Wash and dry produce.

Trim and thinly slice cucumber lengthwise into spears.

In a small, microwave-safe bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Stir in cabbage and cucumber. Cover with plastic wrap and microwave for 30 seconds. Set aside in refrigerator to quick-pickle.

In a large pan, heat a large drizzle of oil on medium-high heat. Add potatoes, falafel, and half of the garlic powder, mashing with a wooden spoon to get large potato and falafel chunks. Cook 4-5 minutes, until potatoes and falafel get crispy, and set aside on a paper-towel plate. (If garlic is browning too quickly, lower heat. If potatoes and falafel seem dry, add another drizzle of oil).

Wrap tortillas in a damp paper towel and microwave on high until warm and pliable, 30 seconds.

While tortillas are warming, mix together 1 1/2 tsp of water (3 tsp for 4), yogurt, remaining garlic powder, and hummus in a small bowl. Mix together until the mixture is loose and combined. Season with salt and pepper.

Spread inside of tortillas with yogurt hummus sauce. Evenly divide and stuff potato and falafel mixture into tortillas and follow with filling pickled cabbage and cucumber on top. Drizzle on as much remaining yogurt hummus sauce and hot sauce as desired. Serve.