Ingredients

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

1 can chickpeas (14 oz)

1/2 cup onion (roughly chopped)

1/2 cup fresh parsley (lightly packed)

1/2 cup fresh cilantro (lightly packed)

2 teaspoons freshly squeezed lemon juice

1/2 tablespoon garlic (minced)

1/2 teaspoon sea salt

1/4 teaspoon ground cayenne pepper

1/2 cup chickpea flour

1/2 tablespoon baking powder

Instructions

Step 1: Toast the cumin, coriander, and cardamom in a dry skillet over medium heat, stirring constantly until fragrant, about 1 minute. Transfer the toasted spices to a large food processor.

Step 2: Drain and rinse the chickpeas thoroughly. Pat them dry between two layers of paper towels and remove any loose skins, but don’t worry about getting every last one. Add the chickpeas to the food processor.

Step 3: Add the onion, parsley, cilantro, lemon juice, garlic, sea salt, and cayenne pepper to the food processor. Pulse until the mixture is broken down into a paste but still has a few small lumps. Stop occasionally to scrape down the sides.

Step 4: Transfer the mixture into a bowl and stir in the chickpea flour and baking powder until combined. Cover and refrigerate for at least 1 hour to let the flavors develop and the batter firm up.

Step 5: Preheat your air fryer to 350°F (175°C). Shape the mixture into 10 balls, each about 2 tablespoons, then gently press each ball to just under 1/2-inch thick.

Step 6: Lightly spray the air fryer basket with cooking spray and arrange the falafel inside, leaving space between each piece. You may need to cook them in batches depending on your air fryer size.

Step 7: Spray the tops of the falafel with oil spray. Cook for 9 to 10 minutes until the bottoms start to brown lightly, then carefully flip and cook the other side for another 9 to 10 minutes until golden and crispy.

Step 8: Remove from the air fryer and serve warm with your favorite dips or in pita bread with fresh veggies.

Tips & Variations

For extra crispiness, you can lightly brush the falafel with olive oil before air frying instead of using spray.

If you prefer a spicier falafel, increase the cayenne pepper or add a pinch of chili flakes.

For gluten-free falafel, substitute chickpea flour with a gluten-free flour blend.

Make the mixture a day ahead and keep refrigerated to deepen flavors.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3–5 minutes to restore crispness. You can also freeze uncooked falafel patties; freeze them on a baking sheet first, then transfer to a freezer bag and cook from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use canned chickpeas straight from the can?

Yes, canned chickpeas work well, but make sure to drain, rinse, and dry them thoroughly to avoid excess moisture, which can affect the texture of the falafel.

Do I need to soak dried chickpeas for this recipe?

This recipe is designed for canned chickpeas. If you prefer to use dried chickpeas, soak them overnight, then cook before proceeding. Note that using dried chickpeas may yield a different texture and require adjustments.