How to Make Air-fryed Falafel

Drain the chickpeas thoroughly and rinse them under cold water. Pat them dry with a clean kitchen towel to remove excess moisture. This ensures the falafel mixture binds well and doesn’t become too wet.

Finely chop the onion, parsley and cilantro. Mince the garlic cloves to ensure they blend smoothly in the falafel mixture.

In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt and pepper. Pulse until the mixture becomes coarse but cohesive. Scrape down the sides of the bowl to ensure even blending. The mixture should hold together when pressed but not be overly smooth.

Scoop out about 1 1/2 tablespoons of the mixture and form it into small balls or flattened patties using your hands. Place the shaped falafel on a baking sheet lined with parchment paper. Repeat until all the mixture is used.

Set your air fryer to 180°C (350°F) and let it preheat for 3 minutes. Lightly brush or spray the air fryer basket with olive oil to prevent sticking.

Place the falafel in the air fryer basket in a single layer, leaving space between each piece. Lightly brush or spray the tops with olive oil. Cook for 10-12 minutes. Flip halfway to ensure even browning. The falafel should be golden and crisp on the outside.

Transfer the cooked falafel to a serving plate and let them cool slightly. Serve warm with pita bread, hummus, tahini sauce or a fresh salad.