In a food processor, combine the chickpeas, parsley, cilantro, cumin, coriander, cinnamon, red pepper flakes, salt, and flour. Pulse until the mixture is well combined but still slightly chunky.
Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up.
Heat olive oil in a large nonstick skillet over medium-high heat.
Scoop about ¾ cup of the falafel mixture onto the surface of Arabic-style pita bread and press to spread evenly.
Place the pita on the skillet, falafel side down. Cook for 5-7 minutes until the falafel is browned and the bread becomes crispy on the edges.
For extra crispiness, flip the wrap and cook the other side for an additional 2 minutes.
Remove the falafel wrap from the skillet.
Top with garlic tahini sauce, pickles, sliced tomatoes, onions, and fresh parsley.
Fold and enjoy immediately!