Falafel Wrap with Lemon Tahini Sauce

Ingredients

• 1 can (19 oz/540 ml) chickpeas, drained and rinsed well
• 3/4cup (175 ml) coarsely chopped parsley
• 1/2 cup (125 ml) coarsely chopped onion
• 1/2 cup (125 ml) coarsely chopped cilantro
• 1/4 cup (50 ml) whole-wheat breadcrumbs
• 1 medium egg
• 2 cloves garlic
• 1 tsp (5 ml) ground cumin
• 1/4 tsp (1 ml) coarse sea salt
• Pinch red pepper flakes, or to taste
• 1 tbsp (15 ml) canola oil
• 1/4cup (50 ml) tahini
• 2 tsp (10 ml) freshly squeezed lemon juice
• 2 tbsp (25 ml) water
• 2 cups (500 ml) coarsely chopped spinach
• 1 large tomato, sliced
• 3 whole-wheat or multigrain pitas (6 inch/15 cm each), cut in half and opened to form a pocket; You can also use 10" whole wheat wraps if you prefer