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In a bowl, mix the black lentils with harissa paste, chopped cherry tomatoes and crumbled feta until well combined
Spread houmous onto each taco or wrap, spoon over the lentil mixture onto half of the taco, then top with a small handful of rocket leaves and fold each one in half
Mix the yoghurt with lemon juice, chopped mint and a pinch of salt to make the dipping sauce
Heat a pan with a drizzle of olive oil and fry each taco until crispy and golden on each side
Serve the tacos hot with the mint yoghurt and extra lemon wedges on the side