Mediterranean Falafel Wrap

Drain and pat dry the canned chickpeas. Mince garlic and chop fresh parsley.

Place chickpeas, chickpea flour, garlic, cumin, parsley, and salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs with some whole chickpea pieces remaining; do not overblend.

Form the mixture into 12 firm patties about 2 inches across. Refrigerate for 10 minutes if the mixture feels loose.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, fry falafel patties 3–4 minutes per side until dark golden. Transfer to paper towels to drain.

Warm pita bread or flatbread. Slice cucumber, dice tomato, and thinly slice red onion.

Spread 2 tbsp tahini sauce onto each piece of bread. Layer lettuce, falafel patties, cucumber slices, tomato, red onion, and fresh mint. Fold or roll and serve warm.