Air Fryer High-Fiber Falafel Wraps with Whole Wheat Flatbread and Cabbage Slaw

How to Make Air Fryer High-Fiber Falafel Wraps with Whole Wheat Flatbread and Cabbage Slaw

1. 1

   Step 1: Prepare the falafel mixture

   In a food processor, combine the drained chickpeas, chopped herbs, rolled oats, garlic, ground cumin, and lemon juice. Pulse until the mixture holds together but still has some texture; scrape the bowl and pulse a few more times as needed. Taste and season with salt and pepper to your preference. If the mixture seems too wet, add a teaspoon more oats; if too dry, add a splash of water.

   For this step

   • 1 1/2 cupsCanned chickpeas, drained and rinsed
   • 1/3 cupRolled oats
   • 2 clovesGarlic cloves
   • 1 tspGround cumin
   • 1 tbspFresh lemon juice
   
2. 2

   Step 2: Shape and air-fry the falafel

   Form the mixture into 12 small patties or balls (about 3 per wrap) and gently flatten slightly for even cooking. Preheat the air fryer to 375°F (190°C), arrange falafel in a single layer without overcrowding, and air-fry for 10–12 minutes, turning once halfway through, until golden and crisp. If desired, lightly brush or spray with oil before cooking for extra crispness. Remove and let rest briefly so they firm up before assembling.
   
3. 3

   Step 3: Make the cabbage-carrot slaw and tahini drizzle

   In a bowl, toss the thinly sliced red cabbage and grated carrot with 1 tablespoon lemon juice and a pinch of salt and pepper to taste. In a small bowl, whisk together the tahini with 1–2 tablespoons water and a pinch of salt until you have a pourable sauce; add more water or lemon juice to adjust consistency and brightness. Combine a few spoonfuls of the tahini sauce into the slaw or reserve it for drizzling at assembly, whichever you prefer. Let the slaw sit 5 minutes to soften slightly and allow flavors to meld.

   For this step

   • 2 cupsRed cabbage, thinly sliced
   • 1 cupGrated carrot
   • 3 tbspTahini
   
4. 4

   Step 4: Warm flatbreads and assemble the wraps

   Lightly warm each whole wheat flatbread in a dry skillet or in the air fryer for 30–60 seconds until pliable. Spread a little tahini sauce down the center, add 3 air-fried falafel, top with a generous handful of cabbage-carrot slaw, and squeeze additional lemon if desired. Fold the sides, roll tightly, and wrap in parchment or foil for a portable snack or lunch. Serve immediately or pack chilled for up to a day—reheat falafel if you prefer them warm before eating.

   For this step

   • 4 countWhole wheat flatbreads (medium)
   

1. In a food processor, combine the drained chickpeas, chopped herbs, rolled oats, garlic, ground cumin, and lemon juice. Pulse until the mixture holds together but still has some texture; scrape the bowl and pulse a few more times as needed. Taste and season with salt and pepper to your preference. If the mixture seems too wet, add a teaspoon more oats; if too dry, add a splash of water.
2. Form the mixture into 12 small patties or balls (about 3 per wrap) and gently flatten slightly for even cooking. Preheat the air fryer to 375°F (190°C), arrange falafel in a single layer without overcrowding, and air-fry for 10–12 minutes, turning once halfway through, until golden and crisp. If desired, lightly brush or spray with oil before cooking for extra crispness. Remove and let rest briefly so they firm up before assembling.
3. In a bowl, toss the thinly sliced red cabbage and grated carrot with 1 tablespoon lemon juice and a pinch of salt and pepper to taste. In a small bowl, whisk together the tahini with 1–2 tablespoons water and a pinch of salt until you have a pourable sauce; add more water or lemon juice to adjust consistency and brightness. Combine a few spoonfuls of the tahini sauce into the slaw or reserve it for drizzling at assembly, whichever you prefer. Let the slaw sit 5 minutes to soften slightly and allow flavors to meld.
4. Lightly warm each whole wheat flatbread in a dry skillet or in the air fryer for 30–60 seconds until pliable. Spread a little tahini sauce down the center, add 3 air-fried falafel, top with a generous handful of cabbage-carrot slaw, and squeeze additional lemon if desired. Fold the sides, roll tightly, and wrap in parchment or foil for a portable snack or lunch. Serve immediately or pack chilled for up to a day—reheat falafel if you prefer them warm before eating.