Air Fryer Crispy Falafel (Print Version)

Crispy air-fried falafel served with creamy green tahini sauce, perfect for a healthy snack or appetizer.

# 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 - Combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, dill if using, cumin, coriander, cayenne, and salt in a food processor. 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, mixing 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 enhance structural integrity.
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. 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 as needed 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 for a complete meal.

# Additional Tips::

01 -
  • They're crispy on the outside and fluffy inside without a drop of deep frying oil, so you actually feel good eating them.
  • The green tahini sauce tastes like spring in a bowl, bright enough to make plain roasted vegetables exciting.
  • Once you've got the mixture prepped, the air fryer does the heavy lifting while you relax or set the table.
  • This recipe makes enough to share, freeze extras, or eat them straight from the basket while they're still warm.
02 -
  • Don't skip the refrigeration step after shaping, or your falafel will fall apart in the air fryer—I learned this the messy way and ended up with a basket of chickpea crumbles.
  • The difference between 12 and 15 minutes is the difference between cooked and crispy; air fryer temperatures vary wildly, so start checking at 12 and add time in one-minute increments if needed.
  • If your tahini sauce breaks or seizes, it usually means the tahini was too cold or you added lemon too quickly—start over with room temperature tahini and add lemon juice slowly while blending.
03 -
  • Use a damp paper towel to clean your food processor between pulsing the chickpea mixture and the herbs—it keeps the herbs bright green instead of oxidizing to a dull color.
  • If your falafel are coming out dense, you're either over-processing the mixture or not leaving enough time for the baking powder to activate; patience on both counts makes a difference.
  • Green tahini sauce tastes even better after sitting for 15 minutes, allowing the flavors to meld, so make it first if you're not in a rush.
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