• Pop the peas out of their pods and soak them in water overnight. Drain and dry them on a paper towel to remove the extra water.
• Transfer the dried chickpeas, cilantro, green chili, garlic, lemon juice to a food processor and pulse until roughly mashed. Mixture should be slightly chunky.
• Add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder to the above mixture. Season with salt and mix until well combined. Cover and refrigerate for 2-3 hours.
• Divide the mixture into equal portions and roll them into desired shape.
• Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper.

Roti

• In a plate take wheat flour, add water little at a time and knead slowly to form soft dough.
• Preheat a non-stick pan over medium heat.
• Divide the dough into equal portion. Roll out each portion on a floured surface into a thin circle using rolling pin. Always roll on one side of the dough, do not turn the roti.
• Be careful while putting the roti on the pan, dusted side should be at upper side of the pan and fry one side till you see bubbles.
• Flip and cook the other side till you see brown spots. Turn and press with a spatula from all the sides till it puffs up.
• As soon as it puffs up, take off from the heat.

For sauce:

• In a blender add yogurt, coriander, garlic, green chili. Grind to make a smooth paste.
• Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over a medium heat. Add the tempering to the above sauce. Season with salt.

Wrap Assembly

• Place a chapatti on a flat surface. Place the lettuce leaves on the chapatti. Top it with sliced cucumbers, tomato along with the falafel. Drizzle some sauce. Fold into wrap and serve immediately.