Drain and rinse canned chickpeas and let sit to dry.

In a food processor or blender, add chopped parsley, chickpeas, cumin, coriander, turmeric, salt and cornstarch.

Blend enough that it is mixed through but still crumbly. Do not over mix to a creamy consistency.

Create falafels by creating golf ball size balls and then flattening them. Set aside. (Note: If they are too brittle and not staying together stir in ½ TBSP of cornstarch to the food processor and blend in with a spoon).

Chop red cabbage and cucumber and set aside.

On medium high heat, add 2 tsp of oil to a frying pan.

Add falafels and brown on each side- about 3-4 minutes each side. Watch closely as to not burn the exterior.

Make a patch of Low-FODMAP red pepper hummus.

Assemble falafel wrap by adding falafels, hummus, red cabbage, and cucumber to a pita.