Prepare all ingredients as instructed above (chop, peel, etc.).

Make the tzatziki sauce: In a blender or food processor, combine the cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and a pinch of salt. Blend until smooth. Taste and adjust salt if needed. Refrigerate until ready to use.

Prepare the falafel: Thoroughly drain and pat dry the chickpeas. In a food processor, combine chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper. Pulse into a coarse, thick paste, scraping the sides as needed.

Transfer the falafel mixture to a bowl. Stir in flour, baking powder, and sesame seeds until fully incorporated. If too wet to form balls, add a bit more flour. Cover and refrigerate for 20 minutes.

After chilling, form the 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). Carefully fry falafel in batches until golden brown and crisp, turning as needed. (Cook to an internal temperature of 165°F (74°C) for food safety.) Remove with a slotted spoon and drain on paper towels.

Make the chia fresca: In a blender, combine watermelon, lime juice, water, maple syrup or honey, chia seeds, and a pinch of salt. Blend well. Let sit for 5 minutes so the chia seeds can bloom. Garnish with fresh mint.

Warm the tortilla wraps in the microwave for 20–30 seconds until soft. Lay each wrap flat and layer with shredded romaine lettuce, sliced red onion, falafel, halved grape tomatoes, sliced pickles, and a generous spoonful of tzatziki sauce. Fold in the sides and roll tightly into a wrap. Slice in half.

Serve the wraps with a portion of carrots and hummus on the side, and enjoy with a glass of refreshing watermelon lime chia fresca.