Falafel Naan Wraps with Whipped Feta

Layers on layers of crispy baked falafel, Mediterranean vegetables, and a luscious lemon feta yogurt sauce, these Falafel Naan Wraps with Whipped Feta are a game-changer! 

Wrap, gyro, sandwich… whatever you want to call em: these Falafel Naan Wraps with Whipped Feta are definitely one of the best things I’ve eaten in awhile.

the naan…

Naan has always been one of my favorite breads, probably because it was the first bread I ever attempted to make. Making bread gets such a bad rep; and, with some breads, rightly so. But, this naan is honestly the easiest bread you will ever make. I mean, you basically just dump all the ingredients into one bowl and it turns out amazing. If you’re scared to make bread (like I was), you have to give this naan a shot. Especially because they are mini… and EVERYTHING is more fun to eat when made tiny and cute… right? Anyways, once you make the mini naan breads you will truly thank me.

Fluffy, light, and flavorful, they are basically everything pita bread wishes they could be. Some tips for success with your naan? Use a scorching hot skillet (cast iron skillets are the best because they get the hottest), brush the naan with really good olive oil and tons of garlic powder, and just go one piece of dough at a time! With these tips, it’s honestly impossible to mess up this naan. My mouth is watering just thinking about it!

Inside that delectable naan comes the second star of the show: the falafel. If you don’t know, falafel is typically a Middle Eastern deep fried ball of chickpeas, spices, and herbs. As you probably know, Middle Eastern food is my all time favorite, so I naturally am in love with this classic dish. In these Falafel Naan Wraps with Whipped Feta, the falafel takes on a few twists.

the falafel…

First things first, these falafels are baked instead of fried, resulting in a softer, yet crisp ball. Plus, it definitely helps with the whole healthy thing. Still, they’re packed with flavor! I’m talking all the spices. Cumin, coriander, cinnamon, paprika, and red pepper flakes: I literally cannot name a more comforting combo. Best part? You literally just dump all of the ingredients into a food processor and you’re good to go. You could also use a blender, but I would blend the ingredients on the lowest speed possible. 

Speaking of that food processor, after throwing your falafels into the oven, you can rinse and reuse your food processor for the whipped feta. In my book, less dishes is just better! Whipped feta is good on just about everything. This whipped feta, however, takes the ultimate prize. Packed with lemon, yogurt, honey, and more of that good olive oil, this sauce is everything! My dad, the ultimate foodie, said it was one of his favorite sauces that I have ever made. He literally went back to the kitchen, got a second bowl of the whipped feta, and proceeded to dip his sandwich into more sauce. And, we of course had to pack it up for dipping the leftover falafels into the next day! It’s THAT good!! 

With the mouth-watering naan, flavorful, healthy, and protein packed falafel, and of course that whipped feta, you have yourself an amazing wrap. Top it with all the good Greek toppings (red onion, cucumbers, arugula), and it’s off the charts. I hope you enjoy these Falafel Naan Wraps with Whipped Feta as much as I do! Leave me a rating and comment below!

Falafel Naan Wraps with Whipped Feta

Recipe by Annie PatrickCourse: Main Courses, Vegetarian, Handheld

Servingswraps

Naan Active Time

20

minutes

Naan Rest Time

1-3

hours

Slider Active Time

10

minutes

Slider Cook Time

30-40

minutes

Layers on layers of crispy baked falafel, mediterranean vegetables, and a luscious lemon feta yogurt sauce, these Falafel Naan Wraps with Whipped Feta are a game-changer! 

Ingredients

• mini naan bread:

• ¾ cup warm milk, divided

• 1 tbsp honey

• 1 tsp instant yeast*

• 1 cup plain greek yogurt

• 4 cups all purpose flour, plus more as needed

• 2 tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 4 tbsp olive oil, for brushing

• Sprinkle of garlic powder

• falafel:

• 1 15 oz can chickpeas, rinsed and drained

• ¼ sweet onion, roughly chopped

• 1 tbsp olive oil

• 1 cup fresh parsley

• 3 cloves garlic

• ½ tsp salt

• 1 tsp cumin

• ½ tsp ground cinnamon

• ½ tsp ground coriander

• ½ tsp paprika

• 1 tsp red pepper flakes

• Olive oil or olive oil spray, for greasing

• assembly:

• 8 oz feta cheese

• ¼ cup plain greek yogurt

• juice of a large lemon, divided

• 1 tsp honey

• 2 tbsp olive oil, divided

• about 3 cups arugula

• 1 English cucumber, shaved or sliced

• ½ red onion, thinly sliced

Instructions

• for the naan:
• In the bowl of a stand mixer (or a large bowl), combine ¼ cup of the warm milk, honey, and instant yeast. The instant yeast should bubble right away. If using active dry yeast, see notes.
• Add the rest of the milk, yogurt, flour, baking powder, baking soda, and salt. Using a dough hook attachment on a stand mixer or a wooden spoon, mix until the dough has completely incorporated, about 3 minutes. If the dough is too sticky, add a few more tablespoons of flour and knead in the bowl until a ball forms. Cover the bowl with plastic wrap or a damp towel and let sit in a warm place for 1-3 hours, or until the dough ball has doubled in size.
• When it has doubled in size, divide the dough into 6-8 wraps and roll each piece out with a rolling pin. They should be about ¼ inch thin and large enough for a wrap. Brush both sides of each naan with olive oil, and sprinkle each with garlic powder.
• Heat a large skillet (cast iron is best) over high heat. Once the pan is very hot, place the oiled naan on the skillet. Quickly cover the skillet with a lid and cook the naan on one side for about 30-45 seconds. Flip and cook for another 30 seconds on the other side. Large toasted spots should appear on one side. Remove from the skillet and repeat with remaining dough balls.
• for the wraps:
• To make the falafel: Preheat the oven to 400 degrees. Grease a baking sheet with olive oil or olive oil spray In a food processor, combine all falafel ingredients until well combined. Form about 15 2 inch balls and place on the baking sheet. Spray or drizzle with more olive oil, and bake for about 20-25 minutes, flipping halfway through. They will still be soft, so allow for the patties to sit on the baking sheet for about 10 minutes to firm up.
• Meanwhile, in a food processor or blender, whip the feta, yogurt, half of the lemon, honey and 1 tbsp of the olive oil until smooth and creamy. Toss the arugula with the remaining half of the lemon and 1 tbsp of olive oil.
• To assemble the wraps: Spread the naan with the whipped feta. Layer on a few of the falafel, a handful of the dressed arugula, the shaved cucumber, and the thinly sliced red onion. Enjoy!

Notes

• You can also use active dry yeast, but, after mixing the warm milk, honey, and instant yeast, wait for the mixture to bubble. This should take 5-10 minutes.
• You can also use store bought naan or pita bread, but it is not my favorite!
• For the naan, you can use milk and yogurt with any fat percentage. Whole milk products will give you a richer result, but skim works just as well, too!