Drain beans, rinse and drain. Finely dice the apricots. Finely puree the beans, yoghurt and curry with a hand blender. Wash coriander, shake dry, pluck off leaves and chop.
Stir the apricots and coriander into the bean purée. Season to taste with 1⁄2 TL cumin, salt and pepper. Cover and put in a cool place.
Wash and chop the cucumber. Wash and halve the tomatoes. Clean and wash spring onions and cut into fine rings. Clean, wash and dry lettuce. Roast the flat cakes one after the other in a very hot pan for about 10 seconds on each side.
Remove and stack on a plate. Cover them immediately with foil to prevent them from hardening. Let them cool down.
Place the flat cakes side by side on a work surface. Spread a strip of bean hummus in the middle. Arrange lettuce, tomatoes, onions and cucumber on top. Sprinkle with fried onions and roll up firmly.
Cut the wraps diagonally in half, pin them with wooden skewers and serve. Possibly add some hummus.