Air Fryer Falafel Balls Recipe - Kosher 🌿

Servings & Yield

Servings: 4–6

Yield: About 18–20 falafel balls (tablespoon-sized)

Time

Prep Time: 20 minutes (plus overnight soaking)

Cook Time: 14–16 minutes per batch

Total Time: ~40 minutes (excluding soak time)

Difficulty

Level: Moderate

Cooking Vessel

Air fryer (basket or tray style)

Food processor

Mixing bowls

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Ingredients

1 cup dried chickpeas (not canned)

½ small onion, roughly chopped

3 cloves garlic

½ cup fresh parsley, tightly packed

½ cup fresh cilantro, tightly packed

1 tsp cumin

1 tsp coriander

1 tsp kosher salt

½ tsp black pepper

¼ tsp cayenne pepper (optional, for heat)

1 tsp baking powder

2–3 Tbsp matzo meal, flour, or chickpea flour (as binder)

2 Tbsp olive oil or avocado oil (plus more for brushing/spraying)

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Instructions

1. Soak chickpeas

Place dried chickpeas in a bowl, cover with water by at least 2 inches, and soak overnight (12–18 hours). Drain well before using.

2. Prepare mixture

In a food processor, pulse chickpeas, onion, garlic, herbs, spices, baking powder, and 2 Tbsp oil until mixture is coarse but holds together. Do not overblend into a paste.

3. Form balls

Transfer to a bowl, stir in 2–3 Tbsp matzo meal/flour.

Shape into small balls or patties, about 1 Tbsp each.

4. Air fry

Preheat air fryer to 375°F (190°C).

Lightly spray or brush basket with oil.

Arrange falafel balls in a single layer without overcrowding.

Spray tops lightly with oil.

Cook 14–16 minutes, shaking halfway, until golden brown and crisp.

5. Serve immediately for best texture.

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Nutritional Information (per 3 falafel balls, approx.)

Calories: 140

Protein: 5 g

Carbohydrates: 17 g

Fat: 6 g

Fiber: 5 g

Sodium: 220 mg

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Dietary Adaptations

Gluten-Free: Use chickpea flour or potato starch instead of matzo meal/flour.

Low-Oil: Omit added oil in batter and only spray lightly before air frying.

Pesach-Friendly: Use potato starch as binder instead of flour/matzo meal.

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Tips & Troubleshooting

Mixture too wet? Add 1–2 extra Tbsp of flour/binder.

Falafel too dry? Drizzle with tahini sauce when serving.

Falling apart? Refrigerate mixture for 30 minutes before shaping.

Not crispy? Spray lightly with oil before cooking.

Overblended? If mixture turns into paste, falafel will be dense. Keep texture coarse.

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Serving Suggestions

Serve in pita pockets with Israeli salad, hummus, and tahini sauce.

Pair with pickled vegetables and schug (Yemenite hot sauce) for extra flavor.

Use as a protein-rich topping for grain bowls or salads.

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Notes

Best served fresh from the air fryer.

Can be frozen after shaping (before cooking). Cook directly from frozen in the air fryer at 375°F for 16–18 minutes.

Falafel batter should be used within 1 day of preparing (store covered in fridge).