Go Back

Air Fryer Falafel Wedges with Tahini Garlic Sauce

Soaked dried chickpeas pulsed with herbs and spices, pressed into wedges and air fried for a crisp shell and a fluffy centre, with a pourable tahini garlic sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the falafel wedges
  • 1.5 cups dried chickpeas soaked overnight, drained and dried
  • 1 small onion roughly chopped
  • 4-5 garlic cloves
  • 1 cup parsley packed
  • 1 cup cilantro packed
  • 2 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 lemon zested
  • 1 tsp baking powder
  • 1-3 tbsp flour or chickpea flour
  • oil for brushing
For the tahini garlic sauce
  • 1/2 cup tahini
  • 1 lemon juiced
  • 1/2 tsp salt
  • 1 garlic clove grated
  • 1/4 tsp ground cumin
  • 1/3-1/2 cup ice-cold water

Equipment

  • Air fryer
  • Food processor
  • Whisk

Method
 

  1. Pulse the onion, garlic, parsley, and cilantro until finely chopped. Add the drained chickpeas, cumin, coriander, salt, pepper, and lemon zest and pulse until it looks like coarse sand that holds together when pressed.
  2. Pulse in the baking powder and 1 to 3 tbsp flour until it just holds. Chill 20 minutes.
  3. Preheat the air fryer to 380°F. Press the mixture 1/2 inch thick on parchment, cut into wedges, and brush both sides with oil.
  4. Cook 14 to 18 minutes, flipping at 8, until deep golden and crisp.
  5. Whisk the tahini with the lemon juice and salt (it will seize), then whisk in the garlic, cumin, and cold water a splash at a time until creamy and pourable.

Notes

Dried soaked chickpeas only, never canned — canned turns to mush.
Don't overprocess — keep small chickpea bits visible.
Dry the chickpeas well after soaking; water means a soft crust.