Name: Falafel Flatbread Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 ½ cups dried chickpeas (do not use canned); ½ large onion, roughly chopped; 3 cloves garlic; 1 cup fresh parsley, lightly packed; 1 cup fresh cilantro, lightly packed; 1 teaspoon cumin; 1 teaspoon ground coriander; ½ teaspoon cayenne pepper (optional, for spice); 1 ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon baking powder; 3 tablespoon flour (all-purpose or chickpea); Vegetable oil, for frying; 4 flatbreads (store-bought or homemade); 1 cup chopped fresh cucumber; 1 cup cherry tomatoes, halved; ½ small red onion, thinly sliced; ½ cup fresh parsley leaves; ½ cup creamy tahini sauce; Lemon wedges, for serving

Hey y'all! If you're a fan of bold flavors, satisfying textures, and easy meals, this Falafel Flatbread Recipe is about to win you over. Imagine crunchy, herby falafel nestled on soft, warm flatbread, topped with crisp veggies and creamy tahini sauce—seriously delicious and totally customizable for gatherings, lunches, or fuss-free dinners. Let's get cooking!

Why You'll Love This

Perfect for meal prep – the falafel, flatbread, and toppings can all be made ahead.
Everything is vegetarian and can easily be made vegan or gluten-free.
Bursting with Middle Eastern flavors that are fresh and vibrant.
Great for sharing or letting everyone build their own flatbread.
Super filling and packed with plant-based protein and fiber.

Ingredients

1 ½ cups dried chickpeas (do not use canned)
½ large onion, roughly chopped
3 cloves garlic
1 cup fresh parsley, lightly packed
1 cup fresh cilantro, lightly packed
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper (optional, for spice)
1 ½ teaspoon salt
½ teaspoon black pepper
1 teaspoon baking powder
3 tablespoon flour (all-purpose or chickpea)
Vegetable oil, for frying
4 flatbreads (store-bought or homemade)
1 cup chopped fresh cucumber
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup fresh parsley leaves
½ cup creamy tahini sauce
Lemon wedges, for serving

Directions

1. Soak the Chickpeas

Place the dried chickpeas in a large bowl. Cover with at least 2 inches of water. Soak overnight, or for at least 12 hours. Drain and rinse well.

2. Prepare the Falafel Mixture

In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is finely chopped (like coarse sand), scraping down the sides as needed. Do not over-process into a paste.

3. Finalize the Falafel

Transfer the mixture to a bowl and stir in baking powder and flour. Mix until just combined. Cover and refrigerate for 30-60 minutes—this helps with shaping and frying.

4. Shape and Fry Falafel

Using damp hands, scoop about 2 tablespoons of mixture and form into small balls or patties. Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry falafel in batches for 3–4 minutes per side until deeply browned and crispy. Drain on paper towels.

5. Warm the Flatbreads

Wrap flatbreads in foil and heat in a 350°F (175°C) oven for 5 minutes or until warm and pliable.

6. Assemble the Flatbreads

Place a few falafel on each flatbread. Top with cucumber, tomatoes, red onion, parsley, and a generous drizzle of tahini sauce. Serve with lemon wedges and enjoy!

Notes

Dried chickpeas are a must—canned chickpeas make the falafel too mushy.
For even crispier falafel, let the mixture rest in the fridge for up to 2 hours.
You can bake the falafel at 400°F (200°C) for 20–25 minutes for a lighter option.

Variations

Spicy Falafel: Add extra cayenne or chopped jalapeño for more heat.
Gluten-Free: Use chickpea flour instead of all-purpose flour.
Vegan Toppings: Swap tahini sauce for vegan yogurt and add pickled turnips.

Required Equipment

Food processor
Large mixing bowl
Deep skillet
Slotted spoon
Paper towels
Baking sheet and foil (for warming flatbread)

Storage Instructions

Store cooled falafel in an airtight container in the fridge for up to 5 days. Reheat in a skillet or oven until warmed through. Flatbreads and toppings are best stored separately; flatbread lasts 2 days at room temp or 5 days refrigerated. Assembled flatbreads should be eaten immediately for the best texture.

Suggested Pairings & Serving Recommendations

Serve with hummus, baba ganoush, or a bright cucumber salad.
Add crumbled feta cheese for a salty twist.
Pair with a fresh mint lemonade or Middle Eastern black tea.

Pro Tips

Be sure to soak your chickpeas for full 12 hours for the perfect texture.
Don’t overcrowd the skillet! Fry falafel in batches to keep them crunchy.
Use parchment paper under your shaping station for easier cleanup.

FAQ

Can I freeze falafel?
Yes, cooked falafel can be frozen for up to 2 months. Reheat in the oven until hot and crisp.
Can I make this gluten-free?
Absolutely! Just use chickpea flour instead of all-purpose flour.
Why can’t I use canned chickpeas?
Canned chickpeas are too soft and create a mushy texture—dried chickpeas soaked overnight yield the best results.

Total Time: 14 hours (includes chickpea soak; active time: 1 hour)
Prep Time: 25 minutes
Cook Time: 20 minutes