Herby edamame falafel combines Middle Eastern falafel flavours with protein-rich Japanese soybeans. Chickpeas provide the familiar base, while edamame gives the inside a fresh green colour. Parsley, mint and cilantro add brightness, and the air fryer creates a lightly crisp exterior without deep-frying.
Traditional falafel is commonly made with soaked dried chickpeas or fava beans. This version uses canned chickpeas and shelled edamame for convenience. The edamame adds a mild sweetness and a firmer texture, while cumin and Moroccan spice mix provide warmth and depth.
Using several fresh herbs is what gives these falafel their distinctive colour. Flat-leaf parsley adds freshness, mint provides a cooling note and cilantro contributes a citrus-like flavour. Pulse the mixture until finely chopped but avoid processing it into a completely smooth paste. A little texture helps the shaped falafel remain pleasantly firm.
Drain the chickpeas and edamame thoroughly before placing them in the food processor. Excess liquid can produce a sticky mixture that is difficult to shape. If the mixture feels too soft after processing, add a small amount of flour and pulse again.
Press a spoonful between your fingers to test the consistency. It should hold together without releasing moisture. Divide the mixture evenly before shaping so all the falafel cook at the same rate. Small oval pieces work well, but round patties are equally suitable.
Refrigerating the shaped falafel for one hour allows the flour to absorb moisture and gives the mixture time to firm. Do not skip this stage, particularly when using canned chickpeas. Chilled falafel are less likely to break when turned in the air-fryer basket.
Spray the outside generously with olive oil cooking spray before cooking. The thin layer of oil encourages browning and prevents the surface from becoming dry. Arrange the pieces in a single layer with space between them. Cooking in two batches allows hot air to circulate properly around every piece.
Turn the falafel carefully halfway through cooking. They should be golden on the outside, firm enough to lift easily and hot throughout. General preparation and storage information can be found on the FDA page about safe food handling.
The sauce combines Greek yogurt, tahini, garlic and lemon juice. Yogurt keeps it creamy and slightly tangy, while tahini adds a rich sesame flavour. If the sauce is too thick for drizzling, whisk in one or two teaspoons of cold water.
Taste the sauce before adding salt because both yogurt and tahini vary between brands. Sprinkle a little Moroccan spice mix over the finished sauce for extra colour. A thick plant-based yogurt can replace Greek yogurt when you want a dairy-free and vegan variation.
Fill each warm pita with six falafel, reserved edamame and fresh herbs. Shredded lettuce, cucumber, tomato, pickled onion or shredded cabbage can also be added. Serve lemon wedges alongside so everyone can add fresh juice to taste.
The falafel can also be served without pita as part of a grain bowl or salad. Combine them with recipes from the salad collection or browse the vegetable recipes for additional accompaniments. More recipes prepared with circulating heat are available among the air-fryer recipes.
The recipe is naturally egg-free and vegetarian. Edamame and chickpeas supply plant-based protein, making the meal especially filling. However, it contains soy, sesame, wheat and cowโs milk in its original form.
For a vegan version, use unsweetened plant-based yogurt. Gluten-free flour and gluten-free pita can make the meal suitable for a gluten-free diet. Always check individual product labels when cooking for allergies or strict dietary requirements.
Keep cooked falafel and sauce in separate airtight containers in the refrigerator for up to three days. Reheat the falafel in the air fryer at 170ยฐC until thoroughly hot and crisp. Serve the tahini sauce cold or allow it to stand briefly at room temperature.
Cooked falafel can be frozen for up to two months. Freeze them in a single layer before transferring them to a container. The sauce should not be frozen because yogurt can separate after thawing. These herby edamame falafel are a colourful and practical choice for lunch, dinner or a sharing platter.
Crispy Tahini Kale Chips turn fresh kale into a crunchy air fryer snack with a rich, nutty coating. Tahini and sesame seeds bring depth, while coriander adds a warm citrusy note. A finishing sprinkle of crushed red pepper gives the chips a gentle kick. They’re naturally plant-based and make an easy alternative to traditional savory snacks.
These air fryer kale chips need only a handful of ingredients, yet each bite delivers plenty of flavor. The tahini clings to the leaves and adds a creamy nuttiness before cooking, while sesame seeds provide extra texture. Meanwhile, the air fryer removes moisture from the kale and creates those delicate crisp edges. For more inspiration, explore our Airfryer Recipes, Snack Recipes, and Vegetable Recipes.
Start with dry kale because excess moisture can prevent the leaves from crisping properly. Massage the tahini mixture over every piece, but avoid using too much coating. Next, arrange the leaves loosely in the basket so hot air can circulate around them. Turn them halfway through cooking and watch them carefully near the end, as kale can change from crisp to overly browned quite quickly.
The combination of tahini, coriander, sesame, and red pepper makes these air fryer kale chips savory, nutty, and slightly spicy. Serve them on their own as a light snack or add them to a platter with dips, vegetables, and other finger foods. You can also crumble a few chips over salads or grain bowls for an extra layer of crunch.
Let the chips cool completely before transferring them to an airtight container. Cooling allows remaining steam to escape and helps preserve their crisp texture. Keep the container tightly closed and store it in a dry place. For additional information about safe food storage, visit the U.S. Food and Drug Administration.
With their crisp texture, creamy sesame flavor, and subtle heat, these kale chips are an easy way to turn a bunch of leafy greens into a satisfying homemade snack.
