Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, parsley, cilantro, chopped onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until coarse meal forms but before it becomes a paste; mixture should hold when pressed. Scrape down sides as needed.

Bind and rest

Transfer mixture to a bowl and fold in flour 1/4 cup at a time until mixture holds together when formed into a small ball. If too wet, add remaining flour. Refrigerate mixture 30 minutes to firm up.

Form and cook falafel

Heat vegetable oil in a 10-12 inch skillet to medium heat (about 325-350°F if using a thermometer). Form falafel into golf-ball sized patties or balls (about 2 tbs each) and gently flatten for frying. Fry in batches 3-4 minutes per side until deep golden and crisp. Transfer to paper towel-lined tray and keep warm in a 200°F oven if needed.

Assemble wraps

Warm 8 tortillas. Spread 2 tbs tzatziki or hummus on each tortilla, layer 3 falafel patties, 1/2 cup shredded romaine, 2-3 tomato slices, and a few red onion slices. Drizzle with olive oil and a squeeze of lemon if desired. Fold bottom up and roll snugly, wrap in parchment for serving.

Portobello Mushroom Wraps (makes 8 wraps)

Marinate mushrooms

In a shallow dish, whisk together 1/4 cup olive oil, balsamic vinegar, soy sauce, minced garlic, dried oregano, salt, and pepper. Add cleaned portobello caps, gill side down, and spoon marinade over. Let sit 20-30 minutes, turning once to evenly coat.

Cook mushrooms

Preheat grill pan or skillet over medium-high heat. Grill or sear portobellos 4-5 minutes per side until tender and caramelized, brushing with remaining marinade. If using cheese, place a slice on each mushroom in the last minute of cooking and cover to melt briefly.

Assemble wraps

Warm 8 tortillas. Spread 2 tbs hummus or tzatziki if desired. Place one cooked portobello (or slice mushrooms) on each tortilla, top with 1/2 cup mixed baby greens, 2 tbs roasted red peppers, and drizzle a little olive oil. Fold and roll snugly; cut in half for platter presentation.

ABL Wraps (Avocado, Bacon, Lettuce) (makes 8 wraps)

Prepare avocado spread

Scoop avocados into a bowl and mash with lime juice, salt, and pepper until slightly chunky. Taste and adjust seasoning.

Assemble wraps

Warm 8 tortillas. Spread about 2 tbs of mashed avocado onto each tortilla. Layer 3 halved bacon strips, 1/2 cup shredded lettuce, and 1/4 cup halved cherry tomatoes. Fold bottom up and roll tightly. Secure with parchment or toothpicks if transporting.

Sauces, Plating & Serving

Arrange 8 falafel wraps, 8 portobello wraps, and 8 ABL wraps on a large platter. Place bowls of tzatziki, hummus, and hot sauce on the platter. Garnish with lemon wedges and extra mixed greens. Label each wrap type for guests.

Estimated make-ahead and transport: Falafel patties can be made and refrigerated up to 24 hours before; portobello caps can be marinated up to 4 hours in advance. Assemble wraps shortly before service for best texture, or wrap tightly and refrigerate up to 4 hours. Keep sauces chilled separately until serving.