Vegetarian Chickpea Shawarma Wraps

1.Preheat your air fryer to 400°F (200°C) for about 5 minutes.

2.In a medium bowl, combine the drained chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, cayenne pepper (if using), salt, and black pepper. Toss well to evenly coat all chickpeas with the spices.

3.Place the seasoned chickpeas in the air fryer basket in a single layer. Air fry for 12-15 minutes, shaking the basket halfway through cooking, until chickpeas are crispy on the outside but tender inside.

4.While the chickpeas cook, prepare the garlic tahini sauce by whisking together tahini, lemon juice, minced garlic, water, and salt in a small bowl. Adjust water to reach a smooth, pourable consistency.

5.Warm the pita breads or flatbreads in a dry skillet or microwave for about 30 seconds until pliable.

6.To assemble each wrap, spread a tablespoon of garlic tahini sauce onto the center of the pita. Add a quarter of the crispy chickpeas, followed by shredded lettuce, tomato slices, red onion, and a sprinkle of fresh parsley.

7.Drizzle a little more garlic tahini sauce over the fillings, then fold the pita around the ingredients to form a wrap.

8.Serve immediately, optionally with extra tahini sauce on the side for dipping.