Preheat your oven to 180

Mix all flatbread ingredients together and knead for 2 minutes until well combined

Roll into a ball on a piece of baking paper and flatten using a rolling pin until the thickness of a 1 coin, put to one side whilst you make the falafel crumb.

To make the falafel crumb, add all ingredients except spray oil to your food processor and blend until well combined.

Spread mixture over a baking paper lined baking tray and bake for 10 mins

Remove falafel crumb mixture from the oven and break up with a fork, it should be partially cooked but still quite soft

Crumble your falafel mixture over the pre-rolled flatbread and bake for a further 15 minutes until fully cooked (the underneath of the flatbread should be dry) and golden.

Serve warm drizzled in techina (I love Ramona’s from KK), topped with chopped parsley and pine nuts alongside a crunchy salad!