Pop the pea out of their shell. Soak them in a water overnight. Drain and dry them on a paper towel to remove the extra water.

Transfer the dried chickpea, cilantro, green chili, garlic, lemon juice to a food processor pulse until roughly mashed. Mixture should be slightly chunky.

Add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder. Season with salt and mix until well combined. Cover and refrigerate for 2-3 hour.

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.

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. On a floured surface, roll out each portion into thin circle using rolling pin.

Place the roti on 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 puff.

As soon as it puff, take off from the heat and store.

In a blender add yogurt, coriander, garlic, green chili. Grind to make a smooth paste. Remove the mixture in a bowl.

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.

Place a chapatti on a flat surface. Place the lettuce leaves on the chapatti. Top it with cucumber slice, tomato slice, falalfel. Drizzle some sauce. Fold into wrap and serve immediately