Prep the ingredients per the instructions above.

Add the cucumber, yogurt, garlic, olive oil, vinegar, dill, and salt to a blender or food processor. Blend until smooth. Add more salt to taste. Set aside in the refrigerator.

Drain the chickpeas well and place them on a paper towel to remove the remaining exterior moisture. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt, and black pepper to a food processor and pulse until roughly mashed.

Stop the processor as needed to scrape down the sides of the bowl. You should achieve a paste-like consistency, but it doesn't need to be perfectly smooth – the mixture should remain slightly chunky.

Spoon the mixture into a large bowl, add the flour, baking powder, and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for 20 minutes.

Once the falafel mixture has chilled, shape it into even balls. Heat the oil in a large saucepan over medium heat, until the oil is hot (350°F / 176°C). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes), and set aside on paper towels to drain.

Heat tortillas in the microwave for 20-30 seconds, or until warm. Spread the hummus onto the wrap. Layer with lettuce, red onion, falafel balls, and tomatoes, and top generously with tzatziki sauce. Fold in the ends and roll up tight.

Cut in half and serve with pita chips and hummus, and lemonade.