Air Fryer Gluten-Free Falafel Balls – Crispy, Flavorful & Allergy-Friendly
Published Jul 13, 2025
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When you’re craving something crispy, savory, and totally satisfying, these Air Fryer Gluten-Free Falafel Balls deliver every time. Packed with fresh herbs, garlic, and warm spices, this plant-based dish is a protein-rich option that fits almost any dietary need. Best of all, since they’re made in the air fryer, they get perfectly golden and crispy—without the heavy oil of deep frying.
While it may be tempting to reach for canned chickpeas, this is one recipe where you don’t want to cut corners. For the falafel to have the right texture and hold together properly, using soaked dried chickpeas is essential. Canned beans simply stay too soft and will leave you with soggy falafel that falls apart in the air fryer.
Table of Contents
Golden Flax Meal from BareOrganics adds extra fiber to these falafel balls which is great for digestive and heart health.
Why You’ll Love This Recipe
- Naturally allergy-friendly: These falafel balls are gluten-free, grain-free, dairy-free, egg-free, nut-free, soy-free, and vegan!
- Crispy without frying: The air fryer gives you that classic crunch without the mess or excess oil.
- Packed with flavor: Garlic, cumin, coriander, and fresh herbs bring bold, authentic flavor.
- Meal prep magic: Make a big batch and freeze the extras for quick lunches or dinners.
- High in plant-based protein: Chickpeas and flax meal make this a nourishing meatless option.
What You Will Need
Here’s what you’ll need to make this simple, wholesome falafel:
- Dried chickpeas (soaked overnight—do not use canned!)
- Baking soda
- Green onions
- Garlic cloves
- Fresh parsley
- Fresh cilantro
- BareOrganics Golden Flax Meal
- Ground cumin
- Kosher or fine sea salt
- Ground coriander
- Black pepper
- Baking powder
- Avocado oil spray (or gluten-free nonstick spray)
Tips and Variations
- Soak the chickpeas properly: Soak for 12–24 hours, changing the water if soaking longer than 12 hours. This improves digestibility and texture.
- Do not use canned chickpeas: They are too soft and result in mushy, unstable falafel. Dried and soaked is the only way to go here.
- Use fresh herbs: Don’t skimp on the parsley and cilantro—they give falafel its signature color and flavor.
- Freeze extras: After air frying, let the falafel cool and store in the freezer. Reheat in the air fryer for a quick snack or meal addition.
- Serve creatively: Add to salads, grain bowls, pita wraps, or enjoy with a side of tahini or hummus.
Frequently Asked Questions
Can I bake these instead of air frying?
Yes! Bake at 400°F for 25–30 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
Why can’t I use canned chickpeas?
Canned chickpeas are already cooked and too soft. They’ll make the mixture too wet and your falafel won’t hold together.
How should I store leftovers?
Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the air fryer to bring back the crispiness.
Can I make these into patties instead of balls?
Definitely. Use about ¼ cup per patty and flatten slightly before air frying. They make great veggie burgers!
These Air Fryer Gluten-Free Falafel Balls are a crunchy, flavorful addition to any meal plan. With real ingredients, big flavor, and no deep-frying required, they’re a win for weeknight dinners, meal prep, and healthy snacking. Once you try them, you’ll never go back to store-bought falafel again.
Air Fryer Gluten-free Falafel Balls
Ingredients
- 1- pound dried chickpeas
- ½ teaspoon baking soda
- 4 green onions, white and green parts, roughly chopped
- 4 garlic cloves, peeled and smashed
- 1 bunch Italian parsley, roughly chopped
- 1 bunch cilantro, roughly chopped
- 4 tablespoons BareOrganics Golden Flax Meal
- 2 teaspoons ground cumin
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- Avocado oil spray or gluten-free nonstick cooking spray
Instructions
- A day before you plan to cook the falafel balls, put the chickpeas in a large bowl and cover them by a couple of inches with water. Stir in the baking soda. Cover and let sit for 12 – 24 hours. If it sits for more than 12 hours, change the water once.
- Drain and dry the chickpeas. Place them in the food processor with the green onions, garlic, parsley, cilantro, flax meal, cumin, salt, coriander, pepper, and baking powder. Pulse in long pulses several times until the mixture has the consistency of a coarse paste, scraping down the sides of the bowl often.
- Put the mixture into a bowl, stir with a fork, and remove any large pieces of chickpeas that may not have been processed. Cover and refrigerate for 30 – 60 minutes.
- Preheat the air fryer to 375 degrees.
- Form the falafel mixture into balls using about 2 tablespoons per ball.
- Spray the air fryer basket with oil spray, place a layer of balls into the basket, and lightly spray with more oil spray. Air fry for 6 minutes. Flip them over and air fry for another 6 minutes or until browned and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
