Drain the soaked chickpeas and pulse in a food processor until lightly broken up.
Add burger spices, onion, garlic, parsley, and flour, then pulse to a coarse breadcrumb texture.
Form the mixture into patties approximately 10cm wide and 2.5cm thick.
Fry the patties in 180°C oil for 5 minutes until golden and crisp.
Whisk hummus, olive oil, lemon juice, and tahini together to create the sauce.
Split and warm the rolls, then layer with lettuce, tomato, and red onion.
Place the falafel burger and sauce onto the prepared rolls.
Serve the built burgers on a plate with your choice of salad or potatoes.