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Air Fryer Falafel

Air Fryer Falafel
  • Category


  • Cusine

    Middle Eastern


1/2 cup tahini

1/4 cup Greek yogurt

1/2 lemon, juice only

2 tablespoons olive oil

1/4 to 1/2 cup hot water

2 cans chickpeas, rinsed and drained

1/4 cup fresh parsley

1/4 cup cilantro

2 cloves garlic

1 large shallot, chopped

3 tablespoons all-purpose flour

2 tablespoons sesame seeds

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon salt

Spray olive oil, for cooking

6 pita breads

Fresh lettuce

1 large tomato, sliced thin

1/2 red onion, sliced thin

1 cucumber, sliced thin


In a medium bowl, stir together tahini, yogurt, lemon juice, and olive oil. The mixture will be very thick to start. Thin it out with hot water until it’s easily spreadable. You’ll have to slowly add 1/4 to 1/2 cup of hot water to get it to the right consistency.

In the bowl of a food processor, add the chickpeas, parsley, cilantro, garlic, shallot, flour, sesame seeds, cumin, paprika, lemon, and salt. Pulse until mixture comes together in a rough paste. It shouldn’t be completely smooth. Shape the falafel mixture into tablespoon-sized discs, about 1-inch in diameter.

Spray the basket for your air fryer with some nonstick olive oil. Add as many falafel discs into the basket as you can without them touching and spray them with olive oil very lightly. Air fry the falafel at 350 degrees F˚ for 8 minutes. Flip and fry for another 6 minutes on the second side. Repeat until you use all the falafel mixture. You should get 25 to 30 falafel discs.

Serve the falafel in warm pita . Serve with tahini yogurt sauce and any toppings you like! Leftover falafel will store great in the fridge for 5 to 6 days or you can freeze the falafel for longer storage. Reheat falafel in a 350 degrees F oven for 10 to 12 minutes until warmed through.