Air Fryer Crispy Falafel

My friend brought home an air fryer one summer and immediately declared falafel was next. I was skeptical—falafel needs deep frying, right? But watching those green-speckled balls turn golden and crispy without a drop of oil changed my mind entirely. The first batch came out so perfectly crunchy that we ate half before even making the sauce, standing in her kitchen with our fingers greasy and our faces bright with that first taste of something that felt both indulgent and honestly good for you.

I made this for a potluck where someone's cousin was visiting from Lebanon, and I was nervous about getting it right. She took one bite, closed her eyes, and said something in Arabic that made everyone laugh. Turned out she was saying it tasted like home, and honestly, that's when I knew this recipe had something real in it.

Ingredients

• Dried chickpeas, soaked overnight: Starting with dried chickpeas instead of canned gives you a texture that holds together beautifully—they're sturdier and less watery, which is the whole secret to falafel that doesn't fall apart.
• Fresh herbs (parsley, cilantro, dill): Don't skip these or substitute with dried; the freshness is what makes this taste alive and green, not muddy brown.
• Ground spices (cumin, coriander, cayenne): Toast them briefly in a dry pan before measuring if you have time—it deepens their flavor in a way that feels like you've been cooking all day.
• Baking powder: This tiny addition is what makes them puff up and get those crispy edges in the air fryer; never leave it out.
• Chickpea flour: It binds everything without making the mixture dense, keeping things light and letting the herbs shine.
• Tahini for the sauce: Find the kind that's just ground sesame seeds, nothing else; it makes a difference in how creamy and real the sauce tastes.

Instructions

Pulse your ingredients into sandy texture:

Combine your soaked chickpeas, onion, garlic, and all those bright herbs in a food processor and pulse until it looks like coarse sand that holds together when you squeeze it. You want texture here, not a smooth paste—that's what keeps falafel from being dense.

Fold in the binders:

Transfer to a bowl, stir in the baking powder and chickpea flour, and mix until just combined. Don't overthink this step; you're just coating everything evenly.

Shape and chill:

Using damp hands (they won't stick as much), form the mixture into 16 balls or small patties. Refrigerate for at least 30 minutes while you gather your thoughts—this resting time helps them hold their shape when they hit the heat.

Preheat and prepare:

Arrange and spray:

Once the air fryer reaches 375°F (190°C) and the basket is lightly oiled, lay your falafel in a single layer without touching. A light spray of olive oil on top is all they need.

Air fry until golden:

Cook for 12 to 15 minutes, shaking the basket or flipping them halfway through. You'll know they're done when they're deep golden and sound crispy when you tap one—that's the sound of success.

Blend the green sauce while they cook:

Throw tahini, fresh parsley, cilantro, one small garlic clove, lemon juice, and cold water into a blender and blend until it's smooth and an almost unnatural bright green. Add more water if needed until it's pourable but still creamy.

Serve hot with intention:

Plate the falafel warm, drizzle or dip into that green sauce, and let it be the star of whatever meal you're building around it.

Save to Pinterest

There's a moment that happens every time I make these, where the smell of herbs and toasted spices fills the kitchen and someone walks in asking what's for dinner. That's when falafel stops being a recipe and becomes an event, especially when you're feeding people who've been eating this their whole lives.

Why This Works in an Air Fryer

The air fryer mimics deep frying by circulating hot air at high speed, but because it uses barely any oil, the outside crisps up faster and stays crispier longer than traditionally fried versions. The key is not crowding the basket—give each falafel room to breathe, and they'll turn golden and shatteringly crisp. I've made falafel in oil before, and honestly, the air fryer version stays crunchier even hours later.

Making the Green Sauce Sing

The tahini sauce is where freshness matters most; those bright herbs need a high-powered blender to really break down and release their color and oils into the tahini. The lemon juice keeps it bright and balances the richness, while the cold water makes it creamy without watering it down. If you're blending by hand or with a weaker blender, chop the herbs finely first and let them sit with the lemon juice for a few minutes before mixing with tahini.

Building Your Meal Around Falafel

These aren't just appetizers—they're the centerpiece of something bigger if you want them to be. Serve them warm with warm pita bread and a simple salad of tomatoes, cucumbers, and red onion, or pile them into a grain bowl with quinoa and roasted vegetables and that green sauce everywhere. The sauce is so good that people will eat it with a spoon if you let them, so make extra.

• Make-ahead magic: The falafel mixture keeps for up to 2 days in the fridge, so you can shape and fry them whenever hunger strikes.
• Add texture: Sesame seeds, za'atar, or even crushed pistachios can be pressed into the outside before air frying for extra crunch and flavor.
• Save leftover sauce: It keeps for 4 days and becomes even better as the flavors marry together, perfect for drizzling on anything green or grain-based.

Save to Pinterest

Falafel made this way is the kind of food that feels like you've done something good for yourself and everyone eating with you. It's humble and indulgent at the same time, which might be why it never gets old.

Recipe FAQ

→ How do I achieve crispy falafel using an air fryer?

Lightly spray the air fryer basket and falafel balls with olive oil, arrange them in a single layer, and cook at 375°F for 12–15 minutes, turning halfway for even crispiness.

→ Can I prepare the falafel mixture in advance?

Yes, the falafel mixture can be refrigerated for up to 2 days before shaping and air frying, which helps the flavors develop and holds the patties well.

→ What herbs are used to flavor the falafel?

Fresh parsley, cilantro, and optional dill combine with garlic, cumin, coriander, and cayenne pepper to create a fragrant, herby blend.

→ How is the green tahini sauce prepared?

Blend tahini with fresh parsley, cilantro, garlic, lemon juice, water, and salt until smooth and creamy, adjusting water for desired consistency.

→ Are there recommended serving ideas for this dish?

Serve with pita bread, fresh salad, grain bowls, or as part of a mezze platter with chopped tomatoes, cucumbers, and pickles for a classic touch.