1

Preheat the air fryer to 180°C. Put the pitta pieces into a bowl, mist with cooking spray, season and toss to coat. Arrange the pieces in the air fryer basket in a single layer and cook for 6-7 minutes until crisp. Transfer to a plate and set aside. Wipe the air fryer basket and reheat to 180°C.

2

To make the falafels, put the chickpeas, onion, herbs, garlic and spices into a food processor, and season well. Pulse until you have a rough paste. Sprinkle in 40g of the cornflour and all the baking powder and pulse again until well combined.

3

Dampen your hands with water, then form the falafel mixture into 16 balls. Add the remaining cornflour if it is too wet. Spread the sesame seeds on a plate and roll the balls in the seeds – they don’t need to be completely covered. Mist the air-fryer basket with cooking spray. Arrange the falafels in the basket and mist with more cooking spray, then cook for 12 minutes until golden and slightly crisp – you may need to do this in batches.

4

Meanwhile, to make the salad dressing, whisk together the tahini, lemon juice, agave syrup and 3 tablespoons water in a small bowl. Add a splash more water if the dressing is too thick. Season to taste.

5

Divide the salad leaves, red onion, tomatoes and cucumber between serving bowls. Top with the falafels and pitta chips, then drizzle over the dressing, garnish with the extra parsley and serve with the lemon wedges.