Crispy on the outside, tender and herby on the inside — these air fryer falafel are packed with chickpeas, fresh parsley, cilantro, and warm cumin and coriander for that classic deep, earthy flavor. Pulsing everything in the food processor keeps the texture coarse and hearty rather than pasty, and a chilled rest in the fridge means each ball holds its shape perfectly once it hits the hot air fryer basket. A quick brush of olive oil is all it takes to get that deep golden, shatteringly crisp crust without a drop of oil for deep frying. Pile them into a bowl with sliced cucumber, tomato, and a drizzle of tahini or tzatziki for a fresh, satisfying meal that comes together mostly hands-off. It's an easy, craveable pick to add to a wheat free routine, especially served over greens or alongside a simple rice pilaf instead of the usual bread basket.
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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.
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