Falafel Crumb Flatbread

By: Eve Noe @thekoshernutritionist

Prep Time

25 Mins

Cooking time

25 Mins

Preference

Parev

Category:
9 DaysMainParev

Falafel Crumb Flatbread

    Ingredients

    • 200g wholemeal flour (or white if preferred)
    • 125g coconut yoghurt
    • 1.5 tbsp olive oil
    • sea salt, a pinch
    • 1/2 egg, whisked
    • 1 can chickpeas, drained, rinsed and dried as much as possible
    • 1 onion, peeled
    • 3 garlic cloves
    • 3/4 cup fresh parsley
    • 3/4 cup fresh coriander
    • 1 tsp salt
    • 1 tbsp harrisa paste, this is spicy so alter according to taste or omit if preferred
    • 1/2 tsp ground cardamom
    • 1/2 tsp ground corriander
    • 1/2 tsp baking powder
    • spray oil

    Method

    1

    Preheat your oven to 180

    2

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

    3

    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.

    4

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

    5

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

    6

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

    7

    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.

    8

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

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