Crispy Air Fryer Falafel (Print)

Golden herby falafel made lighter with an air fryer, served with a fresh green tahini sauce and herbs.

# Ingredients:

→ Falafel

01 - 1 1/2 cups dried chickpeas, soaked overnight and drained
02 - 1 small onion, roughly chopped
03 - 3 garlic cloves
04 - 1 cup fresh parsley leaves, packed
05 - 1/2 cup fresh cilantro leaves, packed
06 - 2 tablespoons fresh dill, optional
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper, optional
10 - 1 1/2 teaspoons salt
11 - 1/2 teaspoon baking powder
12 - 2 tablespoons chickpea flour
13 - Olive oil spray

→ Green Tahini Sauce

14 - 1/2 cup tahini
15 - 1/2 cup fresh parsley
16 - 1/2 cup fresh cilantro
17 - 1 small garlic clove
18 - 2 tablespoons lemon juice
19 - 1/4 cup cold water, plus more as needed
20 - 1/2 teaspoon salt

# Directions:

01 - In a food processor, combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, dill if using, cumin, coriander, cayenne, and salt. Pulse until mixture resembles coarse sand and holds together when pressed. Avoid over-processing to prevent paste formation.
02 - Transfer mixture to a bowl and stir in baking powder and chickpea flour. Mix thoroughly until evenly combined.
03 - Using damp hands, form mixture into 16 balls or small patties. Place on a tray and refrigerate for at least 30 minutes to help them maintain structure during cooking.
04 - Set air fryer to 375°F (190°C) and lightly spray basket with olive oil.
05 - Arrange falafel balls in single layer without touching. Spray tops lightly with olive oil. Air fry for 12 to 15 minutes, turning halfway through, until crispy and golden brown.
06 - Blend tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender until smooth and vibrant green. Add additional water gradually to achieve creamy, pourable consistency.
07 - Transfer hot falafel to serving plate and accompany with green tahini sauce for dipping or drizzling. Serve with pita bread, fresh salad, or grain bowls.

# Expert Tips:

01 -
  • Lighter than traditional falafel — the air fryer delivers a beautifully crispy exterior without deep frying.
  • Naturally vegan and gluten-free — made entirely from plant-based, wholesome ingredients.
  • Bursting with fresh herbs — parsley, cilantro, and optional dill give every bite a vibrant, garden-fresh flavor.
  • The green tahini sauce is a showstopper — creamy, zesty, and brilliantly colored, it elevates the entire dish.
  • Make-ahead friendly — the falafel mixture can be prepared up to 2 days in advance, making weeknight meals a breeze.
  • Incredibly versatile — serve as an appetizer, stuff into pita, or add to grain bowls and salads.
02 -
  • Always use dried chickpeas soaked overnight — canned chickpeas are too wet and will result in soft, falling-apart falafel.
  • Do not over-process the mixture in the food processor. Stop when it resembles coarse sand and holds together when pressed between your fingers.
  • Refrigerating the shaped falafel for at least 30 minutes before air frying is essential for helping them hold their shape during cooking.
  • Spray with olive oil lightly on all sides before air frying to achieve an evenly golden and crispy exterior.
  • For extra crunch, stir 1 tbsp sesame seeds into the falafel mixture before shaping.
  • The falafel mixture can be made ahead and refrigerated for up to 2 days, making it easy to prep fresh falafel whenever you need them.
  • Add more cold water to the green tahini sauce gradually until you reach your desired creamy, pourable consistency.
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