Air Fryer Falafel with Creamy Tahini Dressing
Crispy on the outside and tender on the inside, these air-fried falafels offer the classic Middle Eastern flavor without the heavy oil. Paired with a velvety lemon-tahini sauce, they make for a protein-packed, plant-based meal that's both healthy and satisfying.
Ingredients
Ingredients
- 15 oz chickpeas canned, rinsed, and patted very dry
- 1 cup fresh parsley roughly chopped, stems removed
- 0.5 cup fresh cilantro roughly chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper optional for heat
- 2 tbsp all-purpose flour or chickpea flour for gluten-free
- 0.25 cup tahini well-stirred
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp olive oil for brushing
- 0.5 tsp sea salt plus more to taste
Notes
For best results, ensure chickpeas are extremely dry before processing to prevent mushiness. Store leftovers in an airtight container for up to 4 days; reheat in the air fryer at 350°F for 3-5 minutes to restore crispness. To make ahead, form the patties and freeze them on a baking sheet before transferring to a freezer bag.