Air Fryer Falafel Recipes

AIR FRYER FALAFEL

Steps:

• Serve the falafel: Serve the falafel in warm pita (I like to microwave my pita first for 15 seconds). Serve with tahini yogurt sauce and any toppings you like! Leftover falafel will store great in the fridge for 5 to 6 days or you can freeze the falafel for longer storage. Reheat falafel in a 350°F oven for 10 to 12 minutes until warmed through.

HEALTHY AIR FRYER FALAFEL

Steps:

• For the falafel: Drain the chickpeas well and spread them out on a towel-lined baking sheet to dry completely.
• Pulse the parsley, cilantro, mint, garlic and scallions in a food processor until roughly chopped and combined. Add the chickpeas, flour, cumin, coriander, cayenne, lemon juice, egg white, 2 teaspoons salt and a few grinds of black pepper and pulse until the mixture is a well-combined coarse meal but not smooth or mushy. Refrigerate 15 minutes, then stir in the baking powder.
• Spray your hands with olive oil cooking spray. Scoop the chickpea mixture into 18 balls (about 2 tablespoons each), flattening the balls slightly with your hands to create thick patties. Spray both sides of the patties with olive oil spray. Arrange the patties in a single layer in the basket of a 6-quart air fryer, in batches if necessary, and cook at 400 degrees F, flipping halfway, until golden and crisp, 12 to 15 minutes (see Cook's Note).
• For the tahini sauce: Whisk together the tahini, paprika, garlic, lemon juice, 1 teaspoon salt, a few grinds of black pepper and 1/3 cup water. Adjust with additional water, if needed, for desired consistently.
• For serving: Cook the pitas in the air fryer at 300 degrees F until warmed through, about 5 minutes. Slice each pita in half and gently open up the pockets.
• Fill the pita halves with 3 falafel balls each, lettuce, tomato, cucumber, tahini sauce and a drizzle of harissa, if using.

AIR FRYER FALAFEL

Steps:

• 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.
• Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Add baking powder and baking 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.
• 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.

AIR FRYER FALAFEL RECIPE BY TASTY

Steps:

• In a food processor, pulse together the chickpeas, shallot, garlic, parsley, cilantro, scallions, salt, cumin, and paprika to combine. Add the flour and baking powder and pulse until just combined and smooth.
• Use a 1-inch ice cream scoop to scoop out falafel balls onto a cutting board or plate.
• Preheat the air fryer to 375°F (190°C). Spray the basket with nonstick spray.
• Working in batches, arrange the falafel in the air fryer basket, making sure they are not touching. Cook until golden brown and crispy, about 7 minutes. Flip the falafel over and continue cooking for another 7 minutes, until golden brown on the other side. Repeat with the remaining falafel.
• Serve the falafel with pita, hummus, tomatoes, cucumbers, and red onions.
• Enjoy!

AIR-FRYER FALAFEL

Steps:

• In a large bowl, cover beans with water. Stir in baking soda. Cover and let stand overnight. Drain beans; rinse and pat dry., In a food processor, pulse cilantro and mint until finely chopped. Add beans, garlic, salt, pepper if desired, coriander and chili powder. Pulse until blended and texture of coarse meal. Transfer to a large bowl. Cover and refrigerate at least 1 hour. , Preheat air fryer to 375°. Stir in sesame seeds and baking powder. Shape into sixteen 2-in. balls. Arrange 8 balls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 12-15 minutes, turning occasionally.

AIR FRIED FALAFEL

Steps:

• Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
• Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
• Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
• Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.