Easy Homemade Falafel Wrap Recipe with Yogurt Sauce

Over medium heat, add 1 tbsp oil to a large pan. Once hot, add the onions and jalapeno and sauté for about six minutes or until tender. Add the coriander, cumin, and turmeric, cook for 1 minute, remove from heat, and set the cooked vegetables aside.
In a food processor, combine the chickpeas, 1 tbsp olive oil, tahini, and lemon juice. Blend well, scraping the sides if needed, and then scoop it out into a large bowl.
To the bowl with the chickpea mixture, add the cooked vegetables, garlic, sea salt, pepper, oat flour, and egg white. Mix to fully combine.
Heat the remaining 1 tbsp olive oil in the same skillet as before over medium heat. Form the chickpea mixture into 8 equal patties using slightly wet hands. Add to the pan with the hot oil. Allow the falafels to cook on one side for 5-7 minutes, then flip and cook another 4-5 minutes on the second side. You’re looking for a golden brown color on each side of the crispy falafel. For best results, cook in batches in you’re using a smaller pan. Set aside when done cooking.
To make the sauce, mix together the yogurt, goat cheese, and green onion in a small bowl.
Warm the tortillas in a pan.
Build your falafel wrap by spreading 1-2 tablespoons of sauce on a tortilla, add 2 falafel patties, sliced tomatoes, fresh baby spinach, and then roll into your own falafel wrap!