For the hummus, finely grate the zest of the lemon and set aside. Cut the lemon into wedges and squeeze half the juice into a food processor.
Add the avocado, yogurt, tahini, 1 tbsp olive oil, one-quarter of the garlic and half the chick peas. Blitz until smooth and creamy. Season the hummus, transfer to a small bowl and set aside until needed.
Wash the food processor. Tip in the remaining chick peas and garlic, the lemon zest, spinach, cumin, chilli flakes, half the coriander leaves and all the stalks. Blitz to a coarse paste and shape into 8 equal-sized patties.
Set a frying pan with the remaining oil over a medium-high heat. Cook the patties for 5-7 minutes on each side, or until crisp and golden.
Divide the falafel and hummus between the wraps and garnish with the remaining coriander. Serve with mixed salad leaves, if you like, and the remaining lemon wedges.