Falafel Wraps - cooking recipe

Ingredients

2 None 14-15 oz cans chickpeas
1/2 None bunch cilantro
2 large eggs
1/3 cup all-purpose flour
1 None lime, juice
1 tbsp Old Bay seasoning
14-15 oz can corn kernels, drained
None None Vegetable oil
8 None tortillas
1/2 cup light sour cream
5 1/4 oz mixed greens
2 None tomatoes, diced
1 cup grated cheddar cheese
None None Hot sauce, to taste

Preparation

In a food processor; combine chickpeas, cilantro, eggs, flour, juice of 1 lime and Old Bay. Process until smooth.
Transfer to a large bowl, mix in corn kernels. Season to taste. Roll heaped tablespoons of mixture into balls and place on a tray lined with parchment paper. Chill, covered, for 1 hour.
Heat some vegetable oil in a large, deep frying pan over high heat, until a cube of bread sizzles as soon as it is added. Cook falafel balls in 2 batches, for 4-5 minutes, turning until golden. Drain on paper towel.
Spread sour cream evenly over tortillas. Top with mixed greens, falafel balls, diced tomatoes, and cheese. Drizzle with hot sauce, wrap, and serve.