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If you are looking for a way to make falafel at home with less mess and more flavor, this air fryer version is your answer. You will get falafel that are crispy on the outside and tender inside, with bright bursts of fresh herbs in every bite. I love these tucked in a warm pita, piled with salad, or dipped right into a creamy tahini sauce.
I made these one rainy afternoon when street food cravings hit hard. Ever since, they have been a lifesaver for busy nights and school lunchbox surprises.
Ingredients
- Canned chickpeas: because they are quick and create that classic falafel texture be sure to rinse and drain well for best results
- Fresh parsley and cilantro: for vivid color and a bright herbal note always grab the freshest greens you can find
- Shallots and garlic: for savory layers choose firm garlic and bright, glossy shallots
- Cumin and smoked paprika: add warmth and smoky depth try using Spanish paprika for extra richness
- Chickpea or all purpose flour: helps bind the mix and keeps the falafel together
- Tahini: for silky sauce pick a jar where the oil sits well on top a sign of good sesame seeds
- Plain yogurt and lemon juice: for tang and creaminess in the sauce always squeeze your own lemon for vibrant flavor
- Olive oil: to blend into the sauce use a good quality extra virgin for fruity notes
- Fresh pita bread, tomatoes, lettuce, cucumber and red onion: all for building a vibrant plate go for crisp greens and ripe tomatoes
Step-by-Step Instructions
- Start the Sauce:
- Blend tahini with plain yogurt fresh lemon juice and olive oil. Add a splash of hot water and keep whisking until it turns velvety smooth. Taste for salt and tang then set aside so flavors can meld.
- Prepare the Falafel Mixture:
- Place rinsed chickpeas parsley cilantro garlic shallots cumin and smoked paprika in a food processor. Pulse until the mixture is coarse but sticks together easily. You want pieces you can see not a completely smooth puree.
- Shape the Falafel:
- Scoop a spoonful and form into a disc about an inch wide and half an inch thick. This shape cooks most evenly in the air fryer. If the mixture feels sticky dust your hands with a little flour.
- Air Fry the Falafel:
- Spray the air fryer basket with a tiny bit of oil then arrange your discs in a single layer with space between each one. Air fry at three hundred fifty degrees Fahrenheit for eight minutes flip each piece then continue for another six minutes until the outside is golden and crisp.
- Build and Serve:
- Warm up soft pita in a dry skillet or microwave. Spread with tahini sauce add falafel patties and top with lettuce tomatoes cucumbers and a sprinkle of onion. Serve extra sauce on the side for dipping or drizzle on top.
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My favorite part is tasting the parsley and cilantro in every bite. I can still remember making these for a family picnic in the park and everyone reaching for seconds before I even sat down. These have truly become a new family tradition.
Storage Tips
Store leftover falafel in an airtight container in the fridge for up to six days. For longer storage freeze on a tray then transfer to a bag or container. To reheat use your air fryer or oven at three hundred fifty degrees Fahrenheit until heated through and crisp. Skip the microwave since it softens the exterior too much.
Ingredient Substitutions
For a more traditional taste substitute half the chickpeas with cooked fava beans. You can use spinach or kale instead of or along with the fresh herbs. If you want to keep the recipe gluten free switch to chickpea flour or a quality gluten free flour blend. The spice mix is flexible try adding ground coriander or a pinch of cardamom for your own flavor twist.
Serving Suggestions
Serve the falafel in a warm pita with heaps of crunchy veggies or on top of a big salad for a lighter meal. For a party platter arrange with sliced cucumber pickles and a variety of dips like hummus and baba ganoush. They are perfect for kids lunch boxes too I often send a few with a small container of tahini sauce for dipping.
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Cultural History
Falafel is a beloved street food native to the Middle East and found across Egypt, Israel, Lebanon, and beyond. Traditionally cooked in oil and served hot from the fryer, it was meant as a simple, vegetarian food that could feed crowds quickly. The air fryer is a modern twist that keeps the spirit of falafel alive—crispy, nourishing, and ready to eat anywhere.
Recipe FAQs
- → Can falafel be cooked without an air fryer?
Yes, falafel can be deep-fried at 350°F for about 4 minutes as balls, or pan-fried as discs for 3-4 minutes per side in oil about an inch deep.
- → How long do leftover falafel stay fresh?
Stored in the fridge, falafel remain good for 5-6 days. For longer storage, freeze them and reheat in the oven at 350°F for 10-12 minutes to restore crispness.
- → Is it possible to use dried chickpeas instead of canned?
Yes, soak dried chickpeas overnight and cook them until tender before processing. This method offers a slightly different texture, often more traditional.
- → Why do falafel sometimes fall apart during cooking?
Falafel may crumble if the mixture is too wet or under-processed. Properly draining chickpeas and pulsing to a coarse paste that holds together, plus added flour, help maintain shape.
- → Can the tahini sauce be prepared ahead of time?
Absolutely. The tahini sauce can be stored in an airtight container in the fridge for up to one week. Stir and thin with warm water if needed before serving.