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Falafel Flatbread

Falafel flatbread is a vegan and gluten-free bread made from a blend of herbs, vegetables, and chickpeas. It’s a unique take on a traditional flatbread that’s bursting with fresh and savory Mediterranean flavors. Just slice it into pieces and find out how versatile it is in the video below!

A stack of falafel flatbread.

Lately, I’ve been receiving requests for a gluten-free bread recipe. Whether it’s to make sandwiches or to simply toast in the morning. But this question got me thinking of my socca recipe, which is a naturally gluten-free flatbread made from chickpea flour.

With chickpeas in mind, I started wondering if there was a way to combine my falafel recipe with my socca recipe for the ultimate herbed green flatbread. Well, after testing a few batches I am thrilled to say it was a success!

And here’s the best part. Not only is this falafel flatbread loaded with delicious Mediterranean flavors, but it’s packed with tons of protein, fiber, and nutrients (much more than your average gluten-free bread). I have a feeling you’re really going to love this one.

Making falafel flatbread in a food processor.

Falafel Flatbread Recipe Ingredients

This recipe uses almost the same ingredients as my falafel recipe, but with a few additions. For the initial mixture that will be refrigerated, you’ll need:

  • Chickpeas (Garbanzo Beans): Only use dried chickpeas. Canned chickpeas are too soft and wet, which means your flatbread won’t have the right consistency.
  • Onion: I’m using yellow onion for a stronger flavor, but white or red onions work just fine.
  • Parsley and Cilantro: Adds fresh flavors to this recipe and a vibrant green color to the flatbread.
  • Garlic: Use fresh garlic cloves rather than garlic powder for the best flavor.
  • Green Chile Pepper (Serrano Pepper): A small pepper adds a kick of flavor and spice without overpowering the falafel. You can adjust this to more or less, but don’t omit it without trying it first – trust me.
  • Cumin, Cardamom, Salt and Black Pepper: These aromatic spices are commonly used in Middle Eastern cooking and have a delicious, earthy, and spicy flavor.
  • Baking Soda: Provides a lighter texture to the flatbread.

After refrigerating, you’ll add the below ingredients to create the final mixture before flattening.

  • Chickpea Flour: This adds starch and helps bind the mixture together so that the bread doesn’t fall apart.
  • Olive Oil and Water: Helps bind the flour to the rest of the mixture.

Flattening falafel flatbread dough on baking sheet.

How To Make Falafel Flatbread

Making this flatbread might seem a little intimidating. But once you break down each step, it’s actually really easy to make!

  1. Soak the chickpeas. The night before, soak the dried chickpeas in water. But make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size.
  2. Rinse the chickpeas. Drain and rinse the chickpeas, then add them to your food processor.
  3. Add in the herbs, spices, and baking soda. Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, black pepper, and baking soda to the food processor and pulse several times until the texture becomes grainy. Then transfer the falafel mixture to a large mixing bowl.
  4. Refrigerate the mixture for 30 minutes to an hour. Then remove from the fridge.
  5. Preheat your oven to 400 degree Fahrenheit. 
  6. Add the chickpea flour, water, and olive oil. Mix everything together with your hands until it’s well combined.
  7. Shape the flatbread. Flatten the falafel mixture onto a parchment lined baking sheet. And gently press down with your hands to flatten.
  8. Bake for 25 minutes. 
  9. Slice into individual pieces. Let the flatbread cool for about 10 minutes. Then slice it into rectangular pieces.

Slicing falafel flatbread on cutting board.

Several falafel flatbread slices in a stack.

Falafel flatbread slices.

Ways To Use Your Flatbread

My favorite part about this recipe is the flatbread’s versatility. You can dip it into hummus, use it as sandwich bread, or pile on tons of fresh toppings. Below are a few of my favorite combinations to create a fresh meal or tasty appetizer.

Sandwich Ideas

  • Ultimate green goddess sandwich with hummus, cucumber, avocado, sprouts
  • Egg salad sandwich (or use avocado egg salad)
  • Tuna salad sandwich
  • Chicken salad sandwich

Healthy Flatbread Ideas

  • Baba ganoush, topped with toasted pine nuts, chopped parsley, sprinkle of ras el hanut (Moroccan spice)
  • Tzatziki, topped with tomato slices, microgreens, black sea salt, pepper
  • Cucumber, tomato, red onion, feta, chopped parsley (essentially my Greek Salad)
  • Guacamole (or avocado slices), topped with spinach, soft boiled egg (I used an 8-minute egg)
  • Yogurt (or labneh), topped with cucumber salad

Green goddess falafel flatbread sandwich.

How To Store and Freeze

If you’d like to store leftovers, let them cool completely, then place them in an airtight storage container. They can be stored in the fridge for up to 3 days and in the freezer for up to 3 months. Just make sure to use parchment paper to divide each flatbread if you’re storing in the freezer.

Falafel flatbread with different toppings.

Falafel Flatbread Recipe Video

If you’ve made my traditional falafel recipe you’ll be a pro at this. But if you haven’t, don’t worry. I’ll walk you through the process step-by-step in the video below. Give it a watch!

More Healthy Mediterranean Recipes

If you love this flatbread, here’s a few delicious recipes that will complete your Mezze platter.

5 from 13 votes

Falafel Flatbread - Amazing Vegan Flatbread Recipe

Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 9 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Falafel flatbread is a vegan and gluten-free bread made from a blend of herbs, vegetables, and chickpeas. It's a unique take on a traditional flatbread that's bursting with fresh and savory Mediterranean flavors. Just slice it into pieces and find out how versatile it is in the video above!

Ingredients

  • 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
  • 1/2 cup onion, roughly chopped
  • 1 cup parsley, roughly chopped (about a one large bunch)
  • 1 cup cilantro, roughly chopped (about a one large bunch)
  • 1 small green chile pepper, serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 1/4 tsp black pepper
  • 1/2 tsp baking soda
  • 1/2 cup chickpea flour
  • 3 tablespoon water
  • 1 tablespoon olive oil

Instructions

  • The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
  • Preheat oven to 400 degrees Fahrenheit.
  • Drain and rinse the chickpeas and add them to your food processor. 
  • Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, black pepper, and baking soda to the food processor and pulse several times until it the texture becomes a fine grain. Then transfer the falafel mixture to a large mixing bowl and refrigerate for 30 minutes to an hour.
  • Take the mixture out of the fridge and add the chickpea flour, water, and olive oil. Mix everything together with your hands until well combined.
  • Flatten the falafel mixture onto a parchment lined baking sheet. Gently press down with your hands to flatten.
  • Bake for 25 minutes.
  • Let the flatbread cool for about 10 minutes. Then slice it into individual pieces.

Lisa's Tips

  • This recipe creates a 10.5 x 15 inch flatbread. 

Nutrition

Calories: 130kcal, Carbohydrates: 19g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Sodium: 335mg, Potassium: 318mg, Fiber: 5g, Sugar: 4g, Vitamin A: 713IU, Vitamin C: 13mg, Calcium: 43mg, Iron: 2mg
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Falafel, Falafel flatbread, Falafel Recipe, flatbread
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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51 comments on “Falafel Flatbread”

  1. Hi Lisa,
    Thanks for the recipe m!
    If I don’t have chickpea flour, can I use other flour as replacement? Like coconut flour or quinoa flour?
    Thanks!
     

  2. This is such a good idea, look forward to trying it.
    Question about the quantity of chickpea flour: it says 1/4 cup in US customary measurements, but in metric it’s 2 tbsp – which one is correct? I thought 4 tbsp = 1/4 cup

    Thank you :)

    • Hi Emilye- So sorry about that! I just adjusted the measurements so it should say 60g of chickpea flour. I normally use 1/2 cup chickpea flour in this so it should adjust to 60g :)

      • Hi Lisa, thanks a lot for your prompt response! Was just about to make it so it’s handy to have the correct measurement. Thank you~~

      • Great! If you have any other questions, do let me know and enjoy the flatbread!

  3. This looks delicious. If one doesn’t like cilantro what could be used instead?

  4. Another amazing recipe! I have made a few batches of this already, including one just to stock some in my freezer. Even after being frozen the bread has a great texture and is so easy to heat up in the toaster. My favorite toppings have been a combo of avocado, tomato, arugula, and crispy prosciutto :D Love all your recipes! 

    • Amazing! I’m loving all the different toppings you’ve added to your flatbreads. So glad you enjoyed this special recipe :)

  5. Dear Lisa, your recipe for the falafel flatbread is absolutely delicious. Flavorful, tasty, nutritious, versatile. Even by itself, just toasted and some margarine spread on it makes an exquisite snack. I have used it in several ways, all of the fabulous. Thank you for this wonderful recipe. I want everybody to taste it, I have told family and friends to try it especially now that we are locked up in our houses going through difficult times. It’s uplifting to cook and to eat something good and healthy. 

    • Hi Lili – Thrilled to hear you loved this recipe and have used it for many types of dishes! Thanks for spreading the word, as now is definitely a good time to slow down and take the time to enjoy some cooking :)

  6. thank you so much.
    it was very inspiring me.
    I made it now with some Different Ingredients
    but taste very amazing.

  7. This is delicious. I have never tasted a falafel in my life and never really wanted to. But you make everything look so good and since I’m not a big bread eater but would like to have a vehicle to get some things into my gulipucket (my girlfriend’s word for stomach), I decided to try this in hopes of a healthy alternative. I’m glad I did. Tuna fish, egg salad, chicken salad, rotisserie chicken, ham, BLT, and lots of other options will be great on this bread.. Thanks for another great recipe.

    • Hi Rose – I’m so excited that your first introduction to falafels was with this recipe! Great to hear that you ended up loving it, especially since it’s a “bread” concept.

  8. Hello

    . Your recipe is great!

    But in your video I can short see a red and a yellow version of the bread. How can I do that?
    It looks so amazing

    • Hi Enanito – That is actually a different recipe from Green Kitchen Stories! It is their vegetable flatbreads, which is a bit different from my falafel flatbread as theirs used veggies :)

  9. i did this and it was awesome!! the taste is the best! but i am having an issue where some bits and pieces come out when i try to separate the pieces. any idea how to help with this?

    • Hi Cally – So glad you enjoyed this recipe! And can you clarify which bits and pieces you are talking about?

  10. I love your regular falafel recipe and I’ve been craving herbs so I was excited to see this posted. (I also enjoyed hearing your development process!)

    I made some pretty significant changes based on my on-hand ingredients and even though I wouldn’t call it falafel anymore, I thought I’d post the results for others…

    I made a straight substitution of ‘riced’ cauliflower (I had a bag of fresh) for the chickpeas
    I also made a straight substitution of cassava flour for the chickpea flour

    I think I smooshed it out a little too thin, but it made a DELICIOUS, flexible flatbread that I’ve been enjoying with toum, tahini, and a kale salad on top (things in my fridge). Mine are almost tortilla-like in flexibility so they mostly fold around the ingredients vs staying flat, but they have all those herbs, seasonings, and balanced flavors from your Falafel recipe!

    Thank you!

    • Hi Whitney – I’m so glad you were able to enjoy this flatbread even with all the changes you made to it! Bummer that it came out a bit too thin, but you also don’t want to make it too thick – so you were on the right track :)

  11. This look really good. Do you think I can cut them in smaller pieces and use as crackers? Should I hence cook them longer ?
    D I hence

    • Hi Wita – You can cut into smaller pieces, but they won’t crisp up to become a cracker. It will still have a softer feel like a falafel.

  12. I made this last night! It was super easy and fast, and turned out just perfect. This is going to be great for open faced sandwiches any time of the day! I will now be making a double batch one for falafels and one for this flatbread! If you like Lisa’s falafel recipe, you will love this flatbread! Such a fantastic idea. Thanks Lisa, love your recipes!!!

    • Hi Liz – Amazing! I’m so thrilled to hear you loved this recipe and are making an extra batch. It’s such a versatile recipe and can be saved for many different types of uses :)

  13. Hi.. I made this falafel white bread…it’s really good..
    I’m not vegan but I do like your recipes. They are just amazing ❤️
    Thanks for such perfect recipes.

  14. Wow! Amazing flavors in this flatbread! I thought I would give it a go in my blender (i don’t own a food processor). It was pretty tedious and required tons of scraping down the sides, but ended up doing the job :). I didn’t have chickpea flour, so I used coconut flour, and the flatbread tastes amazing, in my opinion! I topped mine with a splash of homemade mayo, turkey, pickle and tomato – so good! Thank you for all the hard work you put into your recipes!

    • Hi Renae – I’m so glad this flatbread still turned out well with your blender! And good to know that it works with coconut flour as well.

  15. I am so excited to try this recipe! Is there any instances where you can use the canned chickpeas? Maybe if you let them dry out ?  Love love love your Website btw!

    • Hi Terra – For falafels, it’s ideal to not used canned chickpeas as it will change the consistency and texture of the falafel!

  16. I feel like people in the U.S. and other western cultures have started using chickpea flour a lot more recently, in Indian cooking chickpea flour (besan) is a major ingredient

  17. Hi Lisa,
    I love your website. Unusual recipes, clear and concise directions and beautiful presentation.
    I was just wondering about the fact that the chickpeas were uncooked. To reduce lectins in both grains and pulses it seems that both long soaking and COOKING is necessary. What do you think? I suffer from an allergy to most proteins in grains not just gluten so look at everything with care.

    • Hi Eleanor – Thanks so much for your kind words! I’m happy you love my recipes and website. :) Chickpeas are traditionally soaked but uncooked in falafel. Cooked chickpeas (much like canned chickpeas) are too soft and the falafel will not hold together well. I understand your concern with the lectins and everyone’s body is different, so please do what’s best for you.

  18. I recently signed up for your emails, I really enjoy them! Question: For this Falafel Flatbread recipe I’d like to use buckwheat flour instead of the chick peas. Do you know the comparative amount of buckwheat flour I need to use to replace the chick peas? Thank you for your time.

  19. Lisa;
    this looks amazing. Have a special flatbread on my to-do-list, but you beat me to it. Great idea.

  20. Cannot wait to try to make it! Can different flour be used? Cassava? Thank you.

    • Hi Olga – I haven’t tried it with other types of flour as chickpea flour is great for binding. You might be able to use Cassava, but the taste might be a little different. If you do end up using other types of flour, do let me know how it turns out!

  21. What a delicious falafel flatbread. The flavors are brilliant and this is a fantastic bread. i have a ton of chickpea flour and this is a perfect recipe for the flour.

    • Hi Eileen – Definitely a great way to use up chickpea flour! Happy you enjoyed this special recipe :)

  22. This is a fantastic flatbread. Really love the Mediterranean flavors and your suggestions for toppings.

    • Hi Andrea – Thanks so much! It’s a great way to incorporate all the delicious Mediterranean flavors onto one flatbread :)

  23. This recipe looks fantastic and your photography is beautiful. Your youtube channel is great also, I’ve watched many of your videos and you have such a calming effect. Is that weird to say? lol anyway, our food philosophies are similar and all of those things combined make me excited to try this recipe.

    • Hi Jacqueline – Thanks so much! I’m glad to hear you’re loving all my Youtube videos and that we align when it comes to food philosophy :) Can’t wait for you to try this!

  24. This is such a great idea, and I have never seen falafel used in this way.

    • Hi Dannii – A great way to keep the falafel flavor and consistency – but into a versatile flatbread!

  25. Lisa, step 5 in the recipe instructions says to take out of the fridge, but step 4 doesn’t say how long to refrigerate. I believe above it says but in just the directions could you include that also for printing for future reference? It sounds amazing and I’m excited to try it. Thank you!