Mediterranean🥚 Egg & tofu

Falafel in the Air Fryer

Name: Falafel in the Air Fryer
Total time: 47 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 200 g dried chickpeas, soaked 12–24 hours; 1 bunch flat-leaf parsley; 1 bunch cilantro; 1-2 onion or shallots; 1-2 garlic cloves; salt; black pepper; ¼ tsp cayenne pepper; ½ tsp ground coriander; ½ tsp ground cumin; ¼ tsp baking soda; to taste organic lemon; 2 tbsp olive oil; 4 tbsp tahini; 1-3 garlic cloves; 1 lemon; water

⏱ 47 min🍽 Serves 2

A healthier take on classic falafel made in an air fryer—crispy outside, vibrant green inside, without deep frying. Made with raw chickpeas, fresh herbs, and a touch of baking soda for better browning, served with a quick tahini sauce.

Adapted from a video by Thomas kocht

Falafel in der Heißluftfritteuse

Watch on YouTube

Ingredients

dried chickpeas, soaked 12–24 hours200 g
flat-leaf parsleyleaves only1 bunch
cilantrocan be replaced with more parsley or mint1 bunch
onion or shallots1-2
garlic cloves1-2
salt
black pepper
cayenne pepper¼ tsp
ground coriander½ tsp
ground cumin½ tsp

Steps

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1
Soak the dried chickpeas in water for at least 12–24 hours until fully hydrated and doubled in size. Drain well and pat dry with a cloth to remove excess moisture.
2
Transfer the soaked chickpeas to a food processor. Roughly chop the onion or shallots and garlic. Pluck the leaves from the parsley and cilantro (discard stems for better color). Add all to the processor.
3
Add all dry spices to the processor: ground cumin, ground coriander, cayenne pepper, salt, black pepper, and lemon zest.
4
Add the baking soda (about 1/4 tsp)—this is the secret ingredient for better browning, as it raises the pH and accelerates the Maillard reaction. Add the olive oil (2 tbsp) to contribute moisture and crispiness.
5
Pulse everything together until the mixture is relatively fine but not over-processed—you want a cohesive dough, not hummus-like paste. Stop and check occasionally; the mixture should hold together when gently pressed.
6
Cover and refrigerate the mixture for 30 minutes, allowing it to bind properly and the flavors to meld.
7
While the mixture chills, prepare the tahini sauce: combine minced garlic with 4 tbsp tahini and the juice of 1 lemon—it will thicken initially. Gradually add water while stirring until you reach the desired consistency. Season with salt to taste.
8
Remove the chilled mixture and portion it using an ice cream scoop to ensure uniform sizes. Gently shape each portion by hand, keeping edges smooth and rounded to minimize cracks. Form into balls or flatten slightly, as preferred.
9
Lightly spray the air fryer basket with olive oil and arrange the falafel pieces inside, spacing them out. Lightly spray or brush the tops with oil as well.
10
Set the air fryer to 190°C (375°F) for 17 minutes. Halfway through cooking (around 8–9 minutes), optionally spray or brush the pieces again with a bit more oil for extra crispiness.
11
After 17 minutes, the falafel should be golden-brown and crispy on the outside with a vibrant green interior. Remove and let cool slightly.
12
Serve the hot falafel with the prepared tahini sauce. Pair with tomatoes, cucumbers, hummus, or other sides as desired.

Falafel in the Air Fryer

Ingredients

Steps

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