Air Fryer Crispy Falafel

My neighbor stopped by one Tuesday evening with a container of store-bought falafel, and I couldn't help but think how much better it could be if we just made them at home. That weekend, I finally broke down and tried air frying them instead of the traditional deep-fry method, and honestly, the result surprised me—they came out crispy on the outside, fluffy inside, with way less oil involved. The real magic happened when I blended that vibrant green tahini sauce, the kind that looks almost impossible to make but takes maybe five minutes. Now this is the recipe I reach for when I want something that feels both indulgent and actually good for me.

I made this for a casual dinner party last spring, and my friend who's usually skeptical about healthy eating went back for thirds and asked for the recipe that same night. The combination of those warm, herby falafel with the cool, creamy sauce seemed to hit something everyone was craving, even though half the table had no idea what cilantro was supposed to taste like. Watching people tear into pita bread and load it up with falafel and sauce reminded me that good food doesn't need to be complicated to feel special.

Ingredients

• Dried chickpeas (1 1/2 cups, soaked overnight): Dried chickpeas give you that texture no canned chickpea can match, but you absolutely must soak them overnight and drain them completely or your falafel will be dense and heavy.
• Fresh parsley and cilantro (1 cup fresh parsley, 1/2 cup fresh cilantro): These herbs are the soul of the dish, so don't even think about using dried versions here.
• Garlic and onion: They add sharp, punchy flavor that balances the earthiness of the chickpeas.
• Ground cumin and coriander (1 tsp each): These spices warm everything up with that classic Middle Eastern flavor profile.
• Baking powder and chickpea flour (1/2 tsp and 2 tbsp): Baking powder helps them puff up just slightly and get crispy, while the flour binds everything without making the mixture gummy.
• Olive oil spray: A light coating is all you need in the air fryer to get that golden crunch.
• Tahini (1/2 cup for sauce): Make sure you're buying good quality tahini or the sauce will taste bitter and thin.
• Lemon juice (2 tbsp): This brightens the entire sauce and keeps it from feeling too heavy.

Instructions

Pulse your base:

Combine your soaked chickpeas, onion, garlic, parsley, cilantro, and spices in a food processor and pulse until everything looks like coarse breadcrumbs. Stop before it becomes a paste, or your falafel will be mushy instead of having that satisfying texture.

Bind it together:

Move the mixture to a bowl and fold in the baking powder and chickpea flour until it's evenly distributed and holds together when you squeeze it.

Shape and chill:

Using damp hands, form 16 balls or small patties and lay them on a tray, then pop them in the fridge for at least 30 minutes. This step keeps them from falling apart during cooking.

Get your air fryer ready:

Preheat to 375°F and lightly spray the basket with olive oil so nothing sticks.

Air fry to golden:

Arrange the falafel in a single layer without touching, spray the tops lightly with oil, and air fry for 12 to 15 minutes, shaking the basket or turning them halfway through. You're looking for a deep golden color and a crispy exterior.

Blend the sauce:

While the falafel cooks, throw your tahini, fresh herbs, garlic, lemon juice, water, and salt into a blender and blend until completely smooth and that stunning bright green color appears. Add more water if you need it thinner for drizzling.

Serve and enjoy:

Plate the hot falafel and either dip each piece in the sauce or drizzle it generously on top, then tear into warm pita bread or serve over a grain bowl.

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There's something about handing someone a warm falafel straight from the air fryer, watching their face light up as they take that first bite, that makes all the prep work feel worth it. That moment when they dip it in the green sauce and realize it's somehow both creamy and bright at the same time—that's when food becomes a conversation starter.

Why Air Frying Changes Everything

Deep frying falafel is traditional for a reason, but air frying removes the anxiety of managing hot oil while delivering almost the same crispiness with way less mess and cleanup. The air fryer also gives you more control over the cooking, so you get that golden exterior without accidentally burning the outside before the inside is cooked through. Plus, you can make them guilt-free, which means you actually make them more often.

Building Your Falafel Platter

Falafel works beautifully as the centerpiece of a mezze plate, surrounded by fresh vegetables, pickles, and soft pita for scooping. You can also crumble them over grain bowls, toss them into salads, or eat them straight from a paper cone if you're feeling casual. The green tahini sauce works as the connector, tying everything together with its herbaceous, nutty creaminess.

Make-Ahead and Storage Secrets

The falafel mixture can be refrigerated for up to two days before you shape and air fry them, which means you can do all the prep work in advance and just cook them when you're ready. The cooked falafel keeps well in an airtight container for three days, and you can reheat them in the air fryer for a few minutes to restore that crispiness. The green tahini sauce is best served fresh, but it will keep in the fridge for a day if you cover it tightly.

• Make the falafel mixture the night before and shape them the next day to save morning stress.
• Store leftover cooked falafel in the fridge and reheat in the air fryer instead of a regular oven to keep them crispy.
• Prep all your herbs and garlic ahead of time so blending the tahini sauce takes less than five minutes.

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This recipe became my go-to when I wanted to prove that eating well doesn't mean sacrificing flavor or fun. Whether you're cooking for yourself or feeding a crowd, these air fryer falafel with green tahini sauce deliver every single time.

Recipe Questions & Answers

→ What is the best way to soak chickpeas for falafel?

Soak dried chickpeas overnight in plenty of water to fully rehydrate them, ensuring a light and fluffy texture in the final falafel.

→ How does air frying affect falafel texture?

Air frying crisps the exterior evenly while keeping the inside tender and moist, reducing oil use compared to traditional frying methods.

→ Can I prepare the falafel mixture ahead of time?

Yes, the mixture can be refrigerated for up to 2 days before shaping and cooking, helping the patties hold their shape.

→ What alternatives can be used for fresh herbs in the tahini sauce?

Parsley and cilantro are primary, but substituting dill with mint offers a refreshing variation to the green tahini sauce.

→ How do I achieve a creamy consistency for the tahini sauce?

Blend tahini with lemon juice, fresh herbs, garlic, and gradually add cold water until the sauce reaches a smooth, pourable texture.

→ Is it necessary to spray the falafel with olive oil before air frying?

Yes, lightly spraying the falafel patties with olive oil helps create a golden, crispy crust during air frying.