Falafel Na'an Wrap Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a bowl and cover with 4 cups cold water. Soak at room temperature for 8–12 hours or overnight until swollen. Do not use canned chickpeas.

Drain and pulse

Drain and rinse soaked chickpeas thoroughly. In a food processor combine chickpeas, 1/2 cup chopped onion, 1/2 cup parsley, 1/4 cup cilantro, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt, 1/2 tsp baking powder, 1/2 tsp black pepper. Pulse until a coarse, slightly sticky mixture forms — it should hold together when pressed but not be a paste.

Rest and bind

Transfer mixture to a bowl and stir in 2 tbsp all-purpose flour. Cover and refrigerate 30 minutes to firm up (optional but helps shape).

Shape and fry

Heat 1/2 cup olive oil in a heavy skillet over medium heat to 350°F (if you have a thermometer). Form falafel into flattened balls or patties about 2 inches in diameter (makes ~12). Fry in batches 2–3 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate and keep warm. If you prefer baking: arrange on a parchment-lined sheet, spray lightly with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once.

Prepare cucumber: grate 1/2 cup seeded cucumber, then squeeze out excess moisture in a clean towel or paper towels until mostly dry. In a small bowl combine 1 cup Greek yogurt, drained grated cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth, taste and adjust seasoning. Chill while you finish other components to let flavors meld.

Make tapenade: Roughly chop or pulse 3 oz pitted Kalamata olives, 1 tsp capers, 1/2 garlic clove, 1/2 tsp fresh lemon juice, 1 tsp extra virgin olive oil and 1/2 tsp chopped fresh thyme or oregano in a small food processor or by hand until coarsely combined — it should be chunky. Season with 1/8 tsp black pepper. Taste and add a drop more lemon or oil if too dry.

Warm na'an: Preheat a skillet or griddle over medium-high heat. Brush each na'an lightly with 1/2 tsp olive oil and sprinkle a little za'atar (about 1/4 tsp per bread) over the brushed side. Warm each na'an 1–2 minutes per side until soft and slightly charred, or wrap in foil and warm in a 350°F oven for 5–8 minutes.

Assemble wraps: Lay a warm na'an flat. Spread 1–2 tbsp tzatziki down the center, then spoon 1 tbsp Kalamata tapenade lengthwise. Place a handful (~1 cup) baby spinach, 3 falafel patties (or 2 larger ones), some sliced tomato and a few red onion slices. Sprinkle 1–2 tbsp crumbled feta if using. Squeeze a little lemon over the filling if desired.

Wrap and serve: Fold one side of the na'an over the filling and roll tightly to form a wrap, tucking in the ends. Serve immediately with extra tzatziki and lemon wedges on the side.