Falafel Wrap

Blend chickpeas, parsley, garlic, cumin, salt, and flour in a food processor until coarse.

Form into 8 small patties. Refrigerate 15 min to firm up.

Pan-fry falafel in oil over medium heat 3 min per side until golden.

Whisk tahini with lemon juice and 2-3 tbsp water until pourable.

Warm flatbread. Layer with falafel, sliced tomato, and drizzle with tahini sauce.