In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture is finely chopped but not completely smooth. Add the flour and baking powder, and pulse again until the mixture comes together. If the mixture is too wet, add a little more flour until it holds its shape when pressed.

Using your hands, form the falafel mixture into small balls or patties (about the size of a golf ball). Place the formed falafel on a plate.

Heat vegetable oil in a large skillet over medium-high heat. Carefully place the falafel in the hot oil and cook for about 3-4 minutes per side, until they are golden brown and crispy. Once cooked, remove the falafel from the skillet and drain on paper towels.

In a small saucepan over medium heat, melt the butter. Once melted, whisk in the hot sauce, vinegar, garlic powder, and cayenne pepper (if using). Stir to combine and bring to a simmer. Remove from heat once the sauce is heated through.

Once the falafel is done, gently toss them in the buffalo sauce to coat them evenly. You can add more sauce depending on how spicy you like it.

Lay out the tortillas and spread a spoonful of ranch dressing in the center of each one. Top with a few buffalo-coated falafel, shredded lettuce, cucumbers, and red onion (if using). Fold in the sides of the tortilla and roll it up tightly.

Slice the wraps in half and serve immediately with extra buffalo sauce or ranch dressing for dipping, if desired.