Finely shredded cabbage, cauliflower, and carrots create the base for these airfried Manchurian balls, offering a satisfying bite that skips the deep-fryer without sacrificing that essential crispness. A blend of ginger, garlic, and traditional spices like cumin and garam masala gives the vegetables a depth of flavor that holds up perfectly against the signature sticky, tangy sauce.

Using an air fryer allows the vegetables to caramelize slightly while keeping the interior moist and tender. Once tossed in a glaze of soy sauce, hot sauce, and rice wine vinegar, the balls pick up a glossy, savory coating that pairs beautifully with crunchy onion and pepper pieces. These are ideal for a weeknight dinner when you want something that hits those takeout cravings with a fraction of the usual oil.

Serve these alongside a bowl of steamed jasmine rice or noodles to soak up the leftover sauce. The combination of the heat from the red chili powder and the sharp, acidic punch of the vinegar makes them a reliable staple for anyone looking to bridge the gap between quick prep and authentic flavor profiles at home.

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If you enjoy the convenience of your air fryer for crispy appetizers, these Manchurian balls are a great starting point. Once you have mastered these, you might want to try making some 15-minute hot honey tofu for a quick weeknight protein option. If you are looking for nutritious, bite-sized snacks that can be prepped ahead of time, these no-bake energy balls are just as portable and satisfying as the savory version.

Try Next: 15 Easy Air Fryer Recipes That Are Crunchy, Cheesy, and Flavorful

Key Ingredients

Cabbage: Finely processed cabbage provides the shredded vegetable base for the Manchurian balls.
Cauliflower: Blitzed cauliflower adds bulk and a distinct texture to the vegetable mixture.
Chickpea flour: This flour acts as a primary binding agent to help form the veggie balls.
Soy sauce: Dark soy sauce provides the essential savory depth and signature color to the sauce.
Ginger: Freshly added ginger paste gives the balls and sauce a warm, aromatic spice profile.
Garlic: Garlic paste builds the pungent, savory foundation required for authentic Manchurian flavor.
Garam masala: This spice blend infuses the vegetable balls with a complex, earthy warmth.
Hot sauce: Hot sauce brings a necessary level of heat to balance the tangy sauce components.

More Air-Fried Bites and Savory Dumplings

If you liked the texture of these, try these crispy lentil tofu bites for another protein-packed, air-fried snack option.
For a sweeter take on the snack-size format, these snickerdoodle protein balls are perfect for meal prepping throughout the week.
If you appreciate the concept of savory dumplings or balls served in a rich sauce, you will enjoy this traditional cracked wheat dish cooked in a creamy yogurt base.

Airfried Manchurian Balls

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Ingredients

1/4 Cabbage1/4 Cauliflower Head2 Medium Carrots1 Peppers1 Small Onions1.5Tbsp Garlic Paste1.5 Tbsp Ginger1.5 Tbsp Garam Masala1.5 Tbsp Cumin1.5 Tbsp Red Chilli Powder2 Tbsp Salt4 Tbsp OilChickpea FlourPlain Flour

Sauce

1 Tsp Galic Paste1 Tsp Ginger Paste20ml Dark Soy Sauce2-3 Tbsp Hot Sauce2-3 Tbsp Ketchup1 Tbsp Rice Wine Vinegar2-3 Tbsp Tomato Paste1 Pepper, largely diced1 Small Onion, largely diced

Method

1. Using a food processor, blitz and combine cauliflower, cabbage, carrots, pepper,2. Add in chickpea flour, garlic paste, ginger paste, garam masala, cumin, red chilli powder, salt and oil. Stir really well ensuring all veggies and spices are combined3. Mix in 2-3 tbsp of Plain flour combining really well. Repeat this process until you’re able to form a ‘tacky’ like palm sized ball. If it’s too dry gradually mix in 1-2 Tbsp of water until you get that mouldable consistency (this part you will have to judge by texture)4. Place in the AirFryer on a baking sheet to airfry for 20 minutes 180C flipping halfway (Please note, all airfryers cook different, so take care in checking the the level of ‘airfried’ that works for you)5. For the sauce, combine dark soy sauce, cornstarch slurry, hot sauce, ketchup, tomato paste, rice wine vinegar, garlic paste and ginger paste.6. Heat oil and sauté pepper and onions cooking them down for a minute. We don’t want them to be too soft, lil crunchy is great!7. Add in the airfried Manchurian balls coating really well with the sauce allowing it to get bubbly and thick, and garnish with spring onions and sesame seeds

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