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–or even baked in the oven–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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4.63 from 58 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 minutes
Cook – 15 minutes
Total – 1 day
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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4.63 from 58 votes (30 ratings without comment)

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  1. Bobbie Jo says:

    5 stars
    Delicious and easy! I followed the recipe exactly, soaked the chickpeas overnight and refrigerated the falafel “dough” overnight as well. I did not have any issues with the mixture holding together well when forming the balls and air frying. I did need to add more salt than I expected to balance out the herbs, I used a salt grinder but I would guess at least 1 1/2 tsp. I just used an olive oil spray and lightly sprayed the bottom of the basket and over the tops of the falafel. I didn’t even bother flipping them and they were perfectly done all over in 7 min.

    My thought on the issue of the mixture holding together is that you really need to make sure you’ve thoroughly ground everything together in your food processor. The mixture needs to be very, very finely ground. I processed for probably 5-7 min and in batches, combined together and ground again.

    Great recipe and instructions. It’s inexpensive and very healthy if you air fry!

    1. TMD Team says:

      Thanks so much, Bobbie Jo!

  2. Laurie says:

    4 stars
    These are 5 star flavourful but I couldn’t manage to keep the patties together—they fell apart. Any suggestions?

    1. TMD Team says:

      Thanks, Laurie! You can find some great tips on how to help falafel stay together in Suzy's original Falafel recipe post.

  3. E Bush says:

    5 stars
    Used 2 eggs and 1 Tbs (mixed) and added to falafel dough as a binder. Without that, they only crumbled. That small changes worked like a charm.

  4. Mary Claire says:

    I soaked 2 cups dried chickpeas and obvious they expanded. Do I use just 2 cups of soaked chickpeas or all the chickpeas I soaked?

    1. TMD Team says:

      Go ahead and use all the chickpeas that you soaked!

  5. Erica says:

    What is the serving size? Is the nutritional table for each?

    Thank you, can’t wait to try.

    1. TMD Team says:

      Hi, Erica. The serving size is for 1 patty, so, yes, the nutritional info is for one. Hope you love the recipe!

  6. Kay D says:

    Hi Suzy. I have a different air fryer. It’s a Calphalon appliance which is a toaster oven and air fryer. Will your recipe work in it? Or do I need a dedicated air fryer like yours for this falafel recipe. Thank you very much !

    1. TMD Team says:

      Hi, Kay. I'm not familiar with that type of air fryer, but I really think it would work just fine. You don't need a dedicated air fryer to make falafel. It they can also be baked in an oven/toaster oven, and fried as well. You can check out Suzy's original falafel recipe for all the falafel tips and tricks!

  7. Kristine says:

    4 stars
    Excellent with tzatziki sauce. I loved the crunch. I was very nervous to put a whole tablespoon of pepper in, so I just used half a tablespoon. It was still too spicy for some of my little ones. Next time I might use 1/2-1 teaspoon of pepper. I ended up adding an egg to hold it together better; next time I might use 2 eggs.

  8. lynda beckman says:

    I made this and it was perfect. I air fry for 5 minutes then flipped for a additional 3 minutes and they were so yummy. Thank you so much

  9. Emily says:

    4 stars
    Was pleasantly surprised by how good these turned out. I don’t care for cilantro so instead added more parsley & next time, I’ll cut down on the garlic. We paired them with the Mediterranean Cabbage Salad & a bit of tahini. It was a filling but light meal & we’re looking forward to leftovers tomorrow.

    1. TMD Team says:

      Thanks so much, Emily!

  10. Courtney says:

    4 stars
    These are delicious! However, while I’d planned to air fry them, the dough turned out so crumbly I was afraid they’d fall apart. I ended up pan frying the patties in a cast iron skillet to make sure they got a nice crust to keep them together. I followed the recipe exactly so I’m not sure why that happened but the end result, while not really as healthy as I wanted it to be, was still delicious.

  11. Penny says:

    5 stars
    I just made these and they are great. I followed the recipe exactly and they tok 15 minutes in my air fryer.

  12. Beth says:

    Hi - Cilantro tastes like soap to me, and my husband doesn’t eat dill. Since that eliminates 1-1/4 cups of ingredients, is there something else I should sub to get the right texture — maybe a little more parsley? — or do you think it’s okay to just leave them out? When I lived in a country that had amazing felafel, my favorite stand didn’t use either one, but I’m concerned about it holding together. I’ll probably make patties for the air fryer. Thank you!

    1. TMD Team says:

      Hi, Beth. You could definitely add a bit more parsley in place of the other herbs if you don't care for those.

    2. Alyssa says:

      Baking powder or baking soda? I see soda in the ingredients list but baking powder in the instructions

      1. TMD Team says:

        Hi, Alyssa. Both are actually used here. The baking soda is used when soaking the chickpeas, and the baking powder is added to the mixture before forming the patties

  13. Darby Shaw says:

    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. TMD Team says:

      Hi, Darby. You start will 2 cups dried here, soak them and use them all.

  14. Nan says:

    5 stars
    I made these last night- they turned out fantastic!

  15. Jon says:

    1 star
    Dried chickpeas never softened and wouldn't form a patty. So ended up throwing it all away.

    1. TMD Team says:

      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.

  16. Amber McManus says:

    Am I able to make the dough 36-48 hours beforehand or is that too long in the refrigerator?