Air Fryer Falafel with Creamy Tahini Sauce – Crispy & Easy Recipe

I didn’t grow up eating falafel. My first experience was one of those dry, brick-like balls from a mall food court. You know the kind—looks promising, tastes like regret. For years, I assumed falafel just wasn’t my thing. Turns out, bad falafel wasn’t my thing.

Fast forward to a random weeknight when I wanted something plant-based, filling, and not sad. I soaked chickpeas, dusted off my air fryer, and crossed my fingers. What came out was crispy on the outside, tender inside, packed with herbs, and honestly kind of addictive. Add a creamy tahini sauce, and suddenly I was eating falafel three days in a row. No shame.

This air fryer falafel with creamy tahini sauce is now one of my most reliable meals. It works for wraps, bowls, salads, or straight-from-the-plate snacking. Let me walk you through exactly how I make it, what actually matters, and how to avoid the dry falafel trap forever.

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Why Air Fryer Falafel Just Makes Sense

Traditional falafel swims in oil. Tasty? Sure. Heavy? Absolutely. The air fryer hits the sweet spot.

Here’s why I stick with it:

• Crispy exterior without deep frying
• Lighter but still satisfying
• Less mess (my kitchen thanks me)
• Consistent results every single batch

I use the Ninja AF101 Air Fryer, mostly because it gives falafel enough space to crisp instead of steam. If you’re curious, this is the one I use:
👉 https://amzn.to/3YW7FDj

IMO, falafel needs airflow more than oil. The air fryer nails that balance.

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The One Falafel Rule I Never Break

Let’s get this out of the way: Do not use canned chickpeas.

I know. They’re convenient. They also make mushy falafel that falls apart. Every top falafel recipe agrees on this for a reason.

What Works Best:

• Dried chickpeas
• Soaked for 12–24 hours
• Not cooked before blending

This step alone separates “meh” falafel from the kind you crave.

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What Makes This Falafel Actually Taste Good

Falafel lives or dies by seasoning. Bland falafel should be illegal.

Here’s what matters most:

• Fresh parsley and cilantro (both, not one)
• Garlic (don’t be shy)
• Cumin and coriander
• Onion for depth
• Salt that actually shows up

Ever wondered why restaurant falafel tastes brighter? Fresh herbs. Always.

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Ingredients You’ll Need (Simple, Fresh, Reliable)

Falafel

• 1 cup dried chickpeas, soaked overnight
• ½ small onion, roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley
• ½ cup fresh cilantro
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp baking powder
• ¾ tsp salt
• ¼ tsp black pepper
• 1–2 tbsp olive oil (for brushing)

Creamy Tahini Sauce

• ½ cup tahini
• ¼ cup fresh lemon juice
• 1 clove garlic, grated
• ¼–⅓ cup cold water
• Salt, to taste

That’s it. No fillers. No weird shortcuts.

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Step-by-Step: How I Make Air Fryer Falafel

Step 1: Soak the Chickpeas

I soak dried chickpeas overnight in plenty of water. They double in size and soften just enough to blend.

Step 2: Drain and Dry

I drain them well and pat them dry. Excess moisture ruins texture.

Step 3: Blend Everything

I add chickpeas, onion, garlic, herbs, spices, salt, and baking powder to a food processor. I pulse until the mixture looks like coarse sand. Not hummus. Ever.

A solid processor matters here. I use the Cuisinart 14-Cup Food Processor, and it handles this like a champ:
👉 https://amzn.to/3NspRSu

Step 4: Chill the Mixture

I refrigerate the mixture for 30 minutes. This helps it hold together and cook evenly.

Step 5: Shape the Falafel

I scoop about 1½ tablespoons per falafel and gently roll them into balls. I don’t compress too hard.

Step 6: Air Fry

I preheat the air fryer to 375°F, lightly brush the falafel with olive oil, and cook for 12–14 minutes, flipping halfway.

They come out golden and crisp. Every time.

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The Creamy Tahini Sauce That Brings It All Together

Let’s talk sauce. Falafel without tahini feels unfinished.

I whisk tahini, lemon juice, garlic, and salt. Then I slowly add cold water. The sauce thickens, then magically smooths out. If it looks broken at first, keep whisking. It always comes back.

Want extra flavor?

• Add a pinch of cumin
• Or a drizzle of maple syrup

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Tips & Tricks I Learned the Hard Way

Don’t Overblend

If the mixture looks smooth, you’ve gone too far.

Chill Before Cooking

This step keeps falafel from falling apart.

Brush, Don’t Spray

Brushing olive oil gives better browning than spray alone.

Flip Gently

Use tongs. Falafel deserves respect 🙂

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How I Serve Air Fryer Falafel

I rotate depending on mood:

• Stuffed in warm pita with veggies
• Over a grain bowl
• On salads
• Straight from the plate with extra sauce

Ever notice how falafel somehow fits every situation? That’s range.

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Storage & Reheating

• Fridge: 4 days
• Freezer: Up to 2 months (uncooked or cooked)

To reheat, I pop them back in the air fryer at 350°F for 4 minutes. Crispy again. No sadness.

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Why This Recipe Actually Works (IMO)

Most falafel recipes fail because they:

• Use canned chickpeas
• Skip chilling
• Under-season
• Overprocess the mix

This one avoids all of that. I’ve tested it enough times to trust it on busy nights and when guests come over. Ever find a recipe that just behaves? This is that one.