Air Fryer Crispy Falafel (Printable)

Golden falafel made crisp in the air fryer, served with vibrant green tahini sauce.

# What You’ll Use:

→ 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 lemon juice
19 - 0.25 cup cold water, plus more as needed
20 - 0.5 teaspoon salt

# How-To:

01 - In a food processor, combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, dill if using, cumin, coriander, cayenne, and salt. Pulse until the mixture resembles coarse sand and holds together when pressed. Avoid over-processing to prevent a paste consistency.
02 - Transfer mixture to a bowl. Stir in baking powder and chickpea flour until evenly combined.
03 - Using damp hands, form the mixture into 16 balls or small patties. Arrange on a tray and refrigerate for at least 30 minutes to help them maintain their structure during cooking.
04 - Preheat air fryer to 375°F. Lightly spray the basket with olive oil to prevent sticking.
05 - Arrange falafel balls 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 - Blend tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender until smooth and vibrant green. Gradually add additional water to achieve a creamy, pourable consistency.
07 - Transfer hot falafel to a serving plate. Accompany with green tahini sauce for dipping or drizzling. Serve with pita bread, fresh salad, or grain bowls.

# Expert Advice:

01 -
  • They're crispy outside and fluffy inside without the heavy feeling that comes from deep frying, so you can eat more without guilt.
  • The green tahini sauce tastes restaurant-quality but takes five minutes and makes everything taste fresher somehow.
  • You can prep the mixture days ahead, which means last-minute entertaining becomes actually manageable.
02 -
  • Do not use canned chickpeas or they will fall apart; I learned this the hard way on a Tuesday afternoon and ended up with chickpea crumbles instead of falafel.
  • The baking powder is essential for the airy texture that makes air fryer falafel work, so don't leave it out thinking it won't matter.
  • Chilling the mixture isn't optional; it gives them structure and keeps them from splitting open in the heat.
  • Don't overcrowd the air fryer basket or they'll steam instead of crisp, so work in batches if you have to.
03 -
  • Spray the falafel again halfway through cooking, not just at the beginning, to ensure maximum crispiness on all sides.
  • If your tahini sauce breaks or looks separated, add ice water very slowly while blending and it will come back together.
  • Save any leftover falafel mixture in the fridge for up to two days, and they actually air fry better the next day after the flavors have melded.
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