Crispy outside, tender inside, and 100% vegan — these Air-Fryer Falafel Bites — Quick & Crispy vegan hit every snack craving without frying a single drop of oil. They look like a treat and behave like weekday dinner magic. Want crunchy falafel that keeps its soul and cuts the fuss? Read on.
Why you’ll love these falafel bites
I make these when I want something impressive but not complicated. The air fryer gives a golden, crunchy exterior while keeping the chickpea heart moist. Bold fact: they stay crispy longer than oven-baked versions and avoid the grease of deep frying. Sounds like a win, right?
Ever wondered why some falafel crumble or taste dry? It usually comes down to texture — pulse too much and you get paste; pulse too little and they don’t hold. This recipe hits that sweet spot: chunky but cohesive, thanks to a tiny bit of flour and a short chill in the fridge.
Recipe Info (perfect for pinning)
- Yield: 16 falafel balls
- Servings: 4 as an appetizer (4 balls each), or 3–4 people as a light main with sides
- Prep time: 10 minutes
- Cook time: 15 minutes (air fryer at 350°F / 175°C)
- Resting time: 10 minutes (chill dough)
- Total time: ~35 minutes
- Calories (per ball): 56 kcal
- Estimated calories per serving (4 balls): ~224 kcal
- Cuisine: Mediterranean — 100% vegan
Ingredients
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ yellow onion, roughly chopped
- 3 cloves garlic
- ¼ cup cilantro, roughly chopped
- ¼ cup parsley, roughly chopped
- 2 tsp cumin
- 2 tsp coriander
- ½ tsp red pepper flakes (adjust to taste)
- Salt & pepper, to taste (start light — everything bagel adds salt)
- 4 tbsp flour
- 1 tsp baking powder
- Olive oil spray (for air fryer)
- Everything-but-the-bagel seasoning (for coating)
- 2 tbsp vegan pesto (for dipping)
- 2 tbsp vegan mayo (for dipping)
- 1 lemon, separated (juice halves)
Bold note: If you want gluten-free, swap the flour for a GF flour blend or chickpea flour and test binding.
Equipment
- Air fryer (basket style or drawer)
- Food processor (or high-speed blender)
- Baking sheet or plate for seasoning
- Mixing bowl
- Measuring spoons and cups
- Spoon or small ice cream scoop (for uniform balls)
FYI: An immersion blender won’t work here — you need the quick pulses of a food processor to get the right texture.
Full method — steps by Steps for Air-Fryer Falafel Bites
1. Pulse the base
Add chickpeas, onion, garlic, cilantro, parsley, cumin, coriander, red pepper flakes, and a pinch of salt & pepper to the food processor. Pulse until the mixture reads as roughly chopped and combined — not smooth, not paste. You want small chunks so the falafel stays interesting.
2. Bind it up
Add flour and baking powder to the processor. Pulse until the mixture comes together into a loose ball of dough. Keep a few chunks — that texture makes the bites delightful.
3. Chill briefly
Transfer the dough to a bowl and place in the fridge for 10 minutes. This resting step firms the dough so the bites keep their shape in the air fryer.
4. Make the dipping sauce (while dough chills)
Combine 2 tbsp vegan pesto, 2 tbsp vegan mayo, and the juice of half a lemon in a small bowl. Stir until smooth and refrigerate until serving.
5. Shape and season
Spread a layer of everything-but-the-bagel seasoning on a plate. Spray your hands with olive oil to prevent sticking. Roll the dough into 1-inch balls and coat each ball in the seasoning. Place them in the air fryer basket in a single layer, not touching. Give each ball a light spray of olive oil on top.
6. Air-fry to perfection
Cook at 350°F (175°C) for 14 minutes, flipping the balls halfway through the cycle. They should come out golden and crisp. If you want extra color, add 1–2 minutes at the end, but watch them — they brown fast.
7. Serve hot
Remove from the air fryer and serve with the lemony pesto mayo and lemon wedges. Squeeze extra lemon if you like brightness.
Notes & pro tips (from my kitchen)
- Salt carefully. The everything seasoning contains salt, so under-season the dough slightly. Taste a tiny bit after chilling; add salt if needed. I usually add ~¼ tsp salt to the mix.
- Texture check: If the dough feels too wet, add 1 tbsp more flour. Too dry? Pulse in 1 tsp water or olive oil.
- Uniform size: Use a small scoop for consistent cooking. That avoids undercooked centers.
- No food processor? Mash chickpeas very finely by hand and stir with the seasonings. It takes longer, but works in a pinch.
- Want extra crisp? Lightly brush with oil instead of spraying. The air fryer still keeps things much lighter than pan-frying.
Storage & reheating
- Refrigerator: Store cooled falafel in an airtight container for 3–4 days.
- Freezer: Flash freeze on a baking sheet, then transfer to a bag for up to 2 months.
- Reheat: Air fry at 350°F for 4–6 minutes until crisp. Oven: 375°F for 8–10 minutes. Microwave: okay for quick heat but expect sogginess.
Pro tip: Keep the dip chilled and add crunchy toppings (fresh herbs, sesame seeds) just before serving.
Still Hungry, Try It Next recipe :-
Vegan Smoky BBQ Jackfruit Sliders
Serving ideas & pairings
- Classic: Pita pockets, sliced tomato, cucumber, and tahini drizzle.
- Snack board: Add hummus, olives, roasted red peppers, and warm pita.
- Salad topper: Toss over greens with lemon-garlic dressing for a protein boost.
- Kids: Serve with ketchup or the pesto mayo — they usually don’t complain.
How these compare: Air fryer vs deep-fry vs oven
- Air fryer: Crispy exterior, less oil, fast. I use the air fryer for hassle-free weeknight crunch.
- Deep-fry: Ultimate crunch but greasier and heavy. Use for parties when you want that old-school texture.
- Oven: Gentler crisping and scalable for large batches. Slightly less crisp than the air fryer but still tasty.
IMO, the air fryer delivers the best balance of health, speed, and crunch. Your mileage may vary, but I rarely deep-fry anymore.
Nutrition Info (approximate)
Per 1 falafel ball (based on recipe data):
- Calories: 56 kcal
- Carbs: ~7 g
- Protein: ~2 g
- Fat: ~2 g
Per serving (4 balls):
- Calories: ~224 kcal
- Carbs: ~28 g
- Protein: ~8 g
- Fat: ~8 g
These numbers vary with oil use and dips. If you serve with pita and hummus, tack those calories on. Still, this snack stays light and protein-friendly.
Some Common issues & fixes
- They fall apart: Chill longer or add 1 tbsp more flour. Don’t over-pulse the mixture.
- Too dry: Add a teaspoon of olive oil or a splash of lemon juice.
- Not crispy enough: Increase cooking time by 1–2 minutes or spray oil lightly before the final minute.
Still Hungry, Try It Next recipe :-
Vegan Crispy Tofu Nuggets with Dipping Sauce
My Final thoughts
I love that these Air-Fryer Falafel Bites — Quick & Crispy vegan feel gourmet but take under 40 minutes from start to finish. They feed a small crowd, freeze well for quick snacks, and adapt to flavors — try adding cumin seeds, smoked paprika, or a little roasted red pepper in the mix.
Want to impress friends? Serve them with multiple dips — tahini, spicy harissa mayo, and this lemon-pesto mayo I mentioned. Who knew chickpeas could cause such excitement?
Air-Fryer Falafel Bites — Quick & Crispy (Vegan)
Ingredients
Equipment
Method
- Pulse the base
- Add chickpeas, onion, garlic, cilantro, parsley, cumin, coriander, red pepper flakes, and a pinch of salt & pepper to the food processor. Pulse until the mixture reads as roughly chopped and combined — not smooth, not paste. You want small chunks so the falafel stays interesting.
- Bind it up
- Add flour and baking powder to the processor. Pulse until the mixture comes together into a loose ball of dough. Keep a few chunks — that texture makes the bites delightful.
- Chill briefly
- Transfer the dough to a bowl and place in the fridge for 10 minutes. This resting step firms the dough so the bites keep their shape in the air fryer.
- Make the dipping sauce (while dough chills)
- Combine 2 tbsp vegan pesto, 2 tbsp vegan mayo, and the juice of half a lemon in a small bowl. Stir until smooth and refrigerate until serving.
- Shape and season
- Spread a layer of everything-but-the-bagel seasoning on a plate. Spray your hands with olive oil to prevent sticking. Roll the dough into 1-inch balls and coat each ball in the seasoning. Place them in the air fryer basket in a single layer, not touching. Give each ball a light spray of olive oil on top.
- Air-fry to perfection
- Cook at 350°F (175°C) for 14 minutes, flipping the balls halfway through the cycle. They should come out golden and crisp. If you want extra color, add 1–2 minutes at the end, but watch them — they brown fast.
- Serve hot
- Remove from the air fryer and serve with the lemony pesto mayo and lemon wedges. Squeeze extra lemon if you like brightness.
Notes
Notes & pro tips (from my kitchen)
- Salt carefully. The everything seasoning contains salt, so under-season the dough slightly. Taste a tiny bit after chilling; add salt if needed. I usually add ~¼ tsp salt to the mix.
- Texture check: If the dough feels too wet, add 1 tbsp more flour. Too dry? Pulse in 1 tsp water or olive oil.
- Uniform size: Use a small scoop for consistent cooking. That avoids undercooked centers.
- No food processor? Mash chickpeas very finely by hand and stir with the seasonings. It takes longer, but works in a pinch.
- Want extra crisp? Lightly brush with oil instead of spraying. The air fryer still keeps things much lighter than pan-frying.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.