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In a food processor, combine garlic, shallot, chickpeas, parsley, shawarma seasoning, sesame seeds, baking powder, flour, salt, pepper, and olive oil.
Pulse until a coarse paste forms — you want it combined but not totally smooth (a little texture = better crispiness).
If it feels too wet, add 1 more tablespoon of flour.
Take a spoonful of the mixture and spread a thin, even layer directly onto one side of each tortilla.
Press it down so it sticks, almost like you’re “buttering” the tortilla with falafel.
Heat a pan over medium heat and lightly oil it.
Place tortillas falafel-side down first.
Cook for 3-4 minutes until golden and crispy.
Flip and cook the tortilla side for another 1-2 minutes until lightly toasted.
Remove from the pan and load them up with your favorite toppings: Israeli salad, Pickles, Shredded cabbage, eggplant, Tahini, amba, Hummus, Hot sauce.
Fold like a taco or wrap and serve.