Air Fryer Falafel
Falafel is a popular street food eaten throughout the Middle East. It is inexpensive and super high in protein. Falafels are deep-fried patties made from smashed chickpeas, herbs, and spices. This healthy Air Fryer Falafel recipe is so crispy you will not believe that it is not deep-fried!
Equipment
- Air Fryer
Ingredients
Falafel:
- 1 can Chickpeas rinsed and drained
- 1/4 cup Fresh parsley
- 1/4 cup Cilantro
- 2 clove Garlic
- 1 Large shallot chopped
- 3 tbsp All-purpose flour
- 2 tbsp Sesame seeds
- 2 tsp Ground cumin
- 1 tsp Paprika
- 1/2 Lemon juice only
- 1 tsp Salt
- Spray olive oil for cooking
Tahini Sauce:
- 1/2 cup Tahini
- 1/4 cup Greek yogurt
- 1/2 Lemon juice only
- 2 tbsp Olive oil
- 1/2 cup Hot water
Instructions
Falafel:
- In a food processor, add the chickpeas, parsley, cilantro, garlic, shallot, flour, sesame seeds, cumin, paprika, lemon, and salt.
- Blend until it comes together in a rough paste. It shouldn’t be completely smooth.
- Place the mixture in a bowl and keep it in the refrigerator for 2 hours.
- Once the mixture is chilled, form the falafel into 12 balls.
- Spray the air fryer basket with some nonstick olive oil.
- Preheat the air fryer to 350 F.
- Place the falafel balls into the air fryer basket. Spritz the falafel balls with olive oil spray.
- Air fry the falafel for 15 minutes, turning halfway through until lightly browned.
- Once cooked, serve the crispy Air Fryer Falafels with salad top with hummus or tahini sauce.
Tahini Sauce:
- In a medium bowl, add the tahini, lemon juice, garlic, salt, and water together and whisk until they create a luscious, smooth sauce.
- When you first add the water and lemon juice to the tahini, it will thicken up.
- Continue whisking for a minute or so. Add some water to make it thinner when required.
- Slowly add the water and continue whisking until it reaches your desired consistency.
- f you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.