Homemade Air-fryer Falafel Salad Recipe

Homemade Air-fryer Falafel Salad Recipe

Homemade falafel in half an hour? And without the hassle of deep-frying?? You heard that right! Skip the pita, too, and serve these golden, crisp falafel balls over a refreshing cucumber-herb salad.


Yields: 4 serving(s)

Total Time: 35 mins



  • 2 cloves garlic
  • 4 scallions, whites and greens, thinly sliced, separated
  • 6 1/2 c. baby kale, divided
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 tsp. grated lemon zest
  • 2 tbsp. all-purpose flour
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt
  • 2 tbsp. lemon juice
  • 3 tbsp. olive oil, divided, plus more for basket
  • 1/2 English cucumber, thinly sliced on bias
  • 1/2 c. fresh parsley leaves
  • 1/4 c. fresh mint leaves
  • Greek yogurt, for topping




  1. In food processor, pulse garlic, scallion whites, and 1/2 cup baby kale until very finely chopped.
  2. Add chickpeas, lemon zest, flour, cumin, coriander, and 1/2 tsp salt and pulse to combine (chickpeas should be chopped but coarse).
  3. Form mixture into twenty-four 2-tablespoon balls.
  4. Heat air fryer to 325°F. Brush insert of basket with oil and add 12 falafel.
  5. Air-fry 15 minutes. Brush falafel with 1 tablespoon oil and increase air fryer temperature to 400°F.
  6. Air-fry until deeply golden, 4 more minutes. Repeat with remaining falafel.
  7. In large bowl, whisk together lemon juice and remaining 2 tablespoons olive oil.
  8. Add cucumbers and marinate, 5 minutes. Add remaining 6 cups baby kale, parsley, and mint leaves, scallion greens, and 1/2 tsp salt and toss.
  9. Top with falafel and dollop of yogurt.


Make it ahead: Freeze uncooked falafel balls on a baking sheet until firm; transfer to a container and freeze for up to 2 months. Air-fry from frozen, adding extra time as needed.




(per serving): About 347 cal, 16 g fat (2.5 g sat), 14 g pro, 805 mg sodium, 40 g carb, 12 g fiber


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