Step 1: Soak the Chickpeas : Place dried chickpeas in a large bowl and cover with plenty of water. Let soak overnight (10–12 hours); they will double in size. Drain and pat dry before using.

Step 2: Make the Falafel Mixture : In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is coarse and holds together when pressed. (Do not over-blend into a paste.) Add baking soda and flour, and pulse briefly. Transfer mixture to a bowl, cover, and refrigerate for 30–60 minutes to firm up.

Step 3: Form the Falafel : Using your hands or a falafel scoop, shape the mixture into small balls or patties (about 1½ inches wide). Place on a plate while you heat the oil.

Step 4: Fry or Bake the Falafel : To Fry: Heat 2 inches of oil in a deep skillet over medium-high heat. Fry falafel in batches for 2–3 minutes per side, until golden brown and crisp. Remove and drain on paper towels. To Bake (healthier option): Preheat oven to 400°F (200°C). Brush falafel lightly with oil, place on parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway through.

Step 5: Make the Tahini Sauce : In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water, whisking until smooth and creamy. Adjust thickness and taste to your liking (should be pourable but rich).

Step 6: Assemble the Wrap : Warm pita or flatbread slightly (microwave for 10 seconds or toast lightly). Spread a spoonful of tahini sauce down the center. Add lettuce, tomatoes, cucumbers, and pickles. Place 3–4 falafel balls on top. Drizzle more tahini sauce over the top. Roll the wrap tightly and serve warm.