Greatest plates · Side

Falafel Flatbread

Name: Falafel Flatbread
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 9 servings
Cuisine: Mediterranean
Ingredients: 1 cup dried chickpeas, soaked overnight (don't use canned); ½ cup onion, roughly chopped; 1 cup parsley, roughly chopped (about one large bunch); 1 cup coriander, roughly chopped (about one large bunch); 1 small green chile pepper, serrano or jalapeno; 3 clove garlic cloves; 1 tsp cumin; 1 tsp salt; ½ tsp cardamom; ¼ tsp black pepper; ½ tsp baking soda; ½ cup chickpea flour; 3 tbsp water; 1 tbsp olive oil

Soaked chickpeas, herbs, onion and warm spices — the falafel mixture — pressed flat and baked into a sliceable bread rather than rolled into balls. Vegan and gluten-free.

Serves 9Prep 45 minCook 25 minSideVegan

Containsno known allergens identified

Inspired by a recipe from Downshiftology ↗

Protein 18%Carbs 56%Fat 26%

About 135 kcal a serve — 6 g protein, 19 g carbs, 4 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 9

Method

Soak the chickpeas

Soak

The night before, soak the dried chickpeas in water, making sure the water covers them by 2-3 inches as they'll triple in size.

In the bowlSoak →

dried chickpeas

overnight

Preheat the oven

200°C

Preheat your oven to 200°C (400°F).

Drain and process

Rinse

Drain and rinse the chickpeas and add them to your food processor.

In the blenderAdd chickpeas →

dried chickpeas

Blend the mixture

Pulse

Add the onion, parsley, coriander, chile pepper, garlic, cumin, salt, cardamom, black pepper, and baking soda to the food processor and pulse several times until the texture becomes a fine grain. Transfer to a large mixing bowl and refrigerate for 30 minutes to an hour.

In the blenderPulse →

onion

parsley

coriander

green chile pepper

garlic cloves

cumin

salt

cardamom

black pepper

baking soda

chill 30-60 min

Add flour and bind

Mix all

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.

In the bowlMix all →

chickpea flour

water

olive oil

Shape the flatbread

Flatten

Flatten the falafel mixture onto a parchment-lined baking sheet, gently pressing down with your hands to form a roughly 27 x 38 cm flatbread.

Bake

25 min

Bake for 25 minutes until set and lightly golden.

25 min · 200°C

Cool and slice

Cool

Let the flatbread cool for about 10 minutes, then slice it into individual rectangular pieces.

10 min

Cook's noteOnly use dried chickpeas soaked overnight — canned chickpeas are too soft and wet and the flatbread won't hold its consistency.

Estimated per serve

135 kcal · 6 g protein · 19 g carbs · 4 g fatestimates, within ~10%

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Greatest plates · Side

Falafel Flatbread

Soaked chickpeas, herbs, onion and warm spices — the falafel mixture — pressed flat and baked into a sliceable bread rather than rolled into balls. Vegan and gluten-free.

Serves 9Prep 45 minCook 25 minSideVegan

Containsno known allergens identified

Inspired by a recipe from Downshiftology ↗

Protein 18%Carbs 56%Fat 26%

About 135 kcal a serve — 6 g protein, 19 g carbs, 4 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 9

Method

Soak the chickpeas

Soak

The night before, soak the dried chickpeas in water, making sure the water covers them by 2-3 inches as they'll triple in size.

In the bowlSoak →

dried chickpeas

overnight

Preheat the oven

200°C

Preheat your oven to 200°C (400°F).

Drain and process

Rinse

Drain and rinse the chickpeas and add them to your food processor.

In the blenderAdd chickpeas →

dried chickpeas

Blend the mixture

Pulse

In the blenderPulse →

onion

parsley

coriander

green chile pepper

garlic cloves

cumin

salt

cardamom

black pepper

baking soda

chill 30-60 min

Add flour and bind

Mix all

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.

In the bowlMix all →

chickpea flour

water

olive oil

Shape the flatbread

Flatten

Flatten the falafel mixture onto a parchment-lined baking sheet, gently pressing down with your hands to form a roughly 27 x 38 cm flatbread.

Bake

25 min

Bake for 25 minutes until set and lightly golden.

25 min · 200°C

Cool and slice

Cool

Let the flatbread cool for about 10 minutes, then slice it into individual rectangular pieces.

10 min

Cook's noteOnly use dried chickpeas soaked overnight — canned chickpeas are too soft and wet and the flatbread won't hold its consistency.

Estimated per serve

135 kcal · 6 g protein · 19 g carbs · 4 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

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World · Side
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American · Side
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American · Side
Mediterranean Lentil Soup
Mediterranean · Soup

Cookies

Ingredients

Method

Soak the chickpeas

Preheat the oven

Drain and process

Blend the mixture

Add flour and bind

Shape the flatbread

Bake

Cool and slice

More recipes like this

Ingredients

Method

Soak the chickpeas

Preheat the oven

Drain and process

Blend the mixture

Add flour and bind

Shape the flatbread

Bake

Cool and slice

More recipes like this