These Air Fryer Spring Pea Falafel with Yogurt Tahini Sauce lean bright and herby, with a crisp outside and a tender center. Using spring peas adds a fresh green flavor and a gorgeous color without needing deep frying.
Why This Air Fryer Recipe Works
The air fryer gives falafel the crust you want with a light coat of oil instead of a pot of hot oil. A mix of chickpeas and spring peas keeps the texture hearty but not heavy.
Chilling the mixture before shaping helps the patties hold together. A quick flip partway through promotes even browning on both sides.
Ingredients You’ll Need
- 1 cup frozen spring peas, thawed (or fresh peas, briefly blanched and cooled)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 small yellow onion, roughly chopped
- 3 cloves garlic
- 1 cup packed fresh parsley (tender stems are fine)
- 1/2 cup packed fresh cilantro (optional but great)
- 2 tablespoons lemon juice, plus more to taste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder (helps lighten the texture)
- 3–4 tablespoons all-purpose flour (or chickpea flour), as needed
- Olive oil spray (or 1–2 teaspoons olive oil to brush)
For the yogurt tahini sauce:
- 1/2 cup plain Greek yogurt
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small clove garlic, finely grated
- 2–4 tablespoons water, to thin
- 1/4 teaspoon kosher salt, plus more to taste
How to Make Air Fryer Spring Pea Falafel with Yogurt Tahini Sauce in the Air Fryer
1) Dry the chickpeas and peas. After rinsing chickpeas, blot them well with paper towels. Pat the peas dry too; removing extra moisture helps the falafel crisp and hold together.
2) Build the mixture. In a food processor, pulse onion and garlic until finely chopped. Add parsley and cilantro and pulse again.
3) Pulse in peas and chickpeas. Add peas, chickpeas, lemon juice, cumin, coriander, salt, pepper, and baking powder. Pulse until the mixture looks like coarse damp sand and holds together when pinched. Don’t puree it smooth.
4) Add flour as needed. Sprinkle in 3 tablespoons flour and pulse a few times. If the mixture still feels wet or won’t hold a shape, add 1 more tablespoon and pulse briefly.
5) Chill, then shape. Scrape into a bowl and refrigerate 20–30 minutes. Shape into 12 small patties (about 2 tablespoons each) or balls and gently flatten slightly for better air fryer contact.
6) Preheat and prep the basket. Preheat your air fryer and lightly spray the basket or use perforated parchment made for air fryers.
7) Air fry. Spray or lightly brush the falafel with oil. Cook in a single layer (work in batches). Flip halfway through and spray the second side lightly if desired.
8) Make the sauce. Whisk yogurt, tahini, lemon juice, garlic, and salt. Add water 1 tablespoon at a time until it’s drizzly but still creamy. Taste and adjust salt and lemon.
9) Serve. Spoon sauce over warm falafel, or serve it on the side for dipping.
Air Fryer Time and Temperature
Temperature: 375°F
Time: 10–12 minutes total, flipping at 5–6 minutes
Air fryer models vary, so start checking at 10 minutes. You’re looking for browned edges and a firm exterior, with the center set but not dry.
Tips for the Best Results
- Keep it coarse. Over-processing makes dense falafel. Pulse in short bursts and stop when it holds together.
- Dry ingredients matter. Wet chickpeas or peas can make the mixture gummy; blot well before processing.
- Chill before cooking. Even 20 minutes helps the starches hydrate and keeps the patties from cracking.
- Flatten slightly. A small patty shape crisps more evenly than a tall ball in the air fryer.
- Cook in batches. Crowding steams the falafel and softens the crust.
Variations and Substitutions
These falafel are flexible, so you can work with what’s in your fridge.
- Use edamame instead of peas: Swap 1 cup shelled edamame for a slightly nuttier flavor (thaw and dry well).
- Gluten-free: Use chickpea flour in place of all-purpose flour.
- No cilantro: Use all parsley, or add a handful of mint for a springy twist.
- Dairy-free sauce: Use an unsweetened thick plant-based yogurt, or make a lemony tahini sauce with tahini + lemon + garlic + water + salt.
- Spicy: Add 1/4 teaspoon cayenne or a pinch of red pepper flakes to the falafel mix.
What to Serve With It
Serve these spring pea falafel anywhere you’d use regular falafel, especially with crisp veggies and something tangy.
- Warm pita or naan with shredded lettuce, cucumber, and quick-pickled red onion
- Grain bowls with quinoa or rice, tomatoes, and extra yogurt tahini sauce
- A chopped salad with feta (optional), olives, and lemony vinaigrette
- Air fryer roasted veggies or fries (see: Air Fryer Recipes)
Storage and Reheating
Refrigerate: Store cooked falafel in an airtight container for up to 4 days. Keep sauce separate for the best texture.
Freeze: Freeze cooked falafel on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.
Reheat in the air fryer: 350°F for 3–5 minutes from the fridge, or 350°F for 6–8 minutes from frozen, until hot and crisp. For more air fryer make-ahead ideas, see Air Fryer Reheating Guide.
FAQ
- Why are my falafel falling apart in the air fryer?
The mixture is usually too wet or not chilled long enough. Blot chickpeas and peas dry, add a bit more flour (1 tablespoon at a time), and refrigerate the mixture before shaping. - Can I use fresh peas instead of frozen?
Yes. Blanch fresh peas for 1–2 minutes, drain, cool, and pat very dry. The key is getting rid of extra water so the falafel crisp. - Do I need to preheat the air fryer for falafel?
Preheating helps the exterior set quickly, which reduces sticking and cracking. If your model doesn’t preheat, just add 1–2 minutes to the cook time and check for browning. - How do I keep falafel from sticking to the basket?
Lightly oil the basket and the falafel, and avoid moving them too early. Flipping at the halfway mark works best once the crust has formed. - Is this the same texture as deep-fried falafel?
It’s crisp and browned, but a little lighter and less oily than deep-fried. A light oil spray and not overcrowding the basket help maximize crunch.
