Dinner, Sides, Starters


  • Prep 10 mins
  • Total 30 mins
  • Easy
  • Serves 15

A middle eastern street food favourite. Warm and crunchy falafel. Delicious served in Pitta or Naan with Tahini and Pickles. 

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  • 1 cup dried chickpeas, soaked overnight
  • 1 green chilli
  • 1 onion - roughly chopped
  • 3 cloves of garlic
  • A bunch flat leave parsley roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 3-4 tbsp gram/chickpea Flour
  • oil to brush


  • Step 1

    Scoop the chickpeas out of the water with your hands and add to blender with chilli, onion, garlic and parsley. Blend to combine leaving some chunks

  • Step 2

    Stir in ground cumin, ground coriander, salt, baking powder and gram flour. The amount of gram flour used will depend on how wet you mixture feels. 

  • Step 3

    Shape into balls or oval shapes. 

  • Step 4

    Brush falafel all over with oil.

  • Step 5

    Place basket in unit and close crisping lid. 

  • Step 6

    Preheat the unit by selecting air crisp. Set the temperature to 190° C, and set the time to 5 minutes. Select start. 

  • Step 7

    After 5 minutes, place half the falafel in the basket. If you put them all in at once, they won’t get crispy. 

  • Step 8

    Close the lid. Select air crisp, set temperature to 190° C, set time to 20 minutes. Select start. 

  • Step 9

    Turn the falafel at 10 minutes, close the lid and continue cooking. 

  • Step 10

    Repeat with remaining falafel. 

  • Step 11

    Serve warm in Pitta or Naan with Tahini and Pickles.