Air Fryer Falafel - Crispy Air Fried Falafel Recipe! So Easy! (2024)

FAQs

Is it better to deep fry or air fry falafel? ›

Or you could air fry them.

It's true that the falafel cooked this way doesn't get 100 percent as crispy as a traditional deep fry, but it's very close. Plus, the the easy clean-up and use of less oil make it totally worth it.

Work in batches so that you don't crowd the pan when you fry the falafel as that can cause them to bump into each other and knock them apart. It also lowers the temperature of the oil, which can prevent the protective "crust" from forming and make the balls soggy.

Greek Garden Organic olive oil is smooth and well-balanced with a light finish to enhance the flavors of dishes such as hummus, Tzatziki and falafel. Using olive oil is a healthier option for frying, as it creates a thick crust that stops the oil from being absorbed into the food.

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

However, a small amount of oil is usually necessary to achieve a crispy texture. A drizzle or a quick oil spray is all you need for restaurant-quality fries and golden brown fried chicken, while other foods don't need any oil, like pizza or leftovers you might reheat.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

That said, falafel is traditionally deep-fried in oil, so falafel purchased at restaurants can be high in fat and calories. Falafel contains a variety of important nutrients, but it's traditionally deep-fried in oil, which can make it high in fat and calories.

We recommend thawing the falafel in the fridge before pan frying or deep frying, to ensure even cooking.

Falafel have to be crispy on the outside yet soft and fluffy in the inside. They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be.

Why can't you use cooked chickpeas for falafel? ›

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

Don't toss that frying oil! Once it has cooled down, strain out the stray crumbs into a liquid measuring cup, and then pour the strained oil into a jar to reuse for future frying. You can store this oil at room temperature, but it will last longer in the refrigerator.

We usually use Ottolenghi's recipe, but upon reheating they seem to get dried out. Tips we've gotten include fully frying ahead of time, freezing on sheet pans when cool and storing in Ziplocs until ready to serve. Then spritzing with olive oil spray and reheating from frozen at 400F on sheet pan.

Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn't process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn't soak long enough.

Any neutral oil works well to grease the pan. I recommend olive oil, canola oil or avocado oil. Ground flaxseed. This is the binding agent in this vegan falafel recipe.

Air frying uses less oil

This means that your food has fewer calories. Still, food isn't necessarily healthier just because it contains less oil. Extra virgin olive oil, for example, is rich in polyphenols and has known heart health benefits. Overall, air frying is healthier than deep-frying.

Chickpeas in falafel contain iron, magnesium, phosphorus, B vitamins and folate. They are full of antioxidants and are useful in fighting diseases. Of course, we emphasize again that you try to prepare it at home and do not fry it. If it is fried, its fat and calories increase and the food is no longer so healthy.

An air fryer is a healthier option than deep frying foods and can be an inventive way to fry not only meats and potatoes but other nutritious foods such as broccoli, yams, tofu, or eggs. Compared with deep-frying, using an air fryer can reduce the amount of fat, calories, and potentially harmful compounds in your food.

It's important to note that while air fryers are awesome in their own right, they may not perfectly create the exact texture and taste of deep-fried dishes. While the results are undeniably delicious, some folks might argue that they just don't compete with the original deep-fried version.