Minted yoghurt adds a tangy fresh zing to this falafel wrap, and to many other dishes (think grain bowls, as a dip for fries or raw veg, etc.). I used regular yoghurt but I would recommend using greek or skyr yoghurt for a extra-thick sauce that is actually more like a spread.
Stir together all ingredients and serve.
You can make this ahead of time, and it will easily keep in the fridge for about 2-3 days.