Prepare falafel by soaking 200 grams of chickpeas overnight, then draining and grinding them with 1 chopped onion, 2 cloves of garlic, a handful of fresh coriander leaves, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, salt, and pepper. Form small balls and deep-fry them in oil until golden brown.
Prepare the wrap by making roti or buying ready-made pita bread.
Prepare the sauce by mixing 100 grams of hung curd, 1 minced garlic clove, 1 tablespoon of lemon juice, salt, and pepper.
Assemble the wrap by placing a few falafel balls on the roti or pita bread, adding sliced cucumber, tomato, onion, and lettuce. Drizzle the sauce over the vegetables and falafel.
Fold the wrap and serve immediately.