Wash, peel, and grate the cucumber and squeeze draining the water. Set aside. Quarter two garlic cloves, and mince the other two. Dice the red onion and set aside. Set aside separately. Coarsely chop the parsley and set aside. Finely chop the dill and set aside. Wash lettuce cups and dice green onion and set aside.

Since this sauce is best cold, prepare this slightly ahead of time. In a bowl, combine the vegan sour cream, minced and squeezed cucumber (you want it to be relatively dry), 2 cloves of minced garlic, and ¼ tsp of smoked paprika and ½ tsp of fresh dill, to taste. Add in a little bit of lemon juice, salt, and pepper to taste. Stir until mixed and store in fridge to chill.

In the food processor, add rinsed and drained can of chickpeas, diced red onion, sundried tomatoes, fresh parsley, garlic, pumpkin seeds, cumin, and remaining paprika (do not add flour yet). Turn food processor on high and allow ingredients to mix to be smooth (some chunks are okay). The mixture may stick to the blades and sides of the processor, so use a spatula to scrape down the sides to get things moving again. Once blended, slowly add the flour while the processor is running. A dough should begin to form. Once your dough has formed (about 1 minute), turn off the processor.

Preheat your oven to 425F. Prepare a baking sheet with a silicone baking liner or parchment paper. Pinch the dough and use the palms of your hands to form mixture in to 2-inch by ½-inch patties (you should have about 20 falafel). Lightly flatten falafel and bake at 425F for 15 minutes. Then flip and bake for another 10-15 minutes at the same temperature, until both sides are firm and lightly browned. Remove from oven and allow to cool for about 10 minutes.

On plates, arrange 3 lettuce cups each and add in 2 -3 falafel (you will have falafel left over. Hooray!). Add generous dollop of Tzatziki and sprinkle with green onion. Fold, bite, and enjoy.