Preheat oven to 375°F. Line a rimmed baking sheet with parchment and brush with 1 tablespoon oil.
In a food processor, combine chickpeas, parsley, onion, flour, 1 tablespoon oil, garlic, 1 teaspoon salt, cumin, and coriander. Pulse until finely ground and combined. Use a ¼ cup measure to portion mixture and shape into patties. Transfer to prepared baking pan and brush tops of falafel with remaining tablespoon oil.
Bake for 12 minutes, carefully flip and bake for 12 minutes more or until golden brown.
While falafel bakes, whisk to combine tahini, water, lemon juice and ¼ teaspoon salt in a medium bowl.
Lay out warm tortillas on a clean work surface and top with falafel, romaine, tomatoes, onion and feta. Drizzle with tahini sauce, fold in one ends then roll to create wrap.