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3/4 view of a sheet pan with Falafel-Spiced Chickpea Flatbread on top surrounded by garnishes.

Falafel-Spiced Chickpea Flatbreads

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x
  • Category: Flatbread
  • Method: Stovetop
  • Cuisine: Middle Eastern


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



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, Sriracha, and chopped herbs.
  4. 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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