Air Fryer Falafel With Lemony Tahini Sauce

These air fryer falafel have crisp edges, a tender herb-filled middle and a bright lemon tahini sauce. Dried chickpeas soaked overnight give the best texture; canned chickpeas contain more moisture and can make falafel soft. A small amount of olive oil helps the outside brown in the air fryer.

Recipe details

Makes: 16 falafel | Prep: 20 minutes, plus 12 hours soaking | Cook: 12 to 15 minutes per batch

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained (do not use cooked chickpeas)
• 1/2 small yellow onion, roughly chopped
• 1 cup packed parsley leaves
• 1/2 cup packed cilantro leaves
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chickpea flour or all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil, plus a little for brushing

Lemony tahini sauce

• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 small garlic clove, finely grated
• 3 to 5 tablespoons cold water
• Pinch of salt

Directions

1. Pulse soaked chickpeas, onion, parsley, cilantro and garlic in a food processor until finely chopped but not pureed. Add cumin, coriander, salt, pepper, flour and baking powder. Pulse to combine, then stir in olive oil.
2. Refrigerate mixture for 30 minutes. Shape into 16 small patties, about 1 1/2 inches wide. If the mixture crumbles, pulse it a little more; if very wet, chill longer or add 1 teaspoon flour.
3. Heat air fryer to 375°F. Brush the basket lightly with olive oil. Arrange falafel with space between each and brush tops lightly with oil.
4. Air fry for 12 to 15 minutes, turning halfway, until browned and crisp. Cook in batches so air can circulate.
5. For sauce, whisk tahini, lemon and garlic. It will thicken; add cold water a tablespoon at a time until creamy. Season with salt.

Serving ideas

Serve falafel in lettuce cups, with cucumber-tomato salad, or tucked into pita with pickled onion. The tahini sauce also works as a dressing; thin it with extra water and lemon.

Storage and reheating

Refrigerate cooked falafel for up to 4 days. Reheat in the air fryer at 350°F for 3 to 5 minutes to restore the crisp edges. Freeze uncooked shaped patties on a tray, then store in a freezer bag for up to 2 months; air fry from frozen, adding several minutes and checking that the centers are hot.

FAQ

Why not canned chickpeas? They are already cooked and wetter, so the mixture can become pasty and fail to crisp. If using canned, expect to add more flour and a softer result.

Is tahini an oil? Tahini is a sesame seed paste, not a seed oil.