Vegetarian fan favourite!
1 Place all the falafel ingredients into a food processor and blitz until a paste is formed. Scrape the mixture out onto a clean chopping board and divide into 12 equal balls, then flatten slightly to form patties.
2 In a bowl, mix the ingredients for the tzatziki and set aside.
3 Heat some oil in a large pan over a medium-high heat. Cook the falafels in batches for 3-4 minutes on each side, until golden and crisp. Be careful not to over-crowd the pan.
4 Spread the tortilla wraps with the cucumber mint yoghurt and add the falafels. Top with the baby gem lettuce and tomatoes and roll up.