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.
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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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ง 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.
๐ Instructions
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.
Step 2. Drain the chickpeas. Pat them dry with a paper or kitchen towel if they appear wet.
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.
Step 4. Add the onion, garlic, parsley, cilantro, cumin, coriander, black pepper, cayenne, and turmeric to the remaining pulsed chickpeas in the food processor.
Step 5. Process until fully incorporated and very fine.
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.
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.
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.
Step 9. Heat the air fryer to 400ยบF 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 375ยบF for about 30 minutes, or until golden and crispy. Flip them over after 15 minutes.
๐ก 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 380ยบF until warmed through. Or serve at room temperature in a salad.
๐๐ฝโโ๏ธ Recipe FAQs
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 forย 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.
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,ย 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.
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.
๐ฝ Related Recipes
๐ฉ๐ฝโ๐ณ Made This Recipe?
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๐ Recipe
Vegan Air Fryer Falafel
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Ingredients
- 2 cups dried chickpeas or garbanzo beans
- 1 ยฝ teaspoons salt or to taste
- 1 small yellow onion or red onion, quartered
- 3 cloves garlic minced or pressed
- 1 cup fresh parsley
- ยพ cup fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon black pepper
- ยฝ teaspoon cayenne pepper (optional)
- ยฝ teaspoon turmeric (optional for color)
- 1 teaspoon baking powder
- Cooking spray as needed
Instructions
- 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.
- Drain the chickpeas and rinse in a colander. Pat them dry with a paper or kitchen towel if they appear wet. 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.
- Add the onion, garlic, parsley, cilantro, cumin, coriander, black pepper, cayenne and turmeric (if using) to the remaining pulsed chickpeas in the food processor. Process until fully incorporated and very fine, scraping down the sides as needed. Transfer this mixture to the large bowl with the pulsed chickpeas. Mix until the two mixtures are fully incorporated.
- Refrigerate: Place the bowl in the refrigerator for at least 45 minutes.
- 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.
- Line a large baking sheet with parchment paper. Set aside
- Divide and shape: Use a #16 ice-cream scoop or ยผ cup to measure each falafel. Shape the falafel 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.
- Heat the air fryer to 400ยบF and cook them for about 20 minutes, or until golden brown and crispy. Flip them over after 10 minutes to ensure even cooking. You might need to do this in batches to avoid overcrowding.
- For baking: Place them in the oven at 375ยบF for about 30 minutes, or until golden and crispy. (Flip them over after 15 minutes.) Oil is optional, but for best results, spray them lightly with cooking spray on both sides before baking.
Notes
- Refrigerating the soaking chickpeas reduces the risk of spoilage, and ensures food safety. Let the pot cool and place in the refrigerator for soaking.
- Storage: Refrigerate any leftover falafel in an airtight container for up to 5 days. Reheat in the oven or air fryer at 380ยบF until warmed through.
- Meal prep: Make the falafel mixture in the food processor. Refrigerate the processed falafel mixture or the uncooked falafel patties in an airtight container for up to three days.
- Freezing: To freeze uncooked falafel, par-freeze the shaped falafels 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 them overnight before using or cook them frozen.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Helen says
All your recipes are SOOOO delicious - can't wait to make this one.
I followed instructions and just took the soaked chickpeas out of the fridge and they haven't doubled in size ๐ Can you suggest a solution plz? Maybe cook them for a bit? The reason might be coz they might be old (?) but I'd like to try using them if you have an idea. Thanks!
Nisha Melvani, RDN says
It's ok. The are likely old. You can still use them. I wold probably soak them 6 hours more.
Helen says
Thanks for the quick reply Nisha!
Iโll make them tomorrow, hoping for the best! Not a big turn over of dried chickpeas here in Bermuda. ๐
Nisha Melvani, RDN says
Oh wow! At least you are in Bermuda though:)
Helen says
Looking at Bermudaโs gorgeous turquoise waters while I eat my salvaged (but not shareable) falafels is definitely a good thing! They were so dry I added a little water to be able to form patties lol. Yummy flavour though - thanks for another great recipe ๐
Nisha Melvani, RDN says
So glad you enjoyed them. I am jealous!
Wendy says
Hello, I just simmered the beans. Do I set aside at room temp? Do I cover the pan with a lid or leave the pan open while they sit overnight?
Nisha Melvani, RDN says
When the pot is cool, you can refrigerate them. Refrigerating them keeps them fresh, reduces the risk of spoilage, and ensures food safety.
Nick H says
What is the purpose of simmering the chick peas during the soaking? Could you just soak the chick peas in water in the fridge to the same effect?
(very happy I found this website today! Looking forward to making these recipes ๐คฉ)
Nisha Melvani, RDN says
Hi. Heating the water speeds up the soaking process. Hope this helps. Thanks.
Lindsey Clements says
The mixture smelled so yummy and Iโm sure itโs so good (like all of your recipes!), but it fell apart when I tried to make the patties. I added a little flour and as a result it was very dry. What would you suggest to remedy that?
Nisha Melvani, RDN says
I'm not sure why this happened. Make sure to use a small onion. If the onion is too large, that could make it hard to bind. Also, be sure to soak the chickpeas for the recommended amount of time. They always work for me. Good luck.
Tanja says
Hello, just finished preparing this delicious recipe for tomorrow s lunch at work. I also prepared a lemon-tahini sauce..delicious!
Thanks for the recepies, I will definitely try another one.
Gretting from Slovenia...
Nisha Melvani, RDN says
Hello! Thank you for being here:) I'm so glad it worked out. Have a wonderful week.
Alireza says
Hi. I made this tonight. Although I have eaten a lot of traditional falafels in my own country but this one was astonishingly delicious. I am a meat lover but after three recipes from you I have become interested in Vegan foods. You really chose the ingredients very carefully and give all the necessary details. Thank you
Nisha Melvani, RDN says
I truly appreciate your comment! Thank you for taking the time to write it. It's comments like yours that make my work so much more rewarding! Thank you!
Abby says
Do I put the beans in the fridge or keep on the counter after they are simmered?
Nisha Melvani, RDN says
If they were not simmered, I would leave them out. In this case, let them sit out to cool and then store them in the water in the fridge.
Sue says
I made these yesterday. In the two days I ate them ALL! Delicious! I added about a cup of garden broccoli. I also cooked and soaked my chickpeas overnight, but then let them just start to sprout before using them. I baked mine in the oven as I have a new air fryer I donโt know how to use yet. I cooked them on my Pampered Chef stoneware with parchment. I did not need to flip them. The bottom turned golden brown. I made my Tzatziki sauce to dip them in. Wonderful recipe I will be making again.
Nisha Melvani says
I am so glad to hear you enjoyed them so much! I love Pampered Chef masher for beans! Sprouting them is great! Thank you!
Michele says
I made these Falafels today I cooked half in the oven and half in the airfryer. The airfryer ones were the best
Nisha Melvani says
Yes the texture os great! Thank you for trying the recipe. So glad you liked them.
Elizabeth says
This is a great recipe!!! I've made it 3 times in 2 weeks and the flavor and texture is perfect. Thank you for this. I made it for a friend also and she loves it. โค๏ธ
Nisha Melvani says
Awww...it makes my day to read this. I'm so glad it's such a hit! Thank you.
Bhagavathi Tarigoppula says
Hi can we use canned chickpeas please and continue with the process
Nisha Melvani, RDN says
Canned chickpeas do not give the same result. They will be mushier in texture.
Elizabeth says
This is a great recipe!! I made for a friend and they turned out great. She loved them. I'm making them myself tonight, I noticed I missed the garlic for her batch. How much should it be?
Nisha Melvani says
3 cloves. Just added.
Lynn says
Hello, I made the falafels yesterday for dinner and they were fantastic! I completely omitted the oil and had no issues with them sticking in the air fryer. These falafels will be in our meal rotation. This is definitely a company worthy meal! Thank you!
Nisha Melvani says
I'm so glad you enjoyed them! Thank you for leaving a comment. Have a lovely week.
Sonia says
Looks delicious. Is there an alternative for the chickpeas?
Nisha Melvani, RDN says
I have not tested one yet.
Andrea says
Hi. Can I use my InstaPot to quick soak the dried chickpeas somehow instead of waiting 12 hrs?
Nisha Melvani says
I haven't tested this.
Kat says
This recipe looks super tasty! Can you tell me how much baking powder you used? Thank you!
Nisha Melvani says
I'm so sorry! Just added it to recipe.
Barbara says
Hello Nisha!! I can't wait to try this. I wanted to know what is the function of the baking powder in the recipe? will it work without it as well? I ran out of it.... thank you in advance!
Nisha Melvani, RDN says
Hi. It gives them a lift! It will work but they will be more dense.
Barbara says
Thank you for the reply ๐