Crispy Falafel Pita Wraps with Cucumber Yogurt

Serves 4 · 25 min prep · 14 min cook

Ingredients

• 2 (15 oz) cans, drained and rinsed canned chickpeas
• 1 packed cup fresh parsley
• 1/2 packed cup fresh cilantro
• 1/2 medium, roughly chopped yellow onion
• 3 garlic cloves
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• 3 Tbsp all-purpose flour
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1 cup plain Greek yogurt
• 1/2, grated and squeezed dry English cucumber
• 2 Tbsp fresh lemon juice
• 4 large pita breads
• 2 cups shredded romaine lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup pickled red onions

Instructions

1. 1Pat the drained chickpeas very dry with paper towels—excess moisture makes falafel fall apart.
2. 2In a food processor combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour, salt, and pepper. Pulse 15–20 times until the mixture is finely minced but still slightly textured, scraping the bowl once.
3. 3Transfer to a bowl, cover, and chill 15 minutes so the mixture firms up and is easier to shape.
4. 4With damp hands, form into small patties about 2 inches wide and 1/2-inch thick; place on a parchment-lined tray.
5. 5Preheat air fryer to 375°F. Lightly spray the falafel on both sides with olive oil and arrange in a single layer (work in batches). Air-fry 12–14 minutes, flipping halfway, until deep golden and crisp on the outside.
6. 6While falafel cook, stir together Greek yogurt, grated squeezed cucumber, lemon juice, and salt for the sauce; taste and adjust brightness.
7. 7Warm the pita breads in a dry skillet over medium heat 30–45 seconds per side or wrap in a damp towel and microwave 20 seconds until pliable.
8. 8Spread a generous spoonful of cucumber yogurt inside each pita, then layer shredded romaine, halved tomatoes, pickled onions, and 4 hot falafel.
9. 9Drizzle a little more yogurt sauce on top, fold or roll tightly, and wrap the bottom half in parchment if packing for work so nothing leaks.
10. 10Serve immediately while the falafel are still shatter-crisp; leftover falafel reheat beautifully in a 350°F air fryer for 4 minutes.