Air Fryer Crispy Falafel (Printable)

Crispy golden falafel paired with creamy green tahini sauce, a flavorful and vibrant Middle Eastern-inspired dish.

# 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 tablespoons fresh dill, optional
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 0.5 teaspoon cayenne pepper, optional
10 - 1.5 teaspoons salt
11 - 0.5 teaspoon baking powder
12 - 2 tablespoons chickpea 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 tablespoons fresh lemon juice
19 - 0.25 cup cold water, plus more as needed
20 - 0.5 teaspoon salt

# How To Make It:

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 thoroughly until evenly distributed.
03 - Using damp hands, form the mixture into 16 balls or small patties. Place on a tray and refrigerate for at least 30 minutes to help them maintain their structure during cooking.
04 - Set air fryer to 375°F (190°C). Lightly spray the basket with olive oil to prevent sticking.
05 - Arrange falafel balls in a 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 - While falafel cooks, 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. Accompany with pita bread, fresh salad, or grain bowls.

# Expert Suggestions:

01 -
  • They come out impossibly crispy without the deep-fried guilt or mess.
  • The green tahini sauce tastes like you spent way more time on it than you actually did.
  • Everything can be prepped ahead, making last-minute entertaining actually manageable.
02 -
  • Don't skip the overnight soak for dried chickpeas, or your falafel will be gritty and won't hold together no matter how much flour you add.
  • The mixture should never turn into a paste in the food processor, or you'll end up with dense, heavy falafel instead of light and crispy ones.
  • Lemon juice in the tahini sauce is non-negotiable because it's what keeps it from tasting flat and one-dimensional.
03 -
  • If you want extra crunch and nuttiness, add a tablespoon of sesame seeds to the falafel mixture before forming the balls.
  • Substitute the dill with fresh mint if that feels more natural to your palate, or use it alongside dill for a more complex herbal profile.
Return