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I’m excited to talk about how air frying totally made me love making falafel at home! I used to hate all the oil splatter from frying, so I barely ever made them. Once I tried the air fryer, I never looked back. They turn out crunchy outside but soft inside, every single time. Now I make falafel all the time instead of having to wait for takeout, and cleanup is so much easier.
What Makes These So Irresistible
Seriously, these are crazy simple! The first time I whipped them up, my husband was sure I snuck out to get takeout from our go-to Mediterranean spot. Even my picky teen loves packing these for lunch. You still get that deep crunch from deep-frying but way less oil, and the air fryer basically does it all while I handle the toppings.
What You’ll Need
- For The Tahini Sauce: Creamy tahini, a squeeze of lemon, extra garlic (why not?), salt, a dash of pepper.
- For The Falafel: Dried chickpeas soaked all night, a bunch of cilantro and parsley, plump garlic cloves, a sweet onion, those warm cumin and coriander spices, baking soda for a lighter bite, and a mist of olive oil spray.
Let’s Get Things Rolling
- Shaping Your Bites
- Forget rounds—flatten the balls into little patties for crispiness edge to edge. I scoop with a cookie scooper and press them down a little. Perfect every time.
- Mixing Up The Magic
- Toss your drained chickpeas, herbs, spices, and everything else into the food processor. Blend till the mix feels like gritty wet sand. Give it a squeeze—if it sticks together, you’re golden. The smell at this point is awesome. My kids always wander in to see what’s up!
- Getting Started
- First, let the chickpeas soak overnight, really—don’t skip that part! Start heating your air fryer while you grab ingredients. My food processor does all the heavy lifting here and keeps things speedy.
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Tricks For Great Falafel
Let me give you some tips I’ve picked up. Spread them out in the air fryer—crowding keeps them from getting crunchy. Spritz with just a little oil for a golden finish, but don’t soak ‘em. For that dreamy tahini, pour hot water in slowly and whisk—it goes satiny in seconds. Make more than you think you’ll need or they’ll vanish!
Serving Ideas
Our favorite is stuffing pita with these, heaps of tomatoes, cucumber, lots of greens, and a messy pour of tahini sauce. Sometimes I just crumble a few into a big salad for lunch. My kid? She makes her own snack box with falafel, pita chips, olives, and hummus—her pals always try swapping snacks for hers!
Keep Some For Later
Stash leftovers in the fridge and they’ll stay good for days! Air fry them again to bring back the crunch any time. I like making a double batch, shaping, then freezing half. Cook the frozen ones straight from the freezer for a fast dinner. Seriously, it saves me when I’m in a rush!
Switch It Up
Feel free to get wild with your add-ins! A little cayenne for heat, a bean swap, whatever you’re into. Change up the sauce—Greek yogurt makes it crazy creamy. I tried roasted red pepper in the mix once and it was awesome. That’s what I love about cooking: you can always spin it your way.
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Make It Your Own
This is just the starting line! Try tossing on quick-pickled onions or some feta. Give your tahini sauce some zing—maybe a hit of hot sauce. Build a falafel bar for hangouts so everyone can DIY their perfect pita. It’s wild how much happiness such a little dish brings when you share it!
Frequently Asked Questions
- → What can I do if I don’t own an air fryer?
No worries! Toss your falafel into hot oil at 350°F and fry for about 4 minutes. Or sauté in a skillet—use an inch of oil and cook each side for 3-4 minutes.
- → How long do these last in the fridge?
Pop any extras in the fridge—they’ll keep for 5 or 6 days. They freeze well too! Just heat them in the oven at 350°F for about 10 or 12 minutes when ready to eat.
- → Any serving ideas for these falafel?
Warm up pita, layer with falafel, and pour on some tahini yogurt sauce. Toss in some crunchy veggies like cucumber, lettuce, tomato, or a little red onion to boost the flavor.
- → Can I use soaked chickpeas instead of canned ones?
If you want, go ahead and use chickpeas you soaked overnight and cooked until soft. The texture might not match exactly but it works just fine.
- → Is making falafel this way better for you?
You bet! Air frying uses way less oil but you still get a crispy bite. There are loads of good-for-you things in it too, like chickpeas and fresh herbs.
Conclusion
Air frying falafel means loads of crispy goodness without a greasy mess. You’ll still get that classic bite, just lighter and easy to make at home.