Wheat Free Vegan Air Fryer Falafel

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Bright herbs and warm spice make these falafel something special — parsley, cilantro, garlic, and onion get pulsed into a vivid green base, then blended with cumin, coriander, smoked paprika, and a hit of cayenne for real depth of flavor. Chilling the dough before shaping keeps every disc sturdy, and the air fryer does the rest, turning out a deep golden crust with a tender, herby center without a drop of frying oil. A light brush of olive oil and a scatter of sesame seeds on top gives each patty a satisfying crunch as it crisps up. Serve them warm with tahini or hummus for dipping, and this one earns a permanent spot in your wheat free rotation. It's an easy, crowd-pleasing option whether you're building a bowl, stuffing a wrap, or just snacking straight off the tray.

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Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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½ cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
3 cloves garlic, roughly chopped
½ small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper
¾ tsp salt
¼ tsp black pepper
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
2 tbsp olive oil

For serving

1 tbsp sesame seeds (optional)
tahini sauce or hummus, for serving (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible, then let them air-dry for 10 minutes. Excess moisture is the main reason falafel falls apart or turns out dense.
2
Add the parsley, cilantro, garlic, and onion to a food processor and pulse 8–10 times until finely chopped but not puréed — the mixture should look like coarse, bright-green crumbs.

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