These little discs start with bright herby chickpea dough — parsley, cilantro, garlic, and onion pulsed until the mixture turns coarse and vividly green, then blended with warming cumin, coriander, smoked paprika, and a touch of cayenne for real depth. A chill in the fridge firms everything up so the balls hold their shape, and the air fryer takes over from there, turning each disc deep golden brown and crisp on the outside while staying tender and fluffy in the middle. A scattering of sesame seeds on top adds a little crunch before they go in. No deep frying, no oil splatter, just crisp, craggy falafel you can pull straight from the basket. Serve them warm with tahini or hummus for dipping, and this one's a solid pick for a gluten free spread.
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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible, then let them air-dry for 10 minutes. Excess moisture is the main reason falafel falls apart or turns out dense.
Add the parsley, cilantro, garlic, and onion to a food processor and pulse 8–10 times until finely chopped but not puréed — the mixture should look like coarse, bright-green crumbs.
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