Air Fryer Crispy Falafel

My neighbor showed up with a container of homemade falafel one afternoon, and I was immediately hooked by how light and crispy they were. When she mentioned she'd made them in her air fryer, I had to know her secret. What started as curiosity turned into my kitchen becoming the unofficial falafel testing ground, and somewhere between batch three and batch five, I understood why she'd been so proud. The green tahini sauce she drizzled over them was like nothing I'd ever tasted before, herbaceous and buttery all at once.

I made these for a dinner party last spring when my friend mentioned she'd gone vegan, and I'll never forget watching everyone at the table go quiet for a moment before someone asked for the recipe. That's when I knew these weren't just a healthy substitute for something else, they were genuinely delicious in their own right. The sauce somehow made the whole meal feel special without requiring hours in the kitchen.

Ingredients

• Dried chickpeas, soaked overnight: Using dried chickpeas instead of canned is the difference between falafel that holds together and falafel that falls apart in the air fryer; canned ones are too wet and will fall to pieces.
• Fresh parsley and cilantro: Don't skip these or reduce them, they're what makes the green tahini sauce vibrant and what gives the falafel that herbaceous flavor you can't replicate with dried herbs.
• Garlic cloves: One clove in the sauce is enough because it punches through all those fresh herbs; go bigger and it becomes harsh.
• Tahini: This is your sauce's foundation, so buy the good stuff that's just ground sesame seeds with nothing else added.
• Lemon juice: Squeeze it fresh, and squeeze generously; it balances the richness of the tahini and brings everything into focus.
• Cumin and coriander: These warm spices ground the falafel and remind you why Middle Eastern food tastes the way it does.
• Chickpea flour: This acts as a binder without making the mixture dense, and it helps everything hold together during the air fry.
• Baking powder: The secret to getting them light and almost fluffy inside while staying crispy on the outside.

Instructions

Pulse everything into sandy texture:

Throw your drained chickpeas, onion, garlic, and all those fresh herbs into the food processor and pulse until it looks like coarse sand that holds together when you squeeze it. The moment it starts looking like a paste, you've gone too far.

Fold in the dry ingredients:

Transfer that mixture to a bowl and stir in the baking powder and chickpea flour until everything is just combined. This is when the mixture suddenly comes together and feels almost like a dough.

Chill the mixture:

Use slightly damp hands to form 16 balls, place them on a tray, and slide everything into the fridge for at least 30 minutes. This step is non-negotiable if you want them to stay intact in the air fryer.

Prep your air fryer:

Heat it to 375°F and give the basket a light spray with olive oil. Arrange your falafel in a single layer without any touching, then spray the tops lightly.

Air fry until golden:

Cook for 12 to 15 minutes, turning everything over halfway through, until they're crispy and golden brown on the outside. You'll know they're ready when they sound hollow if you tap them.

Blend the sauce:

While the falafel cooks, combine tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender and blend until smooth and vibrant green. Add water gradually until it reaches the consistency you want for dipping or drizzling.

Bring it all together:

Serve the warm falafel with the green tahini sauce on the side or drizzled over top, alongside pita, salad, or grain bowls.

Save

There's something almost meditative about the moment when you crack open a perfectly air-fried falafel and see that tender, herbaceous center still steaming, then dip it into that creamy green sauce. My kids, who are skeptical about anything green, actually asked for seconds, and that's when I realized this recipe had become something we all looked forward to making together.

Why Dried Chickpeas Matter

The first time I tried to shortcut this recipe with canned chickpeas, I learned a hard lesson when they turned into a watery mess inside the air fryer. Dried chickpeas that have been soaked overnight have a firmer structure that holds up to processing and cooking without falling apart. They're also starchier, which helps everything bind together naturally, and they have a slightly better texture that you can actually feel in your mouth instead of just mush.

The Green Tahini Sauce Game Changer

I used to think tahini sauce had to be beige and boring, but the moment I added fresh herbs and realized how herbaceous it could become, everything changed. The brightness of the parsley and cilantro cuts through the richness of the tahini in a way that makes you want to drizzle it on everything. My partner now makes it as a dip for roasted vegetables, and it's honestly become more famous than the falafel itself.

Variations and What Works

Once you nail the basic version, the fun part is playing around with additions and substitutions that keep things interesting without breaking what makes these special. I've added sesame seeds for extra crunch, swapped dill for mint when parsley ran out, and even tossed in a pinch more cayenne when I wanted them spicier. The sauce is equally flexible, and I've learned that the ratio of tahini to herbs can shift depending on what you're in the mood for.

• Add 1 tablespoon of sesame seeds to the falafel mixture for an extra nutty crunch that sticks around.
• Try mint instead of dill if you want something fresher or if that's what you have on hand.
• Make the sauce ahead and store it in the fridge for up to 3 days, though it will thicken, so just stir in a splash of water when you're ready to use it.

Save

There's something deeply satisfying about making something that feels restaurant-quality but is actually faster and healthier than ordering out. These falafel remind me that sometimes the best kitchen discoveries come from being willing to try what someone else learned the hard way.

Kitchen Guide

→ How do I make the falafel crispy?

Air frying the falafel at 375°F with light olive oil spray ensures a golden, crispy exterior without excess oil.

→ Can I prepare falafel mix ahead of time?

Yes, the falafel mixture can be refrigerated for up to 2 days to help it hold shape when cooking.

→ What is the purpose of chickpea flour in the falafel?

Chickpea flour helps bind the mixture and adds a subtle nutty flavor, ensuring the falafel hold together when cooked.

→ How is the green tahini sauce made vibrant and creamy?

Blending tahini with fresh parsley, cilantro, garlic, lemon juice, and water creates a smooth, brightly colored sauce with fresh herbal notes.

→ Can I substitute herbs in the falafel?

Yes, dill can be swapped with mint for a fresh twist, adjusting the flavor profile to your preference.