Air Fryer Gluten-free Falafel Balls

Ingredients

• 454 g (1 pound)dried chickpeas
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 4spring onions, white and green parts, roughly chopped
• 4garlic cloves, peeled and crushed
• 1 bunchItalian parsley, roughly chopped
• 1 bunchcoriander, roughly chopped
• 60 ml (4 tablespoons)golden flax meal
• 10 ml (2 teaspoons)ground cumin
• 10 ml (2 teaspoons)kosher salt or fine sea salt
• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)freshly ground black pepper
• 5 ml (1 teaspoon)baking powder
• as neededavocado oil spray or gluten-free non-stick cooking spray

Instructions

1. 1

   Soak the chickpeas

   The day before cooking, put the chickpeas in a large bowl and cover with water by a couple of inches. Stir in the bicarbonate of soda, cover and soak for 12–24 hours. If soaking for more than 12 hours, change the water once.

2. 2

   Process the mixture

   Drain and dry the chickpeas, then put them in a food processor with the spring onions, garlic, parsley, coriander, flax meal, cumin, salt, ground coriander, pepper and baking powder. Pulse several times in long bursts, scraping down the sides often, until the mixture forms a coarse paste.

3. 3

   Chill the mixture

   Transfer the mixture to a bowl and stir it with a fork. Remove any large chickpea pieces that have not been processed, then cover and refrigerate for 30–60 minutes.

4. 4

   Preheat the air fryer

   Preheat the air fryer to 190°C (375°F).

5. 5

   Shape the falafel

   Shape the mixture into balls, using about 30 ml (2 tablespoons) of mixture for each one.

6. 6

   Air-fry in batches

   Spray the air-fryer basket with oil and arrange a single layer of balls inside. Lightly spray the tops with more oil and air-fry for 6 minutes. Turn the balls over and cook for another 6 minutes, or until browned and crisp.

What are falafel?

Falafel are herb-and-spice-seasoned chickpea balls associated with Middle Eastern cooking. This version uses dried chickpeas soaked until tender rather than canned chickpeas, then cooks the shaped mixture in an air fryer.

Fresh parsley and coriander bring a bright, green flavour, while cumin and ground coriander add warmth. Flax meal is included in the mixture, giving it another savoury, earthy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 38 calories, 2g protein, 6g carbs, 1g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while the flax meal and cooking spray contribute fat. Serve the falafel with vegetables and a grain or flatbread to make a more complete plate.

Start with dried chickpeas

Soaking time: The chickpeas need 12–24 hours in water, so plan ahead. The bicarbonate of soda goes into the soaking water, and the water should be changed once if the soak lasts longer than 12 hours.

Dry well: Drain the chickpeas and dry them before processing. Excess water can make the mixture harder to shape into balls.

Get the texture right

Coarse paste: Pulse in long bursts rather than processing continuously, scraping down the bowl as needed. Stop when the mixture holds together as a coarse paste rather than becoming completely smooth.

Large pieces: Stir the mixture with a fork after processing and remove any whole or oversized chickpea pieces. This helps the balls hold together more evenly.

Chill before shaping

Resting time: Refrigerate the covered mixture for 30–60 minutes before forming the balls. This gives you a chance to prepare the air fryer and serving accompaniments while the mixture chills.

Even portions: Use about 30 ml (2 tablespoons) of mixture per ball. Keeping the portions similar in size helps them cook at a similar rate.

Cook until crisp

Single layer: Arrange the balls in one layer in the air-fryer basket, leaving room around them. Cook in batches if needed rather than stacking or crowding them.

Colour and texture: Air-fry for 6 minutes, turn the balls, then cook for 6 minutes more. Look for a browned, crisp exterior before taking them out.

Serve them with

Fresh sides: Pair the falafel with salad, chopped vegetables or warm flatbread for a simple meal. A yoghurt-based sauce or tahini sauce can make a useful accompaniment.

Make a plate: Add a grain or bread and plenty of vegetables alongside the falafel. The crisp balls also work well tucked into a wrap.

Recipe notes & tips

• Allow the chickpeas their full soaking time before starting the mixture.
• Dry the drained chickpeas before adding them to the food processor.
• Scrape down the processor bowl often so the mixture is chopped evenly.
• Chill the covered mixture for at least 30 minutes before shaping.
• Cook the falafel in single layers and batches if your basket is small.
• Turn the balls after the first 6 minutes so they brown on both sides.

Variations

• Extra herbs: Increase the fresh, leafy character by adding more parsley or coriander.
• More cumin: Add a little extra cumin for a warmer, earthier flavour.
• Tahini serving: Pair the cooked falafel with tahini sauce for a nutty accompaniment.
• Wrap filling: Tuck the balls into flatbread with salad and sauce.
• Salad plate: Serve them with chopped vegetables and a crisp green salad.

Common mistakes to avoid

• Using canned chickpeas: The recipe is based on dried chickpeas, so soak those rather than substituting canned ones.
• Skipping the drying: Wet chickpeas can make the mixture difficult to shape; dry them after draining.
• Over-processing: A smooth mixture loses the intended coarse texture; pulse in bursts and stop at a coarse paste.
• Leaving large pieces: Check the mixture with a fork and remove any large chickpea pieces before chilling.
• Crowding the basket: Falafel need a single layer; cook in batches if necessary.
• Skipping the turn: Flip the balls after 6 minutes so the second side can brown and crisp.

How to store

Refrigerate leftover cooked falafel in a covered container for up to 3 days. Reheat in the air fryer until hot and crisp again.

Frequently asked questions