Whip up these irresistible homemade falafel in your air fryer for a crispy, golden delight! Packed with protein-rich chickpeas and fresh herbs like parsley and mint, they're not only delicious but also a fantastic source of fiber. Perfect with tabbouleh, hummus, and a drizzle of tahini sauce.
drained
small
small or medium
optional
Roughly chop the red onion and parsley. Finely grate or crush the garlic clove. Place the drained chickpeas, chopped red onion, grated garlic, ground cumin, ground coriander, chopped parsley, and mint leaves into a food processor. Blitz until the mixture is finely chopped and just beginning to come together, but not puréed.
Transfer the blitzed mixture into a bowl. Add the egg, a pinch of salt, and a pinch of black pepper. Mix well. If the mixture feels too wet to handle or form into balls, gradually add 1 to 3 tablespoons of plain flour until it becomes slightly thicker but still easy to work with.
Cover the bowl and chill the falafel mixture in the refrigerator for 20 minutes. Once chilled, divide the mixture into eight equal portions and form each portion into a ball. Gently flatten each ball slightly.
Preheat your air fryer to 200°C. Lightly spray each falafel with extra virgin olive oil.
Carefully place the falafel in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook for 10 to 15 minutes, or until they are cooked through and golden brown on the outside.
Serve the hot falafel immediately with your choice of accompaniments, such as tabbouleh, hummus, tahini sauce, and a fresh salad.
For an extra flavour boost, lightly toast the cumin and coriander seeds before grinding them.
If you don't have a food processor, you can finely chop all the ingredients by hand, ensuring they are very fine for the best texture.
These falafel can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer for a few minutes until warmed through and crispy again.