Air Fryer Crispy Falafel (Printable view)

Golden falafel made crispy in the air fryer, served with a creamy, bright green tahini sauce.

# What You Need:

→ Falafel

01 - 1.5 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 - 0.5 cup fresh cilantro leaves, packed
06 - 2 tbsp fresh dill, optional
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 0.5 tsp cayenne pepper, optional
10 - 1.5 tsp salt
11 - 0.5 tsp baking powder
12 - 2 tbsp chickpea flour or all-purpose flour
13 - Olive oil spray

→ Green Tahini Sauce

14 - 0.5 cup tahini
15 - 0.5 cup fresh parsley
16 - 0.5 cup fresh cilantro
17 - 1 small garlic clove
18 - 2 tbsp fresh lemon juice
19 - 0.25 cup cold water, plus additional as needed
20 - 0.5 tsp salt

# How To Make:

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 to prevent paste formation.
02 - Transfer the processed mixture to a bowl. Stir in baking powder and chickpea flour, mixing thoroughly until evenly incorporated.
03 - Using damp hands, shape the mixture into 16 balls or small patties. Arrange on a tray and refrigerate for at least 30 minutes to help them maintain their structure during cooking.
04 - Set the air fryer to 375°F and lightly spray the basket with olive oil to prevent sticking.
05 - Arrange falafel balls in a single layer without touching. Lightly spray the tops with olive oil. Air fry for 12-15 minutes, turning halfway through, until crispy and golden brown.
06 - In a blender, combine tahini, parsley, cilantro, garlic, lemon juice, water, and salt. Blend until smooth and vibrant green. Add additional water gradually to achieve a creamy, pourable consistency.
07 - Plate the hot falafel and serve with green tahini sauce for dipping or drizzling. Accompany with pita bread, fresh salad, or grain bowls as desired.

# Expert Advice:

01 -
  • You get that restaurant-quality crispy shell without your kitchen smelling like a deep fryer for days.
  • It's naturally vegan and gluten-free, so there's no fussing with substitutions or feeling like something's missing.
  • The green tahini tastes so alive and fresh that even non-herb people find themselves reaching for seconds.
02 -
  • Dried chickpeas are essential and cannot be swapped for canned—canned chickpeas contain too much moisture and will disintegrate in the air fryer no matter what you do.
  • Don't skip the refrigeration step; it's the difference between falafel that holds together and a crumbly disappointment.
  • The green tahini sauce will thicken as it sits, so make it right before serving and adjust the water consistency to your preference.
03 -
  • Adding a tablespoon of sesame seeds to the falafel mixture before chilling gives you a toasty crunch that catches people off guard in the best way.
  • Make a double batch of the tahini sauce and keep it in the refrigerator for up to 5 days—it becomes your secret weapon for grain bowls, vegetable platters, and even roasted sweet potatoes.
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