Falafel Naan Wraps with Golden Rice and Yogurt Sauce

For golden rice:

2 tablespoons salted butter

1/2 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 cup long grain or basmati rice

For falafel:

1 cup chopped veggies, such as carrots, cauliflower, or broccoli

1 can (16 ounces) chickpeas, drained + rinsed

1/2 cup all-purpose flour (use a gluten-free flour, if needed)

1/4 cup raw sesame seeds

2 cloves garlic, grated

1 teaspoon ground cumin

1/4 cup fresh cilantro, parsley, or oregano

Kosher salt and black pepper

Canola or vegetable oil, for frying

For yogurt sauce:

1/2 cup plain Greek yogurt

2 teaspoons honey

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1/4 cup fresh parsley chopped

1 clove garlic, grated (use 2 if you love garlic)

6 fresh naan or pitas, warmed

Shredded lettuce, cucumbers, and harissa sauce, for serving

To make the rice:

Melt the butter with turmeric, and crushed red pepper flakes in a medium pot over high heat.  Add the rice and toss to coat.  Stir in 2 cups water and a pinch of salt and bring to a boil.  Place the lid on the pot and turn the heat down to the lowest setting possible.  Allow the rice to cook 15 minutes on low and then turn the heat off completely.  Let the rice sit, covered, for another 10 minutes (don't take any peeks inside!).  Fluff the rice with a fork.

To make the falafel:

Add the veggies to the bowl of a food processor and pulse until finely chopped.  Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper.  Pulse until the mixture is combined and mostly smooth.  Roll the dough into rounded teaspoon-size balls.

Add a few inches of oil to the bottom of a heavy pot.  Heat to 375 degrees F.  Fry the balls for 2-3 minutes or until golden and cooked through.  Drain onto paper towels and then sprinkle lightly with salt.

To make the yogurt sauce:

Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce.  Taste and season with salt.

To assemble:

Stuff the rice into the wraps and top with lettuce, falafels, and cucumber.  Drizzle the yogurt sauce and harissa over the falafels.  Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes