Falafel-Spiced Chickpea Flatbreads
Easy,  Entrées,  Our Favorites,  Recipes,  Vegetarian

Falafel-Spiced Chickpea Flatbreads

Naan is covered in garlicky tzatziki sauce and covered with Middle Eastern-spiced chickpeas, tahini, fresh herbs and Sriracha in this street food/comfort food mashup.

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.

So when I found myself with a healthy amount of leftover tzatziki from when I made Grazin’ TriBeCa’s Lamb Burgers, I started to crave falafel.

Falafel-Spiced Chickpea Flatbreads

I thought it would be fun to do something less time consuming than making the patties and frying them up. So I left the chickpeas whole, sautéed them with all of the warm spices I love, and used my favorite naan as a base.

Making this with store-bought naan and leftover tzatziki made everything come together in a snap! If you don’t have tzatziki hanging out at home, it’s really easy to make. You could even use a quick Greek yogurt-cucumber-garlic mixture in a pinch.

Any way you look at it though, you need these in your life. They’re crazy delicious!

A photo posted by Ashley Covelli (@bigflavors) on

I had visited the Stonefire Food Truck last month, and my son won this super cute pizza cutter on their pizza wheel. It worked perfectly for slicing these beauties up. I had been wanting a non-metal pizza cutter anyway, since you can’t cut on certain surfaces (like silicone baking mats) with them, so this came at the perfect time!

We gobbled up these flatbreads in a hurry. They’re great with a little drizzle of lemon juice over top right at the end. My husband and I enjoyed both having our own, individual-sized portions, but I’m sure this would work on a larger flatbread, too.

Maybe even cut up into wedges for a dinner party. Mmm… now I’m totally craving this one again!

Falafel-Spiced Chickpea Flatbreads


Falafel-Spiced Chickpea Flatbreads

  • Yield: 2 Servings


Naan is covered in garlicky tzatziki sauce and covered with Middle Eastern-spiced chickpeas, tahini, fresh herbs and Sriracha in this street food/comfort food mashup.


  • 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 (I used Stonefire Original)
  • Tzatziki (I used leftovers from this recipe)

For garnish:

  • Sliced tomato
  • Thinly sliced red onion
  • Tahini sauce
  • Sriracha sauce
  • Chopped cilantro
  • Chopped parsley
  • Lemon wedges


  1. Preheat oven to 400°F (or temperature indicated on naan package).
  2. 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.
  3. 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 and Sriracha sauces, and chopped herbs.
  4. Use a pizza cutter to cut into wedges and enjoy, served with lemon wedges.


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli



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