Air Fryer Falafel Power Bowl
Crispy-on-the-outside, fluffy-on-the-inside falafel made with a fraction of the oil in the air fryer — served over quinoa with tahini drizzle for a complete plant-protein meal.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Cooked falafel keep in the refrigerator for 4 days. Raw falafel balls freeze for up to 3 months.
- Batching: The mixture should be dry enough to hold its shape — if too wet, add more flour one tablespoon at a time.
- Reheat: Reheat cooked falafel in the air fryer at 350°F for 5 minutes to restore crispiness.
EXECUTION STEPS
THE MACRO PREP
Add chickpeas, parsley, cilantro, garlic, onion, chickpea flour, cumin, coriander, cayenne, salt, and pepper to a food processor. Pulse 15-20 times until mixture is coarse but holds together when pressed. Do not purée.
THE MACRO PREP
Scoop and roll mixture into 16 balls (about 2 tablespoons each). Place on a plate and refrigerate for 15 minutes to firm up.
THE MACRO PREP
Preheat air fryer to 375°F. Lightly spray falafel balls with cooking spray.
HIGH HEAT SEAR
Air fry in a single layer for 12-14 minutes, shaking the basket halfway through, until golden brown and crispy.
STEP 5
While falafel cooks, make tahini sauce by whisking together tahini, lemon juice, and 2 tablespoons water until smooth.
STEP 6
Assemble bowls: quinoa base, topped with falafel, cucumber, tomatoes, and a generous drizzle of tahini sauce.
PRIMARY CATEGORY
EXPLORE MORE Air Fryer ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 2 cans (15 oz each) chickpeas, drained, rinsed, and patted dry
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro
- 4 cloves garlic
- 1 small onion, quartered
- 2 tablespoons chickpea flour (or all-purpose)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 2 cups cooked quinoa
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Cooking spray