Air Fryer Crispy Falafel (Printer Friendly)

Golden falafel cooked crisp in an air fryer, served with a creamy green tahini sauce for a burst of flavor.

# What You Need:

→ Falafel

01 - 1½ 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 - ½ cup fresh cilantro leaves, packed
06 - 2 tablespoons fresh dill, optional
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper, optional
10 - 1½ teaspoons salt
11 - ½ teaspoon baking powder
12 - 2 tablespoons chickpea flour
13 - Olive oil spray

→ Green Tahini Sauce

14 - ½ cup tahini
15 - ½ cup fresh parsley
16 - ½ cup fresh cilantro
17 - 1 small garlic clove
18 - 2 tablespoons fresh lemon juice
19 - ¼ cup cold water, plus more as needed
20 - ½ 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 the mixture resembles coarse sand and holds together when pressed. Avoid over-processing; texture should remain granular, not paste-like.
02 - Transfer mixture to a bowl. Stir in baking powder and chickpea flour. Mix until evenly distributed.
03 - Using damp hands, form the mixture into 16 balls or small patties. Arrange on a tray and refrigerate for at least 30 minutes to ensure they hold together during cooking.
04 - Preheat air fryer to 375°F. Lightly spray the basket with olive oil.
05 - Arrange falafel in a single layer without touching. Lightly spray tops 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 a creamy, pourable consistency.
07 - Transfer hot falafel to a serving plate. Serve with green tahini sauce for dipping or drizzling alongside pita bread, salad, or grain bowls.

# Pro Advice:

01 -
  • It's crispy on the outside, fluffy inside, made without the oil-heavy mess of traditional frying.
  • The green tahini sauce is so vibrant and creamy it makes everything taste restaurant-quality, but it's honestly just five ingredients blended together.
02 -
  • Don't skip the overnight soak and refrigeration steps—they genuinely make the difference between falafel that holds together and falafel that crumbles apart.
  • The green tahini sauce is forgiving; it tastes good slightly thicker or thinner, but always tastes better when you add lemon juice last so you can adjust it to your taste.
03 -
  • Toast a tablespoon of sesame seeds in a dry pan before adding them to the falafel mix; it deepens their flavor and makes them taste less raw.
  • If your tahini sauce tastes too thick or bitter, a touch of maple syrup or agave balances it beautifully without making it sweet.
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