Falafel & Feta Flatbread Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 8–12 hours or overnight. Drain and rinse thoroughly before using.

Process mixture

In a food processor combine drained chickpeas, 3/4 cup chopped onion, 3 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2 tbs flour, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Pulse until a coarse, sticky mixture forms (not a paste — should hold together when pressed). Scrape down sides as needed. If mixture is too wet, add up to 1 more tablespoon flour; if too dry, pulse a few times with 1–2 tsp water.

Rest and shape

Transfer mixture to a bowl, cover, and refrigerate 20–30 minutes to firm up. Wet hands and form the mixture into small patties or balls about 1 1/4 inches (makes ~12–14).

Cook falafel

Heat 3 tbs olive oil in a large nonstick skillet over medium heat. Fry falafel in batches without crowding, about 3–4 minutes per side until golden brown and crisp. Drain on paper towel. Alternatively bake at 200°C (400°F) for 18–22 minutes turning halfway, brushing with a little oil.

Preheat a grill or grill pan to medium-high heat. Slice eggplant and zucchini lengthwise (~1/4-inch thick), quarter the red capsicum, and cut onion into 1/2-inch rings. Toss vegetables with 2 tbs olive oil, 1 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper to coat evenly.

Grill vegetables in a single layer, turning once, until charred and tender: peppers 6–8 minutes, eggplant and zucchini 3–5 minutes per side, onions 3–4 minutes per side. Remove and let cool slightly. Slice larger pieces into strips appropriate for topping flatbread.

Make dough: In a small bowl dissolve 1 tsp active dry yeast and 1 tsp sugar in 1/2 cup (approx. 120 ml) warm water (about 105–115°F / 40–46°C). Let sit 5–10 minutes until foamy. In a mixing bowl combine 2 cups all-purpose flour and 1 tsp salt. Make a well and add yeast mixture and 1 tbs olive oil. Mix to form a soft dough, adding up to 2–3 tbs more water if needed.

Knead and rest: Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.

Shape and cook: Divide dough into 4 equal pieces. Roll each into a ball and then flatten/roll into a 7–8 inch round (about 1/8–1/4 inch thick). Heat a large skillet or griddle over medium-high heat. Cook each flatbread 1.5–2 minutes per side until puffed and spotted with brown. Keep warm wrapped in a clean towel.

Spread about 2 tbs labneh evenly over each warm flatbread, leaving a small border.

Arrange 3–4 warm falafel patties (or desired amount) on top of the labneh. Scatter 1/4 cup chargrilled vegetable strips over the falafel on each flatbread.

Crumble about 3 tbsp feta over each flatbread, then drizzle 3/4 tbs (roughly) sweet chilli sauce per flatbread in a thin zigzag. Adjust sweet chilli to taste.

Finish with a small squeeze of fresh lemon (optional) and a sprinkle of chopped parsley. Serve immediately while flatbread is warm and falafel are crisp.