Trim cucumber. Slice half into thin rounds and cut other half into a fine dice. Mince parsley, stems and leaves. Halve lemon. Quarter one half and juice the other half. Halve grape tomatoes. Drain chickpeas.

In a mixing bowl, combine diced cucumber, yogurt, parsley, 1 tsp. lemon juice, 1/4 tsp. pepper, and a pinch of salt.

Place a medium non-stick pan over medium-high heat. While pan heats, in another mixing bowl, stir together sliced cucumber, tomatoes, 2 tsp. lemon juice, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Working in batches, place naan flatbreads in dry pan and toast until warmed, 1 minute per side. Remove naan from pan and wrap in foil to keep warm. Wipe pan clean and reserve.

Return pan used to warm naan to medium-high heat and add canola oil. Place chickpeas, flour, and 1/4 tsp. pepper in another mixing bowl and mash until mixture is the texture of chunky peanut butter. Separate and roll into eight equal-sized balls and flatten balls very slightly.

Line a plate with paper towels. Place a dough ball in hot oil. It should briskly bubble. If it doesn't, remove dough and increase heat. Cook 2 minutes, flip, and cook 2 minutes. Repeat, then remove to towel-lined plate. Cooking only a couple minutes allows it cook evenly. Finished falafel will be golden brown and crispy.

Place falafel into naan flatbread. Serve with salad and sauce, and place a lemon wedge on the side. Fold and enjoy.