Falafel and Vegan Tzatziki Flatbread


(Recipe serves 3)

For the Falafel:

  • 1 tsp coconut oil
  • 1 onion, diced
  • 120g peas, boiled and drained
  • 1 tin chickpeas, rinsed and drained
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2tsp chilli powder 
  • 1 tsp garlic powder
  • 1 tsp sea salt 
  • 1/2 tsp black pepper
  • 1 1/2 tbsp sun-dried tomato oil
  • A few sprigs fresh coriander
  • 40g sun-dried tomatoes, chopped 
  • Light spray oil

For the Flatbreads:

  • 110g wholemeal flour/wholemeal strong bread flour
  • 1/4 tsp salt
  • 1 tsp thyme
  • 85ml hot water
  • 1 tbsp olive oil
  • Coconut oil for cooking

My vegan tzatziki


  1. For the falafel, preheat oven to 220C/425F/gas mark 7 and line a baking tray with greaseproof paper.
  2. Fry the onions in coconut oil on low-medium heat till transparent and soft then let cool.
  3. Put all ingredients apart from the onions and sun-dried tomatoes in a food processor and blitz until combined. Mix in onions and sun-dried tomatoes with a spoon then using your hands make 9 falafel disks/balls on the baking tray.
  4. Spray with oil then bake for 25 mins or until crispy and cooked through.
  5. Meanwhile, make the flatbreads by mixing the flour, salt and thyme in a bowl then add the water and olive oil. Mix till combined then knead on a floured surface for a few minutes.
  6. Once the dough feels smoother, cut into 6 pieces and roll these into balls. Leave these in a bowl covered with cling film for 15 minutes.
  7. When proved, roll out the balls on a floured surface till thin like tortilla wraps. Cook in a lightly oiled frying pan on medium heat for about 1 minute on each side. 

Serve warm with the falafel and vegan tzatziki on top or roll into a delicious wrap!

Calories per servingProteinCarbsFats
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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