# What You Need:
→ Falafel
01 - 1½ cups dried chickpeas, soaked overnight and drained
02 - 1 small onion, roughly chopped
03 - 3 garlic cloves
04 - 1 cup fresh parsley leaves, packed
05 - ½ cup fresh cilantro leaves, packed
06 - 2 tbsp fresh dill, optional
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - ½ tsp cayenne pepper, optional
10 - 1½ tsp salt
11 - ½ tsp baking powder
12 - 2 tbsp chickpea flour or all-purpose flour
13 - Olive oil spray
→ Green Tahini Sauce
14 - ½ cup tahini
15 - ½ cup fresh parsley
16 - ½ cup fresh cilantro
17 - 1 small garlic clove
18 - 2 tbsp fresh lemon juice
19 - ¼ cup cold water, plus more as needed
20 - ½ tsp salt
# How-To Steps:
01 - In a food processor, combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, dill if using, cumin, coriander, cayenne, and salt. Pulse until the mixture resembles coarse sand and holds together when pressed. Do not over-process; it should not become a paste.
02 - Transfer the chickpea mixture to a bowl. Stir in baking powder and chickpea flour, mixing thoroughly until well combined.
03 - Using damp hands, form the mixture into 16 balls or small patties. Place on a tray and refrigerate for at least 30 minutes to help them hold their shape.
04 - Preheat the air fryer to 375°F (190°C). Lightly spray the basket with olive oil.
05 - Arrange falafel balls in a single layer without touching. Spray the tops lightly with olive oil. Air fry for 12-15 minutes, turning halfway through, until crispy and golden brown.
06 - Blend tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender until smooth and vibrant green. Add more water to reach a creamy, pourable consistency.
07 - Serve the hot falafel with green tahini sauce for dipping or drizzling. Enjoy with pita, salad, or grain bowls.
