A falafel flatbread because chickpeas rule the world.
As soon as I saw the photo for this falafel flatbread in the Healthier Together cookbook (a new one for me!), I knew I had to make it.
It just looked so darn good!
Maybe that’s because it looked like a pizza?
But…healthier.
Clearly I’m motivated by pizza. Isn’t everyone? No?
Anyways, back to the falafel flatbread. I followed the recipe nearly exactly, less some of the toppings. That’s the beauty though, you can top it with whatever your little heart desires!
I loved the greek yogurt version that Liz Moody suggests. I added some pickled red onions and sumac, which added a tasty (and colorful!) little touch. Also, the acid in the pickled red onions was perfect.
Falafel Flatbread with Greek Yogurt and Cucumbers
While Liz mentions that the following recipe serves two, my husband and I found ourselves SO incredibly stuffed. So stuffed, in fact, that I wasn’t even able to finish it. I couldn’t bring myself to do it, despite how delicious it was, because it was so filling. Don’t get me wrong, filling in a good way!
So, if you’re looking for a slightly lighter meal, I’d highly recommend splitting this one!
2 cups chickpea flour
1 teaspoon fine-grain sea salt
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
2 teaspoons fresh lemon juice
8 tablespoons avocado oil
*option toppings: cucumber, pickled red onions, ground sumac, tahini, lemon juice
1. 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.
2. Preheat the broiler with the rack in the center position.
3. 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).
4. Remove the pan from the oven and gently slide the flatbread onto a plate. Repeat with the remaining batter to make a second flatbread.
5. Smear the flatbreads with yogurt and top with desired toppings. Drizzle with olive oil and season generously with salt and pepper.
*Recipe by Liz Moody in Healthier Together
So, what do you think? How would you top your falafel flatbread?
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