Vegan Air Fryer Falafel

This is the most important decision in falafel-making. Dried chickpeas (soaked overnight but not cooked) produce the authentic texture: the mixture is coarser, drier, and holds together through cooking, producing falafel with a truly crispy exterior and a light, fluffy, bright-green interior. Canned chickpeas are already fully cooked and very soft — the mixture is wetter and produces denser, pastier falafel that can fall apart and doesn't crisp as well. If you must use canned, drain and dry them thoroughly, then reduce them with a fine food processor and add a tablespoon of flour to bind. For air fryer falafel specifically, dried chickpeas give significantly better results — the drier mixture holds shape and achieves more crispiness without deep-fry oil.

Soak 200g of dried chickpeas overnight in cold water (they'll double in size). Drain and rinse. Blend in a food processor with: 1 small onion (roughly chopped), 3 garlic cloves, a large handful of fresh parsley and coriander, 1 tsp cumin, 1 tsp coriander, ½ tsp salt, ½ tsp baking powder, 1 tbsp plain flour. Pulse until the mixture is finely ground but not puréed — it should hold together when squeezed. Refrigerate for 30 minutes (this makes shaping much easier and improves texture). Shape into balls or patties (4cm diameter). Spray generously with cooking oil on all sides. Place in the air fryer in a single layer. Cook at 375°F for 12–15 minutes, flipping carefully at the 6–7 minute mark. They are ready when deep golden-brown and firm.

Unlike deep-frying where the oil surrounds the falafel completely, air frying relies on a surface coating of oil to achieve browning. Falafel made with zero oil in the air fryer stays pale, has a dry, powdery exterior, and lacks the caramelised crust that defines good falafel. A light but thorough spray of cooking oil on all surfaces before cooking is non-negotiable. Use an oil mister or pump spray for even coverage — a pastry brush also works. Olive oil spray or neutral vegetable oil spray both work well. The total oil used is approximately 1–2 teaspoons per 12 falafel balls — a dramatic reduction versus deep frying (which uses 2+ cups of oil). Respray or brush after flipping at the halfway mark.

Pitta wrap: warm a pitta, spread with hummus, add 3–4 falafel, shredded iceberg lettuce, diced tomato, sliced cucumber, pickled red onion, and a drizzle of tahini. Add harissa for heat. Mezze plate: arrange falafel alongside hummus, baba ganoush, tabbouleh, olives, and warm flatbread for a sharing spread. Falafel bowl: serve over brown rice or quinoa with roasted bell peppers and zucchini from the air fryer, shredded kale, pickled vegetables, and a tahini-lemon dressing. Salad addition: warm falafel on a green salad with cucumber, mint, pomegranate seeds, and a yoghurt dressing (use vegan yoghurt to keep it fully plant-based). Tahini sauce: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove (minced), 2–3 tbsp water — whisk to a smooth, pourable consistency.