Craving a taste of the Middle East in a snap? This air fryer falafel recipe is a game-changer for anyone who loves quick, delicious meals. Using canned chickpeas, these falafels are crispy on the outside and tender on the inside, packed with herbs and spices that transport you straight to a bustling market.
Perfect for a quick lunch or dinner, they’re a healthier twist on a classic, without compromising flavor. Let’s get cooking!
Steps
- Begin by soaking dried chickpeas in water with a bit of baking soda for 24 hours, allowing them to expand and soften. Once soaked, drain them thoroughly.
- In a food processor, combine the chickpeas, fresh herbs (parsley, cilantro, and dill), onion, garlic, and spices. Pulse until the mixture has a coarse texture similar to a meal, then refrigerate for at least an hour.
- After chilling, mix in the baking powder and toasted sesame seeds. Shape the mixture into golf ball-sized portions, forming either balls or slightly flattened patties.
- Heat oil in a pan to approximately 375°F (medium-high heat). Fry the falafel in batches for about 3-5 minutes until they turn a medium brown color, ensuring not to overcrowd the pan.
- Place the fried falafel on paper towels to drain excess oil. Serve them hot, either as part of a sandwich with pita, tahini, and fresh veggies, or alongside other dishes for a complete meal.
Ingredients
- 2 cups dried chickpeas (do not use canned or cooked chickpeas)
- 1/2 teaspoon baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt, to taste
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- 2 tablespoons toasted sesame seeds
- Oil for frying
FAQ
- What is the key to achieving the best texture and flavor in falafel?
- The secret to the best texture and flavor is starting with dry chickpeas that have been soaked for 24 hours, rather than using canned chickpeas. This helps the falafel hold together and provides a more authentic taste.
- Can falafel be prepared in advance?
- Yes, the falafel mixture can be prepared a day ahead and refrigerated. You can also form the falafel into patties and freeze them for up to a month. They can be cooked directly from frozen by frying or baking.
- What spices are essential for authentic falafel?
- The essential spices for authentic falafel include cumin, coriander, and a touch of cayenne pepper. These, combined with fresh herbs like parsley, cilantro, and dill, create the bold flavor falafel is known for.
- Is it possible to bake falafel instead of frying it?
- Absolutely, you can bake falafel as a healthier alternative. Preheat the oven to 350°F, lightly oil a baking sheet, and bake the falafel patties for 15-20 minutes, turning them halfway through.
- What is the recommended way to serve falafel?
- Falafel can be served in various ways: in warm pita sandwiches with tahini sauce, as part of a mezze spread, or alongside Mediterranean salads and dips like hummus or baba ganoush.
Tips
- Use Dry Chickpeas: Always opt for dry chickpeas instead of canned ones, as they provide the best texture and flavor for your falafel. Soak them in water with a bit of baking soda for 24 hours to ensure they soften adequately.
- Chill the Mixture: After blending the chickpeas and other ingredients, refrigerate the mixture for at least an hour. This step is crucial as it helps the mixture hold together better when forming patties or balls.
- Incorporate Baking Powder: Before shaping the falafel, add baking powder to the mix. This will help make the falafel fluffy and light when cooked.
- Fry in Moderately Hot Oil: For crispy and perfectly cooked falafel, ensure your frying oil is at the right temperature, around 375 degrees F. Avoid overcrowding the pan to maintain the oil temperature and achieve even cooking.
Equipment
- Food processor
- Large bowl
- Medium saucepan
- Slotted spoon
- Colander or plate
- Paper towels
- Deep fry-safe thermometer (optional, but recommended for checking oil temperature)
- Baking sheet (for the baked option)
- Parchment paper (for freezing falafel)
- Mixing spoon
