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Falafel Stuffed Flatbread

This scrumptious classic will keep you and your little ones coming back for more! Recipe Courtesy of "The Best Homemade Kids' Lunches on the Planet" cookbook.

Falafel Stuffed Flatbread

 ½ cup (375 g) dry chickpeas, soaked overnight or,
 1 cup (240 g) canned chickpeas
 2 teaspoons (14 g) cumin
 ½ teaspoon (1 g) coriander
 1-2 garlic cloves (3 g - 6 g), minced
 1 fresh parsley sprig, minced
 1 small onion, chopped fine
 1½ tablespoons (45 ml) freshly squeezed lemon juice
 3 tablespoons (21 g) breadcrumbs
 Vegetable oil to pan fry

Drain and rinse chickpeas from soaking overnight or canned chickpeas.


In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.


With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch


patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.


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.

Nutrition Facts

Serving Size 1 Serving