Air-Fryer Falafel Patties
- Falafel
- 1 cup dried chickpeas, soaked (see step 1), not canned
- ½ small onion, roughly chopped
- 3 cloves garlic
- 1 cup fresh parsley, leaves and tender stems, packed
- ½ cup fresh cilantro, leaves and tender stems, packed
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt
- ¼ tsp cayenne pepper
- ½ tsp baking powder
- 2 tbsp all-purpose flour, plus more if needed
- 2 tbsp olive oil, for brushing
- Tahini sauce
- ⅓ cup tahini, stirred well
- 3 tbsp lemon juice
- 1 clove garlic, grated
- ¼–⅜ cups water, cold
- ¼ tsp kosher salt
- To serve
- 4 pita breads
- tomatoes and cucumber, chopped
Air-Fryer Falafel Patties
- Cover the dried chickpeas with 3 inches of cold water and soak at room temperature for 12 to 24 hours.
- Drain the chickpeas well and pat them dry.
- Pulse the chickpeas, onion, garlic, herbs and spices in a food processor until it looks like coarse sand, scraping down the bowl as needed.
- Stir in the baking powder and flour. The mix should hold together when squeezed; add a little more flour if it crumbles.
- Cover and chill to firm up.
- Heat the air fryer to 375°F (190°C).
- Shape the mix into 2-tablespoon patties about 1/2 inch thick (flatter patties cook through better in the air fryer). Brush both sides with oil.
- Arrange the patties in the basket in a single layer, not touching. Cook in batches.
- Air-fry for 7 minutes, then flip carefully with a spatula.
- Air-fry until both sides are golden and crisp.
Air-Fryer Falafel Patties
- Whisk the tahini, lemon juice, garlic and salt, then whisk in cold water a tablespoon at a time until creamy and pourable.
- Serve the patties in pita with the vegetables and tahini sauce.