Crispy Air-Fryer Falafel Bowls with Lemon-Tahini & Pickled Onions

Serves 4 · 25 min prep · 28 min cook

Ingredients

• 2 (15-oz) cans canned chickpeas, drained and patted very dry
• 1 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1 small yellow onion, roughly chopped
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 1/4 tsp kosher salt
• 1 tsp baking powder
• 3 Tbsp all-purpose flour or chickpea flour
• as needed olive oil spray
• 3 cups cooked quinoa or farro, warm or room temp
• 1 English cucumber, diced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 3 Tbsp apple cider vinegar
• 1 tsp sugar
• 1/3 cup tahini
• 3 Tbsp fresh lemon juice
• 3–4 Tbsp cold water
• 1/4 tsp garlic powder
• 1/2 cup crumbled feta (optional)
• 1/4 cup fresh mint leaves for garnish

Instructions

1. 1In a small bowl, toss the thinly sliced red onion with apple cider vinegar, sugar, and salt. Set aside to quick-pickle for at least 15 minutes while you prep everything else; the onions will turn bright pink and tangy.
2. 2Pat the drained chickpeas extremely dry with paper towels—any leftover moisture will keep the falafel from crisping. Add chickpeas, parsley, cilantro, chopped onion, garlic cloves, cumin, coriander, salt, and baking powder to a food processor.
3. 3Pulse in short bursts 12–15 times until the mixture is finely minced and holds together when pinched, scraping the bowl once; do not purée into a paste. Sprinkle in the flour and pulse 3–4 more times just to combine.
4. 4Transfer the mixture to a bowl, cover, and chill 10 minutes so it firms up. Meanwhile, whisk tahini, lemon juice, garlic powder, remaining salt, and cold water until smooth and pourable; add the extra tablespoon of water if needed for a drizzle consistency.
5. 5Scoop the chilled falafel mixture into 16–18 compact balls or small patties (about 1½ Tbsp each), pressing firmly so they hold shape. Lightly mist the air-fryer basket with olive oil spray and arrange half the falafel in a single layer without crowding.
6. 6Air-fry at 375°F for 12–14 minutes, flipping halfway and misting the tops lightly with oil, until deep golden brown and crisp on the outside with a tender interior. Repeat with the remaining batch.
7. 7While the second batch cooks, divide the warm quinoa among four bowls. Top each with diced cucumber, halved cherry tomatoes, and a generous spoonful of the pickled red onions (drained).
8. 8Nestle 4–5 hot crispy falafel into each bowl. Drizzle generously with the lemon-tahini sauce, sprinkle with crumbled feta if using, and tear fresh mint leaves over the top. Serve immediately while the falafel are still shatter-crisp, or pack components separately for meal-prep lunches that reheat well.