You know that classic falafel, the crispy, golden nuggets of chickpea goodness packed with herbs and bold spices? They’re usually stuffed inside pita bread with all the trimmings: tahini, pickles, crunchy vegetables. But what if I told you we’re flipping the whole concept on its head? Instead of putting falafel in the bread… we’re making the falafel be the bread! This creative twist is as fun as it is practical, especially for those of us trying to enjoy traditional flavors in lighter, easier, and more adaptable ways.

This falafel flatbread keeps all the rich Middle Eastern charm of the original recipe—chickpeas, garlic, onion, parsley, olive oil, and warm spices, but with a simplified, oven-baked approach that ditches the fryer. By spreading the falafel mix into thin rounds and baking them until they’re golden at the edges, you get sturdy, crispy-edged flatbreads that are perfect for layering with your favorite toppings. They’re soft enough to fold and thick enough to hold creamy hummus, avocado slices, or fresh veggies. And with the addition of optional potato starch, they hold their shape beautifully without being too dense.

Let’s talk about the star of the show here: chickpeas. Chickpeas aren’t just tasty, they’re loaded with nutrients your body craves. These little legumes are a fantastic plant-based source of protein and fiber, which makes them especially filling and supportive of digestion and blood sugar balance. They’re also rich in key minerals like iron, phosphorus, manganese, and folate, nutrients that support everything from energy metabolism to bone health. Regularly including chickpeas in your diet can help with heart health, muscle function, and maintaining a healthy gut. Plus, they’re incredibly versatile and affordable, making them a pantry staple that deserves a regular spot in your weekly meals.

So whether you’re meal-prepping for the week, making a quick lunch, or just want something new and satisfying, these falafel flatbreads might become your new go-to!

Ingredients (Makes 8 Servings)

• 1 cup (180 g) dried chickpeas, or 2 cups soaked
• 85 g chopped onion
• 2 garlic cloves
• 50 g fresh parsley
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• ⅛ tsp chili powder (optional)
• ½ tsp baking powder
• 2 tbsp (25 g) potato starch (optional)

Directions

1. If you’re using dry chickpeas, soak them overnight in cold water, ideally in the fridge. Once softened, drain well. If you’re using canned chickpeas, rinse and drain thoroughly.
2. In a food processor, combine the soaked chickpeas, chopped onion, garlic cloves, and fresh parsley. Blend until the mixture is sticky, smooth, and well combined.
3. Stop the blending and add olive oil, salt, coriander, cumin, chili powder (if using), baking powder, and potato starch.
4. Pulse just a few more times until everything is fully incorporated. The texture should be spreadable but still slightly coarse.
5. Line a large baking tray (about 37 x 25 cm) with parchment paper.
6. Using a round cake cutter (about 12.5 cm in diameter), portion out the mixture—about 1½ scoops using a standard ice cream scoop per flatbread. Spread the mixture into a thin round using a spoon.
7. Repeat until you’ve shaped all the batter into flat rounds.
8. Place the tray in a preheated oven at 350°F (175°C) and bake for about 35 minutes, or until the edges are golden and the breads feel firm to the touch.
9. Let cool slightly before serving.
10. Enjoy your falafel flatbreads topped with hummus, guacamole, avocado slices, sprouts, tomato, pickled onion, or a drizzle of tahini.

Prep Time:
Soaking: 24 hours (if using dry chickpeas)
Prep: 30 minutes
Baking: 35 minutes
Servings: 8

Nutritional Information (Per Serving)

• Energy: 152 calories
• Protein: 5.3 g
• Fat: 6.61 g
• Carbohydrates: 19.06 g
• Fiber: 7.5 g

Storage and Serving Tips

• These flatbreads are vegan and naturally gluten-free.

• Store cooled falafel flatbreads in an airtight container in the fridge for up to one week.

• Freeze for up to 3 months—no thawing needed; reheat directly from frozen.

• Use them as a base for mini pizzas, open-faced sandwiches, or mezze platters. They also make a great wrap for grilled veggies or a grain-free base for your favorite brunch toppings.