If you’re craving a delicious and healthy snack or meal, look no further than these air fryer falafels with canned chickpeas! Quick and easy to prepare, this recipe brings together the earthy flavors of chickpeas, fresh herbs, and spices, all cooked to crispy perfection in the air fryer. Using canned chickpeas not only saves time but also makes this dish accessible for busy weeknights or last-minute gatherings. Whether served in a pita, on top a fresh salad, or enjoyed on their own with a zesty dipping sauce, these falafels are sure to satisfy your taste buds while keeping things light and wholesome.

Reasons You’ll Love This Recipe

Quick and Easy: Using canned chickpeas means no soaking or cooking dried beans, making this recipe quick to prepare, perfect for busy weeknights.
Healthier Option: Air frying significantly reduces the amount of oil used compared to traditional frying, resulting in a lighter, healthier dish.
Versatile Serving Options: They can be enjoyed in various ways—stuffed in pita bread, served over salads, or as part of a mezze platter with dips like tahini or tzatziki.
Meal Prep Friendly: They store well in the fridge and can be reheated, making them a convenient option for meal prepping and quick lunches.

Ingredients You’ll Need for These Air Fryer Falafels Made with Canned Chickpeas

Canned Chickpeas (drained): A convenient source of plant-based protein and fiber, canned chickpeas provide the base for the falafels, delivering a creamy texture and nutty flavor.
Half a Bunch of Parsley: This fresh herb adds a bright, earthy flavor to the falafels, enhancing their overall taste and providing a burst of color.
Half a Bunch of Cilantro: With its distinctive flavor, cilantro complements the other herbs and spices, giving the falafels a fresh, aromatic quality that is essential in traditional recipes.
Onion: Onion introduces sweetness and depth to the mixture, enhancing the flavor profile and providing moisture to the falafel mixture.
Cumin: This warm, earthy spice is a key ingredient in falafel, offering a unique, slightly nutty flavor that pairs beautifully with chickpeas and herbs.
Paprika: Adding a subtle smokiness and vibrant color, paprika contributes a mild flavor that rounds out the spice blend and makes the falafels visually appealing.
Coriander: Ground coriander provides a citrusy, floral note that enhances the overall flavor of the falafels, balancing the earthiness of the chickpeas.
Black Pepper: Ground black pepper adds a hint of heat and complexity to the falafel mix, elevating the flavors without overpowering them.
Salt: Essential for enhancing all the other flavors, salt brings out the natural taste of the ingredients, ensuring the falafels are well-seasoned.
Flour: A small amount of flour helps bind the falafel mixture together, providing structure and ensuring they hold their shape during cooking.
Minced Garlic: Fresh garlic infuses the falafels with a robust flavor, adding depth and a delightful aroma that complements the herbs and spices.
Olive Oil: A drizzle of olive oil not only adds richness to the falafels but also helps achieve a golden, crispy exterior when air-fried.

How to Make Air Fryer Falafels with Canned Chickpeas

Prepare the Mixture: In a food processor, combine the drained chickpeas, chopped parsley, cilantro, onion, garlic, cumin, cinnamon, paprika, coriander, black pepper, and salt. Scrape down the sides as needed to ensure everything is evenly mixed. Once well-combined, add in the flour. The flour helps bind the mixture, making it easier to form into balls.
Shape the Falafels: Using your hands or a scoop, take about 2 tablespoons of the falafel mixture and shape it into a ball or patty. Aim for uniform sizes so they cook evenly. Place the formed falafels on a parchment-lined oiled tray.
Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes. This step ensures that the falafels start cooking immediately, promoting an even, crispy texture.
Oil the Falafels: Lightly brush or spray each falafel with olive oil on all sides. This will help achieve that golden, crispy exterior that everyone loves.
Air Fry the Falafels: Making sure not to overcrowd them, cook for 18 to 20 minutes, flipping them halfway through the cooking time. At the halfway mark, brush or spray a little more olive oil on the falafels to ensure they crisp up beautifully on both sides.
Check for Crispiness: After 18 minutes, check the falafels. They should be golden brown and crispy on the outside. If you prefer them even crispier, you can air fry them for an additional 2 minutes, keeping a close eye to prevent burning.
Serve and Enjoy: Once they’re done, carefully remove the falafels from the air fryer and let them cool slightly. Serve them warm with your favorite dips, such as tahini sauce, tzatziki, or hummus, and enjoy them in pita bread with fresh veggies or even on a salad!

These air fryer falafels made with canned chickpeas are not only quick and easy to prepare but also packed with flavor and nutrients. The air frying method ensures that they are crispy on the outside while remaining tender on the inside, making them a perfect snack or meal option!

Storage Tips for This Recipe

Cooling: Allow the falafels to cool completely at room temperature before storing them. This helps prevent condensation and keeps them from becoming soggy.
Refrigeration: Store leftover falafels in an airtight container in the refrigerator. They can be kept for up to 4 days. To maintain their texture, you may want to place a paper towel in the container to absorb any excess moisture.
Freezing: For longer storage, freeze the falafels. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This method prevents them from sticking together, allowing you to take out only what you need. Frozen falafels can last up to 3 months.
Reheating: When you’re ready to enjoy the leftovers, reheat them in the air fryer at 350°F (175°C) for about 5-7 minutes to restore their crispiness. You can also reheat them in an oven, placing them on a baking sheet until heated through.

FAQs About Air Fryer Falafels with Canned Chickpeas

Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you’ll need to soak them overnight and cook them until tender before using them in the recipe. Canned chickpeas offer convenience and save time.
What if I don’t have an air fryer?
If you don’t have an air fryer, you can bake the falafels in the oven at 400°F (200°C) for about 20-25 minutes, flipping them halfway through. You can also fry them in a skillet with oil for a traditional method, but this will increase the calorie content.
Can I prepare the mixture in advance?
Absolutely! You can prepare the falafel mixture a day ahead and store it in the refrigerator. Just be sure to shape the falafels right before cooking for the best texture.
Why are my falafels falling apart?
If your falafels are crumbling, it may be due to not enough binding agents. Ensure you’re using enough flour, and avoid under-processing the chickpeas in the food processor. A little chill time in the fridge before cooking can also help them hold their shape.
How do I know when the falafels are done cooking?
The falafels should be golden brown and crispy on the outside when done. You can also use a food thermometer; they should reach an internal temperature of at least 165°F (74°C).

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Air Fryer Falafels with Canned Chickpeas

If you’re craving a delicious and healthy snack or meal, look no further than these air fryer falafels with canned chickpeas! Quick and easy to prepare, this recipe brings together the earthy flavors of chickpeas, fresh herbs, and spices, all cooked to crispy perfection in the air fryer. Using canned chickpeas not only saves time but also makes this dish accessible for busy weeknights or last-minute gatherings. Whether served in a pita, atop a fresh salad, or enjoyed on their own with a zesty dipping sauce, these falafels are sure to satisfy your taste buds while keeping things light and wholesome.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Keyword: chickpeas

Servings: 16 falafels

Equipment

Air Fryer
2 tbsp. Cookie Scoop
Parchment Paper

Ingredients

1 can Chickpeas drained
1/2 bunch Fresh Parsley
1/2 bunch Fresh Cilantro
1/2 Onion
1/2 tsp. Cinnamon
1/2 tsp. Paprika
1 tsp. Cumin
1 tsp. Coriander
1/4 tsp. Black Pepper
2 tsp. Salt
1/4 cup Flour
1 tbsp. Minced Garlic
2 tbsp. Olive Oil

Instructions

In a food processor, combine the drained chickpeas, parsley, cilantro, onion, garlic, cumin, cinnamon, paprika, coriander, black pepper, and salt. Scrape down the sides as needed to ensure everything is evenly mixed. Once well-combined, add in the flour.
1 can Chickpeas, 1/2 bunch Fresh Parsley, 1/2 bunch Fresh Cilantro, 1/2 Onion, 1/2 tsp. Cinnamon, 1/2 tsp. Paprika, 1 tsp. Cumin, 1 tsp. Coriander, 1/4 tsp. Black Pepper, 2 tsp. Salt, 1 tbsp. Minced Garlic, 1/4 cup Flour
Using your hands, or a scoop, take about 2 tablespoons of the falafel mixture and shape it into a ball or patty. Aim for uniform sizes so they cook evenly. Place the formed falafels on a parchment-lined oiled tray.
Preheat your air fryer to 375°F (190°C) for about 5 minutes. This step ensures that the falafels start cooking immediately, promoting an even, crispy texture.
Lightly brush or spray each falafel with olive oil.
2 tbsp. Olive Oil
Cook for 18 to 20 minutes, flipping them halfway through the cooking time. At the halfway mark, brush or spray a little more olive oil on the falafels to ensure they crisp up beautifully on both sides. (if you need to add more time to make them brown to your liking, don't be afraid to do so)
Once they’re done & brown to your liking, serve them warm with your favorite dips, such as tahini sauce, tzatziki, or hummus, and enjoy them in pita bread with fresh veggies or even on a salad!

Notes

Storage Tips for This Recipe

Cooling: Allow the falafels to cool completely at room temperature before storing them. This helps prevent condensation and keeps them from becoming soggy.

Refrigeration: Store leftover falafels in an airtight container in the refrigerator. They can be kept for up to 4 days. To maintain their texture, you may want to place a paper towel in the container to absorb any excess moisture.

Freezing: For longer storage, freeze the falafels. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This method prevents them from sticking together, allowing you to take out only what you need. Frozen falafels can last up to 3 months.

Reheating: When you’re ready to enjoy the leftovers, reheat them in the air fryer at 350°F (175°C) for about 5-7 minutes to restore their crispiness. You can also reheat them in an oven, placing them on a baking sheet until heated through.

FAQs About Air Fryer Falafels with Canned Chickpeas

Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you’ll need to soak them overnight and cook them until tender before using them in the recipe. Canned chickpeas offer convenience and save time.

What if I don’t have an air fryer?
If you don’t have an air fryer, you can bake the falafels in the oven at 400°F (200°C) for about 20-25 minutes, flipping them halfway through. You can also fry them in a skillet with oil for a traditional method, but this will increase the calorie content.

Can I make these falafels gluten-free?
Yes! Simply substitute the all-purpose flour with chickpea flour or another gluten-free flour of your choice to make the falafels gluten-free.

Can I prepare the mixture in advance?
Absolutely! You can prepare the falafel mixture a day ahead and store it in the refrigerator. Just be sure to shape the falafels right before cooking for the best texture.

Why are my falafels falling apart?
If your falafels are crumbling, it may be due to not enough binding agents. Ensure you’re using enough flour, and avoid under-processing the chickpeas in the food processor. A little chill time in the fridge before cooking can also help them hold their shape.

How do I know when the falafels are done cooking?
The falafels should be golden brown and crispy on the outside when done. You can also use a food thermometer; they should reach an internal temperature of at least 165°F (74°C).