Air Fryer Falafel/Zero Oil Falafel
Falafel is a deep-fried ball or patty made from ground chickpea, fava beans or both. Falafel is a traditional middle eastern food though with common theory this dish is believed to have been originated in Egypt. Falafel made in traditional way, is indeed a vegan recipe and great source of protein. Falafel relatively have low fat and no cholesterol if baked or air-fried fried. I have tried both ways but for that authentic taste and crunch, air-fryer is the best option.
Yes, heard me right! Falafel in air-fryer without compromising on taste and flavours. Follow the recipe and some quick tips to make perfectly zero oil yet crisp air fryer falafel. I have been making these air-fryer falafel every now and then and everyone just loves them. With every batch I make some extra and freeze my leftovers to enjoy them later too.
Falafel balls are often served as appetizer along Hummus, Tahini sauce or Toum (Garlic sauce) or serves as part of Maze (assortment of appetizers). And if you top it with veggies in a Pita (pocket bread), it becomes a filling and nourishing meal also known as Pita Sandwich. Falafel really makes perfect vegan and healthy meal to serve anytime of the day. Give this my version of falafel recipe a try and enjoy healthy eating.
Click here for more Air Fryer and Hummus recipe.
Step by Step Instruction with Photos
- Rinse and soak chickpea/Garbanzo beans in a large bowl covered with enough cold water or say about 3 inch. Let them soak overnight or at least 8 hours. They will triple in size as they soak. Drain and keep aside.
- Place the drained beans into your food processor along with the chopped onion, garlic cloves, parsley/coriander, cumin seeds, coriander seeds, cayenne pepper, sesame seeds, black pepper, all-purpose flour and lemon juice.
- Pulse all ingredients together, running 30 second at a time, until everything thing is well combined forming coarse mixture. Scrapping the sides of the processor periodically and pushing the mixture down the sides as required. Don’t over process the mixture.
- Once mixture reaches the desired consistency, adjust seasoning as per your taste & preferences; Pour the mixture into a bowl, wrap and refrigerate for 1-2 hours.
- After two hours add salt and baking powder, mix well.
- Now scoop walnut size mixture and form a round ball or patty using wet hands or falafel scoop. You can make balls small/big, round or flat depending on your personal preference. For baking flat patty works best.
- Arrange the falafels patties on parchment lined air-fryer tray or basket, do not over crowed them. Now air-fry them on one side for 8-10 minutes on 350 degrees F or until golden brown in color and crisp. Then, flip them over and repeat for another 6-8 minutes.
- Zero oil falafel are ready to serve. Serve hot with plate of hummus topped with creamy Tahini Sauce. Or make yummy Pita sandwiches.
Recipe Card
Air Fryer Falafel/Zero Oil Falafel
Description
Falafel is a traditional middle eastern food that is vegan and great source of protein. Falafel relatively have low fat and no cholesterol if baked or air-fried fried. I have tried both ways but for that authentic taste and crunch, air-fryer is the best option.
Ingredients
Instructions
-
Rinse and soak chickpea/Garbanzo beans in a large bowl covered with enough cold water or say about 3 inch. Let them soak overnight or at least 8 hours. They will triple in size as they soak. Drain and keep aside.
-
Place the drained beans into your food processor along with the chopped onion, garlic cloves, parsley/coriander, cumin seeds, coriander seeds, cayenne pepper, sesame seeds, black pepper, all-purpose flour and lemon juice.
-
Pulse all ingredients together, running 30 second at a time, until everything thing is well combined forming coarse mixture. Scrapping the sides of the processor periodically and pushing the mixture down the sides as required. Don’t over process the mixture.
-
Once mixture reaches the desired consistency, adjust seasoning as per your taste & preferences; Pour the mixture into a bowl, wrap and refrigerate for 1-2 hours.
-
After two hours add salt and baking powder, mix well.
-
Now scoop walnut size mixture and form a round ball or patty using wet hands or falafel scoop. You can make balls small/big, round or flat depending on your personal preference. For baking flat patty works best.
-
Now scoop walnut size mixture and form a round ball or patty using wet hands or falafel scoop. You can make balls small/big, round or flat depending on your personal preference. For baking flat patty works best.
-
Arrange the falafels patties on parchment lined air-fryer tray or basket, do not over crowed them. Now air-fry them on one side for 8-10 minutes on 350 degrees F or until golden brown in color and crisp. Then, flip them over and repeat for another 6-8 minutes.
-
Zero oil falafel are ready to serve. Serve hot with plate of hummus topped with creamy Tahini Sauce. Or make yummy Pita sandwiches.
Note
- Soaked vs canned chickpea: To get best textured mixture and crunchy falafel, always use soaked dry chickpea instead of canned and coked chickpeas.
- Texture: The Falafel mixture should be slightly coarse rather than smooth like paste. But too much coarse mixture can make hard and very dry Falafel.
- Consistency: To get perfect Falafel ball the mixture should be dry, not runny. With runny mixture falafel can fall apart. If it falls apart, add a little flour. And point to keep in mind that the Falafel balls are delicate at first and once you air fry them, they will bind together and stick. So, add flour accordingly.
- Egyptian Falafel: To make authentic Egyptians Falafel omit the cilantro and substitute fava beans for the chickpeas.
- Soaked vs canned chickpea: To get best textured mixture and crunchy falafel, always use soaked dry chickpea instead of canned and coked chickpeas.
- Storing leftover: Left over falafel can be stored refrigerated in air tight container for up to 3 months. Reheat them in oven or air-fryer for 8-10 minutes at 350 degree F.
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