Air Fryer Falafel

Ingredients

• 2 cans chickpeas, drained and patted very dry
• 1 onion, roughly chopped
• 3 garlic cloves
• ½ cup coriander or parsley
• 1½ tsp cumin
• 2 tbsp besan or flour, if the mix is wet (optional)
• ½ tsp chilli powder (optional)
• Tahini sauce, to serve (optional)
• Pita bread, to serve (optional)
• Salt, 2 tbsp oil

Steps

1. Pulse the chickpeas, onion, garlic, coriander or parsley, cumin, chilli powder and salt in a food processor until you have a coarse, sticky paste — stop before it turns smooth, or the mix will hold too much moisture.
2. Tip the mixture into a bowl and let it rest for 20 minutes so it firms up and the flavours meld.
3. Check the texture: if it feels wet, mix in the besan or flour a tablespoon at a time until it holds together without turning dense.
4. Shape the mixture into 12 small patties or balls, pressing firmly as you go so they hold together in the basket.
5. Preheat the air fryer to 200°C.
6. Brush the falafel lightly with oil on both sides — this is what gives them that fried-look crust.
7. Arrange them in a single layer in the basket, leaving space between pieces.
8. Air fry for 8 minutes, until the bottoms are deep golden-brown.
9. Flip each one over and air fry for the remaining 8 minutes (16 minutes total), until deep golden all over and firm to the touch.
10. Tuck the hot falafel into pita with tahini sauce while they're still warm, so the bread gets a little steam-warmed too.

Tip: No food processor? Mash well with a fork — the mix should hold together when squeezed.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage