Falafel Gyro with Yogurt-Tahini Sauce

Prepare the falafel by pulsing the chickpeas, oats, parsley, garlic, cumin, coriander, salt, and pepper in a food processor until blended but still slightly textured. Shape into 6 small patties. Heat olive oil in a skillet over medium heat and cook the patties for 3-4 minutes per side until crisp and golden. In a small bowl, whisk together the vegan yogurt, tahini, lemon juice, grated garlic, and a pinch of salt until smooth. Warm the pita wraps, then fill each with greens, cucumber, tomato, onion, and 3 falafel patties. Drizzle with the yogurt-tahini sauce and top with feta if using. Serve immediately.