Recipe: Falafel Flatbread, a light Middle Eastern inspired starter or lunch

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Ramadaan brings with it new ways to experience and enjoy food. Some look towards eating more traditional food they grew up with. Some prefer to eat lighter meals, limiting carbs and unhealthy fats during this time. Being South African, many of us look towards the Middle East for inspiration.

Some days we look forward to pies and samosas, other days – yogurt and Turkish rolls or bagels.

I wanted to share a recipe that I think would make a fantastic starter on days that you are serving lighter meals or Middle Eastern inspired foods. The ‘base’ of this ‘flatbread’ is essentially a falafel, topped with yogurt and salad. I finished off mine with a light dusting of Zaatar and spoonfuls of Woolworths Red Pepper Hummus.

The batter can be prepared earlier in the day and cooked and assembled before serving. Spread the yogurt onto a slightly cooled base to prevent it oozing off – get inventive with the toppings.

Recipe for Falafel Flatbread:

  • 2 cups of chana flour (or chickpea flour)
  • 1 tsp salt
  • 2 tsp ground garlic
  • 2 tbl finely chopped coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Half a tsp of chili powder
  • 2 tsp lemon juice
  • 8 tbl olive oil
  • 2 cups of water

Mix well and leave for 3 hours.

In a non-stick pan, add a knob of butter. Pour in half the batter (This recipe yields 2 depending on the size of the pan that you use. Ideally a plate sized pan is sufficient when serving for 2 tables). Switch the stove to low. Allow the base to coo and transfer to the oven (setting on grill) to allow the top to cook. You just need the liquid to cook and not allow the whole base to crispen.

Flip over onto a round plater and spoon over double thick yogurt or labneh if available. Top with a light sprinkling of Zaatar, cucumber ribbons, halved Roma tomato, chopped coriander and mint leaves.

Add spoonfuls of Woolworths Red Pepper Hummus all over the flatbread.

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