Air Fryer Falafel

Name: Air Fryer Falafel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 g Dried chickpeas, soaked overnight; Parsley; 3 Garlic cloves; 1 tsp Cumin and coriander; 2 tbsp Chickpea flour; 1 tbsp Olive oil; Tahini sauce, to serve (optional)

30 minVeganMediterraneanGut healthSteady energyOvulationAir FryerMeal prep friendlyHigh fiberDairy-freeVegetarian

Servings:

Ingredients

—Dried chickpeas, soaked overnight — 250 g
—Fresh parsley
—Garlic cloves — 3
—Cumin and coriander — 1 tsp
—Chickpea flour — 2 tbsp
—Olive oil — 1 tbsp
—Tahini sauce, to serve (optional)

Allergens

Contains sesame

Method

01Blend the chickpeas, parsley, garlic and spices in a food processor to a coarse texture.
02Mix in the chickpea flour and shape into balls.
03Preheat the air fryer to 200°C, spray the balls with oil.
04Cook for 12–15 minutes, turning halfway through.
05Serve with tahini sauce.

Why this works

Chickpeas are a dense source of fibre that supports the gut microbiome. The air fryer gives falafel a crispy crust with far less oil than traditional deep-frying. Chickpeas' complex carbohydrates provide a more stable release of energy than refined foods.

Sources

The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease — Cell Host & Microbe, 2018

Meal Prep Tips

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze the cooked balls for up to 2 months.

Reheating: Reheat in the air fryer or oven at 190°C for 5–6 minutes to restore crispness — the microwave will make them soft and dense.

Pairing: Pairs well with pita bread, a simple salad, or extra tahini sauce.

Nutrition (per serving)

270

kcal

12g

protein

10g

fat

32g

carbs

11g

fiber

Always check product labels for allergens.