Drain the chickpeas from the can and place on a baking tray. Place in the oven at 160°C fan/180°C/gas mark 4 for 10 minutes to dry them out slightly.
Place all of the ingredients for the falafel in a food processor and pulse until it forms a rough, coarse paste.
Take 25g of the mixture and roll into a ball. You should make between 12-15 balls. Place on a plate, cover with cling-film and place in the fridge for an hour.
Meanwhile, to make the sumac onions, finely slice the onions, parsley, mint and mix in a bowl with the lemon juice, olive oil, ground sumac, sea salt and chilli flakes until evenly combined.
Place in the fridge for 30 minutes to marinade the flavours.
Fill a pan with an inch of vegetable oil, heat the oil to 180C and fry the falafel balls for 2-3 minutes on each side until they are golden brown.
Serve in tortilla wraps with the sumac onions and a generous serving of hummus.