Crispy Air Fryer Falafel with Creamy Tahini Sauce

Make tahini sauce by mincing 2 garlic cloves using a garlic presser.

Add 1/2 teaspoon of salt, 1/2 cup of natural toasted tahini paste, and 1/3 cup of lemon juice to a bowl.

Mix the ingredients and add water bit by bit until the desired consistency is achieved.

Stir in 1 tablespoon of chopped parsley into the tahini sauce.

For falafel, use 1 cup of dried chickpeas soaked for 24 hours, then drain and pat dry to remove moisture.

Roughly chop 1/2 cup each of parsley and cilantro.

Add 1 shallot, 2 garlic cloves, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of cayenne pepper powder, 1 teaspoon of salt, and 1/4 teaspoon of baking soda to the chickpeas and herbs.

Blend the mixture until semi-fine, being careful not to over-blend.

Chill the mixture in the fridge for 1 hour to help flavors blend and make shaping easier.

Use an ice cream scoop (1.5 tablespoons) to shape the falafel patties, pressing lightly and tossing between hands to keep them together.

Spray the air fryer basket with oil and place the patties, ensuring they are not too close together.

Set the air fryer to 375°F (190°C) and cook for 16 to 18 minutes, flipping the patties at minute 10.

Equipment Needed

Dietary

Allergens