Falafel Flatbread

Made with chickpea flour, this easy flatbread is gluten-free. Its spiced, falafel-like flavor is delicious with your favorite Mediterranean toppings!

Falafel Flatbread

It’s cookbook season! Yes, my new book just came out last week, but if you know me, you know that I LOVE cookbooks, and I can never have too many. More is more when it comes to food inspiration 🙂

Today, I’m excited to share a book by my friend Liz Moody (you might know her as the food editor of Mind Body Green), but she also has a great blog, fantastic podcast, and this new book called Healthier Together. I think you’ll love it!

Falafel Flatbread

The concept of the book is that if you’re trying to eat healthier, you’re more likely to meet your health goals if you embark on your new lifestyle with another person, whether it’s your husband, mom, sister, friend, roommate, or coworker. Not only does cooking with a buddy keep you accountable, but it’s also efficient (you can divide up tasks, switch off cooking meals, etc.), and, of course, it’s fun to bond with someone else in the kitchen while tasting tomato sauce. 

Each recipe in the book serves 2 people, and it’s organized by times you’d normally eat with another person – brunch, happy hour, date night, ordering take out, etc. The recipes are all, of course, healthy versions of these types of foods.

I had my eye on the Way More Veggies Bolognese and Zucchini Noodle Pad See Ew, but ultimately, I decided to cook the cover and make these falafel flatbreads. Yum!!!

Falafel Flatbread

There’s not actually falafel in here – rather, the crust is made from chickpea flour (like socca) and is spiced with falafel seasonings such as cumin, coriander, chili powder, garlic, cilantro, and parsley. The flatbreads are topped with fresh Mediterranean toppings and dolloped with red pepper muhammara that I listed as optional below, but it’s really not optional because it’s so delicious!

If you want to make this recipe with someone else, Liz suggests that one person make the flatbread and that the other make the muhammara. (To make this vegan, the muhammara can be used as the sauce base instead of the yogurt).

These are so fresh and delicious – I hope you enjoy these flatbreads as much as we did!

Falafel Flatbread

Falafel Flatbread
 
Prep time
Cook time
Total time
 
Adapted from Healthier Together, by Liz Moody.
Author:
Recipe type: Main dish
Serves: 2
Ingredients
  • 2 cups chickpea flour
  • 1 teaspoon sea salt
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon chili powder
  • 2 teaspoons fresh lemon juice
  • 8 tablespoons extra-virgin olive oil
Topping Options:
  • Yogurt
  • Chopped cucumbers (or peeled ribbons like I did)
  • Sliced tomatoes
  • Diced red onion
  • Fresh herbs (cilantro/parsley/mint)
  • Lemon wedges, for serving
  • Red Pepper Muhammara, recipe below (optional)
  • sea salt and freshly ground black pepper
Instructions
  1. In a large bowl, whisk together the chickpea flour, salt, garlic, parsley, cilantro, cumin, coriander, chili powder, lemon juice, 2 cups water, and 6 tablespoons of the olive oil. Let the mixture soak for 30 to 60 minutes to hydrate the flour.
  2. Preheat the broiler with the rack in the center position.
  3. Place a 10-inch cast-iron skillet in the oven to heat up, about 5 minutes. Carefully remove the pan. Swirl in 1 tablespoon of oil to coat the bottom, then pour in half the batter. Tilt the pan until the batter is evenly spread. Return the pan to the oven and broil for 5 to 15 minutes, until the edges are brown and toasty (broilers tend to vary widely in heat/temperature from oven to oven).
  4. Remove the pan from the oven and gently slide the flatbread onto a plate. Repeat with the remaining batter to make a second flatbread.
  5. Smear the flatbreads with yogurt and top with desired toppings and dollops of the muhammara, if desired. Drizzle with olive oil and season generously with salt and pepper.
Notes
Red Pepper Muhammara:
4 jarred roasted red peppers
3/4 cup toasted walnuts
1½ teaspoons lemon juice
2 tablespoons tomato paste
1 garlic clove
1/2 teaspoon ground cumin
1/2 tablespoon maple syrup or honey
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
Sea salt, to taste

To a food processor, add the red peppers, walnuts, lemon juice, tomato paste, garlic, cumin, maple syrup, pepper flakes, and olive oil, and process into a smooth paste. Season to taste.

 

7 comments

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  1. Susie Sneed
    04.09.2019

    Goodness that looks so good! and I LOVE your new cookbook!
    I was wondering if you had any thought on what you could replace the yogurt with , I just have never liked the taste of yogurt.

    Thanks

    • Jeanine Donofrio
      04.09.2019

      Hi Susie – ooh, I’m so glad you’re loving the new book!

      The red pepper sauce in this recipe (that I dolloped on top)…. use that as the sauce base instead of the yogurt. It’ll be so delicious!

  2. Ingrid Emery
    04.10.2019

    This looks gorgeous! Just wondering if you could use fresh peppers that you roast and peel yourself (rather than jarred peppers) in the Muhammara recipe? Would you use four full peppers in that case?

    • Jeanine Donofrio
      04.10.2019

      Hi Ingrid – you could! I would use one less since fresh red bell peppers tend to be larger than jarred ones. Also, you’ll need to add salt to the recipe -1/4 to 1/2 teaspoon.

      • Ingrid Emery
        04.10.2019

        Amazing – thanks so much! Looking forward to trying it over the weekend.

  3. Sarah | Well and Full
    04.10.2019

    I love the way this cookbook is organized! I’ll have to check it out 🙂

  4. Karen from cookingwithluce.com
    04.10.2019

    oh wow, what a great idea, love this, will definitely give it a try, thank you for sharing.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.