Vegan Air Fryer Falafel

4.93 from 13 votes

Quick soak Vegan Air Fryer Falafel (gluten-free) made with 6 ingredients, plus spices. Bake or air fry these healthy, protein-rich falafel. They're perfectly crisp and crunchy on the outside, yet soft and moist on the inside. Meal-prep and freezer-friendly.

Prep Time15

Cook Time20

Soaking time:12

Total Time35

Course: Side Dish or Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: (Makes 18 falafel)

Calories: 86kcal

Author: Nisha Melvani

Equipment

Food processor

Ingredients

2 cups dried chickpeas or garbanzo beans
1 ½ teaspoons salt or to taste
1 small yellow onion or red onion, quartered
3 cloves garlic minced or pressed
1 cup fresh parsley
¾ cup fresh cilantro
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional)
½ 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 ¼ 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 400ºF 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 375ºF 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 380ºF 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