Vegan Air Fryer Falafel

Name: Vegan Air Fryer Falafel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups dried chickpeas (or garbanzo beans); 1 1/2 teaspoons salt (or to taste); 1 small yellow onion (or red onion, quartered); 3 cloves garlic (minced or pressed); 1 cup fresh parsley; 3/4 cup fresh cilantro; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper ((optional)); 1/2 teaspoon turmeric ((optional for color)); 1 teaspoon baking powder; Cooking spray (as needed)

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Quick soak Vegan Air Fryer Falafel (gluten-free) made with just 6 ingredients, plus spices. Bake or air fry these healthy, protein-rich falafel. Meal prep them ahead of time for the week, or freeze for later use. They're perfectly crisp and crunchy on the outside, yet soft and moist on the inside.

Golden brown vegan air fryer falafel in a white dish next to a cucumber tomato salad and white sauce.

Mastering the perfect healthy falafel is easy with my foolproof method! This homemade falafel recipe guides you through a few techniques that guarantee success every time. The best falafel are made from raw chickpeas, but waiting 18 to 24 hours for them to soak is painstaking! That's why I came up with a quick soak method that works overnight! Plus, my two-step method for pulsing the chickpeas ensures the best texture every time.

By using an air fryer for cooking homemade falafel, you end up with falafel that are almost as crispy as deep-fried versions, but lower in calories, and fat than authentic deep-fried falafel. However, they are still packed with fiber, and protein, and great for meal-prep and freezing.

Pair your Vegan Air Fryer Falafel with my Easy 10-Minute Tomato Cucumber Salad, and a generous drizzle of Easy Falafel Sauce for a complete and delicious meal.

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👩🏼‍🌾 Ingredients
🧅 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Salt, pepper, and spices in a white bowl, fresh cilantro and parsley bunches, chickpeas, garlic, onion, and baking powder on a white wooden board.

Parsley and cilantro brighten the flavor to the falafel mixture. They also add a vibrant green color, and pack in more nutrients. The quantity of each herb can be adjusted to taste.
Dried chickpeas (garbanzos) are used for the falafel mixture. They are soaked in hot water overnight and then ground in a food processor. I do not recommend using canned chickpeas. They retain too much moisture and produce mushy falafel. Starting with raw chickpeas ensures a crisp outer shell and tender center.
Baking powder gives these gluten-free, air fryer falafel a softer and fluffier texture.
A combination of garlic, onion, ground cumin, coriander, cayenne, salt, and pepper are used to season the falafel. I also added a pinch of turmeric for color.

See recipe card for quantities.

🧅 Substitutions

Cilantro - instead of cilantro, you can use more parsley or add some fresh dill
Baking powder - Omit as desired. The falafel with be slightly more dense, but still work well.
Onion - use yellow onion, red onion, or shallots instead
Cayenne - substitute with one small serrano pepper or omit for non-spicy
Turmeric - optional for color

Pair these falafel with my Easy Falafel Sauce for a delicious duo. For more easy patty recipes, visit my Vegan Burger Recipes page.

📖 Instructions

Chickpeas soaking in water in a white saucepan.

Step 1. Soak the chickpeas: Place the dried chickpeas in a medium saucepan with water to cover by at least 3-inches high. Heat the water over medium-high heat. When bubbles start appearing on the surface (a gentle simmer), turn off the heat, and set the saucepan aside overnight, or for at least 12 hours. The chickpeas should double in size.

Soaked and drained chickpeas in a white colander beside a white bowl of dried chickpeas.

Step 2. Drain the chickpeas. Pat them dry with a paper or kitchen towel if they appear wet.

Minced and mashed chickpeas in a glass canister of a food processor with a white rice paddle, next to a gray bowl with mashed chickpeas.

Step 3. Pulse: Transfer them to a large food processor with the salt and pulse until coarsely ground, but not mushy. Transfer about one-half of the pulsed chickpea mixture to a large bowl.

Mashed chickpeas, spices, three garlic cloves, onion, and cilantro in a glass food processor canister.

Step 4. Add the onion, garlic, parsley, cilantro, cumin, coriander, black pepper, cayenne, and turmeric to the remaining pulsed chickpeas in the food processor.

Mashed chickpeas and herbs in a glass food processor canister.

Step 5. Process until fully incorporated and very fine.

Green herb mashed chickpeas and plain mashed chickpeas in a grey bowl.

Step 6. Transfer this mixture to the large bowl with the coarsley pulsed chickpeas. Mix until the two mixtures are fully incorporated. Refrigerate: Place the bowl in the refrigerator for at least 45 minutes.

Mashed chickpeas, herbs, and spices in a gray bowl with white powder on top.

Step 7. Add baking powder: Remove the falafel mixture from the fridge and sprinkle the baking powder over the top. Gently fold it evenly into the mixture.

Nine raw vegan air fryer falafel on brown parchment paper placed on a white baking sheet. Next to a gray bowl with more falafel batter, and a silver ice-cream scooper.

Step 8. Divide and shape: Use an ice-cream scoop or measuring cup for measuring each falafel. Shape the mixture into patties using your hands. Place them onto the prepared baking sheet. Spray them lightly with cooking spray on both sides. In addition, spray the basket of the air fryer to avoid sticking.

Vegan air fryer falafel in a white dish with lemon tahini sauce in a white bowl with a gold spoon.

Step 9. Heat the air fryer to 400ºF and cook the vegan falafel for about 20 minutes, or until golden brown and crispy. Flip them over after 10 minutes to ensure even cooking.

For baking: Place them in the oven at 375ºF for about 30 minutes, or until golden and crispy. Flip them over after 15 minutes.

💡 Expert Tips

Refrigerating the soaking chickpeas reduces the risk of spoilage, and ensures food safety. Let the pot cool and place in the refrigerator for soaking.
Experiment with different herbs and spices. Try dill, cardamom, paprika, sumac, or other variations to season your vegan falafel.
If your mixture feels too wet, feel free to add some cornstarch, flour, or chickpea flour to the falafel mixture. (I did not need to do this.)
Preheat the air fryer or oven. This creates a better cooking environment.
Air fry homemade falafel in batches as needed to avoid overcrowding, especially if you have a small air fryer. This ensures even cooking and browning.
Check for doneness. Test the falafel by cutting one open to make sure it's cooked through.
Storage: Refrigerate any leftover cooked falafel in an airtight container for up to 5 days. Reheat in the oven or air fryer at 380ºF until warmed through. Or serve at room temperature in a salad.

🙋🏽‍♀️ Recipe FAQs

How do I make falafel ahead of time?

Option 1. Make the falafel mixture in the food processor. Do not add the baking powder. Refrigerate the processed falafel mixture in an airtight container for up to three days. Mix in the baking powder before forming the falafel.
Option 2. Make the falafel mixture. Add the baking powder and form the falafel. Refrigerate the uncooked falafel in an airtight container for up to three days. The falafel will not be quite as fluffy and light in texture, but they will still cook well.
Freezing: To freeze uncooked falafel, par-freeze the shaped falafel on a large flat surface with enough space between so they do not stick together. Then transfer them to a large freezer-safe bag or container. Thaw overnight before using, or cook them frozen.

Is it better to deep fry or air fry falafel?

Deep frying falafel results in a traditional crispy texture and flavor but requires more oil. The higher fat and calorie content of deep-fried falafel may be a health concern for some people. Plus, the cooking process is messy. However, by using the air fryer, there is minimal need for oil, resulting in falafel that are lower in fat and calories. Plus, air frying is less messy, and doesn't produce strong cooking odors.

Why don't canned chickpeas work for falafel?

Canned chickpeas can actually work but their higher moisture content makes it harder to achieve the ideal falafel texture, which should be crispy on the outside and moist on the inside. If using canned chickpeas, drain them well and dry with a kitchen towel. Chill the falafel mixture overnight for better binding.