Moroccan Spiced Falafel Naan Wrap Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak overnight or for at least 8 hours. Do not use canned chickpeas for best texture.

Drain and prep

Drain the soaked chickpeas and pat lightly to remove excess water. Add chickpeas to a food processor along with 1/2 cup chopped onion, 1/2 cup parsley, 1/4 cup cilantro, 3 garlic cloves, 2 tsp ground cumin, 1.5 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp smoked paprika, and 1 tsp salt.

Pulse to mixture

Pulse the mixture in 8–10 short bursts until coarsely ground and combined — mixture should hold together when pressed but not be a paste. Scrape down the bowl as needed. If mixture seems too wet, add 1–2 tbsp flour to help bind.

Bind and chill

Transfer mixture to a bowl, stir in 1/2 tsp baking powder and 2 tbsp flour. Refrigerate for 20–30 minutes to firm up; this helps the falafel hold shape during cooking.

Form falafel patties

Using a spoon or small ice-cream scoop, portion about 2 tablespoons of mixture per falafel and shape into flattened patties or small balls (approx. 12–14 falafel).

Pan-fry until golden

Heat a large skillet over medium heat and add 3 tbsp olive oil. When the oil shimmers, add falafel in a single layer without overcrowding. Cook 3–4 minutes per side, flipping gently, until deep golden brown and crisp. If needed, add a little more oil between batches. Transfer to a paper towel-lined plate to drain.

While the falafel chills, wash and prepare the vegetables: separate lettuce leaves, thinly slice the cucumber and red onion, and slice or dice the tomato. Crumble 1/2 cup feta and set aside. Taste a slice of cucumber or tomato and season lightly with salt and pepper if desired.

If using store-bought tzatziki, stir it with 1 tbsp lemon juice and 1 tsp olive oil to brighten the flavor. For homemade tzatziki, combine 3/4 cup strained Greek yogurt with grated cucumber (squeezed dry), 1 garlic clove minced, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill or mint, and salt & pepper to taste.

Warm the naan: heat each naan briefly in a dry skillet over medium heat (30–45 seconds per side) or in a 350°F/175°C oven wrapped in foil for 5 minutes until pliable and lightly toasted.

Assemble the wraps: lay a warmed naan on a flat surface. Spread about 2 tablespoons of the tzatziki down the center. Layer 1–2 lettuce leaves, 3–4 slices cucumber, some sliced red onion, tomato pieces, and 3–4 falafel patties. Sprinkle with crumbled feta and 1–2 tsp chopped mint if using. Drizzle additional tzatziki if desired and season with black pepper.

Fold and serve: fold the sides of the naan over the filling and roll tightly. Cut in half if preferred. Serve immediately while falafel are warm with remaining tzatziki on the side.