Falafel Wraps on Naan bread with Tzatziki Sauce

Tzatziki Sauce:

1. Slice the cucumber in half and remove the seeds

2. Chop the cucumber into small pieces and place in a small bowl

3. Measure out the greek yogurt into the bowl with the cucumber

4. Juice the lemon into a separate small container, remove seeds, add lemon to the bowl with cucumber and yogurt

5. Combine the cilantro, parsley, dill weed, salt and pepper and add in to the cucumber, lemon and yogurt mixture and mix well

Naan Bread:

1. Take flour, salt, maple syrup, baking powder and instant dry yeast in a bowl and mix well

2. Add oil and mix it with your fingertips

3. Add yogurt and mix again

4. Start kneeding the dough by adding warm water until the dough is smooth and soft

5. Apply some oil to the dough and also the sides of the bowl, cover it with plastic wrap and let rise

6. Divide into 10 equal portions and make smooth balls (then divide 8 of the portions in half again - to make 2 oz servings)

7. Roll out each piece of dough

8. Lightly coat with water and place into a frying pan on high heat

9. Flip in pan until golden brown

10. Remove from pan and coat with butter

Falafel:

1. Drain chickpeas and place into hand mill for grinding

2. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper in a medium bowl, add flower and mix together

3. Form the mixture into small balls, about the size of a ping pong ball, flatten slightly

4. Fry in 2 inches of oil at 350 degrees until golden brown

Assembly Instructions:

1. Place naan bread on flat surface

2. Spread tzatziki sauce down the middle of the naan bread

3. Place chopped lettuce down the middle of the naan bread

4. Slice falafel in half and place down the middle of the naan bread

5. Place sliced tomatoes down the center of the naan bread

6. Fold the wrap