Prepare the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, and salt. Gradually add water until you reach a smooth and pourable consistency.
Parsley Salad Served with Marinated Onions: In a small bowl, combine onion, olive oil, and sumac. Allow the ingredients to marinate for 10 minutes, then add the lemon juice. Toss the onions with parsley and season with salt and pepper.
Assemble the Wrap:Place a tortilla or flatbread on a flat surface. Spread some tahini sauce over the bread. Add baby gem lettuce and rocket leaves.Place the cooked falafels on top. You can add as many as you prefer or as fits comfortably in the wrap. Add the sumac-marinated onions, fresh mint, sliced tomatoes, and radishes.Drizzle more tahini sauce if you like. Carefully roll the wrap, folding in the sides to hold the fillings inside.
Serve: The falafel wrap can be enjoyed immediately after assembly. For a warm touch, you can grill the wrap on a pan until slightly crispy on the outside.