Dig into crispy felafels. Add them to your favorite pita bread with all the fixings. Or dip them into our creamy ranch dressing or a favorite tomato sauce. Whatever way you choose, you’re going to love Air-Fried Felafels!
This winter, I decided to take the plunge and buy myself an Air Fryer. My family loves baked fries in the oven, but I was so curious how they could be crispier with an Air Fryer. The fries were fantastic. But what else can this amazing appliance do? So I’ve been experimenting with all kinds of veggies. So how about burgers? One of our family’s favorite are felafels. My husband has a taste for Middle Eastern dishes–ever since we tasted our first one in college. Usually, I bake them on a non-stick griddle on the stove and they are always delish, but how about a crispier version?
Why I love Air-Fried Felafels
- They’re crispy on the outside, chewy on the inside
- They’re fun finger food
- They make a super sandwich–great for kids’ lunches
- They’re quick and easy to make
- You can make them gluten-free!
- Packed with lots of plant-filling fiber
- And more!
What do I need to make these crispy felafels?
- Can of garbanzos or chickpeas
- Can of cannellini beans
- Garbanzo flour (sometimes called besan)
- Quick Oats (can be gluten-free)
- Nutritional yeast flakes
- Felafel seasonings (see the ones I used in the recipe)
How easy are they to make?
These mini-burgers are so quick and easy to make. Begin by draining a can of garbanzos and a can of cannellini beans (or another white bean of your choice). Soften them by cooking in the microwave for a few minutes (you can do the same on the stove-top but it will take longer). Add beans to a bowl and lightly mash. Add oats, garbanzo flour, nutritional yeast flakes, and some water in order to make a soft, moist batter. Then mix in the seasonings. Form the felafels–using either a flat burger shape or into small balls. Then add them to the air-fryer basket in a single layer. Bake them at 380 degrees for 8 minutes on the first side, then flip them and bake for an additional 6-7 minutes. You may need to adjust the time, depending on the type of air-fryer you have. I use a 6-quart Kismile air-fryer and this works for me.
That’s all there is to it.
The recipe below will make an ample amount of felafels for a family of 4. You can serve them plain or with some ranch dressing or tomato sauce. I just love them as finger food, eating them plain. But it’s all good!
Chef’s Notes:
- You can easily swap the garbanzo flour with regular all-purpose flour, if desired.
- I haven’t tried it, but if you are allergic to oats, you might experiment with some cooked brown rice or another flaked whole-grain cereal, such as barley.
- Adjust the seasonings to suit your taste. I vary them from time to time and they always turn out great.
More on Garbanzo Flour
Garbanzo flour is simply finely ground dried chickpeas (garbanzo beans). It has been used for centuries in Indian, Middle Eastern, and Mediterranean dishes. It makes a great egg substitute in vegan or plant-based recipes and can be used in both sweet and savory dishes. It is high in protein and fiber, making it an excellent addition to your meals. If you’re baking gluten-free bread, you can rev up the fiber and protein by adding some garbanzo flour in the mix (most commercial gluten-free flours tend to be made mainly with rice flour which is not as fiber-rich as whole-wheat or garbanzo flour).
Garbanzo Health Bites
One cup of garbanzos or garbanzo flour gives you 12.5 grams of health-building fiber. This is a great benefit if you have diabetes, helping you to regulate your blood sugars and even help reverse your type 2 diabetes. A 2014 study showed that it can even reduce inflammation for people with type 1 diabetes. A 2018 review of meta-analyses found that a high fiber diet may help lower blood glucose levels and reduce the risk of developing type 2 diabetes. Women should normally get 25 grams of fiber per day while men should aim for 35 grams. However, if you are trying to reverse pre-diabetes or type 2 diabetes, aim for 35 grams.
Crispy Air-Fried Felafels
Equipment
- Air-Fryer
Ingredients
- 1 15 oz can of garbanzo beans, draind
- 1 15 oz can of cannellini beans, drained (can use any white bean)
- 1 cup garbanzo flour
- 1 cup quick oats (can be gluten-free, if needed)
- 1/4 cup nutritional yeast flakes
- 3/4 cup water (adjust to make a moist batter)
- 1/3 cup dried parsley flakes (use up to a cup of minced fresh parsley)
- 1 tsp salt or salt substitute
- 1/2 tsp cumin
- 1 tbsp ground sage
- 1 tbsp dried oregano
- 2-3 tsp onion and/or garlic powder
- 2-3 tsp dried basil
Instructions
- Drain the garbanzo and cannellini beans. Add them to a bowl and microwave for a few minutes, til the beans are softened but not mushy.
- Add the beans to a medium-large mixing bowl.
- Mix in the garbanzo flour, quick oats, nutritional yeast flakes, and water. Mix well until you have a moist batter.
- Add the remaining ingredients, mixing all the herbs and seasonings so they are uniformly distributed through the batter.
- Form into the felafel shape of your choice. I've found the flatter felafels cook up easily in the air-fryer.
- Bake at 380 degrees for 8 minutes. Flip the felafels and fry for an additional 6-7 minutes. The felafels will be a golden brown. The thinner you make them, the crispier they will be.
- Remove carefully from the hot basket onto your serving plate. Serve with dips or sauces, if desired.
