Air Fryer Crispy Falafel

My neighbor brought over a container of homemade falafel last spring, and I bit into one expecting the usual heavy, oil-laden version from the corner shop. Instead, it was impossibly light and crispy on the outside, tender within, and when she mentioned she'd made them in an air fryer, something clicked. I spent the next week testing ratios and techniques, learning that the secret wasn't frying oil at all, but respecting the chickpea and giving it room to breathe. This version, paired with a green tahini sauce I developed on a lazy Sunday afternoon, became the recipe I now make whenever I want something that feels indulgent but actually leaves you feeling energized.

I made these for a dinner party where someone last-minute mentioned they were vegan, and instead of panicking, I realized I'd already nailed it. Watching four different people reach for thirds while barely touching the store-bought hummus sitting next to them taught me something about trusting the herbs and not overthinking simplicity. That night cemented falafel as my go-to solution for feeding people well, whether they asked for it or not.

Ingredients

• Dried chickpeas, soaked overnight: Using dried ones instead of canned is the difference between falafel that holds together and falafel that falls apart; canned chickpeas are too wet and will make them mushy.
• Fresh parsley and cilantro: These aren't garnish here, they're the soul of the falafel, so use the full amount and don't skimp on freshness.
• Garlic and onion: Keep them roughly chopped so the processor doesn't turn them into mush before the chickpeas break down.
• Cumin and coriander: These warm spices create the depth that makes falafel taste like itself, toasted versions are slightly better if you have them.
• Baking powder: This is what makes them light and airy in the air fryer rather than dense.
• Chickpea flour: It binds everything together; all-purpose flour works in a pinch but chickpea flour keeps it gluten-free and adds subtle flavor.
• Olive oil spray: You need an actual spray bottle for even coating, not just drizzling oil.
• Tahini: Choose a good quality one that's smooth and not gritty, as it becomes the base of everything.
• Lemon juice: Fresh lemon is non-negotiable here; bottled won't give you the brightness the green sauce needs.
• Cold water: Start with the 1/4 cup and add more gradually to get the sauce to the right consistency.

Instructions

Pulse your chickpeas until they're sandy:

Combine the soaked chickpeas, onion, garlic, parsley, cilantro, and dill in a food processor and pulse until the mixture looks like coarse breadcrumbs and holds together when you squeeze it. You'll know you've gone too far when it starts clumping into a paste, so stop before that happens and trust that it will come together more as you mix.

Bind it all together:

Transfer to a bowl and fold in the baking powder and chickpea flour with a spoon or your hands, mixing until just combined. This is where the magic happens, so don't rush it.

Shape and chill:

Use damp hands to form the mixture into 16 balls or small patties and place them on a tray, then refrigerate for at least 30 minutes. This step isn't just about helping them hold together; the cold also makes them less likely to crack when they hit the hot air.

Get your air fryer ready:

Preheat to 375°F and lightly spray the basket with olive oil so nothing sticks. A dry basket means sticking, so don't skip this.

Air fry until golden:

Arrange the falafel in a single layer without touching each other, spray the tops lightly with oil, and cook for 12 to 15 minutes, turning them halfway through. They should be crispy and golden brown, and the kitchen will smell incredible.

Blend your sauce while they cook:

Combine tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender and blend until smooth and bright green. If it's too thick, add more cold water a tablespoon at a time until it's creamy and pourable.

Serve immediately:

Arrange the hot falafel on a plate and serve the green sauce on the side for dipping or drizzled over top. They're best eaten right away while they're still warm and crispy.

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There's something almost meditative about watching these falafel balls turn golden in the air fryer window, the way they gradually shift from pale to amber as the herbs infuse into every corner. Last month, my five-year-old watched the whole process and declared them his favorite food in the world, which says less about the falafel and more about the fact that crispy things feel like magic when you're small and everything tastes better when you helped make it.

Why Air Frying Changes Everything

Air frying falafel is genuinely different from deep frying, not just lighter but actually crisper because the dry heat circulates all around them instead of just where they touch the oil. The first time I made them this way, I expected them to be a compromise, something that tasted good for a healthier option. Instead, they were better, and that's rare enough that it deserves mentioning.

Building Your Own Mezze Board

Falafel is only truly itself when surrounded by other things, so think of this as the centerpiece rather than the whole meal. Arrange them alongside sliced tomatoes, cucumbers, radishes, pickled onions, and olives, add some hummus, serve with warm pita or flatbread, and suddenly you have something that feels abundant and generous without you having done much more than what you already did.

Making This Your Own

The base recipe is solid, but falafel wants you to play with it, so don't be afraid to adjust the herbs or spice level to match what you love. I've added everything from fresh mint to a touch of sumac, and each version felt like it belonged on the same plate. The green sauce is where you can really have fun too, swapping cilantro for mint or adding a splash of pomegranate molasses if you have it sitting around.

• Toast your spices in a dry pan for 30 seconds before adding them to deepen the flavor.
• If you don't have chickpea flour, grind some dried chickpeas into flour using a spice grinder or blender.
• Make a double batch and freeze the uncooked balls on a tray, then air fry straight from frozen, adding just a few extra minutes to the cooking time.

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These are the kind of falafel that make you want to invite people over just to watch them eat them. They taste like care and herbs and the kind of cooking that doesn't feel like work, which might be the best compliment a recipe can get.

Recipe Questions & Answers

→ How do I achieve crispy falafel in the air fryer?

Lightly spray the falafel with olive oil and arrange them in a single layer to allow hot air circulation. Air fry at 375°F for 12–15 minutes, turning halfway for even crispness.

→ Can I prepare the falafel mixture ahead of time?

Yes, the falafel mixture can be refrigerated for up to 2 days before shaping and air frying, which makes meal prep easier.

→ What gives the green tahini sauce its vibrant color?

The sauce’s bright green color comes from fresh parsley and cilantro blended with tahini, garlic, and lemon juice.

→ Is it necessary to soak the chickpeas overnight?

Yes, soaking the chickpeas overnight softens them, ensuring a better texture and easier blending for the falafel base.

→ Can dill be substituted in the falafel mix?

Dill can be replaced with fresh mint for a different herbal note, adding a fresh twist to the falafel flavor.