Name: Air Fryer Falafel
Prep time: 25 min
Cook time: 13 min
Total time: 45 min
Yield: 4
Ingredients: ½ cup fine bulgur; ¾ cup boiling water; 1 tablespoon olive oil; ½ small red onion, finely chopped; 2 garlic cloves, minced; ½ teaspoon ground cumin; ½ teaspoon ground coriander; Pinch of red pepper flakes; 1 can (15 oz / 425 g) chickpeas, rinsed, drained, and dried; 1½ tablespoons lemon juice; ¼ cup chopped fresh parsley; ¼ cup chopped fresh cilantro; ⅓ cup plain breadcrumbs, plus more if needed; ¾ teaspoon kosher salt; Olive oil cooking spray; Pita, chopped vegetables, and tahini sauce, for serving

From the recipe box

Air Fryer Falafel

Yield4

Prep25 min

Cook13 min

Total45 min

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Ingredients

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Step by step

Method

5 steps

1
Pour ¾ cup boiling water over ½ cup fine bulgur, cover, and let stand 20 minutes. Drain well and press out extra moisture — wet bulgur makes soft falafel that fall apart.
2
Heat 1 tablespoon olive oil in a small skillet. Soften ½ small finely chopped red onion 3–4 minutes, then stir in 2 minced garlic cloves, ½ teaspoon cumin, ½ teaspoon coriander, and a pinch of red pepper flakes for 30 seconds. Cool slightly.
3
Pulse 1 can (15 oz) chickpeas (rinsed, drained, dried), the bulgur, onion mixture, 1½ tablespoons lemon juice, ¼ cup chopped parsley, ¼ cup chopped cilantro, ⅓ cup breadcrumbs, and ¾ teaspoon kosher salt in a food processor until it holds together but still has texture — don't purée it smooth. Rest 15 minutes. Shape into 16 compact balls or small patties; add another spoon of breadcrumbs if the mix feels wet.
4
Preheat the air fryer to 375°F. Mist the basket and both sides of the falafel with oil. Air fry in one layer 12–15 minutes, turning gently halfway, until browned and firm. Batch as needed.
5
Serve in pita with chopped vegetables and tahini sauce. You want browned herb falafel with a crisp shell and tender middle — not greasy mush balls or dry chalky centers.

Air Fryer Falafel