• Take the per-soaked chickpeas in the food processor. Add in the chopped herbs, green chili, and garlic.
• Process in the food processor for a few minutes until a mixture is formed.
  
• Now add the olive oil, spices and salt and pulse a few more times to create a grainy mixture. The mixture will look like this.
  
• Take a spoonful of the mixture and form a small ball on your greased palm.
• I use a non-stick Ebeleskiver pan to make these falafel. Spray the pan with olive oil and cover the pan for a few minutes. You can also cook these falafel on a skillet sprayed with olive oil or on a baking sheet.
  
• (If using the baking method, preheat the oven to 350F. Place the falafels on a greased baking sheet and bake for twenty minutes. Turn the falafels after ten minutes for uniform cooking.)
  
• After a few minutes of cooking, flip each falfel and allow the other side to cook. I just cook these falafel balls for ten minutes on this pan.
• Cook till the falafels turn brown and crispy.
  

Sriracha yogurt sauce

• To make the sauce, take all your ingredients except the yogurt and lemon juice listed above and put those in a blender.
  
• Add half of the yogurt and pulse for a few minutes until smooth.
  
• Pour the mixture in a bowl and add the remaining yogurt and lemon juice. Mix well. The sauce should look semi-thick after adding the yogurt.
  
• Adjust the salt as per your taste. Now the sauce is ready.
  
• Serve the homemade baked falafel with this sauce and hummus.

Lettuce wrap

• Take few fresh iceberg or romaine lettuce leaves.
  
• Place two falafels on each leaf, and add toppings of your choice. I like to add chopped grape tomatoes and sometimes with red onion and walnuts, and grated carrot.
  
• Add a spoonful of sriracha yogurt sauce onto it, and enjoy your lettuce wrap.