Heat a drizzle of water or olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, or until transparent. Add the garlic and ginger and cook for about 2 minutes more, or until fragrant.

Add the green peas and spices and cook for 1 minute more.

Stir in crumbled tofu and cooked lentils; cook 3 min to dry slightly.

Add the chickpea flour and lemon juice. Cook 2 to 3 minutes, stirring, until fragrant and cohesive.

Off heat, fold in cilantro and mint. Taste and adjust seasoning. Add salt and black pepper to taste.

Whisk flour with just enough water (2 to 3 tablespoons) to form a smooth, brushable paste.

Cut each tortilla in half to create semicircles. Working with one half-circle at a time, brush a thin line of flour glue along the straight (cut) edge. With the straight edge closest to you, fold the left corner up toward the center of the curved edge.2. Then fold the right corner over the first fold to form a tight cone. Press the glued seam to seal.3. Stuff the cone: Hold the cone upright and gently open the pocket. Spoon filling into the cone, packing it to about 1 ½ inches (4 cm) from the top.Seal the cone: Brush glue around the inside rim, pinch closed, and press firmly to seal the triangle. Repeat for all wraps.

Bake: Arrange triangles seam-side down on the prepared sheet. Optional—lightly brush tops with olive oil for extra crispness. Bake 20 min at 375ºF (190ºC), flipping halfway, until golden and crisp. Air-fry: Place in a single layer, working in batches if needed. Cook 12 minutes at 370ºF (182ºC), flipping after 6 minutes.

Make Herb Yogurt Sauce: Blend the yogurt, nondairy milk, garlic, mint, cilantro, and lemon juice until smooth, adding more nondairy milk, lemon juice, or water until the desired consistency and taste. Season with a dash of spices used in samosa filling, salt, and pepper to taste.

Serve: Enjoy wraps hot with a side of cool, tangy herb yogurt sauce.