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Quick Answer
Air fry falafel at 375°F (190°C) for 12–15 minutes, flipping halfway through. Homemade falafel comes out with a crispy crust and a soft, herb-flecked interior with far less oil than deep-fried.
This guide links back to the canonical timing row for Falafel, so the advice stays aligned with the chart data.
Use the full Air Fryer Falafel timing page for row notes, related foods, and safety reminders.
Soak dried chickpeas (not canned) in water for 12–24 hours, drain, and pulse in a food processor with onion, garlic, fresh parsley, cumin, coriander, baking powder, salt, and 2 tablespoons of flour until coarsely textured. Do not over-process — the mixture should hold together when squeezed but not be a paste. Refrigerate 30 minutes before forming.
Form into 1.5-inch balls or patties (patties tend to cook more evenly). Spray the air fryer basket and the falafel liberally with cooking spray — this is critical for a crispy exterior. Air fry at 375°F (190°C) and spray again after flipping. Without enough oil, the surface stays dry and chalky.
Cook at 375°F for 12–15 minutes total, flipping once at the 7-minute mark. They are done when the exterior is deep brown and crispy and the interior is cooked through (no raw chickpea taste). Cooking from refrigerator-cold may add 2 minutes to the total time.
Frozen store-bought falafel cooks at 375°F for 10–12 minutes without needing to thaw. Shake or flip at 5–6 minutes. Quality varies significantly by brand — look for brands with simple ingredients and avoid those with many fillers.
Serve in pita with hummus, tahini sauce, cucumber, tomato, and pickled red onion. Falafel is also great over salads or rice bowls. Best eaten within 20 minutes of cooking; they soften as they cool. Reheat at 350°F for 3–4 minutes to restore crispiness.
Last updated June 19, 2026 · Reviewed by Maks