For the falafels, rinse dry chickpeas under water for 10 seconds. Add chickpeas to a medium sized pot and fill it with filtered water until just covered. Place pot over high heat and bring to a boil. Boil for 2 minutes then remove from heat. Keep it covered and let sit for 1 hour.
Preheat oven to 200°C. Line a baking tray with parchment paper and set aside. Once chickpeas have set for the 1 hour, drain and set aside.
In a high-speed food processor, add onion, garlic, parsley and rosemary, pulse on high until onion is diced. Add the drained chickpeas to the processor with the onion mixture and add in the almond meal, cumin, turmeric, paprika, salt and pepper. Blend on high for 1-3 minutes or until chickpeas are broken up well, scraping down the sides as needed. The chickpeas should look like tiny chunks up close after blending. The mixture must hold it’s shape when formed into balls. Keep blending until you reach this consistency.
Form mixture into round, slightly flattened falafel balls, approx. 3-4 tablespoons worth per falafel. Place on prepared tray and repeat this method with remaining mixture. Bake for 20 minutes, then flip each falafel over, bake for a further 10 minutes or until lightly golden.
Whilst falafels are baking, begin the vegan tzatziki. In a medium sized mixing bowl, combine all tzatziki ingredients, mix until well combined. Set aside.
Once falafels are ready, remove from oven and leave on tray.
Prepare wraps by filling each wrap with desired amount of fillings and add a couple of falafels in each wrap, you can also cut them in half and then add them into the wrap. Drizzle over vegan tzatziki. Slice in half and enjoy!