Yes, you can make falafel in the air fryer! Follow my easy tips for perfectly crisp air fryer falafel with the same bold, authentic flavors! 

several air fryer falafel patties in a blue and white bowl.

Falafel is a staple food throughout the Middle East and in Egypt where I grew up. Traditional falafel is made of a mixture of chickpeas, fresh herbs, and warm spices, which is formed into balls or patties and deep fried until the patties turn a beautiful golden brown.

And if you’ve followed my authentic falafel recipe, which is an all-time fan favorite, you know how delicious freshly fried falafel are–perfectly crispy on the outside, tender and airy on the inside! Dunk one in some tahini sauce or serve them in a pita pocket with all the fresh veggies and pickles, and you’ve got the perfect little vegan meal to serve for breakfast, lunch, or dinner. 

I will tell you right now that cooking falafel the traditional way, as I showed you earlier, will yield better results 100 percent of the time! But you can absolutely make falafel in the air fryer, too.

Many have been asking me for a good air fryer falafel recipe, so I worked on one that I’m excited to share! 

Why does this recipe for falafel in the air fryer work? 

Although the cooking method is different, I don’t believe you should compromise on flavor. That’s why this recipe uses the authentic falafel mixture, made from scratch from dried chickpeas that have been soaked overnight and mixed with the same fresh herbs and spices. I still advise that you allow the mixture to sit in the fridge for about 1 hour and then mix it with some baking powder to give you the best flavor and texture.

Really, the main difference here from my earlier recipe is that you will cook the falafel patties in the air fryer as opposed to a pot of hot oil. 

How should you shape falafel for the air fryer? 

Typically when I make falafel, I’m partial to forming them into little balls. But for air fryer falafel, shaping them into slightly flatter disks or patties actually works better. This shape will allow the falafel to lay flat and they won’t roll around the air fryer basket. I also find that flatter patties cook more evenly in the air fryer. 

Be sure to not arrange the patties too tightly in the air fryer. They need some room so they can turn airy and crispy as they cook. Work in batches as needed. 

falafel in the air fryer.

Ingredients you’ll need for air fryer falafel

As I mentioned, I use the same combination of ingredients as I always have for my authentic falafel recipe. Here is what you’ll need for this air fryer falafel recipe: 

  • Chickpeas: You’ll need dried chickpeas (also called garbanzo beans). Canned chickpeas will not work (more info below!). Soak the dried chickpeas in water for 24 hours. To help soften them, add ½ teaspoon baking soda to the water. 
  • Fresh herbs: Fresh dill, parsley, and cilantro with the stems removed. 
  • Onion: I use yellow onions, but you can also use white or red onions. 
  • Garlic: You’ll need several peeled garlic cloves. No need to mince or chop as they go in the food processor with the other ingredients. 
  • Spices: Cumin, coriander, and some cayenne pepper (optional, but I recommend it. You only need a little, so the falafel will not be spicy!).
  • Baking powder: If you want fluffy falafel, baking powder is a must. Without it, your falafel will be dense. Don’t skip this!
  • Sesame seeds: While toasted sesame seeds are optional, they add an addictive nuttiness. 
air fryer falafel ingredients in a food processor before being blended together.

Should you use dry or canned chickpeas?

This is very much a texture thing. Even though it is not as critical to use dry chickpeas when cooking falafel in an air fryer, I still recommend that you do! Canned chickpea have a lot of moisture and can turn your air fryer falafel mushy.

Soaked dry chickpeas are the best choice because their starch helps the falafel stay together, and they will also give your patties that perfect crunchy texture. No soggy falafel here! 

How to make falafel in the air fryer

Making air fryer falafel starts out the same way as my traditional falafel recipe by soaking the chickpeas and making the falafel mixture. Here is how to cook falafel in the air fryer: 

  • Soak the chickpeas. Soak 2 cups of dry chickpeas (NOT canned or cooked!) in a bowl with plenty of water and some baking soda to soften them. Soak for 24 hours and then drain well. (The chickpeas will swell considerably in the water so be sure to cover them with a good few inches of water).

    soaked chickpeas in a bowl with a woman holding some in her hands.
  • Make the falafel “dough” or mixture. In the large bowl of a food processor fitted with a bladed, add the soaked and drained chickpeas, 1 cup fresh parsley leaves, ¾ cup fresh cilantro leaves, ½ cup fresh dill (stems removed), 7 to 8 peeled garlic cloves, 1 small quartered yellow onion, kosher salt, and spices (1 tablespoon each black pepper, cumin, and coriander; and 1 teaspoon cayenne pepper). Pulse until finely ground. It will have the texture of a coarse meal. 

    falafel mixture in a food processor.
  • Chill. Transfer the mixture to a bowl, cover, and refrigerate for about an hour or overnight. When chilled, it will be easier to shape the mixture into patties and will hold together well. 
  • Form into patties. Stir 1 teaspoon baking powder and 2 tablespoons toasted sesame seeds into the chilled falafel mixture. Scoop about a golf ball-sized amount and form it into a ball, and then flatten slightly to make a disk shape. Do not flatten them too much – this will make them dense.

    one falafel patty in a woman's palm.
  • Air-fry the falafel. Turn your air frye to 400 degrees F. Lightly brush the falafel disks with olive oil, and then add them to the air fryer basket, being careful not to crowd them (the patties need some room so they crisp up well). Cook the falafel in 5-minute increments: Air-fry on one side for 5 minutes, and then check to see if it has crisped and gained color. If not, don’t turn them and return to the air fryer for a bit longer. Then, flip them over and repeat. Serve immediately! 

    close up of falafel disks in an air fryer.

A couple of important tips

  • Do not crowd your air-fryer basket. To ensure best texture, be sure to arrange the falafel patties in such a way that they are not touching. Work in batches if you need to.
  • Air fryers do vary, so cook your air fryer falafel patties in 5 minute increments. I set the air fryer to 400 degrees F, and started by air frying the patties for 5 minutes, adding time as needed, until the patties were crispy and golden brown on either side.

Falafel in the oven 

I talked about baking falafel in the oven before. I will say, it's not my favorite way to cook the delicious patties because it just does not yield the same crispy results. But if you don’t have an air fryer, and you don’t want to fry the falafels, then sure, you can bake them! 

To cook falafel in the oven, start with the oven at 350 degrees F. Brush the falafel patties with olive oil on both sides and arrange on a baking sheet. Bake for 15 to 20 minutes, remembering to flip the patties halfway through baking. They should be golden brown on the outside and still somewhat green on the inside, but they should not taste raw! 

Ways to serve it

There are so many ways to enjoy falafel, as I detailed in my recipe for authentic falafel. Here are some delicious ways to serve them:

Freezing and reheating air fryer falafel 

Allow the falafel to cool to room temperature, and then arrange them on a cookie sheet and freeze. Once frozen solid, you can transfer the falafel to a ziptop bag to save freezer space. They can be frozen for up to 3 months, but I like to eat them within a month. 

To reheat frozen falafel, place them on a baking sheet and place in a 350 degrees F-heated oven for about 15 minutes. You’ll need to flip them halfway through the reheating time. 

If you have leftover falafel that you’ve refrigerated, it can either be heated in the oven as described above (just for a shorter time since they aren’t frozen) or in the air fryer. Heat the air fryer to 350 degrees F, place the falafel in the basket, and reheat for 2 to 3 minutes. 

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4.55 from 20 votes

BEST Air Fryer Falafel (Easy Tips!)

Suzy Karadsheh
several air fryer falafel patties in a blue and white bowl.
Here's my easy, foolproof air fryer falafel recipe. It begins with my classic falafel mixture, made from scratch following my earlier tutorial for how to make falafel). For crunchy falafels, use soaked dry chickpeas instead of cooked or canned chickpeas. To cook them in the airfyer, it's best to form the mixture into lightly packed patties so they lay flat in the air fryer basket. Be sure not to crowd the basket. As air fryers do vary, I like to cook the falafel patties in 5 minute increments until the patties are cooked through to a crispy golden brown.
Prep – 20 mins
Cook – 15 mins
Total – 1 d
Middle Eastern
Serves – 24 patties
Appetizer, Entree, Side Dish, Snack


  • 2 cups dried chickpeas, Do NOT use canned or cooked chickpeas
  • ½ teaspoon baking soda
  • 1 cup fresh parsley leaves, stems removed
  • ¾ cup fresh cilantro leaves, stems removed
  • ½ cup fresh dill, stems removed
  • 1 small onion, quartered
  • 7-8 garlic cloves, peeled
  • Salt to taste
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon cayenne pepper, optional
  • 1 teaspoon baking powder
  • 2 tablespoon toasted sesame seeds


  • Soak the chickpeas. (One day ahead of time.) Soak your dried chickpeas in a large bowl of water with the baking soda (the water must cover the chickpeas by at least 2 inches). Set aside for 18 to 24 hours until the chickpeas have softened and plumped up. Drain well.
  • Make the falafel dough or mixture. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor in 40-second increments until everything is well blended and you have a mixture that is similar in texture to coarse cornmeal.
  • Refrigerate the mixture. Transfer the mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to overnight).
  • Add baking powder and mix. Before air frying, add the baking powder and toasted sesame seeds to the falafel "dough" and stir with a spoon.
  • Form falafel patties. Scoop a couple tablespoonfuls of the falafel mixture into your palms and form into disks or patties (about ½-inch thickness). It helps to have wet hands as you form the patties so they don't stick too much. Do not pack the patties too much, so they don't turn out too dense.
  • Arrange the falafel patties in the air fryer basket. Lightly brush one side of the falafel patties with olive oil. Add them to the basket (oiled side down), and brush the top of the patties with olive oil as well. Don't crowd the basket, allow the patties enough room so they become crisp as they cook. (Work in batches as needed).
  • Set the air fryer to 400 degrees F and air fry the falafel. Air fry the patties at 400 degrees F one side for 5 minutes, then check if they have gained some color. If not, close the basket and cook for another 3 to 5 minutes or until the ones side has turned nice and golden brown to your liking. Turn the patties and air fry on the other side.



  • Do not overcrowd the air fryer basket. Allow the patties enough room so they cook well and crips up properly. 
  • Air fryers do vary, cook your patties in 5-minute increments until you achieve a crisp, golden brown exterior on both sides of the falafel patties. 
  • Can I cook falafel in the oven? Yes, but it is my least favorite way to cook falafel. Preheat your oven to 350 degrees F. After brushing the patties on both sides with extra virgin olive oil, arrange them on a baking sheet. Bake for 15 to 20 minutes, turning the falafel once halfway through cooking. 
  • Leftovers and storage:  Cooked falafel patties will keep in an airtight container in the fridge for up to 4 days (they will lose their crunch, however). Reheat in a 350 degrees F heated oven until warmed through, or in a 350 degrees F heated air fryer for 2 to 3 minutes. 
  • Can I freeze air fryer falafel? Yes, you can! Allow the cooked patties to cool to room temperature, and then place them on a cookie sheet. Freeze until solid, and then transfer to a ziptop bag or freezer-safe container. Reheat in a 350 degrees F heated oven for about 15 minutes, flipping the patties after 7 or so minutes. 
  • Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe. 


Calories: 71.6kcalCarbohydrates: 11.7gProtein: 3.7gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.4gSodium: 47.7mgPotassium: 195mgFiber: 3.4gSugar: 2gVitamin A: 370.5IUVitamin C: 5.7mgCalcium: 47.3mgIron: 1.6mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. I made a similar recipe that called for 1 cup beans soaked overnight. Basically that ends up being 2 cups after soaking. Im assuming your making 4 cups soaked. Or is it 2 cups after soaking?

    1. Hi, Jon. After soaking, the chickpeas won't be soft (as they are when they come from a can). They will still have a bit of a bite/crunch. In the future, if you are having trouble forming them into a patty, we recommend adding some flour or an egg to the mixture.

  2. 3 stars
    I gave this a three-star because I couldn't get the Falafel to stay together and when I put them into the Air Fryer they completely fell apart. The taste, was excellent, but they were very dry. After reading others comments, I am wondering if I did something wrong. 🙁

  3. 5 stars
    Thank you for this recipe! Can I check - I added the baking powder at the same time as the spices and then put in the fridge (by accident). Is there a reason for adding it after they have been in the fridge, right before making the patties? Also, dried chickpeas tend to be hard to come by here, is there anything I can do to make the recipe better with canned? I tried draining the water and leaving overnight with some salt to dry out.

  4. 1. They all stick substantially to the bottom of the air fryer and do not present even the possibility of turning them over without leaving the brown crisp permanently stuck to the bottom of the fryer. Brushed well with olive oil and then………..
    Stuck with soaking and further softening required for cleaning. I’d rather suck down the cooking oil from deep frying. How is this better?

  5. Hi. I’m trying this recipe right now, but a bit confused - baking soda and baking powder are 2 different things? I’m going to try baking soda (bicarbonate) and see what happens. 🙂

      1. You have both listed in the ingredients list but you do not call out baking powder in the instructions like you do with the baking soda. Do I use baking soda or both?

      2. Hi, Amber. The baking soda is used when soaking the chickpeas, and the baking powder is added to the mixture before forming the patties.

  6. 5 stars
    Excellent recipe! This came out wonderful in my air fryer. I swapped out cayenne pepper for Aleppo pepper. Gave it an amazing flavor highly recommended! Thanks for sharing your recipe and also for instructions on air frying versus oil.

    Happy Holidays!

  7. How soft should the chick peas be? Mine have been soaking for almost 24 hours, still a little hard in the center. Ok to work with?

  8. 5 stars
    Yum! Just air fried these babies and boy were they delicious. We used just shy of 1 TBS kosher salt and hemp seeds in place of sesame (that’s what we had on hand). Serbs with whole wheat pita. Sauerkraut, sour pickles, lettuce mix and tahini.,

  9. Hi Suzy I can’t wait to try this. I don’t like cilantro, should I use more parsley or just omit? Thank you. I love your videos.

    1. Hi, Betty. Thank you so much! If you don't enjoy it cilantro, I recommend omitting it and simply compensate using more parsley and dill and a touch more cumin. Hope this helps.

  10. 5 stars
    Hi, Suzy. I bought your cookbook and have enjoyed all the recipes I’ve tried. This falafel recipe is wonderful. I’ve air fried and deep fried these and yes, the deep fried way is best, but, I enjoy the ones in the air fryer as well. Thank you for sharing.

  11. 5 stars
    These are the best falafel I've ever had and I have had many, many in my life (from mixes and restaurants). This is the first time I made them from scratch. I added a lot more salt, to taste. I loved the cayenne kick and all the fresh herbs. Don't forget the sesame seeds. The baking powder made them not dense either. And I love being able to do it in the air fryer. Oh my word!! So yummy! I can't see myself every using a mix again. And I made the tahini sauce on your site too. I did add lemon juice for a little more tang. Thank you for sharing these recipes.

  12. 5 stars
    I have never made falafel before and I loved it. I think I do need to use more salt next time but I almost always skimp on salt so that is just me! My husband said the internal texture was a little pasty but I was happy!!

  13. 2 stars
    These were really, really bland. “Salt to taste” isn’t specific enough. Needs a considerable amount. Very difficult to form patties and keep together in the air fryer. Also this makes SO MUCH DOUGH. It’d feed a party! I’d quarter the recipe for a couple people.

  14. thank you for taking the time to work on this air fryer recipe. I want to make it but wonder if I should just fry my falafel. So many recipes that substitute traditional technique lead to an awful result. Tradition aside, do you think the air fryer version tastes really good? Or just ok

    1. Hi, Mary. The air fryer version turned out much better than we expected. I would definitely test it out on a few.... you may be as surprised as we were, lol. The consensus here at The Mediterranean Dish was that the deep fried version was still the best, though.

  15. 5 stars
    The spices and herbs look wonderful!

    I prefer Fava beans in my falafel; I’m assuming I’ll evenly substitute dried beans for chickpeas? Or should I use the split and peeled ones?

    1. Hi, Neva. We have not tested our falafel recipe using fava beans so it's hard to say if the amount can be evenly substituted. It seems like it would work, though. Would love to hear your thoughts if you give it a try!

  16. 5 stars
    Love your falafel recipe, but had not thought about trying it in an air-fryer! These instructions are so helpful! Thanks, Suzy!