Falafel Flatbread


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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.

Falafel Flatbread - Amazing Vegan Flatbread Recipe

4.94 from 63 votes
Prep: 45 minutes
Cook: 25 minutes
Total: 1 hour 10 minutes
Servings: 9 servings
Author: Lisa Bryan


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!



  • 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


  • 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. 


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hello, love these but mine do not look as green as yours, more brown/green colour. Do you think I’m cooking too much? Thank you.

  2. I’ve made this recipe several times. As with all of Lisa’s recipes it always turns out! I’ve tweaked the greens, doubling either the parsley or cilantro, swapping one or the other for kale, and it works. Love it toasted with peanut butter and lettuce! Great way to get some extra greens into your diet. @downshiftology5 stars

  3. I made these a bit thicker so could cut into squares and have for packed lunches and picnics! Recipe worked a treat for delicious moist yummy healthy lunch! Thank you so much for sharing 5 stars

  4. Hi Lisa-

    These are amazing! They have wonderful flavor and were so easy to make! I make your Ultimate Flax Seed Crackers all the time and was looking for a bread without sugar and your Falafel is fabulous, so I knew this would be as well. Thank you for all your recipes and your videos!5 stars

  5. I made these for my husband. He can’t eat parsley because it is too high in oxalates, so I used the green from organic carrots and cilantro. Came out very well. Thanks for this recipe.5 stars

  6. Is the oil really necessary for this to turn out ok? I don’t own oil and don’t plan to ever buy any. Maybe aquafaba could work instead?

  7. Hi Lisa, this recipe looks amazing! I am definitely making it! Do you think I could use besan in place of chickpea flour? Besan is chana dal flour and is very similar to chickpea flour. Thanks!

    1. I hope this isn’t too late but I have made Lisa’s falafel recipe several times and I always use besan when it calls for chickpea flour (I’ve always thought they’re both the same and that besan is the urdu/hindi term for chickpea flour), and every time, it turns out great! So I’m sure you shouldn’t have any problem with using besan flour in place of chickpea flour.

  8. Hi, what substitutes can you suggest for chickpea flour? For instance will sorghum flour be as good? Or any millet flour? Do help :)5 stars

    1. I haven’t personally tested this with other flours, but others in the community have and said it works fine!

    1. I haven’t tried this recipe without chickpea flour. But if you give it a go, please let me know how it turned out!

      1. Hi Lisa,

        Thanks for the recipe. It is delish. Made it yesterday using whole wheat flour and the flatbread turned out fine. 

        Take care,
        Miriam4 stars

    2. Hello Lisa,
      Thank you for the recipe, it was delicious I used coconut flour because I can’t find chickpea flour.5 stars

  9. So yummy! We have something we make in India similar to this,but having grown up in Kuwait with an Asian Indian origin,this is comfort food. So yummy with cilantro chutney.5 stars

  10. This recipe is awesome!!!  I didn’t read the entire post, so probably could have done a better job at making a more even spread of the dough before baking. I might try a little thinner next time as I put 85% of the dough into a 9×13 pan. The rest in little muffin tins. It’s a great recipe and I will absolutely make this again and again. 5 stars

  11. Would love to try this but I don’t care for cilantro.  Could I use spinach or something else instead?  I cup of parsley is a lot, so don’t want to increase that.  
    Thanks much!

  12. I just made this for the first time yesterday. I love it!
    It holds up so well, and the flavour is delicious.
    Thanks for such a great recipe.5 stars

  13. This recipe is really delicious and not hard and dense like I though it would be. The Serrano chili gave the flatbread alot of flavor. I will definitely make this again! I topped it with hummus and sauted spinach, mushrooms and tomato. So delicious. Thank you Lisa.5 stars

  14. I really want to try this recipe, but my oven currently isn’t working. Is there a way to make these without the use of an oven or no?5 stars

  15. This looks so yummy. I was set to try today and my food processor won’t work. 😢 Do you think this will work in my Vitamix? 

  16. Lisa,
     This flat bread recipe looks amazing, however I cannot use chickpeas. Do you think it would work to us Lentils? And coconut flour for the flour? suggestions?  I have SIBO and Candida, so my diet is pretty restricted.
    Thanks so much!!!    Eileen

    1. Unfortunately, this recipe needs chickpea flour. But, I hope to create more flatbreads in the future, potentially using cassava flour!

  17. Can I combine the chickpeas and other ingredients in a high-powered blender? I don’t have a food processor.


  18. Love the recipe. Such an innovative idea! :)
    I am definitely trying this.
    Can you tell me at degree Celsius it has to be cooked for 25 mins?5 stars

  19. Do you have a recommendation for a substitution for the Chickpea flour? Would Almond flour work?

  20. hello,

    How long can we conserve them? a week in a jar with absorber would be fine, a month, more? thank you

    1. 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.

    2. Wonderful option…. The best falafel flavor! Also, I love the metric and scale options you provide, I am from Colombia, so the metric system is the clear one for me 🤗 Thank you Lisa for your detailed recipes… They never disappoint me.5 stars

  21. This bread is life changing!! Instead of falafel spice I followed another of your readers ideas and did a little more of an Italian flavor with parsley, basil and Italian seasoning. I made a “grilled cheese” with it and it was unbelievable!! Thank you for sharing!!5 stars

  22. Hi Lisa ! That looks amazing! However it is really hard for me to find cilantro in my local shops. What would you recommend using instead ? Maybe dill? Thank you! You are the best!

    1. Hi Olga – I haven’t tried it with dill, but I’d say go ahead and use your favorite herbs. A blend of herbs could be nice as well! :)

  23. I have made falafel bread twice in the last few days. My partner and I absolutely love it! I also used tapioca flour as a replacement of cheakpees flour (as I didn’t have it). I am a huge fan of your receipes Lisa. Since I have discovered Downshiftology I have changed my cooking style completely! I just want to say big THANK YOU!5 stars

    1. Thrilled to hear you loved this recipe Aga, and that I’ve been able to make a positive impact :) Hope you continue to enjoy my recipes to come!

  24. yayyyy….I can also have a bread!!!!! I am so glad I checked your channel. I am currently on dairy, gluten and grain free diet(along with 100s of other restrictions). The things I can eat are vegetables, greens, lentils and berries, and I was bored to death eating them. This recipe for me is a savior. It’s a bomb…So tasty yet so easy to make…thank you so much for this recipe…5 stars

  25. Making this again for the millionth time. So simple and easy. As a gluten/dairy/nut intolerant person, it’s awesome to have a bread substitute that’s packed with nutrition!5 stars

  26. Hi Lisa ! Thank you for this amazing recipe ! I would just like to know if the nutrition information is for 9 servings or just one serving. Thank you so much ! 

  27. Hands down my favorite downshiftology recipe I’ve made! This thing turned amazing I mean I could eat it plain no toppings since it’s THAT delicious. (Works perfect with coconut or tapioca since I’ve made it with both cause didn’t have chickpea flour) THANK YOU ❤5 stars

    1. Good to know this recipe comes together with tapioca and coconut flour! Did you use a combination of both by chance?

  28. I have made your standard falafel recipe a few times, and was so excited to finally make the flat breads and see how fantastic they turned out! Will definitely make these again!5 stars

    1. Happy to hear you enjoyed this recipe Belinda! It’s definitely a fun and exciting way to enjoy falafels and use as a “toast”.

  29. Can you leave the chickpea mixture overnight instead of 30 mins to 1 hour? Would adding egg into the mixture help bind it better? Thank you!5 stars

    1. Hi Lauren – I think the mixture should be fine overnight as long as it’s in a sealed container. And I have tried this with egg, but I actually preferred the texture without.

  30. Dear Lisa, I haven’t tried this recipe yet, but I’m very excited about it! I follow a keto plan, but I’m allergic to both eggs and almonds. This will be a great alternative since keto breads are usually made of almond flour with lots of eggs. I’m also very excited to have found your website and videos, because my daughter, niece, and sister are all gluten intolerant so I’ve shared your website and Youtube videos with them. My guests have LOVED your Asian Lettuce Wrap, and Cilantro Lime Cauliflower rice recipes that I’ve prepared for them. Thank you so much for those. You made me into a “rock star” with those. Here’s my question about this recipe; since I don’t have a food processer, I’ll be using my Vitamix – are there any special guidelines for using my blender v using a food processer? Thank you again for your delicious recipes, and your beautifully made videos, and also your shopping link! Which I have also used, Tannis

    1. Wow, that’s amazing Tannis! I’m so glad you discovered Downshiftology as well and that your friends and family enjoy my recipes. For this recipe, you can use a Vitamix – but make sure to pulse in increments and scrape down the sides as you so you get that gritty texture as you would with a food processor.

  31. My wife and I just love this falafel flat bread recipe. It’s so delicious. After making the flat bread a few times we had a thought to change it and give it an Italian twist. We changed the following:
    • removed the chile/pepper
    • replaced the cumin with ground savory
    • replaced the cilantro with fresh basil
    • divided the onions into half yellow and half shallot
    • added an extra teaspoon of salt

    This twist is just as delicious. It smells like pizza when baking. Thank you Lisa!5 stars

  32. The falafel flat bread is fantastic. My wife told me don’t run out because I love it. I agree!!  Thank you for such a great recipe.  5 stars

  33. I love Downshiftology, and Lisa! Every recipe I’ve made from blog has been amazing (hummus, sweet potato recipes, smoothies, etc.) ! But I had trouble with this flatbread. I made it three times, and could not get it to turn out like the beautiful pieces of flatbread on the video : (. Last time I turned the oven down to 300, and turned it off after 30 min, and let them dry out in the oven, and they didn’t burn, but they still stuck to the parchment paper. I wonder if I don’t add water, and add a bit more oil, maybe they wouldn’t stick? Or is it because I have a Ninja, not a Vitamix? I Soooo want these to work!3 stars

    1. Hi Meredith – sorry to hear you’re having trouble with this recipe. Unfortunately, every oven is different and sometimes there’s up to a 50 degree temperature difference between ovens. So if you haven’t checked the temperature of your oven, I’d recommend an oven thermometer. I also make this recipe in my food processor, not Vitamix. If you’re making it in a Ninja, that might be changing the texture, though it should still work. You could certainly try it with a bit more oil, but it does sound like they’re just not fully cooked if they’re sticking. Hope your next batch turns out better!

  34. Love this – flavorful, versatile, and easy to make. I ran into a couple of stumbles. Didn’t have parchment, so used Silpat that I sprayed with olive oil. But about 1/3 of it really stuck and some of it didn’t hold together. Suggestions. I want to keep this in my meal prep rotation.5 stars

    1. Hi Nancy – I’m happy you loved the recipe! Unfortunately, I don’t have a silpat to test with, but I wouldn’t think that should make a heap of difference. The only thing I can think of is tweaking the recipe slightly with more or less water or flour, to achieve the right texture. Hope your next batch comes out perfect!

  35. Lisa’s recipes always turn out wonderful!!!!! I really like the flavours and the simple cooking she helps recreate at home. The flatbreads were a success!!!5 stars