Air Fryer Crispy Leek and Chickpea Cigars with Lemon Tahini Cream and Sumac

Instructions

1. 1

   Preheat the air fryer to 375 °F / 190 °C for 3 minutes.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek, garlic, and 1/4 teaspoon salt, and cook for 5-6 minutes until the leek is tender and reduced in volume.

3. 3

   Add the mashed chickpeas, ground cumin, smoked paprika, and black pepper. Cook for 2 minutes, stirring, then remove from the heat and fold in the parsley and dill. Let the filling cool for 5 minutes.

4. 4

   In a small bowl, whisk together the tahini, Greek yogurt, lemon juice, water, sumac, and remaining salt until smooth. Set aside.

5. 5

   Place one sheet of phyllo dough on the work surface and keep the remaining sheets covered with a barely damp towel so they do not dry out. Cut each sheet in half lengthwise to make 16 strips.

6. 6

   Brush one phyllo strip with a little melted butter. Place 1 heaping tablespoon of filling at one end, fold the sides inward, and roll into a cigar shape. Repeat with the remaining phyllo dough, butter, and filling.

7. 7

   Arrange the cigars in the air fryer basket in a single layer and brush them with the remaining melted butter and the remaining olive oil. Cook at 375 °F / 190 °C for 8 minutes.

8. 8

   Carefully turn the cigars and continue cooking at 375 °F / 190 °C for 5-7 more minutes, until golden and crisp.

9. 9

   Serve the cigars hot with the lemon tahini cream and finish with an extra pinch of sumac on top.