This Falafel Flatbread is a vibrant, flavor-packed dish that brings together crispy, golden falafel and soft, pillowy flatbread in every bite.
The blend of fresh herbs, warm spices, and creamy tahini drizzle creates a symphony of textures and tastes that’s both satisfying and wholesome.
Perfect for a quick lunch or a hearty dinner, it’s ready in just one hour, making it ideal for busy days without sacrificing flavor.
Each mouthful offers a delightful contrast—crunchy falafel meets tender flatbread, while the zesty lemon and garlic tahini sauce adds a tangy kick.
Whether you’re a falafel fan or new to Middle Eastern cuisine, this recipe is a surefire way to impress your taste buds and your table. It’s fresh, filling, and utterly delicious!
Ingredients for Falafel Flatbread
- 2 cups chickpea flour
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro (substitute with parsley if preferred)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder (adjust to taste)
- 2 teaspoons fresh lemon juice
- 8 tablespoons extra-virgin olive oil (divided)
- 2 cups water
Topping Options:
- Yogurt or Tzatziki
- Chopped cucumbers or peeled ribbons
- Sliced tomatoes
- Diced red onion
- Fresh herbs (cilantro, parsley, or mint)
- Lemon wedges, for serving
- Red Pepper Muhammara (optional)
- Sea salt and freshly ground black pepper
Step-by-Step Instructions
- In a large bowl, whisk together the chickpea flour, sea salt, minced garlic, parsley, cilantro, cumin, coriander, chili powder, lemon juice, water, and 6 tablespoons of olive oil. Let the mixture soak for 30 to 60 minutes to hydrate the flour.
- Preheat the broiler with the rack in the center position.
- Place a 10-inch cast-iron skillet in the oven to heat up for about 5 minutes. Carefully remove the pan and swirl in 1 tablespoon of olive oil to coat the bottom.
- Pour in half the batter and tilt the pan until the batter is evenly spread. Return the pan to the oven and broil for 5 to 15 minutes, until the edges are brown and toasty (broiler temperatures vary, so keep an eye on it).
- Remove the pan from the oven and gently slide the flatbread onto a plate. Repeat with the remaining batter to make a second flatbread.
- Smear the flatbreads with yogurt and top with your desired toppings (e.g., cucumbers, tomatoes, red onion, herbs). Add dollops of Red Pepper Muhammara if desired. Drizzle with olive oil and season generously with sea salt and black pepper.
Creative Topping Ideas to Elevate Your Falafel Flatbread
While yogurt and fresh veggies are classic choices, don’t be afraid to get creative! Try adding pickled red onions for tanginess, crumbled feta for a salty kick, or roasted eggplant for extra depth. For a spicy twist, drizzle with harissa or sprinkle with crushed red pepper flakes. The possibilities are endless!
Perfect Pairings: What to Serve with Your Flatbread
This falafel flatbread makes a fantastic centerpiece for a Mediterranean-inspired meal. Pair it with a refreshing tabbouleh salad, hummus and pita, or a simple cucumber-tomato salad. For a heartier spread, add grilled chicken skewers or lamb kofta. Don’t forget a squeeze of lemon for brightness!
Time-Saving Tips for Busy Cooks
Short on time? Prep the batter ahead and let it soak in the fridge for up to 24 hours. You can also make the muhammara (if using) a day in advance.
For quicker cooking, use two cast-iron skillets to broil both flatbreads simultaneously. These small tweaks can save you precious minutes without sacrificing flavor!
Storage and Reheating Tips for Leftovers
Store leftover flatbread in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 350°F for 5-7 minutes or warm it in a skillet over medium heat. Avoid microwaving, as it can make the flatbread soggy. Add fresh toppings after reheating for the best texture.
Recipe Variations to Mix It Up
Experiment with different flavors by swapping out the herbs or spices. Try mint instead of parsley, or add a pinch of smoked paprika for a smoky twist. For a gluten-free option, ensure your chickpea flour is certified gluten-free.
You can also make mini flatbreads by using a smaller skillet or dividing the batter into smaller portions.
Falafel Flatbread
Equipment
- 10-inch cast-iron skillet
Ingredients
Main Ingredients
- 2 cups chickpea flour
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 2 teaspoons fresh lemon juice
- 8 tablespoons extra-virgin olive oil
Topping Options
- Yogurt or Tzatziki
- Chopped cucumbers, or peeled ribbons like I did
- Sliced tomatoes
- Diced red onion
- Fresh herbs, cilantro/parsley/mint
- Lemon wedges, for serving
- Red Pepper Muhammara, recipe below (optional)
- sea salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together the chickpea flour, salt, garlic, parsley, cilantro, cumin, coriander, chili powder, lemon juice, 2 cups water, and 6 tablespoons of the olive oil. Let the mixture soak for 30 to 60 minutes to hydrate the flour.
- Preheat the broiler with the rack in the center position.
- Place a 10-inch cast-iron skillet in the oven to heat up, about 5 minutes. Carefully remove the pan. Swirl in 1 tablespoon of oil to coat the bottom, then pour in half the batter. Tilt the pan until the batter is evenly spread. Return the pan to the oven and broil for 5 to 15 minutes, until the edges are brown and toasty (broilers tend to vary widely in heat/temperature from oven to oven).
- Remove the pan from the oven and gently slide the flatbread onto a plate. Repeat with the remaining batter to make a second flatbread.
- Smear the flatbreads with yogurt and top with desired toppings and dollops of the muhammara, if desired. Drizzle with olive oil and season generously with salt and pepper.