Pin Recipe My sister called me mid-afternoon asking if I could make falafel for dinner, but she wanted it lighter than the deep-fried version we grew up with. I'd just gotten an air fryer and honestly hadn't used it much beyond reheating pizza, so this felt like the perfect test. What surprised me most wasn't the crispy golden result, but how the fresh herbs stayed so vibrant and alive in every bite, nothing burnt or heavy like I'd feared.
Last month I made these for my neighbor who mentioned she'd gone vegan, and I remember the quiet relief on her face when she realized falafel could be that good without anything complicated. She asked for the recipe that night, which felt like the real win.
Ingredients
- Dried chickpeas (soaked overnight, drained): Using dried chickpeas instead of canned is what makes the texture light and fluffy, not dense like you might expect from a can.
- Fresh parsley and cilantro: Don't skip these or use dried herbs; the whole personality of this dish lives in how green and fresh it tastes.
- Garlic cloves: Just three keep things balanced without overpowering the herbs, though you can add another if you're a garlic person.
- Ground cumin and coriander: These warm spices are what make it taste unmistakably falafel, and they bloom beautifully in the mixture.
- Baking powder: This is the secret that makes them light and airy in the air fryer instead of dense.
- Chickpea flour: It helps bind everything together while keeping the vegan promise intact.
- Tahini: For the sauce, it needs to be good quality and smooth, stirred well before measuring.
- Lemon juice: This brightens the whole sauce and keeps it from tasting flat or one-note.
Instructions
- Pulse everything into coarse sand:
- Add your drained chickpeas, chopped onion, garlic, and all those fresh herbs to the food processor and pulse until it looks like sand you could squeeze into a ball. Stop before it becomes paste, which takes longer to cook and loses its texture.
- Fold in the binders:
- Stir the baking powder and chickpea flour into your herby mixture until it holds together when you press it. This is when you realize how much work the food processor saved you.
- Shape and rest:
- Wet your hands and form sixteen balls or small patties, then refrigerate them for at least thirty minutes so they'll stay together during air frying. I usually do this step in the morning and cook them at dinner.
- Set up your air fryer:
- Preheat to 375 degrees, spray the basket lightly with olive oil, and arrange the falafel in a single layer without touching. They need room to get crispy on all sides.
- Air fry until golden:
- Cook for twelve to fifteen minutes, turning them halfway through, until they're deep golden brown and you can hear them rattle when you shake the basket. This is the satisfying part where they transform from pale to gorgeous.
- Blend the green sauce:
- While the falafel cooks, combine tahini, fresh herbs, garlic, lemon juice, water, and salt in a blender and blend until smooth and vibrantly green. Add water a bit at a time until it's creamy enough to pour but not thin like dressing.
- Serve while hot:
- Plate the falafel and drizzle or serve the sauce alongside, with warm pita and whatever fresh vegetables you have around.
Pin Recipe My daughter, who usually turns her nose up at anything green, asked for seconds of the tahini sauce. That moment when you watch a kid actually enjoy something because it tastes good, not because you told them to eat it, stays with you.
Why Air Fryer Changes Everything
The air fryer circulates heat so aggressively that these falafel get crispy on the outside while staying tender inside, all without any oil splatter on your stovetop or that lingering fried smell in your kitchen for days. You also use about a quarter of the oil you would deep frying, which means you can feel a little lighter eating them.
Building Your Mezze Moment
Falafel tastes best when it's not alone on the plate. I've learned that surrounding them with fresh vegetables, pickles, and warm pita turns a side into an experience, giving everyone at the table the chance to build their own bites. The tahini sauce ties everything together, but the variety of textures and flavors is what makes people reach for more.
Storage and Make-Ahead Strategy
The falafel mixture keeps beautifully in the refrigerator for up to two days, which means you can do all the chopping and processing on Sunday and have dinner ready in minutes on a weeknight. The cooked falafel also reheats well in the air fryer for about five minutes if you have leftovers, though they never seem to last long in my house.
- Form and refrigerate your falafel balls the night before, keeping them on a tray covered loosely so they stay fresh.
- Make the tahini sauce up to three hours ahead and store it in an airtight container, stirring in a splash more water right before serving if it's thickened.
- Serve everything warm or at room temperature depending on the weather and your mood, because both versions taste absolutely right.
Pin Recipe These falafel remind me that good food doesn't have to be complicated to feel special, and that sometimes the best part of cooking is watching people enjoy what you've made. Make them, serve them warm, and let the green tahini sauce do the talking.
Recipe FAQs
- → How do I get the falafel crispy in the air fryer?
Lightly spray the falafel balls with olive oil before air frying at 375°F for 12–15 minutes, turning halfway for even crispness.
- → Can I prepare the falafel mixture in advance?
Yes, the falafel mixture can be refrigerated for up to 2 days before shaping and cooking.
- → What can I substitute for dill in the falafel mix?
Mint works well as a fresh herb alternative to dill for a different flavor twist.
- → How do I adjust the thickness of the green tahini sauce?
Add cold water gradually while blending until the sauce reaches a creamy, pourable consistency.
- → Are there any allergens in this dish?
It contains sesame from tahini and chickpea flour which may have gluten cross-contact; check labels if sensitive.
- → Can I add extra crunch to the falafel?
Incorporating a tablespoon of sesame seeds into the falafel mix adds a pleasant crunch and flavor.
