Air Fryer Falafel Pita Wraps with Cucumber Yogurt Sauce

1. Drain and rinse the canned chickpeas thoroughly. Spread them on a clean kitchen towel and pat them completely dry — removing moisture is key so the falafel holds together.

2. Roughly chop the half onion and the garlic cloves. Add the chickpeas, onion, garlic, fresh parsley, cumin, coriander, garlic powder, salt, and black pepper to a food processor or blender. Pulse in short bursts 10–12 times until the mixture resembles coarse, slightly crumbly sand — do not blend it smooth.

3. Transfer the mixture to a bowl and stir in the flour. Mix until just combined. If the mixture feels too wet to shape, add flour one teaspoon at a time.

4. Using your hands, shape the mixture into 16 small patties about 1.5 inches wide and 0.5 inch thick. If they crack, press the edges together firmly.

5. Preheat the air fryer to 375°F for 3 minutes. Spray the air fryer basket generously with olive oil spray.

6. Arrange the falafel patties in a single layer in the basket — do not stack them. Spray the tops lightly with olive oil spray. Cook at 375°F for 12 minutes, then flip each patty carefully using tongs, spray again, and cook for another 8–10 minutes until the outsides are deep golden brown and feel firm when pressed.

7. While the falafel cooks, make the yogurt sauce: peel and finely dice the cucumber. In a small bowl, combine the Greek yogurt, diced cucumber, juice of the lemon, dried dill, and a pinch of salt. Stir well and refrigerate until ready to serve.

8. Slice the roma tomatoes and shred the romaine lettuce.

9. Warm the pita bread in the oven at 350°F for 5 minutes, or briefly on the stovetop over low heat for 30 seconds per side.

10. To assemble, open or lay flat each pita. Spread 2 tablespoons of cucumber yogurt sauce down the center, add 4 falafel patties, then top with sliced tomato and shredded lettuce. Fold and serve immediately.