Fry onion in vegetable oil until soft.
Rinse and drain chickpeas, and place into a bowl. Mash with a potato masher, leaving a few almost whole if you like a bit more texture.
Grind a star anise in a pestle as fine as you can get.
Add the star anise and all other ingredients to the chickpeas and stir together.
Roll into small balls about 2-3cm / 1 inch across - smaller means they cook quicker and get crunchier.
Fry in vegetable oil for 5 to 10 minutes until warm though and golden brown.
For the tahini, just blitz the sesame seeds in a liquidizer with the olive oil until smooth.
Assemble wraps, tahini sauce, and falafel.

Falafel:
400g (13oz) can chickpeas, rinsed and drained
1/2 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoon parsley
2 tablespoon cilantro
1 star anise
2 tablespoon plain flour
2-3 tablespoon vegetable oil
salt, pepper, chili flakes to taste

Tahini:
sesame seeds
olive oil

Lettuce for the wraps