Easy, Crispy Air Fryer Falafel

Easy, crispy falafel made with canned chickpeas and air fried rather than deep fried for a lighter option.

Prep: 15

Cook: 25

Chill 1

Total: 1 40

Yield:4 servings

Add chickpeas, parsley, cilantro, dill, garlic, onion, flour, salt, baking powder, and red pepper flakes to bowl of food processor. Secure lid on bowl and pulse mixture until ingredients are very finely chopped but not puréed.
Place processor bowl in refrigerator and refrigerate falafel mixture one hour.
After one hour, remove falafel mixture from refrigerator. Use cookie scoop to scoop mixture into 2-tablespoon sized scoops. Roll each scoop between palms of hands to shape into smooth ball, then place on plate or baking sheet and set aside. Repeat with remaining mixture, until all mixture has been formed into balls.
Preheat air fryer to 380° Fahrenheit. Once air fryer is preheated, remove basket and spray generously with spray oil.
Place falafel balls in air fryer, being careful not to overcrowd basket. Work in batches as needed. Return basket to air fryer and air fryer falafel 15 minutes.
After 15 minutes, remove basket and use tongs to carefully flip falafel over. Return basket to air fryer and cook another 10 minutes or until falafel is golden brown and crisp.
Remove basket from air fryer and carefully remove falafel from basket. Serve as desired.

Cook times will vary from one air fryer to another. I recommend checking the doneness of your falafel frequently. Take them out of the air fryer when they're crisp and golden, even if that's sooner than instructed.
If the falafel mixture is too sticky to easily roll between your hands, wet your hands a little with water first.