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Air-fryer falafel wraps recipe

36 ratings

Use your air-fryer to make these wonderful, 25-minute falafel wraps! Homemade falafels are made with tinned chickpeas, herbs and lemon, then cooked in the air-fryer until crispy. Serve with flatbreads, salad and pickled chillies for a quick and delicious midweek meal. See method

Serves 2
10 mins to prepare and 15 mins to cook
642 calories / serving
Healthy
Vegetarian

Ingredients

½ red onion, thinly sliced
4 tbsp white wine vinegar
2 plain Laffa-style flatbreads or large white bread wraps
100g red pepper houmous
 1 salad tomato, sliced
30g sliced gherkins
2 green pickled chillies (optional)

For the falafel

400g tin chickpeas in water, liquid reserved
5g coriander, torn
zest of ½ lemon
½ small red onion, chopped
1 tbsp sesame seeds
2 cloves garlic, roughly chopped
½ tsp ground coriander
½ tsp salt
sunflower oil spray

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2690kj
642kcal 32%
Fat
22g 32%
Saturates
3g 13%
Sugars
9g 10%
Salt
2.1g 35%

of the reference intake
Carbohydrate 78.4g Protein 23.9g Fibre 17.5g

Method

1. Preheat the air-fryer to 200°C.

2. Put all the ingredients for the falafel, except the oil, into the bowl of a food processor and pulse until finely chopped. Add 2-3 tbsp of the reserved chickpea liquid, and blend until the mixture is sticking together.

3. Divide the mixture into 8 and press gently into patties.

4. Spray the air-fryer basket with sunflower oil and place the falafels in a single layer. Spray the tops with more oil and cook for 15 mins until crisp and browned.

5. Meanwhile, put the sliced red onion into a small bowl along with the vinegar and a pinch of salt. Leave to pickle for 10 mins, then drain.

6. To assemble, lay the flatbreads or wraps out and spread thickly with the houmous. Top with the crisp falafels and heap on the pickled onions, sliced tomatoes and gherkins. Add a pickled chilli, if you like, and serve while warm.

See more Vegetarian recipes