Ground chickpeas mixed with spices, formed into balls, fried, and served in a wrap.
If using dried chickpeas, place them in a large bowl and cover with water. Soak overnight or for at least 8 hours. Drain and rinse before using. If using canned chickpeas, drain and rinse thoroughly.
In a food processor, combine the soaked (or canned) chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, baking powder, and lemon juice. Pulse until the mixture is finely ground but not pureed. It should hold together when pressed but still have some texture. If the mixture is too wet, add flour a tablespoon at a time until it holds together.
Using your hands, shape the falafel mixture into small patties or balls, about 1-2 inches in diameter. Place the formed falafel on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until shimmering. Carefully add the falafel patties to the hot oil, a few at a time, without overcrowding the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Adjust the heat as needed to prevent burning. Use a slotted spoon to transfer the fried falafel to a paper towel-lined plate to drain.
Warm the pita breads or flatbreads slightly in a dry skillet or microwave. Spread a generous amount of hummus on each flatbread. Add a few falafel patties on top of the hummus. Top with chopped tomatoes, cucumbers, shredded lettuce, and sliced red onions. Drizzle with tzatziki sauce (or tahini sauce) and hot sauce, if using.
Fold the flatbreads over the filling to form wraps. Serve immediately, with extra sauce on the side if desired.