Flavor-packed crispy and healthy Falafel loaded with mixed vegetables and cooked in an air fryer (or baked). A great appetizer served with a Cilantro-Yogurt Sauce! This homemade recipe is super easy to execute, and sure to satisfy your cravings.

Flavor-packed crispy Falafel loaded with mixed vegetables and served with a cool Cilantro-Yogurt Sauce; Cooked in an air fryer or baked so they’re healthy too! This homemade recipe is super easy to execute, and is sure to satisfy your cravings.

I can’t believe I had to force myself into making these falafels the first time I tried them. I had soaked some dried chickpeas like 2 days before and they had just been lying there.

My plan was to go for edible raw cookie dough, but I thought a “cooked” version would be better coz they’d probably go bad sooner from already being “ready” for a bit.

Why falafel? Because I”m currently obsessed with Atoria’s flatbreads and their fresh soft pita seemed just the right pair.

Boy was that the right decision?! I’m now obsessed. Made these same ones twice, and then another different one that’s enroute.

Topped it with a cool cilantro greek yogurt sauce for an even better combo. And to make it triply better: added in some tahini to that sauce!

Canned vs Dried Chickpea Falafels

Using dried chickpeas that are soaked for about 24 hours is key here because you need the uncooked starch.

Cooking them would release the starch that would otherwise help them bind.

To make these falafels using canned chickpea – they might be called a tin of garbanzo beans, but it’s the same thing – you need to add about 2-3 tablespoons of flour. This is so that the mix actually holds together.

If you don’t add the flour, the falafels will be crumbly when cooked (trust me, I’ve tried it).

Try this recipe for easy and vegan homemade falafel balls by cooking the mix in an air fryer or baked in the oven served with a delicious yogurt tahini sauce!

How to make chickpea falafel with dried garbanzo beans:

Soak chickpeas overnight – don’t use the canned garbanzos. You need the dry raw ones, or you’ll end up with a crumbly mess unless you stir the flour into the mix at the end.
Throw the all the ingredients into a food processor: chickpeas, broccoli, carrots, onion cilantro, minced garlic, tahini, spices (cumin, cardamom, cayenne pepper), salt and pepper.
Run the food processor, pulsing and scraping down the sides until the mixture is a little coarse-pasty but not completely mushy/runny.
Shape chickpea falafel mix into balls
Cook!

Yes, that’s it. Super simple!

How to make crispy air fryer or baked falafel with vegetables:

There’s a couple of options here:

Cook them in an air fryer for about 15 minutes at 350°F.
Make healthy baked falafels in the oven by baking them at 400°F for 25 minutes, flipping halfway.
Fry them on a skillet over medium in hot oil (that’s at about 350°F) which is about an inch high. This would make them even crispier and browned, but also add a ton of fat.

Whichever approach you pick, the flavor is bomb!

These easy baked chickpea falafel balls are made with dried chickpeas after soaking them so they’re without flour and gluten free too; A few simple ingredients and vegetables are all you need.

How to serve?

Dip these falafel in an easy dipping sauce made using Greek yogurt, cilantro, lemon juiice, and a bit of tahini and garlic.

That combo is just amazing!

To make it better, stuff them in some good pitas. I used the ones from Atoria’s Family Bakery, but if you want to make your own, try my Whole Wheat Pita.

To make some good wraps, place some spinach on a flatbread, add the chickpea falafel and then top it with the tahini cilantro yogurt dressing. That’s how I do it!

Make ahead and store?

Yes! You can keep the uncooked homemade falafel mix in the fridge for about 3 or 4 days.

For anything longer, shape them into balls, place them on a baking sheet and let them freeze. Once they’re frozen individually, transfer them to freezer-safe zipper bags. They should keep about 2-3 months. Just thaw them before cooking or baking and you should be all set.

Make these falafels with fresh dried garbanzo beans by soaking them, making the mix and cooking them in the air fryer, or go for a baked version.

Store cooked Falafels?

Yes! Put them in an airtight container in the fridge and they’ll be good for 3-4 days again.

You want to store the sauce in a separate container.

More Mediterranean food?