Go Back
Air-Fryer Falafel Bites

Air-Fryer Falafel Bites — Quick & Crispy (Vegan)

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
10 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 56
Ingredients Equipment Method Notes

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)

Method
 

  1. Pulse the base
  2. 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.
  3. Bind it up
  4. 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.
  5. Chill briefly
  6. 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.
  7. Make the dipping sauce (while dough chills)
  8. 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.
  9. Shape and season
  10. 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.
  11. Air-fry to perfection
  12. 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.
  13. Serve hot
  14. 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.