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| Air-Fryer Falafel Wraps Recipe |
Ingredients
• ½ red onion, sparingly slice
• 4 tbsp. white wine vinegar
• 2 plain Laffa-style flatbreads or huge white bread wraps
• 100g red speckle houmous
• 1 salad tomato, cut
• 30g cut gherkins
• 2 green soused chillies (optional)
For the falafel
• 400g tin chickpeas in water, liquid used
• 5g coriander, torn
• zest of ½ lemon
• ½ small red onion, cut
• 1 tbsp sesame seeds
• 2 pieces garlic, roughly chopped
• ½ tsp ground coriander
• ½ tsp salt
• sunflower oil stem
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| Air-Fryer Falafel Wraps Recipe |
Method
1. Heat the air-fryer to 200°C.
2. Put all the components for the falafel, except the oil, into the bowl of a food processor and pulse until excellently chopped. Add 2-3 tbsp. of the kept chickpea liquid, and blend until the blend is sticking together.
3. Divide the blend into 8 and press gently into patties.
4. Stem the air-fryer basket with sunflower oil and dwell the falafels in a single layer. Stem the tops with extra oil and cook for 15 mins until crisp and grilled.
Stem the tops with extra oil and cook for 15 mins until crisp and grilled.
6. To assemble, lay the flatbreads or stoles out and spread thickly with the houmous. Top with the crispy falafels and heap on the pickled onions, cut tomatoes, and gherkins. Add a soused chili, if you like, and serve while warm.
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