With 10 key ingredients, this delicious air fryer falafel is OIL-FREE and easy to prepare. They're crispy on the outside and soft inside. These vegan and gluten-free balls of deliciousness can be used on a salad, pizza, wrap, or as a snack dipped in hummus or tahini sauce. Yum! If you don't have an air fryer, this falafel recipe can be baked in the oven.
Make these falafels in large batches and freeze them for later. This meal prep favorite recipe will have you covered during those busy weekdays when you don't have time to cook.
This oil-free air fryer falafel recipe has 10 key ingredients:
- Dried chickpeas (garbanzo beans) that have been soaked in water for 8 or more hours
- Onion
- Garlic
- Parsley
- Cilantro
- Mint
- Coconut aminos
- Ground flaxseed (or flaxseed meal)
- Coriander, ground
- Cumin, ground
How to prepare this oil-free falafel in the air fryer
The recipe is easy to make with just a few simple steps. However, soaking dried chickpeas the night before is a must for this recipe. Don't use canned chickpeas.
- Put dried chickpeas (garbanzo beans) into a large bowl and cover with water. Since the dried chickpeas will absorb the water, make sure there is plenty of water—about 2 inches of water above the chickpeas should be sufficient. Soak chickpeas for at least 8 hours or overnight. Afterward, rinse and drain the chickpeas.
- Add all the ingredients into a food processor and process to a coarse meal. You may need to stop and scrape down the sides of the food processor bowl to ensure all ingredients get incorporated. The mixture should be course enough to just hold in shape but is not too mushy. Shape the mixture into small balls or patties with a spoon or ice cream scooper (about ⅛ cup size).
- Carefully place the balls or patties in the air fryer and cook at 400°F for 10 to 12 minutes or until golden brown. If oven baking, bake in a preheated oven at 425°F for 25 minutes or until golden brown. The outside of the falafel should be crispy and the inside moist. Garnish with fresh parsley. Serve on a salad topped with Epic Tahini Lemon Garlic Sauce, or hummus. Salt to taste.
This falafel recipe is so delicious. I've taken this to potlucks and get-togethers. They are consistently a hit among vegans and non-vegans.
Frequently Asked Questions
The origin of the falafel is up for debate historically. Some food historians argue that the Egyptian Copts dating 1000 years back carried it with them from the Middle East, while others dated it back to India in the 6th century. For modern-day falafel eaters, you have most likely eaten an authentic version of this dish in a Middle Eastern or Mediterranean restaurant. So, what exactly is falafel made of? It is a ball or patty of yumminess. Its ground chickpeas, vegetables, herbs, and spices, then molded into balls or patties. Traditionally it is deep-fried and served inside a pita sandwich, as a side in a bowl with rice and tabbouleh, or on its own with tahini sauce.
The short answer is that canned chickpeas make the falafel mushy.
The ingredients and preparation method for this baked falafel recipe are good for you and your health. Namely, chickpeas are high in protein, fiber, iron, magnesium and other micronutrients. Parsley and mint are good sources of vitamin K, the flaxseeds are high in omega 3 fatty acids. The aromatics like onion and garlic contain beneficial phytochemicals like flavonoids. By using an air fryer or oven-baking to prepare these little golden nuggets of deliciousness, this baked falafel is oil-free. However, when falafel is made with a lot of sodium, and deep fried in oil, the health benefits diminish.
Yes, you can freeze this falafel mixture for later. Be sure to form the balls or patties first, and arrange on a parchment-lined baking sheet. Then place the baking sheet in the freezer for 6 to 8 hours to harden. Removed from the baking sheet and transfer to an airtight freezer safe bag or container. Falafel keeps well in the freezer for about two months. To cook from frozen, place in the air fryer and cook at 400°F (205°C) for 12 to 14 minutes or until golden brown. If using an oven to cook from frozen, preheat your oven to 425°F (218°C) and bake for 25 to 30 minutes or until golden brown.
Ways to use falafel in your meals
This baked falafel is a must-try. It's so flavorful and packed with protein and fiber-rich chickpeas, fresh herbs, aromatics, and various spices like coriander and cumin it will become your new go-to meal prep. It is so versatile you can eat it alone as a snack or eat it as a meal by adding it to a salad like Rainbow Salad, and topping with Epic Tahini Lemon Garlic Sauce. You could also add a few falafel patties to an Ezekiel Sprouted Grain Tortilla with the Best Garlic Hummus (Oil-Free) and some veggies for a quick wrap.
Also, you don’t need to be boxed into or should I say circled into making falafel into balls or little patties. You can use the mixture in a variety of ways.
- Falafel burger
- Meat loaf style
- Crumbles (for pizza or tacos)
- Muffins
One thing is for sure you won't be disappointed. This oil-free baked falafel truly is a gamechanger.
We hope you love this oil-free baked falafel. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Air Fryer Falafel (VEGAN, OIL-FREE)
- Total Time: 9 hours 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
With 10 key ingredients, this delicious air fryer falafel is OIL-FREE and easy to prepare. They're crispy on the outside and soft inside. These vegan and gluten-free balls of deliciousness can be used on a salad, pizza, wrap, or as a snack dipped in hummus or tahini sauce. Yum! If you don't have an air fryer, this falafel recipe can be baked in the oven.
Ingredients
- 1 cup dried chickpeas/garbanzo beans (NOT canned)
- ½ cup fresh parsley, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- 6 to 7 fresh mint leaves
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp ground flaxseed (or flaxseed meal)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp coconut or regular aminos
- Pinch of cayenne pepper (optional, for heat)
- Salt to taste
Instructions
Put dried chickpeas (garbanzo beans) into a large bowl and cover with water. Since the dried chickpeas will absorb the water, make sure there is plenty of water—about 2 inches of water above the chickpeas should be sufficient. Soak chickpeas for at least 8 hours or overnight. Afterward, rinse and drain the chickpeas.
Add all the ingredients into a food processor and process to a coarse meal. You may need to stop and scrape down the sides of the food processor bowl to ensure all ingredients get incorporated. The mixture should be course enough to just hold in shape but is not too mushy. Shape the mixture into small balls or patties with a spoon or ice cream scooper (about ⅛ cup size).
Carefully place the balls or patties in the air fryer and cook at 400°F for 10 to 12 minutes or until golden brown. If oven baking, bake in a preheated oven at 425°F for 25 minutes or until golden brown. The outside of the falafel should be crispy and the inside moist. Garnish with fresh parsley. Serve on a salad topped with Tahini Lemon Garlic Sauce, or hummus. Salt to taste.
Store leftover cooked falafel in the refrigerator for up to four days.
You can freeze this falafel mixture for later. Be sure to form the balls or patties first and arrange them on a parchment-lined baking sheet. Then, place the baking sheet in the freezer for 6 to 8 hours to harden. Remove from the baking sheet and transfer to an airtight freezer-safe bag or container. Falafel keeps well in the freezer for about two months. To cook from frozen, place in the air fryer and cook at 400°F (205°C) for 12 to 14 minutes or until golden brown. If using an oven to cook from frozen, preheat your oven to 425°F (218°C) and bake for 25 to 30 minutes or until golden brown.
Notes
EQUIPMENT / SUPPLIES
- Large bowl (for soaking chickpeas)
- Strainer
- Measuring cup
- Measuring spoons
- Spatula
- Cutting board
- Knife
- Oven or Air Fryer
- Food processor
- Baking sheet (if oven baking)
- Prep Time: 9 hours
- Cook Time: 10 minutes
- Category: Lunch/Dinner Entrée
- Method: Oven
- Cuisine: Mediterranean
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Regina
very tasty! will definitely make this one again.
Marie
Oh my goodness, I love love love this recipe.
Gigi & Sersie
I'm so glad y'all enjoyed this recipe. There's so much you can do with falafel. Plus, it's super easy to store leftovers in the freezer for reheating later.
Gayi
Thank you for the wonderful recipe !! No more oil drenched falafels for me. The addition of flax powder was great. They came out perfect !!
Gigi & Sersie
Awesome! Thank you for your feedback. We're so glad you enjoyed it.
Fiona Marzinotto
I love this recipe. I use it all the time. Thank you very much.
Gigi & Sersie
Awesome! Thank you, Fiona. We're so glad you love it. It's one of our favs too. 🙂
Fee
Have been making this for a while and love it. Love that there is now baking powder or flour and is simple. Falafels are denser and more satisfying. Simple recipe. I make large batches and freeze them.