. 🧆 Air-Fried Crispy Lemon-Herb Falafel Bites 🌿

Drain your overnight-soaked chickpeas thoroughly and pat them dry. In a food processor, combine the dry chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, and black pepper. Pulse repeatedly until the mixture resembles coarse sand. Do not over-process into a smooth paste, or your falafel will become dense.

Transfer the falafel mixture to a bowl. Stir in the lemon juice, olive oil, and baking soda. Let the mixture rest for 5 minutes. The baking soda will react with the lemon juice, creating tiny pockets of air that guarantee a light, fluffy interior structure.

Scoop up about 2 tablespoons of the mixture and gently compress it into a small, thick disc or ball. Repeat to form 8 to 10 uniform patties. Place them on a plate. If they feel too delicate, pop them in the freezer for 5 minutes to firm up.

Preheat your air fryer to 190°C (375°F). Generously spray the air fryer basket with cooking oil. Carefully arrange the falafel patties in a single layer. Spray the tops of the falafels generously with cooking oil. Air fry for 11–12 minutes, gently flipping them over at the 6-minute mark, until the crust is deeply browned and crispy.

Remove the falafels while they are piping hot and fragrant. Crack one open to reveal the steaming, bright-green herb interior. Stuff them into warm pita pockets with sliced cucumbers, tomatoes, and a heavy drizzle of creamy tahini sauce. Perfect, crisp texture in every bite!