Easy Air Fryer Falafels | Recipes From A Pantry (2024)

FAQs

Why can't you use canned chickpeas for falafel? ›

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

Or you could air fry them.

It's true that the falafel cooked this way doesn't get 100 percent as crispy as a traditional deep fry, but it's very close. But, the easy clean-up and use of less oil make it totally worth it.

The key to making really crispy falafel is using dried chickpeas that have been soaked for at least 12 hours. Stay away from canned chickpeas because they are cooked and won't hold shape.

If you have leftover falafel that you've refrigerated, it can either be heated in the oven as described above (just for a shorter time since they aren't frozen) or in the air fryer. Heat the air fryer to 350 degrees F, place the falafel in the basket, and reheat for 2 to 3 minutes.

Do You Need To Rinse Canned Beans? According to The Bean Institute, you can reduce up to 41 percent of the sodium in canned beans by rinsing them. "It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Use a good quality extra virgin olive oil. This will give the falafel the characteristic taste of the Mediterranean. As long as you fry on a medium heat, the oil will be good for you. You just don't want the oil to smoke so be careful not to get it too hot.

If the oil is too hot, the exterior may cook too quickly, leaving the inside undercooked and prone to falling apart.

Many recipes use egg or flour as a binding agent. I prefer to chill falafel instead, as it keeps them nice and airy with no added filler. Don't skip the chill! It's necessary to ensure they maintain their shape.

Why do you put baking soda in falafel? ›

They compliment each other wonderfully as they share an earthy, slightly spicy flavor. Add cayenne for an extra kick. Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate. Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.

Hummus is a classic falafel pairing that is traditional across the Middle East, including in Bahrain, Egypt and Israel. Most traditional eateries serve hummus and falafel with a tahini sauce. This is traditionally known as a “falafel plate” and is not unlike a mezze you'll most likely have tried yourself!

Falafel is a good source of plant-based protein

Thankfully, chickpeas are an excellent source of protein. Protein helps to build muscle and makes hormones and enzymes. It is also a source of energy and is an essential part of a healthy diet when eaten in moderation.

Can I microwave the falafel? You can microwave our products but we don't recommend it as you lose the crunch. If you choose to, we recommend placing 3 falafel on a plate and microwaving on high for 90 seconds. Add 30 seconds for every additional falafel.

This is not because the type of chickpea will affect your final product's taste but because you cannot substitute dry and canned chickpeas in a one-to-one ratio. Canned chickpeas are more voluminous due to their water content, so properly measuring your chickpeas is essential to creating perfectly balanced recipes.

Interference with medications. Canned chickpeas contain high amounts of potassium. Since people who are on certain medications, such as beta-blockers for heart disease, have increased levels of potassium in the blood, they should be careful about their potassium intake.

Can you make chickpea flour with canned chickpeas? You can. But you'll need to dehydrate them before making flour. You can do this by drying them out in the oven or using a dehydrator.

Green lentils may be the best replacement for chickpeas in falafel as they maintain a great firm texture. Mung beans, quinoa, and almond flour also have textures that can lend well to the soft-but-not-soggy texture of the inside of falafel.