In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt and black pepper.
Process until mixture is well combined but still slightly coarse.
Transfer mixture to a bowl and stir in the flour until the mixture holds together.
Refrigerate for 30 minutes.
Heat vegetable oil in a large skillet over medium-high heat.
From the chickpea mixture into small balls or patties or fry in batches until golden brown and crispy, about 3-4 minutes per side. Drain on peper towels.
In a small bowl, whisk together tahini, lemon juice, water, garlic and salt until smooth. Add more water if needed to achieve desired consistency.
To assemble the wraps, lay out the pita breads or flat breads.
Place a few falafel balls in the center of each bread. Top with shredded lettuce, diced tomatoes, sliced cucumbers, sliced red onions, chopped mint and chopped parsley.
Drizzle with tahini sauce, fold the sides of the bread over the filling and roll up tightly.
Serve immediately.
