Falafel Stuffed Flatbreads

falafel stuffed flatbread

4.6 from 9 reviews

This recipe is from The Best Homemade Kids’ Lunches on the Planet


  • 1/2 cup (375 g) dry chickpeas, soaked overnight or,
  • 1 cup (240 g) canned chickpeas
  • 2 teaspoons (14 g) cumin
  • 1/2 teaspoon (1 g) coriander
  • 12 garlic cloves (3g-6 g), minced
  • 1 fresh parsley sprig, minced
  • 1 small onion, chopped fine
  • 1 1/2 tablespoons (45 ml) freshly squeezed lemon juice
  • 3 tablespoons (21 g) breadcrumbs
  • Vegetable oil to pan fry


  1. Drain and rinse chickpeas from soaking overnight or canned chickpeas.
  2. In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.
  3. With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1 1/2 inch patties. If the mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.
  4. Pan-fry falafels in an oiled pot over medium-high heat for 3-4 minutes each side, or until sides are brown. Remove falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.
  5. Place flatbread on a flat surface, layer lettuce and tomatoes. Top with 1-2 falafels. drizzle tzatziki sauce, and close flatbread.