Mediterranean Baked Falafel Flatbreads
A healthier take on falafel wraps, these homemade Mediterranean falafel flatbreads are baked, not fried, and served with fresh vegetables and a zesty yogurt sauce.
30 min
Prep
45 min
Cook
4
Serves
440
Calories
Macros · per serving
16g protein
58g carbs
16g fat
Ingredients
For 4 servings
- 2 cups canned chickpeas
- 1 onion
- 3 clove garlic
- 0.5 bunch parsley
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 whole wheat flatbreads
- 1 cucumber
- 2 tomato
- 1 cup plain yogurt
- 1 lemon
- to taste salt
- to taste black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse and drain the canned chickpeas, then transfer them to a food processor.
- 3
Peel and roughly chop the onion and garlic. Add them to the food processor along with the parsley.
- 4
Add cumin, coriander, baking powder, flour, salt, and pepper to the food processor.
- 5
Pulse the mixture until it reaches a coarse texture. Avoid over-processing to keep some texture.
- 6
Shape the mixture into small patties, about 2 inches in diameter.
- 7
Place the patties on a baking sheet lined with parchment paper and brush each with olive oil.
- 8
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown.
- 9
While the falafel is baking, thinly slice the cucumber and tomatoes.
- 10
In a bowl, mix the yogurt with the juice of the lemon and a pinch of salt to create the sauce.
- 11
Warm the whole wheat flatbreads in the oven for 5 minutes before serving.
- 12
To assemble, place a few falafel patties on each flatbread, top with cucumber, tomato slices, and a drizzle of the yogurt sauce.
Cook it this week.
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