April 01, 2021 2 min read

RECIPE BY SEYRAN FROM @legallyplantbased

Air-fryer Falafel--Golden & crispy on the outside and fluffy, moist & vibrant green on the inside.

Makes about 20 falafels
  • 500 g soaked chickpeas (not cooked), well drained (pat dry if needed)⁣
  • 1 yellow onion, quartered⁣
  • 1 packed cup parsley⁣
  • 3/4 packed cup coriander⁣
  • 2 tbsp chickpea flour⁣
  • 2 tsp coriander powder⁣
  • 2 tsp cumin powder⁣
  • 1/2 tsp cayenne pepper⁣
  • 1/2 tsp chili powder (more or less to taste)⁣
  • 1 1/2 tsp salt (more or less to taste)⁣
  • 1 tsp baking powder⁣
  • Rapeseed oil for coating

Lemon Tahini Sauce
  • 4 tbsp runny tahini⁣
  • 4 tbsp water⁣
  • 1/2 lemon, juiced⁣
  • salt to taste⁣
  • Minced garlic or garlic powder (optional)⁣
Tangy Sumac Onions
  • 1 small red onion, finely sliced with mandolin⁣
  • 1/2 tbsp sumac⁣


  • Process all ingredients for the falafel, except for the baking powder, in food processor. Mix/pulse until everything is well combined and you have a grainy dough like mixture but it shouldn’t bee smooth. The chickpeas should still be grainy.⁣
  • Place the mixture in the fridge for at least 1 hour, if too soft add an other tbsp of chickpea flour. Mix in the baking powder and form little balls with your hands (golfball sized). Pour some rapeseed oil in a small bowl and dip each ball in the bowl and make sure they are well coated with the oil.⁣
  • Air-fry in batches for 10 minutes at 200 C / 400 F, alternatively shallow fry in a pan.⁣
  • For the dressing, whisk together the following until smooth, adjust with more water/tahini for preferred texture.
  • For Tangy Sumac Onions, mix everything in a bowl.
  • Serve with pita bread, lemon tahini sauce, sumac onions, cucumber, tomatoes, mixed pickles and fresh parsley.⁣