I’m sharing my quick, budget-friendly Air Fried Falafel made with canned chickpeas that’s perfect on a mezze platter, stuffed into a pita, folded into a wrap, or scattered over a simple salad.

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I love when a tiny pantry trick turns dinner into something a bit wild, and these falafel totally do that. Using canned chickpeas and a bunch of fresh flat leaf parsley, they crisp up golden outside and almost melt inside, kinda impossible but true.

They’re quick, cheap and weirdly impressive, great in a pita, a wrap or scattered over a salad. If you like crunchy, herby bites with a bit of tang, you’ll wanna try this Air Fried Falafel Recipe, I promise it’s not fussy, but it might ruin takeout for you.

Ingredients

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Chickpeas: Protein rich, lots of fiber, hearty texture keeps falafel moist not too dry
Parsley: Bright herb, adds fresh color and green flavor, cuts richness, has vitamins and iron
Garlic: Sharp punch, boosts savory taste and aroma, small amount goes a long way
Cumin and coriander: Earthy spices, warm cumin and citrus coriander add depth without heat
Lemon juice: Bright acidic lift, cuts oiliness, gives light tang and fresher mouthfeel
Flour or chickpea flour: Binds mixture, helps hold shape, chickpea flour adds more protein and nuttiness
Sesame seeds: Tiny crunch, toasty nutty flavor, great coating and pretty finish
Egg optional: Optional egg helps bind, adds richness and moisture for firmer falafel
Neutral oil: Neutral oil for frying, gives crisp outside and golden color

Ingredient Quantities

2 (15 oz) cans chickpeas, drained and patted dry, about 3 cups

1 small yellow onion, about 3/4 cup chopped

3 cloves garlic, minced

1 cup packed fresh flat leaf parsley, stems mostly removed

1/2 cup packed fresh cilantro, stems mostly removed

1 tsp ground cumin

1 tsp ground coriander

1 tsp kosher salt (or 3/4 tsp fine table salt)

1/2 tsp freshly ground black pepper

1/4 tsp cayenne or smoked paprika, optional

3 tbsp all purpose flour or chickpea flour for gluten free

1 tsp baking powder

1 tbsp lemon juice (about 1/2 lemon)

2 to 3 tbsp neutral oil, like vegetable or avocado oil

1 large egg, optional (helps binding if wanted)

2 tbsp sesame seeds, optional

How to Make this

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1. Drain both cans of chickpeas really well and pat them dry with paper towels so the mixture isn’t too wet, you can pinch off skins if you want a smoother texture but its optional.

2. Roughly chop the onion and put it in the food processor with the garlic, parsley and cilantro, pulse a few times until everything is finely chopped but not mush.

3. Add the chickpeas, cumin, coriander, salt, pepper and cayenne or smoked paprika if using, then pulse in short bursts until the mix is coarse and holds together when pressed, dont over-process into a hummus.

4. Scrape into a bowl and stir in the flour (or chickpea flour), baking powder, lemon juice and the egg if using, add 2 tbsp oil and mix, add more flour if too wet or a splash more oil if too dry.

5. Cover and chill the mixture 20 to 30 minutes in the fridge to firm up, this really helps them hold their shape when cooking.

6. Preheat your air fryer to 375 F or your oven to 400 F and line a baking sheet with parchment if using the oven.

7. Scoop about 2 tablespoons of mixture per falafel, form into balls or slightly flattened patties, roll in sesame seeds if using and brush or lightly spray each one with a bit more oil.

8. Air fryer method: arrange in a single layer without overcrowding and cook 10 to 12 minutes, flip halfway, until crisp and golden. Oven method: bake on the sheet 20 to 25 minutes, flip once halfway through, until golden and crisp.

9. If a test falafel falls apart, press remaining mix tighter, add a bit more flour and chill again; if too dry add a teaspoon of lemon juice or a splash of oil.

10. Let the falafel rest a few minutes before serving so they set, then serve in pitas, wraps or on salads and enjoy.

Equipment Needed

1. Can opener
2. Fine mesh colander (for draining)
3. Paper towels or a clean tea towel (to pat chickpeas dry)
4. Food processor
5. Cutting board and chef’s knife
6. Large mixing bowl
7. Measuring cups and spoons
8. Air fryer basket or rimmed baking sheet lined with parchment
9. Small spatula or wooden spoon plus a pastry brush or oil mister

FAQ

Can I use canned chickpeas or do I need to soak dried ones?

Yes, canned chickpeas work great for this easy recipe. Drain and pat them very dry so the mix isnt soggy, and pulse to a coarse crumb not a paste. If you prefer dried chickpeas, soak them 12 to 24 hours and do not cook them first.

My falafel falls apart. How do I keep them from crumbling?

Usually thats a binding issue. Chill the formed patties 20 to 30 minutes, add a tablespoon or two more flour or use the optional egg, and dont over-process the mixture. Baking powder helps them hold together too.

Can I make these gluten free?

Yes. Swap the all purpose flour for chickpea flour and everything else stays the same. Check any store bought spices or oil cross contamination if you need strict gluten free.

Fry, bake, or air fry? What temps and times should I use?

Shallow fry in 2 to 3 tbsp oil over medium-high heat about 3 to 4 minutes per side until golden. For deep frying aim for 350 F for 3 to 4 minutes. Bake at 400 F for 18 to 22 minutes, flipping once and brushing with oil. Air fryer at 375 F for 10 to 12 minutes, flip halfway.

Can I make the mixture ahead or freeze the falafel?

Yes. Chill the mixture overnight, then form and refrigerate for up to 48 hours. For freezing, shape balls, freeze on a tray until firm then store in a bag up to 3 months. Cook from frozen, adding a minute or two to the time.

Why are my falafels dense or gummy instead of light and fluffy?

That usually happens if you over-process the chickpeas into a paste or theres too much moisture. Pulse to keep a coarse texture, add the baking powder, and dont pack them too tightly when shaping. Letting the mixture rest in the fridge for a bit also helps lighten them up.

Easy Falafel Recipe Substitutions and Variations

Chickpeas: swap for cooked cannellini or navy beans, about the same volume (roughly 3 cups). Beans give a milder, creamier falafel so pulse less in the food processor and add 1 tbsp extra flour if the mix seems too wet.
Fresh parsley and cilantro: use a mix of baby spinach and fresh mint or basil, 1 to 1 by volume. Spinach is milder so add a squeeze of lemon or a bit more garlic to keep the flavor bright.
All purpose flour: replace with chickpea flour 1 to 1 for gluten free, or use 3 to 4 tbsp fine breadcrumbs for crisper results. Breadcrumbs will make the exterior firmer, chickpea flour keeps it more traditional.
Large egg: use 2 tbsp aquafaba (the chickpea can liquid) or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes). Both bind well but aquafaba keeps them a touch lighter, flax is denser.

Pro Tips

– Dry those chickpeas like your life depends on it. If theyre even a little damp the mix gets gummy, so pat them, lay them out on a towel, whatever. If you want smoother falafel, pinch off a few skins while you go but dont obsess over every single one.

– Pulse in short bursts and stop as soon as the mixture holds together when you squeeze it, dont turn it into hummus. Scrape the bowl between pulses so everything chops evenly, and if it starts looking pasty give it a rest.

– Chill the mix before shaping, and again after you shape if you have time. Cold falafel hold together way better. If a test ball falls apart, press the rest firmer, add a tablespoon more flour at a time and chill 15 to 30 minutes.

– Use the egg only if you need it, chickpea flour works great for gluten free binding. If your mixture is too dry a teaspoon of lemon juice or a splash of oil softens it without making it wet, if too wet add flour a little at a time.

– Shape them slightly flattened so they cook through, roll in sesame and brush with oil for extra crisp. Dont crowd the air fryer or baking sheet, give each one room to crisp, and let them rest a few minutes after cooking so they set up instead of falling apart.