Air fryer recipe · Snacks
Crispy Falafel Balls
Herby chickpea falafel with a crunchy crust and a soft green middle.
- 26 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 5.9 gprotein
- 18.3 gcarbs
- 5.9 gfat
- 6.1 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soaked dried chickpeas (not canned)1.5 cups
- Fresh parsley and coriander1 cup packed
- Garlic cloves3
- Cumin powder1.5 tsp
- Baking soda1/4 tsp
- Saltto taste
Method
Blitz the base
Pulse the soaked raw chickpeas with the herbs, garlic, cumin, baking soda and salt into a coarse, grainy paste. Do not blend it smooth, as leaving it grainy is what gives falafel its light, crumbly bite.
Rest the mixture
Chill the paste for 20 minutes so it firms up and the flavours settle in. Resting also lets the mix bind together, which helps the balls hold their shape instead of crumbling in the basket.
Form the balls
Press firm walnut-sized balls, packing the mix tight between your palms so they do not fall apart. Compact balls stay whole through the cooking, while loose ones crack open and dry out.
Spray with oil
Mist each falafel generously all over with oil to stand in for the deep-fry. Even oil coverage is the key to that crunchy, golden shell rather than a dusty, dry surface.
Air-fry until crisp
Air-fry at 190C for 15 min, turning them at the halfway mark for even browning. They are ready when the outside is crunchy and brown and the inside stays moist and green.
