Falafel Recipe With Canned Chickpeas Air Fryer

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. We’ve all been there: staring into the fridge, dreaming of deliciousness, but the thought of a culinary marathon sends shivers down our spine. Well, gather ’round, because I’m about to drop a knowledge bomb that will change your weeknight game: **Air Fryer Falafel with Canned Chickpeas!** Yes, you read that right. No soaking, no deep-frying mess, just pure, crispy, golden falafel magic in minutes.

Why This Recipe is Awesome

Let’s be real, traditional falafel can be a bit of a project. Soaking chickpeas overnight, then deep-frying them and dealing with a whole pot of oil? Nah, not today, Satan. This recipe is the ultimate cheat code for falafel. It’s so **idiot-proof, even I didn’t mess it up** – and trust me, I’ve managed to burn water before. We’re talking minimal prep, maximum flavor, and an air fryer that does all the heavy lifting. Plus, it’s way healthier than the deep-fried version, so you can totally have an extra one. You’re welcome.

Ingredients You’ll Need

Get ready for a super short shopping list. Most of these are probably already lurking in your pantry, just waiting for their moment in the sun (or, you know, the air fryer). Grab these:

• **1 (15-ounce) can chickpeas**, drained and rinsed *really* well (like, no soggy bottoms allowed).
• **1/2 cup fresh parsley**, chopped (the flat-leaf kind, for maximum herbaceousness).
• **1/4 cup fresh cilantro**, chopped (if you’re not one of those “cilantro tastes like soap” people, add it!).
• **1/4 small yellow onion**, roughly chopped.
• **2 cloves garlic**, smashed (because who has time to mince perfectly?).
• **1 teaspoon ground cumin** (the soul of falafel).
• **1 teaspoon ground coriander** (the other soul of falafel).
• **1/4 teaspoon cayenne pepper** (optional, but gives it a nice little kick. Or skip if you’re a spice wimp, no judgment).
• **1/2 teaspoon baking powder** (our secret weapon for fluffy falafel!).
• **2 tablespoons all-purpose flour** (just a little binder, think of it as glue).
• **1/2 teaspoon salt**, plus more to taste.
• **1/4 teaspoon black pepper**.
• **1-2 tablespoons olive oil**, for brushing (your air fryer’s best friend).

Step-by-Step Instructions

1. **Drain & Prep:** Seriously, drain those chickpeas like their life depends on it. Pat them dry with a paper towel. The less moisture, the crispier your falafel. Then, roughly chop your herbs, onion, and smash your garlic. We’re going for rustic, not fine dining.
2. **Blend It Up:** Toss the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne (if using), baking powder, flour, salt, and pepper into a food processor. **Pulse until it forms a coarse meal**, stopping to scrape down the sides a few times. Don’t over-process it into a paste, you want some texture!
3. **Chill Out:** Transfer the mixture to a bowl, cover it, and **pop it in the fridge for at least 30 minutes**. This step is crucial, folks! It helps the mixture firm up, making it easier to form into balls and preventing them from falling apart. Consider it falafel spa time.
4. **Preheat & Form:** While your mixture chills, preheat your air fryer to 375°F (190°C). Once the falafel mixture is cool, take about 1.5-2 tablespoons of it and roll it into a ball, then slightly flatten it into a disc or patty shape. Repeat until all the mixture is used.
5. **Air Fry Away:** Lightly brush the falafel patties with olive oil. Place them in a single layer in your air fryer basket, making sure not to overcrowd it. **Cook for 12-15 minutes**, flipping halfway through, until they’re beautifully golden brown and crispy. You might need to do this in batches.
6. **Serve & Devour:** Remove from the air fryer and serve immediately! They’re amazing in pita bread with hummus, tahini sauce, and a fresh salad. Or just eat them straight from the basket—no judgment here.

Common Mistakes to Avoid

Look, we all make mistakes. But these are the ones that will keep you from falafel greatness. Don’t be that person!

• **Not Draining Chickpeas Properly:** This is a biggie. Soggy chickpeas mean mushy falafel. Squeeze out that excess water like you’re getting the last drop of toothpaste.
• **Over-Processing:** We’re making falafel, not hummus. You want some texture, not a smooth paste. Pulse, don’t blend continuously!
• **Skipping the Chill Time:** Impatient, much? Trust the process. That 30 minutes in the fridge is essential for firm, shape-holding falafel.
• **Overcrowding the Air Fryer:** Rookie mistake! Your falafel needs space to breathe and get crispy. Pile too many in, and they’ll steam instead of fry. Do batches!
• **Forgetting the Oil:** A little brush of olive oil helps achieve that beautiful golden crisp. Don’t skip it, even if you’re trying to be *extra* healthy.

Alternatives & Substitutions

Life’s about options, right? This recipe is super flexible, so feel free to play around:

• **Herbs:** No fresh parsley or cilantro? You can use dried, but the flavor won’t be as vibrant. **IMO, fresh herbs are non-negotiable for that authentic falafel *zing*!** But hey, if you’re in a pinch, a teaspoon of dried herbs per 1/4 cup fresh will do.
• **Spice Level:** Adjust the cayenne to your heart’s desire. Want more heat? Add a pinch more. Want zero heat? Skip it entirely.
• **Flour Alternatives:** If you’re gluten-free, feel free to use chickpea flour (garbanzo bean flour) or a gluten-free all-purpose blend.
• **No Air Fryer? No Problem!** You can bake these bad boys too. Preheat your oven to 400°F (200°C). Place the brushed falafel on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until golden and firm.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Probably. Let’s see:

• **Can I use dried chickpeas instead?** Well, technically yes, but then you’d have to soak and cook them first, which totally defeats the “canned chickpeas” part of this super speedy recipe. **FYI**, this recipe is for the instant gratification crowd!
• **Why are my falafel falling apart?** Ah, the dreaded falafel crumble! Most likely, your mixture was too wet (did you drain those chickpeas *really* well?) or you didn’t chill it long enough. Add another tablespoon of flour if it’s super wet.
• **Can I make the mixture ahead of time?** Absolutely! You can whip up the falafel mixture and store it in an airtight container in the fridge for up to 24 hours. Just form and air fry when you’re ready.
• **How long do leftover falafel last?** Cooked falafel will keep in an airtight container in the fridge for 3-4 days. Reheat them quickly in the air fryer to crisp them back up!
• **What do I serve falafel with?** The classics are classics for a reason! Think warm pita bread, creamy hummus, a drizzle of tahini sauce, chopped tomatoes, cucumbers, and maybe some pickled turnips if you’re feeling fancy.
• **Can I freeze falafel?** You bet! You can freeze the uncooked patties on a baking sheet until solid, then transfer them to a freezer bag. Air fry from frozen, adding a few extra minutes to the cooking time. Cooked falafel can also be frozen and reheated.

Final Thoughts

There you have it, folks! Your new favorite, ridiculously easy, and unbelievably delicious falafel recipe. No more excuses for not making homemade falafel. Seriously, it’s so simple, you’ll wonder why you ever bought those frozen pucks. So go ahead, whip up a batch, invite some friends over, or just hoard them all for yourself. You’ve earned it!