Air fryer falafel with lemon tahini yoghurt
Herby, crisp-shelled falafel made without deep frying, with a lemony sesame sauce.
- Time35 mins
- LevelEasy
- Costabout £0.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Dry the chickpeas well on a tea towel. Put them in a food processor with the onion, garlic, parsley, coriander, cumin, ground coriander and salt.
- 2
Pulse in short bursts until it looks like coarse crumbs and just holds together when squeezed. Do not make a paste.
- 3
Stir in the chickpea flour and baking powder. Chill for 15 minutes to firm up.
15 min - 4
Shape into 12 small patties and brush both sides with the oil. Heat the air fryer to 190C.
- 5
Cook in one layer for 14 to 16 minutes, turning halfway, until deep golden and crisp.
15 min - 6
Whisk the coconut yoghurt, tahini and lemon juice with a splash of water until pourable. Serve with the falafel.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.