Soak the dried chickpeas in a large bowl with plenty of water overnight (8-12 hours). They will expand significantly. Drain them thoroughly and pat dry with a clean towel before proceeding.

In a food processor, combine the drained and dried chickpeas, fresh parsley, fresh cilantro, roughly chopped onion, minced garlic cloves, all-purpose flour, baking soda, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Pulse until the mixture is finely ground but still has some texture, not a smooth paste. It should hold together when squeezed.

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This step is crucial for the falafel to hold its shape during air frying.

Using a falafel scoop (if you have one) or your hands, form the chilled mixture into 12-16 small patties or balls, about 1.5 inches in diameter.

Preheat your air fryer to 375°F (190°C).

Lightly spray the falafel patties with olive oil spray. Arrange them in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to work in batches. Air fry for 10 minutes, then carefully flip them and air fry for another 8-10 minutes, or until golden brown and crispy on all sides.

While the falafel cooks, whisk together the tahini, fresh lemon juice, minced small garlic clove, salt, and ground cumin in a small bowl.

Gradually add the cold water, whisking continuously until the sauce is smooth and creamy. Adjust the consistency with more water if needed, aiming for a pourable but not watery sauce. Taste and adjust salt if necessary.

Warm the tortillas or pita breads according to package directions or lightly in a pan/microwave.

Spread a generous amount of Zesty Tahini Sauce on each warm wrap. Layer with shredded lettuce, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Place 3-4 warm, crispy falafel on each wrap. Drizzle with extra tahini sauce if desired. Serve immediately with optional pickled turnips or hot sauce.