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Home Crispy airfryer falafel with tzatziki

Crispy airfryer falafel with tzatziki

Name: Crispy airfryer falafel with tzatziki
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 to 3 people (12 pieces)
Cuisine: Middle Eastern
Ingredients: 400 g canned chickpeas, drained; 1 small onion, coarsely chopped; 2 cloves garlic; 20 g fresh parsley; 20 g fresh coriander; 1 tsp ground cumin; 1 tsp ground coriander seed; 2 tbsp flour (or chickpea flour for gluten-free); 1/2 tsp baking powder; Salt and pepper to taste; 1 tbsp olive oil (for brushing); For the tzatziki:; 200 g Greek yogurt (10% fat); 1/2 cucumber; 1 clove garlic, grated; 1 tbsp lemon juice; 1 tbsp fresh dill, finely chopped; Pinch of salt; To serve: pita bread, lettuce, lemon slices

Vegetarian Airfryer Quick Middle Eastern Healthy Crispy No-nonsense

Falafel from the airfryer: crunchy, airy and without a bath of oil. With a sheet of parchment in your airfryer & deep fryer the basket stays clean and the falafels slide right out. No fiddling, no burnt residue.

This recipe uses canned chickpeas, fresh herbs and a few simple ingredients you probably already have. Make the tzatziki about half an hour ahead so the flavors can meld. Put everything on the table and enjoy.

x_ckl_recipe_markerCrispy airfryer falafel with tzatziki These crispy airfryer falafels are quick to make, wonderfully light and perfect for a weeknight dinner or as a snack. Serve them with a refreshing tzatziki and some pita bread for a tasty moment. How to make crispy airfryer falafel with tzatziki? Main course Middle Eastern 2 to 3 people (12 pieces) 20 min 15 min 50 min

Drain the chickpeas well and pat them dry with kitchen paper. The drier they are, the crispier the result.
Put the chickpeas together with the onion, garlic, parsley, coriander, cumin, ground coriander seed, salt and pepper in a food processor. Pulse until a coarse mixture forms. Don’t over-process: a bit of texture is just right.
Add the flour and baking powder and mix briefly. The mixture should just hold together enough to form balls.
Place the mixture in the fridge for 15 minutes. This firms it up so the falafel won’t fall apart in the airfryer.
Meanwhile make the tzatziki. Grate the cucumber, squeeze out the moisture and mix with the yogurt, grated garlic, lemon juice, dill and a pinch of salt. Chill until ready to use.
Preheat the airfryer to 190°C.
Place a sheet of parchment paper in the airfryer basket. From the chickpea mixture, form 12 equal balls and place them on the paper. Brush them lightly with olive oil.
Bake the falafel for 12 to 14 minutes at 190°C, until nicely golden brown and crispy. Turn them once halfway through.
Serve the falafel immediately with the tzatziki, some pita bread, fresh lettuce and lemon slices. Enjoy!

Vegetarian Airfryer Quick Middle Eastern Healthy Crispy No-nonsense 400 g canned chickpeas, drained 1 small onion, coarsely chopped 2 cloves garlic 20 g fresh parsley 20 g fresh coriander 1 tsp ground cumin 1 tsp ground coriander seed 2 tbsp flour (or chickpea flour for gluten-free) 1/2 tsp baking powder Salt and pepper to taste 1 tbsp olive oil (for brushing) For the tzatziki: 200 g Greek yogurt (10% fat) 1/2 cucumber 1 clove garlic, grated 1 tbsp lemon juice 1 tbsp fresh dill, finely chopped Pinch of salt To serve: pita bread, lettuce, lemon slices Airfryer Airfryer parchment paper Food processor Mixing bowl Grater Tea towel or paper towels Spoon or ice cream scoop Air Fryer & Deep Fryer air-fryer-deep-fryer Mixing Bowl mixing-bowl Airfryer Accessories air-fryer-accessories Grater grater Cookinglife Airfryer Baking Paper 20 x 20 cm - 50 pieces Disposable Paper Cookinglife Bakpapier BerlingerHaus Airfryer XL Matt Burgundy - with Viewing Window - 5 Liters - 1400W BerlingerHaus Airfryer Crispy air fryer shrimp with garlic-lime dip foodies-crispy-air-fryer-shrimp-with-garlic-lime-dip Gluten-free quinoa tabbouleh with pomegranate and mint foodies-gluten-free-quinoa-tabbouleh-with-pomegranate-and-mint Crispy karaage chicken with yuzu mayo foodies-crispy-karaage-chicken-with-yuzu-mayo Poke bowl with crispy falafel foodies-poke-bowl-with-crispy-falafel

Recipe

Crispy airfryer falafel with tzatziki

These crispy airfryer falafels are quick to make, wonderfully light and perfect for a weeknight dinner or as a snack. Serve them with a refreshing tzatziki and some pita bread for a tasty moment.

Course	Main course
Kitchen	Middle Eastern
Servings	2 to 3 people (12 pieces)

Preparation time

Preparation time	20 min
Cooling time	15 min
Total	50 min

Equipment

Airfryer
Airfryer parchment paper
Food processor
Mixing bowl
Grater
Tea towel or paper towels
Spoon or ice cream scoop

Ingredients

400 g canned chickpeas, drained
1 small onion, coarsely chopped
2 cloves garlic
20 g fresh parsley
20 g fresh coriander
1 tsp ground cumin
1 tsp ground coriander seed
2 tbsp flour (or chickpea flour for gluten-free)
1/2 tsp baking powder
Salt and pepper to taste
1 tbsp olive oil (for brushing)
For the tzatziki:
200 g Greek yogurt (10% fat)
1/2 cucumber
1 clove garlic, grated
1 tbsp lemon juice
1 tbsp fresh dill, finely chopped
Pinch of salt
To serve: pita bread, lettuce, lemon slices

How to make crispy airfryer falafel with tzatziki?

Drain the chickpeas well and pat them dry with kitchen paper. The drier they are, the crispier the result.
Put the chickpeas together with the onion, garlic, parsley, coriander, cumin, ground coriander seed, salt and pepper in a food processor. Pulse until a coarse mixture forms. Don’t over-process: a bit of texture is just right.
Add the flour and baking powder and mix briefly. The mixture should just hold together enough to form balls.
Place the mixture in the fridge for 15 minutes. This firms it up so the falafel won’t fall apart in the airfryer.
Meanwhile make the tzatziki. Grate the cucumber, squeeze out the moisture and mix with the yogurt, grated garlic, lemon juice, dill and a pinch of salt. Chill until ready to use.
Preheat the airfryer to 190°C.
Place a sheet of parchment paper in the airfryer basket. From the chickpea mixture, form 12 equal balls and place them on the paper. Brush them lightly with olive oil.
Bake the falafel for 12 to 14 minutes at 190°C, until nicely golden brown and crispy. Turn them once halfway through.
Serve the falafel immediately with the tzatziki, some pita bread, fresh lettuce and lemon slices. Enjoy!

Cooking mode Prevents your screen from going to sleep

Parchment paper in the airfryer is truly a game changer. Your basket stays clean, the falafel releases perfectly and you’re done cleaning up within two minutes after eating. That leaves more time for the good part: enjoying at the table.

Want to vary it? Add a little harissa to the falafel for a spicy kick, or serve them with a creamy hummus instead of tzatziki. This recipe is also great for preparing ahead: make the mixture a day in advance and store it covered in the fridge.

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Related categories

Air Fryer & Deep Fryer

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Airfryer Accessories

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