Prepare the Chickpeas

Add parsley, cilantro, onion, and garlic cloves to the food processor with the chickpeas. Blend until coarsely mixed.

Add Fresh Ingredients

Add ground cumin, ground coriander, baking powder, salt, black pepper, and flour to the mixture. Blend until combined but still slightly chunky.

Use your hands to form small balls or patties from the mixture, about 1.5 inches in diameter.

In a deep pan, heat oil over medium-high heat until it reaches 180°C (350°F).

Carefully add the falafel balls to the hot oil, frying in batches. Fry until golden brown and crispy, about 4-5 minutes per side.

Remove the falafel from the oil and place on a plate lined with paper towels to drain excess oil.

In a bowl, combine tahini, water, lemon juice, minced garlic clove, and salt. Whisk until smooth and creamy.

If the sauce is too thick, add a little more water until desired consistency is reached.

Chop lettuce, dice tomato, and slice cucumber.

Warm the pita bread or wraps in a dry skillet or microwave for a few seconds until pliable.

Place the fried falafel balls in the center of each wrap. Top with lettuce, tomato, cucumber, and drizzle with tahini sauce.

Fold the sides of the wrap over the filling and roll it up tightly. Serve immediately.