Blend a package of precooked chickpeas and add spices to taste (cardamom, parsley, cumin, coriander).

Mix until you have a homogeneous blend.

Moisten your hands to form the falafel balls and fry with 3 tablespoons of oil in a non-stick frying pan until golden and crispy.

Heat la Sfogliata Durum Wheat in a nonstick pan for 20 seconds.

Garnish with salad, cherry tomatoes, julienne carrots, olives and 3 warm Falafel.

Close the piada, wrapping it around itself, and serve with Tzatziki sauce.