MAIN COURSE
Real Air Fryer Falafel
Golden brown and crispy on the outside, bright green and airy on the inside. Made from raw chickpeas exactly as it should be — never from a can.
45 MIN + SOAKING TIME· 3-4 persons (15-18 balls)· Medium
View recipeGlobal Airfryer Recipes
Let's be honest: it's just a very small, highly powerful convection oven. But if you understand the science of starch, heat, and moisture, you can make surprisingly good dishes right on your countertop.
Our Airfryer Masterpieces
Crispy, full of flavour, and ready in a fraction of the time.
AIRFRYER
Air Fryer Tandoori Chicken (Restaurant Style, No Food Coloring)
Juicy Indian tandoori chicken made in the air fryer using a two-stage Greek yogurt marinade, ginger, garlic, and garam masala. With exact times and safe core temperatures.
20 min prep + 15 min air fryer (excl. marinating)· 4 servings· Easy
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AIRFRYER
Air Fryer Teriyaki Salmon (With Homemade Mirin Glaze)
Silky air fryer teriyaki salmon in 20 minutes: with a glossy homemade mirin-soy glaze, exact timing by fillet thickness, and a 10-minute brine to prevent white albumin.
20 MIN· 2 servings· Easy
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AIRFRYER
Crispy Air Fryer Halloumi (With Honey-Harissa Glaze & Za'atar)
Golden, glass-crisp air fryer halloumi in 12 minutes without rubbery squeak: featuring our 5-minute warm-water soak, cornstarch crust, and honey-harissa glaze.
18 MIN· 2–4 servings· Easy
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MAIN COURSE
Crispy Air Fryer Tofu
Golden brown, shatteringly crisp on the outside, and silky on the inside. This is the only tofu method you'll ever need — featuring the cornstarch trick that changes everything.
35 MIN· 2 persons· Easy
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MAIN COURSE
Korean Fried Chicken from the Air Fryer (Yangnyeom Chicken)
Shatteringly crisp and glistening with a sweet and spicy gochujang glaze. The authentic Korean method, but completely avoiding the deep fryer.
30 MIN· 2-3 persons· Medium
View recipeThe 4 Laws of the Airfryer
01
Dry & Starch
The golden rule of the airfryer: remove moisture and use pure starch (like cornstarch or potato starch). That's what creates that shatteringly thin, restaurant-style crunch.
02
The Oil Spray
An airfryer doesn't fry; it blasts dry heat. If you use dry starch, you MUST spray it with neutral oil, otherwise you're just eating a hot white powder coating.
03
Never Overcrowd
If you stack ingredients on top of each other, you are steaming them. Want it crispy? Put them in a single layer. It's better to work in two fast batches.
04
Sauce Comes Last
Caramelizing in a wok is great, but in the airfryer, sugar burns incredibly fast. ALWAYS toss your dishes in the sauce after they are crispy and cooked.