📖 Instructions

1. First, let's make the falafel. If you're using dried chickpeas, soak them in cold water overnight. Drain and rinse well before proceeding. If you are using canned, just drain and rinse.
2. Next, combine the soaked chickpeas (or canned), onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking powder in a food processor or mash them well with a potato masher until you have a coarse mixture. Don't over-process; you want some texture.
3. Now, heat about 1-2 tablespoons of olive oil in a large skillet over medium heat. Shape the chickpea mixture into small patties or balls (about 1-2 inches in diameter).
4. Carefully place the falafel patties in the hot skillet and cook for about 3-4 minutes per side, or until golden brown and heated through. You might need to cook them in batches, depending on the size of your skillet.
5. While the falafel is cooking, prepare the spinach. You can quickly sauté it in a pan with a little olive oil until wilted, or you can just use it raw if you prefer.
6. Once the falafel is cooked, set aside. Lay out your tortillas on a clean surface. Warm them gently for easier folding (Optional: you can quickly heat each tortilla in a dry pan for 30 seconds per side).
7. In the center of each tortilla, spread a generous spoonful of the feta cheese. You'll love this salty tang against the falafel!
8. Next, layer the cooked falafel and sautéed spinach onto the feta. Add some extra seasoning—a dash of hot sauce or cumin would be great too!
9. Now, the fun part: carefully fold your burritos! Start by tucking in the sides, then folding the bottom up, and finally rolling it tightly to the top.
10. Serve immediately, with your favorite sides, or store leftovers as described previously. Enjoy!
11. Note: If your falafel mixture seems too dry, add a tablespoon or two of water at a time until you reach a consistency that holds its shape. If it seems too wet, add a little more chickpea flour to absorb excess moisture. These are crucial details for that perfect falafel!