# What You'll Need:
→ Falafel
01 - 1.5 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 - 0.5 cup fresh cilantro leaves, packed
06 - 2 tablespoons fresh dill, optional
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 0.5 teaspoon cayenne pepper, optional
10 - 1.5 teaspoons salt
11 - 0.5 teaspoon baking powder
12 - 2 tablespoons chickpea flour
13 - Olive oil spray
→ Green Tahini Sauce
14 - 0.5 cup tahini
15 - 0.5 cup fresh parsley
16 - 0.5 cup fresh cilantro
17 - 1 small garlic clove
18 - 2 tablespoons fresh lemon juice
19 - 0.25 cup cold water, plus more as needed
20 - 0.5 teaspoon salt
# Directions:
01 - In a food processor, combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, dill if using, cumin, coriander, cayenne, and salt. Pulse until mixture resembles coarse sand and holds together when pressed. Avoid over-processing to prevent paste formation.
02 - Transfer mixture to a bowl and stir in baking powder and chickpea flour. Mix thoroughly until evenly distributed.
03 - Using damp hands, form mixture into 16 balls or small patties. Arrange on a tray and refrigerate for at least 30 minutes to ensure they hold together during cooking.
04 - Set air fryer temperature to 375°F. Lightly spray the basket with olive oil to prevent sticking.
05 - Arrange falafel balls in a single layer without touching. Lightly spray tops with olive oil. Air fry for 12 to 15 minutes, turning halfway through, until crispy and golden brown.
06 - While falafel cooks, blend tahini, parsley, cilantro, garlic, lemon juice, water, and salt in a blender until smooth and vibrant green. Add additional water gradually to achieve a creamy, pourable consistency.
07 - Transfer hot falafel to a serving plate and accompany with green tahini sauce for dipping or drizzling. Present with pita bread, salad, or grain bowls.
