Falafel Flatbread Recipe

Chickpeas: These legumes are the base of the falafel, providing protein and a creamy texture.

Onion: Adds a sharp, savory flavor to the falafel mixture.

Garlic: Enhances the overall taste with its pungent aroma.

Parsley: Fresh and vibrant, it adds a burst of color and flavor.

Ground cumin: A warm, earthy spice that is essential in Middle Eastern cuisine.

Ground coriander: Adds a citrusy, slightly sweet flavor to the falafel.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

Flour: Helps bind the falafel mixture together.

Olive oil: Used for frying the falafel patties to a golden brown.

Flatbread: The base for serving the falafel, providing a soft and chewy texture.

Hummus: A creamy spread made from chickpeas, adding extra flavor and moisture.

Mixed greens: Adds freshness and a crisp texture to the flatbread.

Cherry tomatoes: Provides a sweet and juicy contrast to the other ingredients.

When forming the falafel patties, make sure your hands are slightly damp to prevent the mixture from sticking. This will help you shape the patties more easily and ensure they hold together well during frying.

• chickpeas - Substitute with canned white beans: White beans have a similar texture and can be seasoned to mimic the flavor of chickpeas.

• onion - Substitute with shallots: Shallots offer a milder, sweeter taste that can complement the other ingredients well.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• parsley - Substitute with cilantro: Cilantro provides a fresh, vibrant flavor that can work well in place of parsley.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile to cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, aromatic flavor that can replace coriander.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• flour - Substitute with chickpea flour: Chickpea flour can help maintain the consistency and is gluten-free.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for frying.

• flatbread - Substitute with whole wheat tortillas: Whole wheat tortillas can serve as a healthier alternative with a similar texture.

• hummus - Substitute with baba ganoush: Baba ganoush offers a creamy texture and a smoky flavor that can complement the dish.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar nutritional profile and a mild flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• Allow the falafel patties to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled falafel patties in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the falafel patties in the refrigerator for up to 4 days. For longer storage, consider freezing.
• To freeze, arrange the falafel patties in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
• Once frozen, transfer the falafel patties to a freezer-safe bag or container. Label with the date for easy tracking.
• Store the flatbreads in a resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze them in a similar manner to the falafel patties.
• Hummus can be stored in an airtight container in the refrigerator for up to a week. If you prefer to make it in advance, it can also be frozen. Just thaw it in the refrigerator overnight before use.
• Mixed greens and cherry tomatoes should be stored in the refrigerator. Keep the greens in a salad spinner or a container lined with paper towels to maintain freshness.
• When ready to serve, reheat the falafel patties in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat.
• Warm the flatbreads in a dry pan or oven just before assembling your falafel flatbread to ensure they are soft and pliable.
• Assemble the falafel flatbread with freshly spread hummus, mixed greens, cherry tomatoes, and reheated falafel patties. Serve immediately for the best taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the falafel patties on a baking sheet lined with parchment paper. Warm them for about 10-15 minutes, flipping halfway through to ensure even heating. For the flatbread, wrap it in aluminum foil and heat for the last 5 minutes alongside the falafel. This method keeps the falafel crispy and the flatbread soft.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Reheat the falafel patties for 2-3 minutes on each side until they are warmed through and crispy. For the flatbread, you can warm it in a separate dry pan for about 1-2 minutes on each side.

• Microwave Method: Place the falafel patties on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, checking halfway through. For the flatbread, wrap it in a damp paper towel and microwave for about 30 seconds to 1 minute. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the falafel patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even cooking. For the flatbread, you can warm it in the air fryer for the last 2-3 minutes.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the falafel patties on the toaster oven tray. Heat for about 10 minutes, flipping halfway through. For the flatbread, wrap it in aluminum foil and heat for the last 5 minutes. This method is great for small batches.

• Food processor: Used to combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper into a well-mixed but chunky texture.

• Mixing bowl: Needed to transfer the processed mixture and stir in the flour to form the falafel patties.

• Frying pan: Used to heat olive oil and cook the falafel patties until they are golden brown.

• Spatula: Handy for flipping the falafel patties in the frying pan to ensure even cooking on both sides.

• Dry pan or oven: Utilized to warm the flatbreads before assembling the final dish.

• Knife: Essential for chopping the onion, garlic, and parsley.

• Cutting board: Provides a safe surface for chopping the vegetables and herbs.

• Measuring spoons: Used to measure out the cumin, coriander, salt, and pepper accurately.

• Measuring cup: Needed to measure the flour and the chopped parsley.

• Serving plate: For assembling and serving the falafel flatbreads with hummus, mixed greens, cherry tomatoes, and falafel patties.

Use canned chickpeas: Save time by using canned chickpeas instead of soaking and cooking dried ones.

Pre-chop ingredients: Chop the onion, garlic, and parsley in advance and store them in the fridge.

Batch cook falafel: Make extra falafel patties and freeze them for future meals.

Ready-made flatbread: Use store-bought flatbread to cut down on preparation time.

Pre-wash greens: Wash and dry mixed greens ahead of time and store them in a salad spinner.