By: Eve Noe @thekoshernutritionist
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!