Air Fryer Crispy Falafel (Printable)

Golden, crispy falafel made in the air fryer, served with a creamy, vibrant green tahini sauce.

# Components:

→ Falafel

01 - 1 1/2 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 - 1/2 cup fresh cilantro leaves, packed
06 - 2 tablespoons fresh dill, optional
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper, optional
10 - 1 1/2 teaspoons salt
11 - 1/2 teaspoon baking powder
12 - 2 tablespoons chickpea flour or all-purpose flour
13 - Olive oil spray

→ Green Tahini Sauce

14 - 1/2 cup tahini
15 - 1/2 cup fresh parsley
16 - 1/2 cup fresh cilantro
17 - 1 small garlic clove
18 - 2 tablespoons lemon juice
19 - 1/4 cup cold water, plus additional as needed
20 - 1/2 teaspoon salt

# Directions:

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 into a paste.
02 - Transfer mixture to a bowl. Stir in baking powder and chickpea flour until well combined.
03 - Using damp hands, form mixture into 16 balls or small patties. Place on a tray and refrigerate for at least 30 minutes to help them hold together during cooking.
04 - Preheat air fryer to 375°F (190°C). Lightly spray the basket with olive oil.
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. Add additional water as needed to achieve a creamy, pourable consistency.
07 - Serve hot falafel with green tahini sauce for dipping or drizzling. Serve with pita bread, fresh salad, or grain bowls.

# Expert Advice:

01 -
  • Lighter than traditional falafel: The air fryer delivers a beautifully crispy exterior without deep frying, keeping the dish wholesome and vegan.
  • Incredibly flavorful: Fresh parsley, cilantro, cumin, coriander, and optional dill make every bite aromatic and satisfying.
  • Gluten-free friendly: Made with chickpea flour and naturally gluten-free ingredients — just verify your flour packaging for certification.
  • The green tahini sauce is a showstopper: Blended with fresh herbs, lemon juice, and sesame tahini, it is creamy, vibrant, and utterly addictive.
  • Meal-prep ready: The falafel mixture can be prepared up to 2 days ahead, making weeknight dinners effortless.
  • Versatile serving options: Serve with pita, over grain bowls, alongside salad, or as part of a classic mezze spread.
02 -
  • Always use dried chickpeas soaked overnight — canned chickpeas contain too much moisture and will result in a mixture that falls apart during cooking.
  • Do not over-process the mixture in the food processor. Stop pulsing when it reaches a coarse, sand-like texture that holds together when pressed — not a smooth paste.
  • Chilling is non-negotiable: Refrigerate the shaped falafel for at least 30 minutes before air frying to ensure they hold their shape and develop a crispier crust.
  • Spray generously but lightly with olive oil on all sides before and halfway through cooking to achieve an even, golden-brown color.
  • For extra crunch, add 1 tbsp sesame seeds directly into the falafel mixture before shaping.
  • Sauce consistency matters: Add cold water to the green tahini sauce gradually until it reaches a smooth, creamy, pourable texture — not too thick and not too thin.
  • Make it ahead: The falafel mixture can be prepared and refrigerated for up to 2 days, making it ideal for meal prepping.
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