Heat the oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Put all the falafel ingredients, except the oil, in a blender and season lightly. Blend until you have a smooth mixture – a few chunks of edamame are fine.
With oiled hands, scoop up tablespoon-sized portions of the mixture, roll into balls (you should get 16) and put on the baking tray. Gently press down each falafel with the palm of your hand. Brush each falafel with a little oil, then bake for 20 mins until firm and golden.
Mix the cabbage with a pinch of salt and the lemon juice, and set aside for 5 mins to pickle. Warm the wraps and spread with hummus. Top with the cabbage, falafel (5 each for adults, 3 for children), cucumber, extra parsley, if using, and chilli for those who don’t mind spicy food.