Air Fryer Crispy Falafel (Printable)

Golden, herby falafel cooked light and crispy, served with a vibrant creamy green tahini sauce.

# 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 or all-purpose 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 additional as needed
20 - 0.5 teaspoon salt

# Directions:

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 and stir in baking powder and chickpea flour. Mix thoroughly until evenly incorporated.
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 - Preheat air fryer to 375°F (190°C). Lightly spray the basket with olive oil.
05 - Arrange falafel 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 - In a blender, combine tahini, parsley, cilantro, garlic, lemon juice, water, and salt. Blend until smooth and vibrant green. Adjust water incrementally to achieve desired creamy, pourable consistency.
07 - Plate hot falafel with green tahini sauce for dipping or drizzling. Accompany with pita bread, fresh salad, or grain bowls as desired.

# Expert Advice:

01 -
  • Crispy outside, tender inside: The air fryer works magic, giving you that deep-fried texture without the guilt or the splatter.
  • Naturally vegan and gluten-free: No compromises needed, just honest ingredients that happen to be kind to most diets.
  • The green sauce steals the show: Bright, herby, and addictive—it's the kind of thing you'll find yourself making extra of.
02 -
  • Don't use canned chickpeas: I learned this the hard way—they're too wet and will fall apart no matter how much flour you add. Dried chickpeas, soaked and drained, are non-negotiable.
  • The mixture should be coarse, not smooth: Over-processing turns everything into paste, and paste doesn't fry crispy. Stop when it looks like wet sand.
  • Refrigeration is not optional: Those 30 minutes let everything bind properly so your falafel stays together instead of crumbling in the air fryer.
03 -
  • Room temperature tahini blends smoother: Cold tahini can be stubborn; let it sit out for a bit before blending so it moves freely and emulsifies with the lemon juice.
  • Taste the falafel mix before forming: Pinch a tiny piece and air fry it in a small toaster oven batch to check seasoning; it's easier to adjust now than after shaping 16 of them.
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