Homemade Vegetable Falafel & Naan Recipe

Homemade vegetable falafels are an easy way to our heart. Try these nutrient-packed chickpea balls paired with homemade yogurt sauce, fresh naan bread, rice, shredded lettuce, and cucumber slices. Talk about yummy.

1 cup carrots, broccoli, cauliflower, chopped
1 can chickpeas, drained & rinsed
1/2 cup flour
1/4 cup sesame seeds
2 tbsp minced garlic
1 tsp ground cumin
1/4 cup fresh oregano
Salt & pepper, to taste
Olive oil, for frying

2/3 cup plain coconut yogurt
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1/4 cup fresh parsley, chopped
1 tbsp minced garlic
Salt, to taste

6 pieces of fresh naan bread
Cooked rice
Shredded lettuce
Sliced cucumber

Add the veggies to a food processor and blend until smooth. Add the chickpeas, flour, sesame seeds, garlic, cumin, oregano, and a pinch of salt and pepper. Pulse until smooth. Roll the dough into small, rounded balls. Add olive oil to the bottom of a pan. Heat on medium. Fry the falafel balls for 3 minutes or until golden brown. Place on paper towels and sprinkle lightly with sea salt. Set aside. Combine the ingredients for the sauce. Taste and season with sea salt as needed. Assemble the wraps by adding cooked rice, lettuce, cucumber, and falafels to the naan bread. Drizzle with the sauce and enjoy. 

Sourced from: Half Baked Harvest