Air Fryer Falafel Bowls

Crisp air fryer falafel served over fluffy rice with cool cucumber and creamy tahini sauce. An easy vegetarian bowl ready in about 35 minutes.

Prep: 20 min · Cook: 14 min · Yield: 4 · Method: Air Fryer

Ingredients

• 15 ounces chickpeas
• 0.25 small onion
• 0.5 cup parsley
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1 clove garlic
• 0.75 teaspoon salt
• 2 cups cooked rice
• 1 medium cucumber
• 0.5 cup tahini
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1 serving olive oil spray

Cooking instructions

1. Drain and rinse the chickpeas, then pat them dry with a clean towel. Chop the onion, parsley, and garlic. (about 5 min)
2. Pulse the chickpeas, onion, parsley, garlic, flour, cumin, and salt in a food processor until finely minced and cohesive; do not puree. (about 3 min)
3. Shape the mixture into 16 small falafel balls or patties and spray lightly with olive oil. (about 7 min)
4. Air-fry at 375°F for 12 to 14 minutes, turning once halfway through, until browned and crisp outside. (about 14 min) — 375°F
5. Slice the cucumber and whisk the tahini, lemon juice, and water until smooth, adding a little more water if needed. (about 5 min)
6. Divide the rice among bowls and top with falafel and cucumber. Drizzle with tahini sauce and serve. (about 1 min)