Air fryer recipe · Snacks
Falafel Wrap
Crunchy herbed falafel tucked into a soft wrap with cool tahini drizzle.
- 28 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 135kcal
- 5.8 gprotein
- 17.1 gcarbs
- 5.4 gfat
- 5.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soaked chickpeas1.5 cups
- Fresh parsley and coriander1 cup
- Garlic and cumin1 tbsp
- Pita or flatbread2 large
- Tahini sauce4 tbsp
Method
Blitz the base
Pulse the soaked chickpeas with the herbs, garlic and cumin until the mix is coarse and just slightly sticky. Stop before it turns into a smooth paste, because a little texture is what keeps the falafel light and rustic rather than dense.
Shape the patties
Form the mixture into small flattened discs with damp hands, which stops it sticking to your fingers. Give each disc a light coat of oil so it crisps to a golden shell in the dry heat instead of drying out and cracking.
Air-crisp the falafel
Lay the discs in a single layer with space around each one and cook until they are deep golden and firm. Flip them once midway so both faces colour evenly, and the spacing lets the hot air crisp every side.
Warm and dress
Gently warm the pita until it is soft and pliable, then streak the inside with tahini sauce. A warm, bendy bread wraps around the filling without tearing, and the tahini adds a creamy layer that holds it together.
Roll and toast
Fold the wrap snugly around the crumbled falafel and any salad, then air-fry at 180°C for 8 min to seal the join and lightly crisp the outside. Serve while the tahini is still cool against the warm, toasted bread.
