Easy Falafel (Air Fryer Recipe)

This easy falafel recipe is made in the air fryer for a quicker and healthier version of falafel. If you don't have an air fryer, I have included oven instructions too.

Traditional falafel is made with dried chickpeas that are soaked, usually overnight. I use canned and drained chickpeas which saves hours of time and the falafel is just as crispy and delicious as the traditional version, and it takes about an hour to make them.

Air fried falafel balls are fresh and zesty and are so easy to make!

Why this Recipe Works

• It's made with canned chickpeas, which means less time soaking dried chickpeas.
• It's an easy meatless recipe for dinner, lunch or an appetizer.

Here is What You Will Need

This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.

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Here is How To Make Air Fried Falafel

Preare the ingredients: Add the bulgur wheat to boiling water, remove it from the heat and cover it with a lid and set it aside for 15 minutes. Chop the onions and garlic, measure the spices, drain and rinse the chickpeas, squeeze the lemon juice.

Total Estimated Time to Make This Recipe: 5 to 10 Minutes

Ingredient Notes & Substitutions

Bulgur wheat adds a bit of crunch and texture to the falafel balls. It also helps to keep the falafel from becoming too soft.

Bulgur wheat can be left out, and adding ¼ cup more chickpeas. Please note that the texture will be softer.

Canned chickpeas are quicker and easier to use in this recipe, and they can be substituted with dried ones.

Dried chickpeas can be substituted with canned chickpeas, here's how:

1. Place ¾ cup of dried chickpeas into a bowl or measuring cup large enough for them to expand. Add enough water to cover them and allow them to soak overnight.
2. Drain the chickpeas and proceed with the recipe instructions.

Garlic can be substituted with ⅛ teaspoon of garlic powder per clove of garlic which would be ⅜ teaspoon in this recipe.

Onion can be replaced with 1 tablespoon onion powder.

Make-Ahead Instructions

These are perfect for meal prepping ahead of time. The "dough" can be mixed together and stored in the refrigerator for up to three days before cooking. When it's time to serve them, form the dough mixture into balls and cook them.

Serving Suggestions

Falafel is versatile and perfect for meal prepping. Make extra and use them up during the week for lunch and dinner. Here are some serving suggestions:

Spread tahini sauce in a pita , add falafel and chopped fresh veggies.

Dip them in Greek yogurt for a sanck.

Served on top of fresh greens that have been dressed in olive oil and lemon juice.

Try them smashed in a lettuce wrap (Boston or Butter lettuce works well for this and top them with chopped cucmbers and tomatoes).

Air fried falafel also tastes great in a simple salad like this arugula salad or on a plate with sliced cucumbers, tomatoes, onions and hummus.

Storing and Using Leftovers

Store leftover falafel in an airtight container in the refrigerator for 3 to 4 days.

Re-heat them in the oven or on top of the stove.

Leftover suggestions, see serving suggestions above.

Freeze leftover falafel: place the cooked falafel balls onto a baking sheet and into the freezer. Once they are frozen, remove them from the baking sheet and place them in a freezer container.

Re-heat them on the oven or in the microwave,they do not need to be thawed before reheating.

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