These crispy chickpea bites are packed with fresh parsley, cilantro, garlic, and warm spices like cumin and coriander, giving them that deep, herby flavor falafel is known for. The air fryer does all the work here, turning out a golden, firm exterior while keeping the inside tender — no vat of oil required. A quick chill in the fridge before shaping helps the mixture hold together perfectly, so every disk crisps up evenly with minimal effort. Pile them into pita with sliced cucumber and tomato, or spoon on some tahini sauce for a fresh, herbaceous finish. Loaded with chickpeas, olive oil, and a mountain of fresh herbs, this one fits beautifully into a Mediterranean Diet Friendly spread, whether you're serving it as a light lunch or part of a bigger mezze table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible. Excess moisture is the main reason falafel falls apart or turns out dense, so take a full minute here.
Add the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne (if using) to a food processor. Pulse in short bursts — about 10 to 12 pulses — until the mixture is finely chopped and holds together when pressed between your fingers, but is not a smooth paste. Scrape down the sides as needed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
