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Crispy Air Fryer Eggplant & Quinoa Falafel with Green Tahini Sauce
Enjoy crispy air fryer eggplant & quinoa falafel with green tahini sauce—a healthy, vegan twist on a classic. Perfect for clean eating and plant-based diets.
Elevate your plant-based meals with these Crispy Air Fryer Eggplant & Quinoa Falafels, a delightful twist on the traditional falafel. By incorporating eggplant and quinoa, we add a unique texture and a nutrient-rich profile to this beloved Middle Eastern dish. Eggplants are a low-calorie vegetable packed with fiber and antioxidants, while quinoa is a complete protein source, providing all nine essential amino acids.
Using an air fryer allows us to achieve that coveted crispy exterior without the need for deep frying, making this recipe a healthier option. The accompanying green tahini sauce, made with fresh herbs and lemon juice, adds a zesty freshness that perfectly complements the falafel's savory flavor. Whether you're embracing a vegan lifestyle or simply seeking a nutritious meal, these falafels are sure to satisfy your taste buds.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Enjoy crispy air fryer eggplant & quinoa falafel with green tahini sauce—a healthy, vegan twist on a classic. Perfect for clean eating and plant-based diets.
Ingredients
- • eggplant: 1 medium, peeled and diced
- • cooked quinoa: 1 cup
- • canned chickpeas: 1 cup, drained and rinsed
- • garlic cloves: 3, minced
- • red onion: 1/2, finely chopped
- • fresh cilantro: 1/4 cup, chopped
- • fresh parsley: 1/4 cup, chopped
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • chickpea flour: 1/4 cup
- • olive oil: 2 tablespoons
- • tahini: 1/4 cup
- • lemon juice: 2 tablespoons
- • water: 3 tablespoons
- • fresh mint: 1/4 cup, chopped
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, combine the diced eggplant with a tablespoon of olive oil, mixing well to coat. Air fry for 10 minutes, or until tender, stirring halfway through.
- 3 In a food processor, blend together the air-fried eggplant, cooked quinoa, chickpeas, garlic, red onion, cilantro, parsley, cumin, coriander, salt, and pepper until a coarse mixture forms.
- 4 Transfer the mixture to a bowl and stir in the chickpea flour until well combined. Form the mixture into small balls, about 1 to 2 inches in diameter.
- 5 Lightly brush or spray the falafel balls with the remaining olive oil. Air fry the falafels for 12-15 minutes, flipping halfway through, until golden brown and crispy.
- 6 For the green tahini sauce, whisk together tahini, lemon juice, water, and mint in a small bowl until smooth. Adjust seasoning with salt to taste.
- 7 Serve the crispy falafels warm with a generous drizzle of the green tahini sauce.
Serving Suggestions
- • Pair these crispy eggplant and quinoa falafels with a fresh, vibrant salad of mixed greens, cherry tomatoes, cucumber, and red onion for a balanced meal. Accompany with whole grain pita or flatbread to scoop up every delicious bite. For a refreshing beverage pairing, consider mint-infused iced tea or a chilled cucumber-mint cooler to complement the flavors of the green tahini sauce.
Storage Tips
Store any leftover falafels in an airtight container in the refrigerator for up to 3 days. To maintain their crispy texture, reheat them in the air fryer at 350°F (175°C) for 5-7 minutes before serving. The green tahini sauce can be stored separately in the refrigerator for up to a week.
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