Drained and rins the chickpeas, reserving the aquafaba.
Make a flax egg with the ground flax and 2.5 Tbsp of the aquafaba (don't throw the rest of the aquafaba away yet - you might need it).
Wash and finely chop the spring onions.
Dice the sun-dried tomatoes.
Add the chickpeas to a food processor and blitz for about 30 seconds, just to break them up.
Now add the remaining fritter ingredients except the oil to the food processor and blitz for 10-15 seconds at a time until a thick batter forms. The batter should be a similar consistency to falafel mix - thick and slightly sticky. If the mixture is too dry, add 1 Tbsp more of the aquafaba at a time and pulse again.
Put the fritter batter in the fridge for 15 minutes.
Add 1 Tbsp of the oil to the air-fryer (*see notes) and brush to fully coat the bottom of the pan.
Remove the batter from the fridge and, using a cookie scoop, divide the batter into 10 balls. Place each ball into the air-fryer pan and press down gently with your fingers so they form little patties.
Air fry for 10 minutes, then brush the top of the fritters with a little extra oil and the flip them over. Cook for another five minutes.
Serve as desired - I enjoyed these on a bed of rocket and red cabbage with some olives and pitta bread, but they are also great in a wrap!