Step 1: Soak the Chickpeas : Place dried chickpeas in a large bowl and cover with plenty of cold water. Let soak overnight (8–12 hours) until doubled in size. Drain and pat dry completely before using.

Step 2: Prepare the Falafel Mixture : In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture becomes coarse and grainy (not a paste). Add baking powder and flour gradually — just enough to hold the mixture together when pressed. Transfer to a bowl, cover, and refrigerate for 30 minutes (optional for better shaping).

Step 3: Shape and Fry the Falafel : Shape the mixture into small balls or patties (about 1 ½ inches in diameter). Heat oil in a deep skillet over medium-high heat. Fry falafel in batches for 3–4 minutes per side, until golden and crispy. Transfer to paper towels to drain excess oil. (Alternatively, air-fry at 375°F/190°C for 12–14 minutes or bake at 400°F/200°C for 20–25 minutes.)

Step 4: Prepare the Garlic Sauce : In a small bowl, whisk together mayonnaise, yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt. Add a bit of water if needed to reach a creamy, drizzleable consistency. Adjust taste — more lemon for tang or garlic for punch.

Step 5: Assemble the Wraps : Warm pita or flatbreads slightly to make them pliable. Spread a generous layer of garlic sauce over each wrap. Arrange lettuce, tomato, cucumber, onion, and pickles. Add 3–4 falafel balls (or flatten slightly). Drizzle more garlic sauce on top. Roll up the wrap tightly and cut in half if desired.