If using dried chickpeas, soak them in water overnight (about 12 hours). This helps them soften and makes blending easier.

In a food processor, combine the soaked (or canned) chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Blend until you achieve a coarse mixture—don’t over-process it!

Use your hands to form small balls or patties from the mixture, about the size of a golf ball.

In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan. You’ll want it hot enough so that a small piece of falafel sizzles when added.

Carefully add the falafel to the skillet, frying in batches to avoid overcrowding. Cook them for about 4-5 minutes until they’re golden brown on all sides.

While the falafel is cooking, warm your pita bread or wraps. Layer with fresh lettuce, sliced tomatoes, and cucumbers, and drizzle with tahini or yogurt sauce.

Once the falafel are fried, place 2-3 falafel in each wrap, add your desired toppings, and roll them up. Serve warm!