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Vegetarian Recipes

Air Fryer Baked Potatoes

Looking for an easy side dish to add to your dinner plate this week? Well, don’t overlook these simple, no-fuss, Air Fryer Baked Potatoes. Baked potatoes are a classic comfort food that’s budget-friendly and easy to customize with your favorite toppings. And I absolutely love cooking them in the air fryer. The potato skins get nice and crispy thanks to the air fryer and the potato flesh on the inside is perfectly soft & fluffy. Keep things simple with a little bit of butter, salt, and pepper or try out some of our favorite topping ideas listed below!

Overhead view of air fryer baked potatoes dressed with toppings on a white platter.

Which is Faster: Oven or Air Fryer?

You may be wondering which cooking method is faster for baking potatoes, the oven or the air fryer? From my experience the air fryer is just a little bit faster than the oven, about 10 minutes faster, depending on how soft you like your potatoes to be. But here are some other great benefits to baking potatoes in the air fryer:

  • Using the air fryer to bake potatoes keeps you from heating up your entire kitchen with a super hot oven. 
  • I also noticed the potato skin was crispier in the air fryer compared to the oven. And who doesn’t love a crispy potato skin!
  • If you’re making multiple dishes for dinner, it frees up your oven to cook other things.
  • And I was surprised to notice that the potato flesh on the inside was a lot fluffier and softer compared to the inside of an oven-baked potato.

Because of the super fluffy potato texture and the slightly shorter cook time, this is now my new favorite way to cook easy baked potatoes!😊

How Long To Cook Potatoes In The Air Fryer?

The cook times for air fryer baked potatoes will depend on the size of your potatoes and how tender you would like them to be. I like for my potatoes to be very tender and easily pierced with a fork or knife with no resistance. When air frying at 400°F, a ½ pound potato will take about 40-45 minutes for a soft inside texture. Larger potatoes will take slightly longer to cook.

Should I Wrap My Potato In Foil?

There’s actually no need to wrap your potatoes in foil when cooking them in the air fryer. You can simply air fry the potatoes uncovered, brushed with oil, and sprinkled with salt to get a nice crispy skin.

Baked Potato Topping Ideas

I was tempted to stuff these potatoes similar to my twice baked potatoes that I loveee, but I said to myself, “let me not get too carried away!” But just know if you wanted to take a few extra minutes to make some air fryer bacon while your potatoes are cooling off…you won’t regret it! Here are a few more great options to choose from:

Side view of air fryer baked potatoes on a white platter.
Overhead view of air fryer baked potatoes in an air fryer basket.

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Air Fryer Baked Potatoes

Air Fryer Baked Potatoes are a classic comfort food that’s budget-friendly, easy to customize, and made conveniently in the air fryer.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $3.10 recipe / $0.77 serving
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 199kcal

Equipment

Ingredients

  • 4 russet potatoes (1/2 lb. each) $2.96
  • 1 Tbsp olive oil $0.12
  • 1 pinch of salt $0.02

Instructions

  • Wash and dry the potatoes well, then use a fork to prick each potato several times.
  • Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
  • Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife. Total baking time will depend on the size of your potatoes.
  • Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1potato | Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Sodium: 11mg | Fiber: 3g
Overhead view of air fryer baked potatoes in an air fryer basket.

How to Make Air Fryer Baked Potatoes – Step by Step Photos

Four russet potatoes being poked with a fork.

Wash and dry four 1/2 lb. russet potatoes well, then use a fork to prick each potato several times to allow steam to evaporate while they cook.

Four russet potatoes being brushed with oil and salted.

Drizzle 1 Tbsp olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.

Four russet potatoes in an air fryer basket.

Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife.

Cooked russet potatoes in an air fryer basket.

The fork should slide easily into the center of the potato with no resistance. Total baking time will depend on the size of your potatoes.

Four air fryer baked potatoes cut open with butter added on top.

Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!

One air fryer baked potato on a white plate with a fork on the side.

Enjoy as a simple side dish or load it up with some homemade chili, BBQ chicken, or your favorite protein. The combinations you can come up with are endless for baked potatoes, so get creative and have fun!

The post Air Fryer Baked Potatoes appeared first on Budget Bytes.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

Overhead view of falafel on a plate.

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Ingredients

Here’s what you’ll need to make this easy falafel recipe:

  • Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
  • Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
  • Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
  • Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
  • Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
  • Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
  • Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
  • Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Recipe Success Tips!

  1. Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
  2. Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
  3. Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
  4. Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
  5. Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
  6. Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.
Overhead view of falafel on a plate.

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Course Appetizer, Main Course, Side Dish
Cuisine Middle-Eastern
Total Cost ($3.08 recipe / $0.16 serving)
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 2 15 oz. cans chickpeas $1.72
  • ¼ red onion $0.26
  • 1 handful fresh parsley, about ¼ bunch $0.26
  • 1 handful fresh cilantro, about ¼ bunch $0.17
  • 4 cloves garlic $0.12
  • 1 tsp salt $0.01
  • ½ tsp cayenne pepper $0.13
  • 1 tsp ground cumin $0.08
  • 1 tsp baking powder $0.04
  • ½ cup flour* $0.07
  • ¼ cup neutral cooking oil for frying $0.22

Instructions

  • Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
  • Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
  • Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
  • Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
  • If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
  • To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Falafel mix in a food processor.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Falafel on a parchment lined baking sheet.

Let them drain on a paper towel to absorb the excess oil.

A fork taking some homemade falafel from a bed of hummus with salad.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The post Easy Homemade Falafel appeared first on Budget Bytes.

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