Prepare all ingredients as instructed in the ingredient list.

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

Prepare the falafel mixture: Drain and pat dry the chickpeas. In a food processor, pulse chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper until a coarse, thick paste forms. Scrape down the sides as needed.

Transfer the falafel mixture to a bowl. Stir in flour, baking powder, and sesame seeds until fully combined. If too wet, add a little more flour. Cover and refrigerate for 20 minutes to firm up.

After chilling, shape the mixture into evenly sized balls or discs. Heat canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Fry falafel in batches, turning as needed, until golden brown and crisp (about 3–4 minutes per batch). Remove with a slotted spoon and drain on paper towels.

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

Assemble the wraps: Lay each wrap flat and layer with romaine lettuce, sliced red onion, falafel, grape tomatoes, feta, pickles, and a generous spoonful of tzatziki sauce. Fold in the sides and roll tightly into a wrap. Slice in half.

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