📝 About This Recipe
Transport your senses to the bustling streets of the Levant with these vibrantly green, herb-packed falafel. By utilizing the air fryer, we achieve that iconic shatter-crisp exterior and tender, fluffy interior without the heavy grease of deep-frying. These nutrient-dense gems are a masterclass in texture, blending soaked chickpeas with a garden's worth of fresh parsley and cilantro for a plant-based protein that is as wholesome as it is addictive.
🥗 Ingredients
The Falafel Base
- 1 cup Dried Chickpeas (must be soaked 12-24 hours; do not use canned)
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1/2 cup Fresh Cilantro (packed)
- 1/2 piece Yellow Onion (roughly chopped)
- 4 cloves Garlic (peeled and smashed)
Spices and Binding
- 1 tablespoon Ground Cumin (toasted for best flavor)
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Baking Soda (creates a light, airy texture)
- 1 tablespoon Sesame Seeds (for crunch)
- 2 tablespoons Extra Virgin Olive Oil (plus more for spraying)
Lemon Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3-4 tablespoons Ice Water (to reach desired consistency)
- 1 clove Garlic (finely minced)
👨🍳 Instructions
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1
Start by soaking your dried chickpeas in a large bowl of water for at least 12 hours. They will double in size, so ensure they are covered by several inches of water. Drain and pat them completely dry before using—moisture is the enemy of a crisp falafel.
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2
In a food processor, combine the soaked (and dried) chickpeas, onion, garlic, parsley, and cilantro. Pulse the mixture in short bursts until it resembles coarse sand or fine crumbs. Avoid over-processing into a paste; you want a distinct texture.
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3
Transfer the mixture to a large mixing bowl. Add the cumin, coriander, cayenne, salt, pepper, and baking soda. Sprinkle in the sesame seeds.
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4
Stir the mixture thoroughly with a spatula, then drizzle in 1 tablespoon of olive oil. The mixture should hold together when squeezed in your palm.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the starches to settle and helps the falafel maintain its shape during cooking.
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6
While the mixture chills, prepare the tahini sauce by whisking the tahini, lemon juice, minced garlic, and salt. Slowly add ice water one tablespoon at a time until the sauce turns pale and reaches a creamy, pourable consistency.
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7
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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8
Using a falafel scoop or a tablespoon, form the mixture into small balls or slightly flattened patties (about the size of a walnut). Do not pack them too tightly; a gentle touch ensures a fluffy interior.
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9
Lightly brush or spray the air fryer basket with olive oil. Arrange the falafel in the basket in a single layer, leaving space between each for air circulation.
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10
Generously spray the tops of the falafel with olive oil. This is the secret to achieving that deep-fried golden color.
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11
Air fry at 375°F for 12-15 minutes. Halfway through (at about the 7-minute mark), gently flip each falafel and give them another light spray of oil.
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12
Cook until the exteriors are a deep golden brown and feel firm to the touch. Remove carefully and let rest for 2 minutes.
💡 Chef's Tips
Never use canned chickpeas for this recipe; the high moisture content will cause the falafel to disintegrate in the air fryer. If your mixture feels too wet to hold its shape, stir in 1-2 tablespoons of chickpea flour or all-purpose flour. The baking soda is crucial for a light texture; it reacts with the heat to create tiny air pockets inside the falafel. For the best herb flavor, ensure your parsley and cilantro are bone-dry after washing before adding them to the food processor. To make ahead, you can form the balls and freeze them raw on a tray; air fry directly from frozen, adding 3-5 minutes to the cooking time.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread stuffed with diced cucumbers, tomatoes, and pickled red onions. Drizzle generously with the prepared lemon tahini sauce and a swirl of spicy harissa paste. Create a Mediterranean bowl with a base of quinoa, a dollop of hummus, and a side of kalamata olives. Pair with a crisp, chilled glass of Sauvignon Blanc or a refreshing mint lemonade. Serve as an appetizer platter with tabbouleh salad and warm baba ganoush.