These Air Fryer Spring Pea and Mint Falafel are bright, herby, and crisp on the outside with a tender middle. They’re a great way to use sweet spring peas and a handful of fresh mint without deep-frying.
Why This Air Fryer Recipe Works
Spring peas bring a naturally sweet flavor and a softer texture than classic chickpea-only falafel. Pairing them with mint, parsley, and lemon keeps the mixture tasting fresh instead of heavy.
The air fryer handles the crisping, so you get a browned exterior with much less oil. A short chill firms the mixture and helps the patties hold their shape in the basket.
- Quick cook time with minimal hands-on frying
- Bright, springy flavor from peas, mint, and lemon
- Easy to batch-cook and reheat for lunches
Ingredients You’ll Need
This recipe uses a mix of chickpeas and peas for structure and color. Fresh peas are ideal, but frozen peas work well once thawed and patted dry.
- 1 (15-ounce) can chickpeas, drained, rinsed, and well dried
- 1 cup spring peas (fresh or frozen thawed), patted dry
- 1/2 small yellow onion, roughly chopped
- 3 cloves garlic, peeled
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh mint leaves
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (plus more for spraying)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda (optional, for a lighter interior)
- 3 tablespoons chickpea flour (or all-purpose flour)
- 1 teaspoon baking powder
Optional for serving: tahini sauce, Greek yogurt sauce, sliced cucumbers, tomatoes, pickled onions, and warm pita.
How to Make Air Fryer Spring Pea and Mint Falafel in the Air Fryer
Plan on using a food processor for the best texture. You’re aiming for a crumbly mixture that holds together when pressed, not a smooth hummus-like paste.
1) Dry the chickpeas well. After rinsing, spread chickpeas on a towel and pat dry. This small step helps the falafel crisp instead of steaming.
2) Process the aromatics and herbs. In a food processor, add onion, garlic, parsley, and mint. Pulse until finely chopped, scraping down once.
3) Add chickpeas and peas. Add chickpeas, peas, lemon juice, olive oil, salt, cumin, coriander, pepper, and baking soda (if using). Pulse 10–15 times until the mixture looks like coarse, damp crumbs.
4) Add binders. Sprinkle in chickpea flour and baking powder. Pulse a few times. Pinch a bit between your fingers; it should hold together when squeezed. If it feels wet or sticky, add 1 more tablespoon flour and pulse again.
5) Chill. Transfer mixture to a bowl, cover, and refrigerate 20–30 minutes. This makes shaping cleaner and reduces cracking.
6) Shape. Form into 12 falafel (about 2 tablespoons each) as small patties or thick discs. Patties tend to air-fry more evenly than balls.
7) Air fry. Preheat your air fryer. Lightly spray the basket with oil. Arrange falafel in a single layer with a little space between each. Spray the tops lightly with oil.
8) Flip and finish. Air fry until browned and crisp, flipping halfway and spraying the second side lightly if desired. Let them rest 2 minutes before serving so the crust sets.
Air Fryer Time and Temperature
Air fryers vary, so use the time as a guide and rely on color and texture. You’re looking for a deep golden exterior and a firm feel when tapped.
- Preheat: 375°F for 3–5 minutes
- Cook: 375°F for 10–12 minutes total
- Flip: at 5–6 minutes
If your falafel are thicker (or you shaped them into balls), add 1–3 minutes. If browning too fast, drop to 360°F and cook slightly longer.
Tips for the Best Results
Falafel texture is all about moisture control and not over-processing. A few smart steps make the difference between crisp patties and soft, fragile ones.
- Dry ingredients matter: Pat chickpeas and peas dry so the mixture doesn’t turn pasty.
- Don’t puree: Stop pulsing while it still looks pebbly; a smooth mix can bake up dense.
- Chill before shaping: 20–30 minutes helps them hold together and brown better.
- Use oil as a tool: A light spray improves browning and reduces dry spots.
- Single layer only: Crowding leads to steaming instead of crisping.
Variations and Substitutions
Keep the pea-and-mint vibe, but adjust based on what you have. Small swaps change the flavor without breaking the method.
- No fresh mint: Use extra parsley plus 1–2 tablespoons chopped dill or cilantro.
- More heat: Add 1/4 teaspoon cayenne or a chopped jalapeño.
- Gluten-free: Use chickpea flour (also labeled garbanzo bean flour).
- Extra green: Add 1 cup baby spinach, well dried, pulsed with the herbs.
- Different shape: Make mini falafel (1 tablespoon each) and start checking at 8 minutes.
What to Serve With It
These falafel go straight from snack to full meal with a sauce and something crunchy. The mint and peas also play nicely with lemony, tangy sides.
- Pita or flatbread with tahini sauce, sliced cucumbers, and tomatoes
- Grain bowl with rice or quinoa, chopped romaine, and pickled onions
- Simple cucumber salad with lemon and olive oil
- Roasted or air-fried veggies (zucchini, peppers, or asparagus)
For another easy pairing, add Air Fryer Recipes.
Storage and Reheating
Falafel keep well, making them great for meal prep. Store them fully cooled so condensation doesn’t soften the crust.
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Freeze cooked falafel on a sheet pan, then transfer to a freezer bag up to 2 months.
Reheat in the air fryer: 350°F for 3–5 minutes (from the fridge) or 350°F for 7–9 minutes (from frozen), until hot and crisp again. For more air-fryer reheating ideas, see Air Fryer Reheating Guide.
FAQ
Why are my falafel falling apart in the air fryer?
The mixture is usually too wet or not chilled long enough. Pat chickpeas and peas dry, add an extra tablespoon of flour if it feels sticky, and chill 20–30 minutes before shaping. Also avoid making them too thick; small patties hold together better.
Can I use all peas and skip the chickpeas?
Not for this style of falafel. Peas don’t have the same structure as chickpeas, so the mixture can turn soft and fragile. A blend gives you the spring flavor while keeping the patties sturdy.
Do I need to soak dried chickpeas like traditional falafel?
Traditional falafel often uses soaked dried chickpeas, but this air fryer version is designed for canned chickpeas for convenience. Drying them well and using chickpea flour helps mimic that sturdier texture. If you prefer soaked chickpeas, you’ll need to adjust moisture and seasoning.
How do I make them crispier?
Preheat the air fryer, don’t overcrowd the basket, and use a light oil spray on both sides. If they’re browned but not crisp, add 1–2 minutes at the end. Let them rest for 2 minutes after cooking so the crust sets.
Can I make the mixture ahead of time?
Yes. Keep the mixture covered in the fridge up to 24 hours, then shape and air fry when ready. If it dries out slightly, mix in 1–2 teaspoons lemon juice or water just until it holds together.
