Air Fryer Falafel gets a makeover in the air fryer! These flavorful patties are served with crispy pita, quick tzatziki, and fresh veggies for a delicious vegetarian meal.
author’s note
Air Fryer Falafel That Tastes Straight Out of a Restaurant!
Falafel has been one of my favorite foods for as long as I can remember. When I visited Dubai, the hotel breakfast buffet had falafel every single morning. And every single morning, I piled pita high with falafel, cucumbers, tomatoes, tahini, and way too much tzatziki. My husband teased me for skipping pancakes in favor of chickpeas, but I had zero regrets.
When I came home, I knew I needed to re-create those flavors. I wanted the crispy exterior without deep frying, and the air fryer turned out to be the perfect solution. These falafel patties come out golden, crunchy, and packed with flavor every time. I make them in big batches and freeze extras for easy weekday lunches.
Air Fryer Falafel Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Chickpeas | Use canned, but dry really well. Too wet = mushy falafel. |
| Fresh herbs | Parsley + cilantro are classic. Add dill or mint for a twist. |
| Garlic | Adjust to taste—I always go heavy! |
| Flour | Chickpea flour works great for a gluten-free option. |
| Baking powder | Skip if you prefer denser falafel. |
| Spices | Add cayenne or red pepper flakes for heat. |
How To Serve Air Fryer Falafel
I love serving falafel with tzatziki, air-fried pita, and lots of fresh veggies.
- Tzatziki Sauce: This sauce is quick to make and pairs perfectly with falafel.
- Air-Fried Pita: You can also char pita on the stovetop.
- Veggies and Toppings: Try sliced cucumbers (English or Persian), red onions, cherry tomatoes, and crumbled feta.
- Lemon: Fresh lemon juice brightens everything—serve with plenty of wedges.
- Sauces: Serve with dipping sauces like hummus, tzatziki, baba ganoush, or tahini.
Air Fryer Falafel Tips
- Use a cookie scoop: I use a 1½ tablespoon scoop (golf ball size) and gently flatten.
- Freeze before cooking: A short freeze helps the falafels hold together in the air fryer.
More Recipes Using Chickpeas:
Air Fryer Falafel
Try these Air Fryer Falafels! Packed with flavor and made with nutritious ingredients, they’re perfect with air fryer pita, a quick tzatziki sauce, and fresh veggies for a tasty, protein-rich vegetarian meal.
Equipment
- Cookie scoop 1-1/2 tablespoon
Ingredients
- 1 (15.5-ounce) can chickpeas also called Garbanzo beans, drained and rinsed
- 1/2 cup chopped red onion
- 4 cloves chopped garlic see note 1
- 1/2 cup coarsely chopped flat-leaf parsley not curly parsley, see note 2
- 1/2 cup chopped cilantro
- 1/3 cup thinly sliced green onions 2 green onions
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground coriander
- 1/4 teaspoon pepper
- 1/4 cup flour
- 2 teaspoons lemon juice
- 2 teaspoons olive oil plus more as needed
- Cooking spray
- Optional veggies see note 3
Tzatziki Sauce
- 1/2 cup grated Persian cucumber or English cucumber, unpeeled
- 1 lemon
- 1/2 cup plain Greek yogurt I love Greek Gods, use non-dairy yogurt for vegan
- 1 teaspoon minced garlic
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons red wine vinegar
Instructions
- Drain and rinse chickpeas, then dry thoroughly with a paper towel or salad spinner. Coarsely chop red onion, garlic, parsley, cilantro, and green onions, then add them to a large food processor. Pulse for about 45 seconds until blended but not pureed. Scrape down the sides, add chickpeas, and pulse until chopped but not pureed. Scrape down the sides again, add remaining falafel ingredients, and pulse a few more times.
- Use a 1-1/2 tablespoon cookie scoop to compress mixture, form patties, and place on a parchment-lined plate. Flour your hands/surface with a bit more flour if needed; if falafel mixture is too wet to work with, refrigerate for about 20 minutes. Continue forming patties until all the mixture is used, making about 15 falafels. Cover with plastic wrap or a kitchen towel and freeze for 20 minutes or until ready to cook.
- Tzatziki: Grate an unpeeled cucumber with the large holes of a grater and squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Zest and juice lemon to get 1/2 teaspoon zest and 1 tablespoon juice. Combine grated cucumber and lemon zest/juice with sauce ingredients in a medium bowl. Add salt and pepper to taste (1/4 teaspoon salt and 1/8 teaspoon pepper). Stir, cover, and refrigerate until ready to serve.
- Pita: Cut pita into 4 to 6 wedges per pita bread and place in a resealable plastic bag. Drizzle with 2 tablespoons oil and add salt and pepper (1/2 teaspoon each). Shake to coat. Cook in the air fryer at 320°F for 5–7 minutes, tossing every 2 minutes until crispy and warmed through. Cook to your crispness preference.
- Preheat air fryer to 350°F. Remove falafels from freezer, drizzle with 1 tablespoon olive oil, and spray with cooking spray. Flip, drizzle with another tablespoon oil, and spray again. Arrange in a single layer in the air fryer basket. Cook for 7 minutes, flip, and cook another 7–8 minutes or until golden brown. While falafel is cooking, prep the veggies and toppings.
- Arrange warmed pita, air-fried falafel, and tzatziki sauce (give it another quick stir before serving). Add toppings like halved cherry tomatoes, thinly sliced cucumber, red onion, feta cheese, lemon wedges, and Kalamata olives. Serve immediately with a fresh lemon drizzle.
Recipe Notes
Note 1: I like lots of garlic in these falafels, so feel free to reduce the amount in this recipe if you don’t share that love.
Note 2: If you aren’t a fan of one of the herbs, use extra of another herb (keeping quantities consistent); try to use at least two herbs in this recipe.
Note 3: For optional additions, try halved cherry tomatoes, thinly sliced English/Persian cucumber, thinly sliced red onion, feta cheese, lemon wedges, and kalamata olives! Skip the feta for vegan.
Storage: Falafels are best right after air frying. Un-fried patties can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 96g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 864mg | Potassium: 981mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4743IU | Vitamin C: 71mg | Calcium: 260mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister, this recipe has become a staple in our house!! And so much better than our local greek restaurants!
I am so happy to hear this! Thanks Kayla! 🙂
If I want to make the falafel ahead and then air fry it the next day for dinner, could I leave it in the freezer or the fridge overnight?
Yes! They’re great made a day ahead. I’d wrap tightly and store in the fridge overnight
Will be making this soon can i use oven instead as i dont have a air fryer at home i never had falafel before perfect for my office snacks and home snacks while i work on my phone will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it!