. For stovetop pan fry use medium oil and 3 to 4 minutes per side. Timing varies by appliance so keep an eye on them.

Q: How do I make these gluten free?
A: Swap the 2 to 3 tbsp all purpose flour for 1/4 cup chickpea flour and you're good. Also check that any store bought spices or other ingredients arent cross contaminated if you need strict gluten free.

Q: Can I prep ahead or freeze falafel?
A: Yes, you can shape balls and freeze them on a tray then transfer to a bag for up to 2 months. Cook from frozen adding a few extra minutes. Cooked falafel keeps 3 to 4 days in the fridge, reheat in oven or air fryer to keep them crisp.

Q: What should I serve them with or how can I change the flavor?
A: Classic is tahini sauce, chopped salad, pickles and pita, but yogurt sauce, hot sauce or hummus work great too. You can swap cilantro for more parsley, add more cayenne for heat, or roll them in sesame seeds before cooking for extra crunch and nutty flavor.

Easy Falafel Recipe Substitutions and Variations

Chickpeas: swap the 1 can for 1 1/2 cups cooked dried chickpeas (soak overnight then boil) for a firmer, less mushy texture, or use 1 can cannellini/white beans if you want a milder, creamier falafel, but note the texture will be softer.
Cilantro: if you dont have or dont like cilantro, use an extra cup of parsley plus a handful of fresh mint for bright, fresh flavor.
Flour/binder: instead of 2–3 tbsp all purpose, use 2–3 tbsp oat flour or 1/4 cup ground rolled oats as a gluten free-friendly binder that keeps things from falling apart.
Baking powder: replace the 1/2 tsp with 1/4 tsp baking soda plus 1 tsp lemon juice (the recipe already has lemon) to get lift, just mix quickly and cook right away.

Pro Tips

1) Pat the chickpeas super dry then let them sit on a towel for a few minutes, dont skip this. If you want extra crunch toss the drained chickpeas on a baking sheet and roast for a few minutes to remove more moisture and deepen flavor, but dont go so long they dry out.

2) Pulse to a coarse crumbly texture not a paste, stop and scrape the bowl often. Always fry or bake one small test piece first to check seasoning and texture, its way easier to fix the mix now than after youve shaped everything.

3) If the mix feels too loose add a spoon more flour or a little chickpea flour, if its too stiff add a tiny splash of lemon or water and chill again. Use a small cookie scoop or measuring spoon and slightly wet hands to shape quickly, rolling them in sesame seeds gives a nice toasty crust.

4) Dont overcrowd the cooking surface, give pieces space so air circulates and they crisp up. Store leftovers in the fridge and re-crisp in a hot oven or air fryer on a rack, microwaving will make them soggy.