If you have been searching for a delicious, healthier twist on a classic favorite, the Crispy Vegan Air Fryer Falafel Balls Recipe is about to become your new go-to. These falafel balls are beautifully crispy on the outside, tender and bursting with flavor on the inside, all made effortlessly in an air fryer. Not only are they vegan and gluten-free, but they also pack a punch of protein and fresh herbs, making them perfect whether you want a quick snack or a fantastic centerpiece for a Mediterranean-inspired meal. Get ready to fall in love with falafel all over again, but this time with a lighter, crispier, and healthier spin!
Ingredients You’ll Need
This recipe is as simple as its ingredients, yet each one plays a crucial role in building that irresistible falafel flavor and texture. Fresh herbs add a vibrant color and fragrant aroma, while spices like cumin and coriander bring that familiar Middle Eastern warmth. Let’s check out what goes into these crispy vegan delights!
- 400 g dried chickpeas: The base of your falafel, soaked to achieve the perfect texture that crisps up beautifully.
- 5 sliced garlic cloves: Adds a punch of savory depth to flavor the mixture.
- 1 small onion, sliced: Gives sweetness and moisture, balancing the spices perfectly.
- 1 large handful fresh parsley, finely chopped: Brightens the falafel with herby freshness and color.
- 1 small handful fresh coriander, finely chopped: Enhances the earthy herbal notes and adds complexity.
- 2 tsp ground coriander: A warm spice essential for that authentic Middle Eastern taste.
- 2 tsp ground cumin: Complements the coriander with its nutty, slightly smoky flavor.
- 1 1/2 tsp sea salt: Elevates all the ingredients, ensuring every bite is perfectly seasoned.
- 1 tsp ground pepper: Adds a subtle heat without overpowering the flavors.
- Chili flakes or chili powder to taste: Optional, but fantastic if you like a gentle kick.
- 1 tsp baking powder (optional): Helps the falafel balls puff up slightly for a lighter texture.
- Oil spray: For that golden crisp finish when using the air fryer.
How to Make Crispy Vegan Air Fryer Falafel Balls Recipe
Step 1: Soak and Prepare Your Chickpeas
The journey to exquisite falafel begins the day before you cook. Soak your dried chickpeas in plenty of water for 18 to 24 hours. This soaking process is crucial—it softens them just right without turning them mushy, ensuring that your falafel has that perfect balance of tender inside and crispy outside.
Step 2: Blend the Ingredients
After draining and drying the chickpeas, toss them into your food processor along with the sliced garlic, onion, fresh herbs, and spices. You’ll want to pulse the mixture several times, scraping down the sides to create a coarse, cohesive texture. Think of it as the magic moment when all the fragrant ingredients come together into a harmonious mixture that’s ready to be shaped.
Step 3: Chill the Mixture
Pop your falafel mixture into the fridge for about 45 to 60 minutes. This resting phase firms up the mixture and lets the flavors meld even further. It’s an essential step for falafel balls that hold their shape and cook evenly.
Step 4: Shape Your Falafel Balls
Using an ice cream scoop or your hands, form the mixture into evenly sized balls or small patties—whichever you prefer. Uniform sizing helps ensure that each falafel cooks consistently to that coveted golden crisp.
Step 5: Air Fry to Crispy Perfection
Now comes the fun part—air frying! Lightly spray your falafel balls and the fryer basket with oil to promote browning and prevent sticking. Set the air fryer to 190°C (375°F) and cook them for about 15 minutes, turning once after 10 minutes. You’ll be rewarded with falafel balls that are perfectly crunchy on the outside and tender within, all without the heavy oil of traditional frying.
How to Serve Crispy Vegan Air Fryer Falafel Balls Recipe
Garnishes
Nothing elevates falafel like fresh, vibrant garnishes. A drizzle of creamy tahini sauce or a sprinkle of chopped parsley instantly brightens the dish. Consider adding a squeeze of lemon juice for a zesty pop that cuts through the richness and adds a refreshing balance.
Side Dishes
Falafel shines when paired with crisp, fresh veggies—think juicy tomatoes, cucumber slices, and crunchy onion rings. Serve alongside fluffy pita bread or atop a bed of mixed greens for a delicious, wholesome meal. A cool cucumber-yogurt dip or a simple tahini sauce on the side really complements the flavors and textures.
Creative Ways to Present
Want to impress your guests or simply enjoy falafel in a new way? Try stuffing these crispy vegan air fryer falafel balls inside warm pita pockets with pickled veggies, or create a vibrant falafel bowl by layering them over quinoa or rice with your favorite toppings. You can also crush a few and use as a crunchy salad topping or in wraps with hummus for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Have extra falafel balls? No worries! Keep them in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they sit, making your leftovers just as delightful as the first day.
Freezing
For longer storage, freeze the falafel balls in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once solid. They’ll keep beautifully for up to 3 months—perfect for quick meals on busy days!
Reheating
Keep the crispiness intact by reheating your falafel balls in the air fryer or oven at 190°C (375°F) for about 5-7 minutes. This quickly revitalizes their golden crust and tender inside without getting soggy like microwaving can.
FAQs
Can I use canned chickpeas instead of dried?
While canned chickpeas work in a pinch, dried chickpeas soaked overnight give you the best texture and flavor for falafel. They are less mushy and help achieve that perfectly crispy exterior and tender interior.
Is baking the falafel a good alternative to air frying?
Absolutely! Baking is a great option if you don’t have an air fryer. Just form the falafel into patties, spray with oil, and bake at 190°C (375°F) for 25-30 minutes, flipping halfway. While not quite as crisp as air-fried, they’re still delicious and healthier than deep-fried versions.
Do I need flour or any binder for this recipe?
The chickpeas and soaked ingredients usually bind the mixture well, especially after chilling. However, if your mixture feels too wet, adding a tablespoon or two of chickpea or regular flour can help it hold shape better, particularly if you plan to fry them in a pan.
Can I make these gluten-free?
Yes! This recipe is naturally gluten-free as long as you avoid adding regular flour. Chickpea flour or other gluten-free flours work perfectly for binding instead.
How can I add more spice or flavor?
Feel free to adjust the seasonings! Add extra chili flakes, smoked paprika, or even a dash of cayenne for heat. Fresh herbs can also be swapped or boosted to suit your taste, making the falafel uniquely yours.
Final Thoughts
This Crispy Vegan Air Fryer Falafel Balls Recipe is a fun and flavorful way to enjoy a wholesome classic, made easier and healthier with your air fryer. Whether you’re a seasoned falafel lover or trying it for the first time, these crispy bites are sure to impress. So gather your ingredients, fire up that air fryer, and treat yourself to these irresistible vegan delights—you won’t regret it!
Print
Crispy Vegan Air Fryer Falafel Balls Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes (Air Fry) / 25-30 minutes (Oven Bake)
- Total Time: 45-60 minutes (excluding chickpea soaking time)
- Yield: 25 falafel balls
- Category: Snack
- Method: Air Frying
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This traditional falafel recipe offers a healthy and delicious alternative to the deep-fried classic. Made from soaked chickpeas blended with fresh herbs and spices, these vegan falafel balls are crispy on the outside and tender inside. They can be prepared using an air fryer, oven-baked, or pan-fried, making them versatile for any kitchen. Naturally gluten-free and high in protein, these falafel are perfect for meal prep or a satisfying snack.
Ingredients
Main Ingredients
- 400 g dried chickpeas, uncooked (or canned chickpeas)
- 5 garlic cloves, sliced
- 1 small onion, sliced
- 1 large handful fresh parsley, finely chopped
- 1 small handful fresh coriander, finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp sea salt
- 1 tsp ground black pepper
- Chili flakes or chili powder to taste
- 1 tsp baking powder (optional)
- Oil spray for cooking
Instructions
- Soak the Chickpeas: Place dried chickpeas in a large bowl and cover with plenty of water, ensuring they are submerged by at least 7 cm. Soak for 18-24 hours. Drain and pat dry before use.
- Blend the Mixture: Add the chickpeas, garlic, onion, parsley, coriander, ground coriander, cumin, salt, pepper, chili flakes, and baking powder into a food processor. Pulse in intervals, scraping down the sides until the mixture is well blended but not mushy.
- Chill the Mixture: Transfer the blended mixture to the refrigerator for 45-60 minutes to firm up, which helps in shaping the falafel balls or patties.
- Shape the Falafel: Using an ice cream scoop or your hands, form the mixture into balls or patties according to your cooking method preference.
- Air Fry (Preferred Method): Lightly spray the falafel and air fryer basket with oil. Preheat the air fryer to 190 °C (375°F). Cook the falafel for 15 minutes, turning after 10 minutes, until crispy and golden. Cook in batches if necessary.
- Oven Bake: Preheat the oven to 190 °C (375°F). Place the falafel patties on a greased or parchment-lined baking sheet. Spray with oil before baking and halfway through the 25-30 minutes of baking, flipping to ensure crispiness.
- Pan Fry: Heat a few tablespoons of oil in a large frying pan. Fry small falafel patties on medium heat, turning carefully until both sides are golden brown. Drain on paper towels to remove excess oil. Use extra flour in the mixture or coat patties with flour if they seem too moist.
- Serve: Enjoy the falafel hot with pita bread, tahini sauce, salad, fresh tomatoes, and cucumbers for a traditional experience.
Notes
- Soaking chickpeas overnight is essential for the right texture; canned chickpeas can be used but soaking yields better results.
- Adding 2 tablespoons of chickpea or regular flour is recommended if frying to help the mixture bind better.
- Baking or air frying are healthier alternatives to deep frying and still produce crispy falafel.
- The mixture must rest in the refrigerator to firm up, which helps prevent crumbling during cooking.
- Adjust chili flakes or powder to your preferred spice level.
- Falafel is naturally gluten-free if gluten-free flour is used when needed for binding.
