Air-Fryer Falafel Pita Wraps with Tahini-Herb Sauce

Falafel, a beloved Middle Eastern street food of spiced chickpea fritters, finds a lighter twist in the air fryer. Tuck the crisp bites into warm pita with a bright tahini-herb sauce for an easy lunch wrap.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 495 cal
• 18g protein
• 64g carbs
• 21g fat
• 11g fiber

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Ingredients

• 2 (15-oz) cans, drained and rinsed canned chickpeas
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 1 small, roughly chopped yellow onion
• 5 total (4 for falafel, 1 for sauce) garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 1/4 tsp, divided kosher salt
• 1 tsp baking powder
• 3 tbsp all-purpose flour
• as needed olive oil spray
• 4 large pita breads
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 3-4 tbsp cold water
• 1, diced English cucumber
• 2, diced roma tomatoes
• 1/4, thinly sliced red onion
• 2 cups shredded romaine lettuce

Instructions

1. 1Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat very dry; excess moisture will prevent crisp falafel.
2. 2Add the dried chickpeas, parsley, cilantro, chopped yellow onion, garlic cloves, cumin, coriander, cayenne, salt, and baking powder to a food processor. Pulse 12–15 times, scraping the bowl once, until the mixture is finely minced and holds together when pinched but is not a smooth paste.
3. 3Sprinkle the flour over the mixture and pulse 3–4 more times just until incorporated. Transfer to a bowl, cover, and refrigerate 15 minutes so the mixture firms up.
4. 4Meanwhile, make the sauce: whisk tahini, lemon juice, the remaining minced garlic clove, remaining salt, and water until smooth and pourable; add the extra tablespoon of water if needed for a drizzle consistency. Set aside.
5. 5Dice the cucumber and tomatoes and thinly slice the red onion; toss them together with a tiny pinch of salt and set aside as a quick salad. Shred the romaine if not already prepared.
6. 6Preheat the air fryer to 375°F for 3 minutes. Scoop the chilled falafel mixture into 12 equal portions (about 2 tablespoons each), roll gently into balls or flatten into ½-inch-thick patties, and mist all sides lightly with olive oil spray.
7. 7Arrange falafel in a single layer in the air-fryer basket (cook in two batches if necessary to avoid crowding). Air-fry 12–15 minutes, flipping halfway through, until deep golden brown and crisp on the exterior.
8. 8While the final batch cooks, warm the pitas: wrap them in a damp paper towel and microwave 20–25 seconds, or heat each in a dry skillet over medium heat 20–30 seconds per side until soft and pliable.
9. 9To assemble, open each warm pita and spread 1–tahini sauce inside. Layer with shredded romaine, 3 hot falafel pieces, a generous scoop of the cucumber-tomato salad, and an extra drizzle of tahini sauce.
10. 10Serve immediately while the falafel is still crisp. For meal-prep lunches, store falafel, sauce, salad, and pitas separately in the fridge up to 3 days and assemble just before eating.