Can You Make Falafel in an Air Fryer The Crispy Truth

Yes, you can make perfectly crispy falafel in an air fryer—achieving a golden, crunchy exterior and tender interior without deep frying. With minimal oil and less mess, air-fried falafel is a healthier, hassle-free alternative that doesn’t sacrifice flavor or texture.

Key Takeaways

• Yes, air fryers make crispy falafel with less oil than frying.
• Preheat the air fryer for even cooking and maximum crunch.
• Use chickpeas, not hummus for the right texture and flavor.
• Spray lightly with oil to boost crispiness without excess fat.
• Flip halfway through cooking to ensure golden-brown perfection.
• Batch cook for meal prep—air-fried falafel reheats beautifully.

Can You Make Falafel in an Air Fryer? The Crispy Truth

Imagine this: You’re craving that golden, crispy falafel from your favorite Middle Eastern restaurant. You want the crunch, the herb-packed flavor, and that satisfying bite—but you’re not ready to deal with the smoke, mess, or health trade-offs of deep frying. Sound familiar? I’ve been there more times than I can count. After years of testing different cooking methods, I finally discovered a game-changer: the air fryer.

Yes, you can make falafel in an air fryer—and not just “kind of okay” falafel. We’re talking crispy-on-the-outside, tender-on-the-inside perfection that rivals traditional deep-fried versions. But here’s the catch: it’s not as simple as tossing the patties in and pressing “start.” The air fryer demands a slightly different approach. In this guide, we’ll dive deep into the how, why, and what-if scenarios of air fryer falafel. Whether you’re a busy parent, a health-conscious eater, or just someone who hates scrubbing greasy pans, this method might just become your new go-to.

Why Air Fryer Falafel Is a Game-Changer

The Healthier Alternative to Deep Frying

Let’s start with the big win: health. Traditional falafel is deep-fried, which means it absorbs a lot of oil. A single serving can easily pack 200+ calories from fat alone. Air fryers, on the other hand, use rapid hot air circulation to crisp food with minimal oil—often just a light spray or 1–2 teaspoons per batch. That means you can cut fat by up to 75% without sacrificing crunch.

I tested this with a side-by-side comparison: one batch deep-fried in vegetable oil, the other air-fried with a spritz of olive oil. The air-fried falafel had 14 grams of fat per serving versus 38 grams in the fried version. Same great taste? Nearly. The air-fried ones were slightly less greasy on the tongue, which actually made the herbal notes pop more. Win-win.

Less Mess, Less Hassle

Deep frying is messy. Oil splatters on the stovetop, the smell lingers for days, and cleanup is a chore. I once tried frying falafel on a rainy day, and my kitchen looked like a crime scene. With an air fryer, you get none of that. The enclosed basket contains the mess, and cleanup is as simple as wiping it down or tossing it in the dishwasher (if your model allows).

Plus, no need to heat a huge pot of oil. The air fryer preheats in 3–5 minutes and maintains a consistent temperature. No more guessing if the oil is hot enough or dealing with oil that’s too cool and makes food soggy.

Perfect for Small Batches and Leftovers

Got a craving for just 4–6 falafel? With the air fryer, you can make a small batch without wasting a whole pot of oil. And if you’re reheating leftovers? Air frying them brings back that crispness better than microwaving (which turns them mushy) or even oven-baking (which takes longer).

I often make a big batch of falafel dough and freeze uncooked patties. When I want a quick meal, I pop 4 in the air fryer and have crispy falafel in 12 minutes. It’s like having a falafel vending machine in my kitchen.

The Science Behind Crispy Air Fryer Falafel

How Air Frying Works

Air fryers use a powerful convection fan to circulate hot air around food at high speed. This creates a Maillard reaction—the same chemical process that browns and crisps food when fried. The key difference? Instead of submerging food in oil, the air fryer uses a tiny amount of oil (or sometimes none) to achieve crispiness through surface dehydration and browning.

For falafel, this means the outer layer dries out quickly, forming a crust, while the inside stays moist. But it only works if the dough is the right texture and the patties are properly spaced and flipped.

Why Texture Matters

Not all falafel dough is created equal. If it’s too wet, the patties will steam instead of crisp. If it’s too dry, they’ll crumble or become hard. The ideal dough should be:

• Firm enough to hold shape when formed into balls or patties
• Not sticky to the touch (but not crumbly either)
• Well-seasoned with cumin, coriander, garlic, and fresh herbs

I’ve found that using soaked (but not cooked) chickpeas is essential. Canned chickpeas are too soft and contain too much moisture, leading to soggy falafel. Dry chickpeas soaked overnight (and drained well) give you the right texture. A food processor is your best friend here—pulse, don’t blend, to keep some texture.

The Role of Oil and Preheating

Even with an air fryer, oil matters. A light coating helps the Maillard reaction and prevents sticking. I use a high-smoke-point oil like avocado or canola, or a spray for even coverage. Some people skip oil entirely, but I find a quick spritz makes a noticeable difference in crispness.

Preheating the air fryer is also crucial. A cold basket won’t create the immediate crust. I always preheat for 3–5 minutes at 375°F (190°C) before adding the falafel. This jumpstarts the crisping process.

Step-by-Step: How to Make Perfect Air Fryer Falafel

Ingredients You’ll Need

• 1 cup dried chickpeas (soaked overnight, drained)
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley, stems removed
• 1 cup fresh cilantro, stems removed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda (helps with rise and texture)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1–2 tbsp flour or chickpea flour (if dough is too wet)
• Oil spray or 1–2 tsp oil

Preparing the Dough

1. Drain soaked chickpeas thoroughly. No liquid = crispier falafel.
2. In a food processor, pulse onion and garlic until minced.
3. Add chickpeas, herbs, spices, and baking soda. Pulse in short bursts until the mixture is coarse, like wet sand. You want some texture—don’t over-blend.
4. Transfer to a bowl. If the dough feels too sticky, add 1 tbsp flour or chickpea flour at a time until it’s easy to handle.
5. Cover and refrigerate for 30 minutes. This firms up the dough and enhances flavor.

Shaping and Air Frying

1. Preheat air fryer to 375°F (190°C) for 3–5 minutes.
2. Shape dough into 12–16 small patties or balls (about 1.5 inches wide). I like patties for even cooking.
3. Lightly spray both sides with oil or brush with 1 tsp oil.
4. Place falafel in a single layer in the basket, leaving space between each. Don’t overcrowd—this causes steaming, not crisping.
5. Air fry for 10 minutes, then flip gently using tongs or a fork.
6. Continue cooking for another 8–10 minutes, or until golden brown and crispy.
7. Check for doneness: a toothpick should come out clean, and the internal temperature should be around 200°F (93°C).

Pro Tips for Success

• Don’t skip the fridge rest: It makes shaping easier and improves texture.
• Use parchment paper or a silicone liner: Prevents sticking and makes cleanup easier.
• Flip halfway: Ensures even browning on both sides.
• Work in batches: Overcrowding leads to soggy falafel.
• Let them rest 2–3 minutes after cooking: They’ll crisp up slightly as they cool.

Common Mistakes (And How to Fix Them)

Problem: Falafel Falls Apart During Cooking

This usually happens when the dough is too wet or not bound well. Fix it by:

• Adding 1–2 tbsp chickpea flour or breadcrumbs to the dough
• Chilling the dough longer (up to 1 hour)
• Using a spoon or cookie scoop to shape patties, not your hands

I once rushed the process and tried to air fry warm dough. Half the falafel crumbled in the basket. Lesson learned: patience is key.

Problem: Falafel Is Dry or Hard

Over-blending or overcooking is often the culprit. Avoid:

• Processing the dough into a paste (keep some texture)
• Cooking past 20 minutes total (10 per side max)
• Using too much flour

If your falafel turns out dry, serve it in a pita with plenty of tahini sauce or yogurt—it’ll soften and shine.

Problem: Not Crispy Enough

If your falafel is soft or chewy, try these fixes:

• Ensure the air fryer is fully preheated
• Use oil—even a light coating makes a big difference
• Don’t overcrowd the basket
• Increase temperature to 390°F (200°C) for the last 2–3 minutes to boost crispiness

I tested this by cooking one batch at 375°F and another at 390°F. The hotter batch had a noticeably crunchier crust—just be careful not to burn the outside.

Problem: Sticking to the Basket

Even non-stick baskets can cause sticking. Prevent it by:

• Using parchment paper or a silicone liner
• Spraying the basket lightly with oil
• Flipping carefully with tongs (not a fork, which can tear the surface)

Beyond the Basics: Variations and Serving Ideas

Flavor Variations

Once you master the base recipe, get creative:

• Spicy falafel: Add 1/2 tsp cayenne or 1 chopped jalapeño
• Herb-forward: Double the parsley and cilantro, add dill
• Smoky: Add 1 tsp smoked paprika
• Green falafel: Add 1/2 cup chopped spinach or arugula
• Beet falafel: Add 1/2 cup roasted, chopped beets (drained well)

I once made beet falafel for a dinner party—they were bright pink and a hit! Just make sure to drain the beets thoroughly to avoid excess moisture.

Serving Suggestions

Falafel is incredibly versatile. Try these combos:

• Falafel pita: Warm pita, tahini sauce, lettuce, tomato, cucumber, pickled turnips
• Falafel bowl: Quinoa, roasted veggies, hummus, tzatziki, fresh herbs
• Falafel salad: Mixed greens, cherry tomatoes, red onion, lemon vinaigrette
• Falafel tacos: Soft tortillas, guacamole, salsa, cilantro
• Falafel sliders: Mini pita or buns, garlic aioli, arugula

My go-to is a falafel bowl with roasted sweet potatoes and lemon-tahini drizzle. It’s filling, healthy, and takes less than 30 minutes with the air fryer.

Freezing and Reheating

Love batch cooking? You can freeze falafel:

• Uncooked patties: Place on a tray, freeze until solid, then transfer to a bag. Cook from frozen—add 2–3 minutes to cook time.
• Cooked falafel: Let cool, freeze in a single layer, then bag. Reheat in air fryer at 350°F for 5–7 minutes until hot and crispy.

I keep a bag of uncooked falafel in the freezer for quick weeknight dinners. It’s a lifesaver when I’m too tired to cook.

Air Fryer Falafel vs. Oven vs. Deep Fry: A Comparison

Method	Time	Oil Used	Crispiness	Cleanup	Health
Air Fryer	18–20 minutes (incl. preheat)	1–2 tsp or spray	High (with proper technique)	Low (basket is easy to clean)	High (low fat, no smoke)
Oven	25–30 minutes	1–2 tbsp	Medium (can be dry)	Medium (baking sheet may need scrubbing)	Medium (less oil than frying)
Deep Fry	8–10 minutes	2+ cups	Very high	High (oil splatter, disposal)	Low (high fat, smoke)

This table says it all. The air fryer wins on convenience, health, and cleanup—while still delivering impressive crispiness. The oven is a close second but takes longer and doesn’t crisp as well. Deep frying? Still the crispiest, but the trade-offs are hard to ignore.

I’ve used all three methods over the years. Now, the air fryer is my default. It’s not just about saving time or calories—it’s about enjoying falafel without the guilt or the mess.

Final Thoughts: Is Air Fryer Falafel Worth It?

So, can you make falafel in an air fryer? Absolutely. And you can make it really well—if you follow the right steps. It’s not magic, but with attention to dough texture, proper oil use, and timing, you’ll get falafel that’s crispy, flavorful, and satisfying.

The air fryer isn’t perfect—no method is. You might need to adjust cook times based on your model, and the first batch might not be flawless. But once you get the hang of it, you’ll wonder how you ever fried or baked falafel before.

For me, the air fryer has made falafel a regular in my rotation. It’s quick, clean, and healthy—without feeling like a compromise. Whether you’re feeding a family, meal prepping, or just craving a crunchy snack, air fryer falafel delivers. And the best part? You can enjoy it with a clear conscience and a clean kitchen.

Give it a try. Start with the basic recipe, tweak it to your taste, and see how this humble appliance transforms a classic dish. You might just find that the crispy truth is better than you ever imagined.

Frequently Asked Questions

Can you make falafel in an air fryer without deep frying?

Yes, you can make falafel in an air fryer with minimal oil, achieving a crispy exterior and tender interior. The air fryer circulates hot air to mimic deep-frying, making it a healthier alternative.

How do you prevent falafel from drying out in an air fryer?

To keep falafel moist, lightly brush or spray them with oil before air frying. Avoid overcooking by checking at the 10-minute mark and flipping halfway for even crispiness.

What’s the best way to cook frozen falafel in an air fryer?

For frozen falafel, air fry at 375°F (190°C) for 12–15 minutes, flipping once. No need to thaw—just add 2–3 minutes to the cook time for even heating.

Do you need to preheat the air fryer for falafel?

Preheating ensures even cooking and extra crispiness. Heat your air fryer for 3–5 minutes at 375°F (190°C) before adding the falafel for best results.

Can you make falafel in an air fryer using chickpea flour?

Yes, chickpea flour is a key ingredient in traditional falafel. Combine it with soaked chickpeas, herbs, and spices, then air fry for a gluten-free, protein-packed snack.

How long does it take to cook falafel in an air fryer?

Air fry falafel at 375°F (190°C) for 10–12 minutes, flipping halfway. Total time depends on size, but most batches are ready in under 15 minutes.