Falafel Naan Wraps with Golden Rice and Special Sauce - adapted from Half Baked Harvest blog

Team: Philosophical Falafel

Host School: The Sharon Academy Middle School

Age Group: Middle School



2 tablespoons salted Cabot butter, local

1/2 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 cup long grain rice

2 cups water


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

1 can (16 ounces) chickpeas, drained + rinsed, liquid reserved or 1 1/2 cups cooked and drained chickpeas

1/2 cup all-purpose flour

1/4 cup raw sesame seeds

2 cloves garlic, grated, local

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon paprika

1/4 cup fresh cilantro, parsley, or oregano

kosher salt and black pepper

canola or vegetable oil, for frying

6 fresh naan or pitas, warmed

shredded greens, cabbage, cucumbers or sprouts, for serving, local


1/2 cup plain Cabot Greek yogurt, local

2 teaspoons honey, local

1 tablespoon apple cider vinegar, local

1 tablespoon lemon juice

1/4 cup fresh parsley chopped

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

Local feta for crumbling on top

Herbed Butter Naan Bread INGREDIENTS

1/4 cup  water

1 tablespoon honey, local

3/4 teaspoon active dry yeast

3/4 cup  whole milk, local

1 cup full fat plain greek Cabot yogurt, local

4-5 cups all purpose flour

1 tsp baking powder

1/4 teaspoon kosher salt

8 tablespoons (1 stick) salted Cabot butter, melted and divided in half, local

2-4 cloves garlic, grated, local

3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)

Preparation Instructions

1. To make the rice. Melt the butter, 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 ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 15 minutes (don't take any peeks inside!). Fluff the rice with a fork.
2. To make the falafel. Add the veggies to 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, adding some chickpea liquid if mixture appears too dry. Roll the dough into rounded tablespoon size balls.
3. 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.
4. To make the special sauce. Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Feta may be incorporated in the sauce or sprinked on top. Taste and season with salt.
5. To assemble, stuff the rice into the wraps and top with lettuce, falafels, and cucumber. Drizzle the special sauce over the falafels. Enjoy!

Herbed Butter Naan Bread

1. In the bowl of a food processor, combine the water, honey, and yeast. Pulse briefly to mix, may sit for 5 minutes till yeast bubbles.
2. Add the milk, yogurt, flour, and salt. Process mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands.
3.  When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.
4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.
5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.