Air-Fried Falafel (vegan)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 150 g canned chickpeas (drained)150g

Carbs· 1

  • 12 g plain flour (to bind)(staple)12g

Vegetables· 2

  • 40 g red onion (chopped)40g
  • 8 g garlic(staple)8g

Spices· 3

  • 2 g cumin2g
  • 2 g coriander powder2g
  • pinch of salt(staple)2g

Fruit· 1

  • a squeeze of lime (~8 g)8g

Fats & oils· 1

  • 4 g cooking oil (to brush)(staple)4g

  1. Pulse the chickpeas, onion, garlic, cumin, coriander and salt into a coarse, textured paste — don't over-blend into a purée.

    Why? Keeping some texture gives the falafel a bite and holds it together; over-blending turns it to mush that goes gummy in the air fryer.

    Tip: Pulse in short bursts, scraping the sides so it blends evenly.

    Next up:Mix in the flour, then divide into 5–6 balls and press into 2 cm-thick patties.

  2. Mix in the flour, then divide into 5–6 balls and press into 2 cm-thick patties.

    Why? A little flour absorbs excess moisture and binds the mix so it holds in the air fryer — no need for hot oil to set the shape as deep-frying does.

    Tip: Wet your hands before shaping so the mix doesn't stick and the patties stay neat.

    Next up:Brush the patties with a thin film of oil and air-fry at 200 °C for 15 min, turning halfway, until golden and crisp on both sides.

  3. 15 min · hands-free

    Brush the patties with a thin film of oil and air-fry at 200 °C for 15 min, turning halfway, until golden and crisp on both sides.

    Why? Deep-fried falafel soaks up oil and easily tops 400 kcal a serving; air-frying with only a thin brush of oil gives the same golden crust for a fraction of the fat.
    Watch out: Don't stack them — leave gaps so the hot air circulates and every side browns evenly.
    15:00

    Next up:Squeeze over the lime and serve hot.

  4. Squeeze over the lime and serve hot.

    Why? The lime's acidity cuts the richness of the beans and lifts the cumin and coriander, so it tastes complete without extra sauce — saving the hidden calories of a dip.

    Tip: Pair with a spoon of hummus or yogurt dip and a handful of salad for a fresh Mediterranean plate.