Prep the ingredients per the instructions above.

Prepare the tzatziki sauce by adding all the ingredients to a blender or food processor. Blend until smooth. Taste and adjust salt as needed. Refrigerate until ready to use.

Drain the chickpeas thoroughly and pat dry with paper towels. In a food processor, combine the chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper. Pulse until a coarse paste forms. Scrape down the sides of the bowl as needed. The mixture should be chunky and thick.

Transfer the falafel mixture to a bowl. Stir in the flour, baking powder, and sesame seeds until fully combined. If the mixture is too moist to form balls, add a small amount of extra flour. Cover the bowl and refrigerate the mixture for 20 minutes to firm up.

After chilling, shape the falafel mixture into evenly sized balls or discs. Heat the canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Fry the falafel in batches, being careful not to overcrowd the pan. Cook each batch, turning as needed, until they are golden brown. Remove and drain on paper towels.

Warm the tortilla wraps in the microwave for 20–30 seconds or until soft and pliable. Spread each wrap with a layer of hummus, then add romaine lettuce, red onion, falafel, grape tomatoes, and a generous spoonful of tzatziki sauce. Fold in the ends and roll tightly to form a wrap. Slice in half.

To make the chia fresca, combine all ingredients together. Let sit for 5 minutes for chia to bloom.

Serve the wrap with carrots and hummus, and chia fresca.