In a food processor, process garlic and shallots. Add remaining ingredients (excluding extra oil to brush and tortillas). Pulse until a rough course mixture is formed.

Refrigerate for 30 minutes (not absolutely necessary – I skipped this step once).

Fill each tortilla with about two tablespoons of falafel mixture, fold in half and flatten. Brush both sides of tortillas with some olive oil.

To cook, I used a panini press, but you can also grill on each side until nicely browned in a grill pan or a regular pan.