Air Fryer Crispy Falafel (Print-Friendly)

Golden, crisp falafel paired with a fresh and creamy green tahini sauce, perfect for snacks or meals.

# What You'll 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 mixture resembles coarse sand and holds together when pressed. Avoid over-processing to prevent paste formation.
02 - Transfer mixture to a bowl. Stir in baking powder and chickpea flour. Mix thoroughly until well combined.
03 - Using damp hands, form mixture into 16 balls or small patties. Arrange on a tray and refrigerate for at least 30 minutes to help them maintain structure.
04 - Preheat air fryer to 375°F. Lightly spray basket with olive oil to prevent sticking.
05 - Arrange falafel balls 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 creamy, pourable consistency.
07 - Serve hot falafel with green tahini sauce for dipping or drizzling. Accompany with pita bread, fresh salad, or grain bowls as desired.

# Expert Advice:

01 -
  • Air frying cuts the oil dramatically while keeping that addictive crispiness you crave.
  • The green tahini sauce tastes fancy enough to impress, but it's genuinely just a blender situation.
  • You can make the mixture ahead and store it, so last-minute meals become totally doable.
  • One recipe works as an appetizer, snack, or protein for a grain bowl, depending on your mood.
02 -
  • Do not skip the overnight soak on dried chickpeas or use canned chickpeas, or your falafel will be a gritty disappointment instead of that light, fluffy interior you're after.
  • Don't over-process the mixture in the food processor, because once you pass that breadcrumb stage into paste territory, there's no going back and your falafel will be dense and heavy.
  • The 30-minute refrigeration is not just a suggestion, it's the difference between falafel that holds together and ones that fall apart in the air fryer.
  • Tahini separates as it sits, so give it a stir before measuring, or your sauce will be too thick and bitter.
03 -
  • If your falafel are browning too fast on the outside, lower the temperature to 360°F and add a few extra minutes so the inside cooks through evenly.
  • For extra texture and richness, toast 1 tablespoon of sesame seeds and fold them into the mixture before chilling.
  • Keep the green tahini sauce slightly thinner than you think you want it, because it thickens as it sits and cools.
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