Air Fryer Crispy Falafel

My friend Sarah handed me a warm falafel from her air fryer one Tuesday evening, and I nearly dropped it because I was expecting the heavy, oil-soaked version I'd always known. Instead, it was impossibly crispy on the outside, tender within, and tasted nothing like the deep-fried mistakes of my college years. She laughed at my surprise and immediately texted me the green tahini sauce recipe, insisting this was the reason she'd finally mastered falafel at home. That evening changed how I thought about this classic Middle Eastern dish.

I made this for my book club last month when someone mentioned they were newly vegan, and I watched the entire room go quiet after the first bite. One person actually said, "Wait, this is vegan?" with genuine shock in their voice. That moment reminded me falafel isn't about restriction or compromise; it's about celebrating ingredients that happen to be plant-based without making it the whole story.

Ingredients

• Dried chickpeas: You must soak these overnight, and honestly, this is the move that changed everything for me, because canned chickpeas are too wet and will fall apart in the air fryer no matter how long you chill them.
• Fresh parsley and cilantro: Don't skip these or substitute with dried herbs, because the brightness is what makes falafel taste alive rather than just spiced.
• Garlic and onion: Pulse them with the herbs so they distribute evenly, creating flavor in every single bite instead of pockets of intensity.
• Ground cumin and coriander: These warm spices are what give falafel its identity, so measure them properly rather than eyeballing.
• Baking powder and chickpea flour: The baking powder is your secret weapon for lightness in the air fryer, and the flour acts as a gentle binder without making the mixture dense.
• Olive oil spray: A light coating before air frying creates the crispy exterior; resist the urge to go heavy here.
• Tahini: This creamy sesame paste is the base of your sauce, and using good quality makes a noticeable difference in smoothness.
• Lemon juice and water: These balance the tahini's richness and transform it into something pourable and bright.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Process your soaked chickpeas with purpose:

Combine drained chickpeas, onion, garlic, parsley, cilantro, optional dill, cumin, coriander, cayenne, and salt in your food processor. Pulse until the mixture resembles coarse sand and holds together when squeezed, which should take about eight to ten pulses. You want texture here, not a smooth paste, or the falafel will be dense.

Bind and season the mixture:

Transfer to a bowl and stir in baking powder and chickpea flour, mixing thoroughly so the leavening agent is distributed evenly. This is when you can taste a tiny pinch and adjust salt or spices if needed.

Chill your falafel before cooking:

Using slightly damp hands, form sixteen balls or small patties, arranging them on a tray. Refrigerate for at least thirty minutes, which gives the mixture time to firm up and hold its shape during the cooking process.

Prepare your air fryer:

Preheat to 375°F for about three minutes, then lightly spray the basket with olive oil to prevent sticking. This step sounds small, but it's the difference between rescue and regret.

Air fry until golden:

Arrange falafel in a single layer without touching, spray tops lightly with oil, then air fry for twelve to fifteen minutes, turning halfway through. You'll know they're done when they're deep golden brown and sound hollow when tapped.

Blend your green tahini sauce:

While the falafel cooks, combine tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender. Blend until smooth and vibrant green, adding more water a splash at a time until you reach a creamy, pourable consistency.

Serve immediately:

Bring hot falafel to the table with the sauce alongside for dipping or drizzling, offering pita, fresh salad, or grain bowls as vehicles for eating. The warmth and crispness fade quickly, so timing here is worth the effort.

Save

My roommate once declared falafel "food that makes you feel healthy and happy at the same time," and I think that's exactly right. There's something about biting through that crackling exterior into the herby, warm center that feels like an accomplishment, even though you barely touched a stove.

Why Soaking Chickpeas Actually Matters

I used to wonder why the internet was so insistent about soaking dried chickpeas overnight, thinking it was just one of those cooking rules that sounded important but wasn't. Then I made falafel with canned chickpeas out of impatience, and they turned into a sad, mushy situation that I couldn't even salvage. Dried chickpeas that have been soaked overnight have a firm interior that holds together when you pulse them in the food processor, whereas canned chickpeas are already hydrated and break down too easily. The texture difference is dramatic, and now I'm the person telling others why it matters.

The Green Tahini Sauce is Not Optional

I made falafel once without bothering to blend the sauce, thinking I'd just serve store-bought tahini on the side, and I learned immediately that homemade green tahini is the entire reason this dish becomes memorable. The fresh herbs transform tahini from something rich and heavy into something bright, almost fluffy-tasting, that makes you want another bite. The lemon juice cuts through the sesame in a way that plain tahini never does, and the color alone signals to your guests that this is not a typical appetizer.

Make-Ahead and Storage Magic

The falafel mixture can sit in your refrigerator for up to two days before cooking, which means you can prep on Sunday and cook on Wednesday without any quality loss. The cooked falafel freezes beautifully in an airtight container for up to three months, and you can reheat them in the air fryer at 350°F for about five minutes to restore crispness. The tahini sauce stays fresh in a sealed jar for up to five days, though it may thicken slightly as the herbs settle.

• Portion out the falafel mixture into a muffin tin before chilling to make forming faster and more uniform.
• If the tahini sauce gets too thick after sitting, thin it with a teaspoon of water and a squeeze of lemon to brighten it again.
• Serve falafel warm with the sauce at room temperature for the best contrast in flavor and texture.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

Check price on Amazon

Save

Every time I make these, I'm reminded that the simplest dishes often taste the best, and that an air fryer in the right hands becomes a secret weapon. This falafel proves you don't need deep oil or complicated technique to create something absolutely crave-worthy.

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, turning halfway through to ensure even crispiness.

→ Can I prepare the falafel mixture ahead of time?

Yes, the mixture can be refrigerated for up to 2 days to help patties hold their shape during cooking.

→ What herbs enhance the flavor of the falafel?

Fresh parsley, cilantro, and optional dill provide a vibrant, herby profile that complements the spices beautifully.

→ How do I achieve the right consistency for the green tahini sauce?

Blend tahini with herbs, garlic, lemon juice, salt, and cold water, adding water gradually until the sauce is smooth and pourable.

→ Are there tips for adding texture to the falafel mix?

For extra crunch, incorporate sesame seeds into the mixture before shaping the falafel balls.