Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ¼-inch-thick wedges. Cut tomato into ¼-inch-thick wedges. Trim and quarter cucumber lengthwise into spears.

Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

In a small bowl, combine cucumber and tomato with a drizzle of olive oil, salt, and pepper. Set aside.

In a second small bowl, combine sour cream with remaining garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

Halve each falafel lengthwise.

When potatoes have 10 minutes remaining, heat a large dry pan over medium-high heat. Once pan is hot, add a large drizzle of oil. Add falafel and cook until golden and crispy, 2-3 minutes per side. Turn off heat. Transfer to a plate.

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-45 seconds.

Lay tortillas out on a clean work surface. Drizzle garlicky white sauce and as much hot sauce as you like over bottom third of each tortilla (be sure to reserve some of both for serving!); top with falafel and cucumber tomato salad. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. TIP: If you like a warmed wrap, seal wraps by cooking seam-side down over medium heat!

Divide falafel wraps and roasted potatoes between plates. Serve with any remaining garlicky white sauce and any remaining hot sauce on the side.