Step 1: Soak the Chickpeas (The Day Before)

1. Place the dried chickpeas in a large bowl.
2. Cover them with at least 3-4 inches of cold water, as they will expand significantly.
3. Let them soak at room temperature for at least 18 hours, or up to 24 hours. Do not try to rush this step or use canned chickpeas – soaked dried chickpeas are essential for the classic falafel texture.
4. After soaking, drain the chickpeas thoroughly and rinse them well. Pat them dry with a clean kitchen towel or paper towels. This drying step helps ensure the falafel mixture isn’t too wet.

Step 2: Prepare the Tahini Sauce (Can be made ahead)

1. In a medium bowl, whisk together the tahini paste, fresh lemon juice, and minced garlic. The mixture will seize up and become very thick – this is normal.
2. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the sauce is smooth, creamy, and pourable. You might need more or less water depending on your tahini’s consistency. Aim for a consistency similar to heavy cream or a good salad dressing.
3. Stir in the salt. Taste and adjust seasoning if necessary – you might want more lemon juice for tang or a pinch more salt.
4. Cover and refrigerate until ready to use. The sauce will thicken slightly in the fridge; you can thin it with a little more water if needed before serving.

Step 3: Make the Falafel Mixture

1. In the bowl of a food processor, combine the drained and dried soaked chickpeas, chopped onion, parsley, cilantro, minced garlic, ground cumin, ground coriander, cayenne pepper (if using), baking powder, salt, and black pepper.
2. Pulse the mixture in short bursts until it’s finely minced but not completely smooth like hummus. You want some texture – it should resemble coarse sand or couscous and hold together when squeezed. Scrape down the sides of the food processor bowl as needed to ensure everything is evenly processed. Be careful not to over-process, or your falafel will be pasty and dense.
3. Transfer the falafel mixture to a large bowl. Stir in the flour (or chickpea flour) until just combined. This helps bind the mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. This chilling step is crucial: it allows the flavours to meld and makes the mixture easier to shape, preventing the falafels from falling apart during baking.

Step 4: Preheat Oven and Prepare Baking Sheet

1. When ready to bake, preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it. Drizzle or brush about 1-2 tablespoons of olive oil onto the parchment paper/baking sheet. This helps the bottoms of the falafel get crispy.

Step 5: Shape and Bake the Falafel

1. Lightly wet your hands or use a falafel scoop or a 1.5 to 2-tablespoon cookie scoop.
2. Scoop portions of the chilled falafel mixture and form them into small patties, about ½-inch thick and 2 inches in diameter. If the mixture feels too sticky, lightly dampen your hands. If it feels too crumbly, you might need to press it more firmly.
3. Place the formed falafel patties onto the prepared baking sheet, ensuring they are not overcrowded. Leave a little space between each one for even baking.
4. Drizzle or brush the tops of the falafel patties with the remaining 1 tablespoon of olive oil.
5. Bake for 20-25 minutes, then carefully flip each falafel patty using a thin spatula.
6. Continue baking for another 15-20 minutes, or until the falafels are golden brown, slightly crispy on the outside, and cooked through. The total baking time will be around 35-45 minutes.

Step 6: Warm the Wraps/Pitas

1. While the falafel are in their last few minutes of baking, warm your tortillas or pita breads. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or by warming them briefly in a dry skillet over medium heat, or even directly in the oven (wrapped in foil) for a few minutes.

Step 7: Assemble the Baked Vegetarian Falafel Wraps

1. Lay a warm tortilla or pita flat.
2. If using, spread a thin layer of hummus down the center.
3. Arrange 3-4 baked falafel patties on top of the hummus (or directly on the wrap).
4. Generously top with shredded lettuce, diced tomatoes, sliced cucumber, and red onion (if using).
5. Add any optional extras like pickled turnips or fresh mint.
6. Drizzle generously with the prepared tahini sauce.
7. Fold in the sides of the tortilla and then roll it up tightly from the bottom, like a burrito. If using pita bread, gently open the pocket and stuff it with the falafel and fillings.
8. Serve immediately and enjoy your incredibly flavourful and healthy Baked Vegetarian Falafel Wraps!