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Chickpea & Kale Flatbread
Updated: Oct 5
aka falafel flatbread! A filling, nutritious flatbread.
These flatbreads are the perfect base for a healthy snack or light lunch and are filled with the good nutrition.
All ingredients for these are found in most supermarkets and are great to make on your meal-prep day, ready for the week ahead.
The good thing is that you can freeze these and pop them in the toasted when needed.
INGREDIENTS
CHICKPEAS
I always use canned chickpeas for this recipe. I have not made this from dried and cooked chickpeas yet. I find the dried chickpeas can sometimes be a bit too soft. If you do cook chickpeas from dry you might have to add a bit more chickpea flour if the mixture is too soft.
FRESH KALE
Who doesn't like hidden greens! You can substitute this with fresh spinach or other leavy greens.
FRESH PARSLEY
Parsley adds a fresh flavour to the flatbread, but if you don't like or have parsley you can add herbs such as coriander or basil.
CHICKPEA FLOUR
Also known as Gram flour. This binds the flatbread together. I have not tried this with plain flour, but it should work too.
GROUND FLAXSEEDS
This acts as a binder. Plus, it adds nutrition.
SUNFLOWER SEEDS
You can substitute these with walnuts.
LEMON JUICE
Adds and balances the flavours.
BAKING POWDER
To add a bit of puff. I have made this before and forgot to add the baking powder, but the flat bread was still really good and not too dense.
HERBS AND SPICES
and a few herbs and spices that you probably already have in your cupboard.
HOW TO MAKE THESE
Blend the ingredients for a few minutes and let it rest for half an hour
Once ready, press the dough evenly into a baking tray and bake for about 25 minutes
Let it cool, slice and enjoy! Simple!
SERVING SUGGESTIONS
fresh or pickled cucumber slices and tahini or tzatziki
hummus and avocado
hummus and roasted /pickled vegetables
avocado sprinkled with a few chilli flakes or sumac
harissa paste and grilled eggplant slices
WHY NOT TRY THESE FLATBREADS WITH
CHICKPEA & KALE FLATBREAD
aka falafel flat bread.
The perfect base for a healthy snack or light lunch.
Serves 8 - 10 flatbreads
INGREDIENTS
1 can chickpeas, drained, but liquid reserved
1 packed cup kale, chopped
1/4 cup fresh curly parsley
1/4 cup onion, chopped
1 tsp ground cumin
1 tsp garlic granules or 1 fresh garlic clove
1 tsp salt
1 tbsp ground flaxseeds
1 tbsp sunflower seeds
1 tbsp lemon juice
1/2 cup chickpea flour (gram flour)
1/2 tsp baking soda
2 tbsp aquafaba (liquid from the chickpeas)
1 tbsp olive oil
INSTRUCTIONS
Add half the chickpeas into a blender/ food processor. Add the kale, parsley, onion, cumin, garlic, salt, aquafaba, lemon juice, olive oil and flaxseeds and blend for a few minutes. We don't want the mix to be too smooth.
Now add the rest of the chickpeas and sunflower seeds and pulse a few times to mix. We want to keep some chunky chickpeas and sunflower seeds.
Transfer the mix into a bowl and add the chickpea flour and baking soda through a sieve to avoid lumps. Mix until well incorporated.
Let the mixture rest for 30 min in the fridge.
While the mixture is resting in the fridge, preheat the oven at 200C or 180C fan
Line your baking tray with non-stick baking paper (I used a square baking tray 22cm x 22 cm)
Press the mixture into the tray into an even layer. Make sure it's pressed tight.
Bake in the oven for 20 - 25 min. Make sure the edges do not burn.
Remove from the oven and let it cool for about 10 min before cutting them into flatbread pieces (I cut mine into 10 pieces).
Let them cool completely and store them in an airtight container in the fridge.
Enjoy with the serving suggestions above.
NOTES:
These can be frozen. Just pop them in the toasted for a few minutes to defrost and reheat. Enjoy!
HAVE YOU MADE THIS?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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