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Falafel · Air Fryer

Air-Fryer Falafel Patties

Classic soaked-chickpea falafel, shaped into patties and air-fried with a light coat of oil until crisp outside and fluffy inside. Same flavor, no pot of oil.

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Prep
25 min
Cook
28 min
Total
13 hr 23 min
Serves
4 · About 16 patties
Level
Medium

Ingredients

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

Steps

  1. Cover the dried chickpeas with 3 inches of cold water and soak at room temperature for 12 to 24 hours.
  2. Drain the chickpeas well and pat them dry.
  3. Pulse the chickpeas, onion, garlic, herbs and spices in a food processor until it looks like coarse sand, scraping down the bowl as needed.
  4. Stir in the baking powder and flour. The mix should hold together when squeezed; add a little more flour if it crumbles.
  5. Cover and chill to firm up.
  6. Heat the air fryer to 375°F (190°C).
  7. 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.
  8. Arrange the patties in the basket in a single layer, not touching. Cook in batches.
  9. Air-fry for 7 minutes, then flip carefully with a spatula.
  10. Air-fry until both sides are golden and crisp.
  11. Whisk the tahini, lemon juice, garlic and salt, then whisk in cold water a tablespoon at a time until creamy and pourable.
  12. Serve the patties in pita with the vegetables and tahini sauce.

Tip: Air-fried falafel are a little paler than fried. A good brush of oil on every surface gives the best color.

Storage: Refrigerate up to 3 days. Re-crisp in the air fryer at 375°F for 4 minutes.

Make ahead: Soak the chickpeas and make the mix up to 2 days ahead; keep it covered in the fridge.

Estimated nutrition per serving: 570 calories · protein 21 g · carbohydrates 77 g · fiber 10 g · sugars 7 g · fat 22 g (saturated 3 g) · sodium 980 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.