These air fryer falafel are super crispy from the outside and moist, fluffy from the inside. Let’s make them healthy, low-calorie without compromising taste and texture.
Pulse it until you get the finely ground mixture. Make sure not to over-process and don’t make it paste-like. Keep the mixture slightly coarse.
Remove the mixture to a bowl, cover and chill in the fridge for at least 30 minutes to 1 hour. Yes, this step is necessary, it helps to bind and makes it easier to shape into balls.
Now start shaping into a ball or patty shape. I have used 1 ½ tablespoons size of cookie scoop to make even-sized falafels. Try squeezing with the help of your palm and shape into a ball.
Air Frying Falafel:
Transfer the balls into an air fryer basket. Spray the balls lightly with cooking oil spray.
Air fry them at 375°F (190°C) for about 12-13 minutes. Around 8-9 minutes, shake the basket or gently move around the balls for even browning.
Remove them to a plate and repeat the same for rest.
Notes
Always use dry chickpeas (not canned or cooked). Soak the chickpeas for 24 hours and use them in the recipe.
Chill the falafel mixture in the refrigerator for 30 minutes to 1 hour. The starch from dried, soaked chickpeas have enough time to soak up, so it will be easy to form the balls without falling apart.
Don’t use the ‘quick soaking’ method for chickpeas that doesn’t work here.
Shape the falafel into a patty shape if you are planning to serve into pita pockets. Flat, disc-shaped falafel is easy to stuff in pita bread.