Air Fryer Falafel Wraps (Crispy, Vegan, 20-Minute Lunch)
By Rossi Voss | April 4, 2025 | Prep: 10 mins | Cook: 10–12 mins | Servings: 4 | Cost: $2.90/serving
Readers love how crispy and flavorful these are — no deep frying needed!
As someone who wrote 100 Beginner's Air Fryer Rotisserie Recipes (only $0.99!), I know one truth: **great flavor doesn’t require oil or hours of cooking**.
These **Air Fryer Falafel Wraps** deliver all the crunch and herbaceous goodness of street-food falafel — but made healthier, faster, and without the mess. Serve them warm, pack them for lunch, or freeze for future meals.
Why This Recipe Works
- Crispy outside, tender inside: No soggy falafel here — the air fryer locks in texture.
- Vegan & high-protein: 18g per serving from chickpeas and tahini.
- Freezer-friendly: Make ahead and reheat from frozen.
- Budget-smart: Costs less than store-bought wraps or takeout.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup fresh parsley and cilantro (combined)
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp baking powder
- 2 tbsp flour (all-purpose or chickpea)
- 2 tbsp lemon juice
- 1 tbsp tahini
- Salt and pepper to taste
- 4 large whole wheat or spinach tortillas
- Optional toppings: shredded lettuce, diced tomato, cucumber, pickled onions, hummus
Step-by-Step Instructions
- Blend mixture: In a food processor, pulse chickpeas, onion, garlic, herbs, spices, lemon juice, tahini, salt, and pepper until crumbly (do not puree).
- Form patties: Transfer to bowl, stir in flour and baking powder. Shape into 8 small patties.
- Air fry: Place in basket in single layer. Spray lightly with oil. Air fry at 375°F for 10–12 mins, flipping halfway, until golden and crisp.
- Warm tortillas: Heat tortillas in air fryer for 1–2 mins or wrap in damp towel and microwave 30 seconds.
- Assemble wraps: Spread hummus on tortilla, add falafel, veggies, and extra sauce if desired. Roll tightly and serve.
Serving Suggestions
- Lunchbox favorite: Wrap in foil for easy grab-and-go meals.
- Meal prep bowl: Skip the tortilla and serve over greens or rice.
- Kid-friendly: Serve as mini sliders or “falafel bites” with yogurt dipping sauce.
Storage & Reheating
- Fridge: Store falafel and fillings separately up to 5 days.
- Freeze: Freeze uncooked or cooked falafel in layers — lasts 3 months.
- Reheat: Air fry frozen falafel at 350°F for 8–10 mins until hot and crispy.
Variations & Substitutions
- Gluten-free: Use chickpea flour and gluten-free tortillas.
- No food processor? Mash chickpeas with fork and use pre-minced garlic.
- Add heat: Stir in ½ tsp chili flakes or harissa paste.
- Dairy-free: Already compliant — just check tortilla ingredients.
Internal Links & Resources
Cookbook Pick: Want more plant-powered wins? Try my 100 Beginner's Air Fryer Rotisserie Recipes — includes crispy veggie burgers, tofu steaks, and more!
Free Printable: Download your Free 4-Week High-Protein Meal Plan PDF — includes grocery lists and appliance guides.
Reader Reviews
Sarah L. ⭐⭐⭐⭐⭐
"My kids devoured these! Made them for a school party and got so many requests for the recipe."
Posted April 2, 2025
Mike T. ⭐⭐⭐⭐⭐
"Perfect for game nights. Crispy, cheesy, and ready in minutes. Will make again!"
Posted March 30, 2025
Anya R. ⭐⭐⭐⭐☆
"Great base recipe. I swapped in red lentils and finished with lemon juice. Next time I’ll add more spice."
Posted March 28, 2025
Final Thoughts
These Air Fryer Falafel Wraps prove that healthy, satisfying meals don’t have to be complicated. With just a few quality ingredients and proper technique, you can serve a dish that feels gourmet but takes less than 20 minutes.
Want more air fryer mastery? Try my 100 Beginner's Air Fryer Rotisserie Recipes for 100+ tested ways to make crispy, juicy chicken, pork, and veggies — all under $3.50/serving.
What’s your favorite way to customize falafel? Share your creations with #RossiVossFalafel.
Happy Cooking!
Rossi Voss
About Rossi Voss: A cookbook author and culinary educator with over 20 years of professional experience, Rossi specializes in demystifying complex restaurant techniques for the home cook. After training in French and Italian kitchens, Rossi now focuses on teaching through bestselling cookbooks and cooking classes that emphasize both the science and soul of cooking.