It’s no secret that I love a good falafel. It’s hands-down one of the favorite meals in my house, but I don’t always feel like making them, especially during massive heat waves like we’ve been having here in New York lately.
Since posting this falafel-spiced chickpea flatbread recipe on Big Flavors back in 2015, it has consistently been one of the most popular recipes with my readers.So I’ve decided to give this post a bit of a facelift, which was the perfect excuse to make this delicious Middle Eastern recipe all over again.
When I came up with this recipe, I was looking for a way to use up some leftover tzatziki. I had just made Grazin’ TriBeCa’s Lamb Burgers, and that recipe made a LOT of extra tzatziki.
I decided that it would be fun to do something less time consuming than making my standard falafel patties. So I left the chickpeas whole and sautéed them with all of the warm spices I love.
But how to serve these falafel-spiced chickpeas? Pizza-fying pretty much anything makes it more fun to eat, so I picked up some naan from the grocery store, which made perfect little single servings of this dish.
A full can of chickpeas will make 2 generous servings worth, and you can even stretch it to 3 pieces of naan if you’d like. You could also arrange this on a larger pizza crust or piece of flatbread to serve more people.
Or get itty bitty mini naan or naan chips and serve this up on an appetizer platter.
Oh, and did you catch the tip I showed over on Instagram for how to easily remove seeds from a cucumber? Head over to my Instagram page and check out the pinned “Tips!” story to check it out.
It may just blow your mind! I got several messages about it right after posting it… it’s something I realized a few years ago, and I couldn’t believe I had a tool to remove cucumber seeds perfectly sitting in my drawer all along.
The tzatziki can be made ahead of time, and the chickpeas come together really quickly. I chop up my garnishes while the chickpeas heat through, and it works out perfectly. It makes a great, easy weeknight meal.
These flatbreads would be great with Greek salad on the side, or even a feta and watermelon salad type of situation. Yum!
I like serving these with a healthy drizzle of tahini and sriracha sauce over top, followed by a scattering of fresh herbs and a good squeeze of lemon juice. My son skips the sriracha, but I know that once he’s older, he’ll be piling it on, too 😉
Any way you look at it, you need these beauties in your life. They’re crazy delicious!
If this falafel mashup has left you craving more, I have a few other falafel-inspired recipes that will be right up your alley! Check out my Falafel-Spiced Cucumber Bites or my Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette.
And I’m sure there will be more falafel-y recipes coming in the not too distant future. I actually fried up the few leftover chickpeas from this recipe earlier today, added 2 eggs and a tiny bit of mascarpone and made some pretty flavorful scrambled eggs for breakfast.
I’m thinking I’ll make a falafel frittata sometime soon and will most definitely share the recipe once I have perfected it.
- Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
- Spicy Italian Sausage and Peppers Pizza
- Deep Dish Southwest Salad Pizza
- Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate
- Charred Veggie Ciabatta Pizza with Crispy Fried Eggs + Parmesan
- Bacon and Caramelized Onion Jam Naan Pizza with Gorgonzola and Apples
- Grilled Niçoise Salad Flatbreads
- BBQ Chicken Pizza with Smoked Mozzarella (coming soon!)
Recipe for Falafel-Spiced Chickpea FlatbreadsPrint
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 2 pieces store-bought naan
- 1/2 cup tzatziki (I used leftovers from this recipe)
- Preheat oven to 400°F (or temperature indicated on naan package).
- While oven preheats, heat oil in a large, non-stick skillet over moderate heat. Add garlic and sauté until fragrant, about 30 seconds. Add drained chickpeas, cumin, coriander, paprika, salt and pepper and cook, stirring occasionally, until heated through.
- Heat naan according to package directions (for me, this was 2-3 minutes at 400°F). Remove from oven and top with a layer of tzatziki, making sure to leave a border around 1/2 to 1 inches around the edge of the naan. Top with spiced chickpeas, sliced tomato, red onion, a healthy drizzle of tahini, Sriracha, and chopped herbs.
- Use a pizza cutter to cut into wedges. Serve with lemon wedges alongside.
A full can of chickpeas will make 2 generous servings worth, and you can even stretch it to 3 pieces of naan if you’d like.
You could also arrange this on a larger pizza crust or piece of flatbread to serve more people. Or get itty bitty mini naan or naan chips and serve this up on an appetizer platter.
- Serving Size:
- Calories: 597
- Sugar: 6.1 g
- Sodium: 1223 mg
- Fat: 20.2 g
- Saturated Fat: 4.4 g
- Carbohydrates: 80.4 g
- Fiber: 12.4 g
- Protein: 26.4 g
- Cholesterol: 9.3 mg
Keywords: falafel, flatbread, chickpea
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