Miznon is hard to write about, because once inside, it’s hard to describe what’s going on. To figure out the menu, or the structure, can take some doing. It’s better just to go in with blind faith and have the experience, without trying to control or understand it. That said, I’m not a picky eater but I do like structure. So since I’m not a…
Miznon is hard to write about, because once inside, it’s hard to describe what’s going on. To figure out the menu, or the structure, can take some doing. It’s better just to go in with blind faith and have the experience, without trying to control or understand it.
That said, I’m not a picky eater but I do like structure. So since I’m not a regular at Miznon, on my first visit I had to unravel what’s on the menu since it’s a jumble of words and phrases. In other words, don’t expect a precise list with menu titles in this post. But if you go, the counter people are helpful, if hurried. And the experience is part of the fun. (If you’ve been to Tel Aviv, where Miznon originated, you know that some of the best places to eat are more free-wheeling than restaurants elsewhere.)
Thisbaked falafel recipe with canned chickpeas is easy and healthy! Eat it with dips, in a pita, on a salad, and more.
Want to make falafel at home but daunted by frying? Here’s the recipe you need: Baked Falafel with canned chickpeas! This spin on Classic Falafel distills the traditional flavors into a shortcut that works for weeknights. Bake up these tasty balls of savory, herby goodness and dunk them into dips, throw them in a Falafel Sandwich, or top them on a Falafel Salad. They save well, making them perfect for refrigerating or freezing for quick and easy meals! They’re also vegan, vegetarian, and gluten-free. Here are the tricks to this quick method.
Want to make classic falafel that’s baked? Go to Classic Falafel and use the baked option.
Baked falafel with canned chickpeas
Falafel is a Middle Eastern ball of chickpeas, herbs and spices that’s deep fried. Classic falafel is always made with soaked dried chickpeas, which gives them the ideal crispy texture. The problem is: you have to remember to soak the chickpeas overnight. If you have time and the ability to think ahead, try the classic version! It’s absolutely worth it for the flavor, and you can bake it as well. Go to Classic Falafel.
This baked falafel recipe is a shortcut for when you didn’t think ahead and don’t want to mess with frying. So, it’s not an authentic recipe: it’s a variation for weeknights so you can enjoy similar flavors! Make it with canned chickpeas, which you bake in the oven instead of frying them. Falafel is usually shaped as a round ball, but for baked it’s easier to make a disc shape.
Tips for this easy baked falafel recipe
Ready to try this baked falafel with canned chickpeas? Here are a few tips for how to make this easy falafel recipe:
A food processor is key. It’s easiest for chopping everything for the dough. (If you’re ambitious and don’t have one, you could try using oat flour, finely chopping the veggies, and mashing the chickpeas with a fork.)
You can use rolled oats or oat flour. We use rolled oats and process them in the food processor to form oat flour, but if you keep oat flour on hand you can skip this step.
Drain and rinse the chickpeas, then pat them dry. Because you’re using canned chickpeas, you’ll want to remove as much liquid as possible.
Be careful not to over-process the dough! Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below.
Pat the dough into disc shapes. This makes them easy to bake (versus ball shapes). Use a 1 ½ tablespoon cookie scoop if you have it, which helps to portion the dough evenly. Then bake 15 minutes on one side and 10 on the other!
Ready to give it a go? Head to the recipe below.
The dough should be uniformly chopped but still have some texture: resist the urge to over-process!
Leftovers save well: try a double batch!
This easy baked falafel recipe is ideal because leftovers save very well! Because of this, we recommend making a double batch and saving the leftovers: especially if you’re feeding hungry eaters. You’ll need a large food processor (shown above). Here’s the recommended storage info:
Store baked falafel refrigerated for up to 1 week. They’re easy to throw into lunches or onto salads!
Or, freeze for up to 2 months. Then defrost in the refrigerator prior to enjoying. You can reheat them or eat at room temp.
To double the recipe, use the 2x button on the recipe below! This makes it easy to double the quantities.
Ways to serve baked falafel
There are so many fun ways to eat baked falafel! We make Classic Falafel on special occasions, but this baked version is more of an everyday style recipe. Here are a few ideas for how to serve it:
Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside. (If using oat flour, skip this step.)
Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the chickpeas, tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo above!)
Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)
Notes
*Makes 12 small falafel: consider making a double batch and storing leftovers. To make a short-cut version of this salad, use frozen purchased falafel. Or, it’s a way to repurpose leftover falafel from restaurant takeout!
There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing.
Falafel tops the chart of some of the world’s best vegan recipes, in our opinion. These Middle Eastern chickpea balls are so meaty and satisfying, we could eat them daily. Here’s a way to make part of an everyday plant-based meal: this Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers! This one is a massive hit with our family: and works for weeknights or dinner parties.
Ingredients in falafel salad
Falafel is a Middle Eastern ball of chickpeas, herbs and spices that’s deep fried. It’s most often served as an appetizer with dip, or in a pita as a falafel sandwich. But an alternative way to eat it is deconstructed, in a salad! It makes a satisfying vegan and gluten free dinner idea, served in a big bowl with a creamy sauce or dressing. Here’s what you’ll need for this falafel salad recipe:
Falafel: this Baked Falafel recipe is perfect for easy meals, but you can substitute with classic fried falafel or frozen (see below)
Tahini sauce: the zingy Lemon Tahini Sauce ties the salad together with creamy richness
English cucumber: English cucumber is key: the flavor is milder and it doesn’t have a tough peel or seeds
This falafel salad is perfect with our baked falafel, which is quick and easy. You can make it with a can of chickpeas, and bake it up in a flash! Or, it’s excellent with classic falafel: you’ll just have to remember to soak dry chickpeas overnight. Here’s a breakdown:
Baked falafel:Baked Falafel is a shortcut for easy dinners, made with canned chickpeas and baked in the oven. Leftovers save well, so consider making a double batch and refrigerating or freezing. Also try them with dip or in kid lunch boxes!
Classic falafel: This Classic Falafel recipe uses dried chickpeas, like a traditional Middle Eastern falafel. The flavor is excellent and it’s worth remembering to soak them overnight, and dealing with the tricky elements of pan frying. It’s just that good!
Frozen falafel: Many grocery stores carry frozen falafel in the frozen section. Let us know if you have favorite brands (Target has them, which means they’re pretty widely available!)
Restaurant falafel: Ordering Greek or Middle Eastern takeout? Here’s a tip: order extra falafel, then serve the leftovers over a salad. It’s a great way to create another meal!
Tahini sauce and other dressing ideas
What’s most important about this falafel salad? The dressing brings it all together! The Tahini Sauce in the recipe below is one of our favorite recipes ever: it’s so delicious and versatile! But it works with a few other sauce options that are traditional on a Falafel Sandwich:
Tahini Sauce has the best creamy, zingy and balanced flavor. It really brings the elements in this salad together! It also fits many diet options: vegetarian, vegan, and gluten-free.
Quick Cucumber Sauce or Tzatzikiare both full of flavor with Greek yogurt, lemon, cucumber and dill! This first sauce is a shortcut version.
Cilantro Sauce is another vegan sauce, deliciously fresh with lots of cilantro and blended cashews as the body.
Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside.
Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below!)
Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)
To serve, place greens on a plate. Top with baked falafel, shredded carrot, sliced cucumber, sliced tomato, sliced radishes, and Kalamata olives. Drizzle with tahini dressing and serve.
Notes
*Makes 12 small falafel: consider making a double batch and storing leftovers. To make a short-cut version of this salad, use frozen purchased falafel. Or, it’s a way to repurpose leftover falafel from restaurant takeout!
Category:Main dish
Method:Baked
Cuisine:Mediterranean
Keywords: Falafel salad
The dough should be uniformly chopped but still have some texture: resist the urge to over-process!
This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner. Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves. Why make falafel burgers? These falafel burgers are much easier to whip up than our classic falafel sandwich. That sandwich is full of beautiful, authentic flavor: but it does require some thinking ahead. This one is a little easier! Here’s why to make falafel in burger form: You can use canned chickpeas! No need to soak dried chickpeas overnight. This means you can make it with little to no advanced planning (a big plus in our book). Easy to shape. The patties are much easier to shape than the balls with traditional falafel: and you only have to […]
This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner.
Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves.
Why make falafel burgers?
These falafel burgers are much easier to whip up than our classic falafel sandwich. That sandwich is full of beautiful, authentic flavor: but it does require some thinking ahead. This one is a little easier! Here’s why to make falafel in burger form:
You can use canned chickpeas! No need to soak dried chickpeas overnight. This means you can make it with little to no advanced planning (a big plus in our book).
Easy to shape. The patties are much easier to shape than the balls with traditional falafel: and you only have to make four!
No messy frying! Authentic falafel requires frying, which can be a little tricky. These falafel burgers need just a quick and easy fry with a drizzle of oil, then they’re finished in the oven.
Ingredients in falafel burgers
This falafel burger is a great healthy dinner idea when you’re cooking for many diets! It’s vegetarian and vegan, and you can make it gluten-free by using gluten-free flour. Here’s what you need to make a killer falafel burger:
The main idea behind these falafel burgers: puree the ingredients to make a “dough”, form into patties, lightly pan fry them, then bake. There are two options for making the dough:
Food processor: This is our preferred method because it’s quick and easy. We have a large-sized food processor, which works great for a single or double batch (more about doubling it below).
By hand: You can also make the falafel burgers by hand if you don’t have a food processor. It takes a little longer, but you’ll mash the chickpeas with a fork, then grate all the vegetables.
Falafel sauce: 3 options!
There are several falafel sauce options that are authentic for serving with falafel. There are options for both vegetarian and vegan diets! Here’s a little breakdown:
Yogurt sauce: This yogurt-based Cucumber Sauce or Dill Sauce are quick and easy to whip up, and traditionally served on a falafel sandwich.
Tahini sauce: This Lemon Tahini Sauce is vegan and plant-based, and also traditional for serving with falafel. You could also add some chopped fresh dill for an herby punch.
Cilantro sauce: A green Cilantro Sauce is also traditional! This one is made with cashews and is another vegan option. Zhoug is another green sauce made with olive oil and herbs that’s served with falafel in Israel.
Make a double batch: they refrigerate and freeze well!
The great thing about these falafel burgers is that they store very well! Consider making a double batch and saving them for easy meals. Since they take about 45 minutes start to finish, we like to double it so we have leftovers. Here’s storage info for falafel burgers:
Refrigerate for up to 1 week. You can reheat in a 350 degree oven if you’d like, or eat them cold or room temperature.
Freeze for up to 3 months. The freeze well! Just thaw in the refrigerator or reheat in a 350 degree oven.
What to serve with falafel burgers?
Making a meal to impress a crowd and need some sides for these falafel burgers? Here’s what we’d recommend:
Greek Salad This authentic Greek salad is packed with fresh tomatoes, crisp cucumber, salty feta cheese, and briny olives.
Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.
Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.
Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.
In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!
Notes
*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!
Category:Main Dish
Method:Baked
Cuisine:Mediterranean
Keywords: Falafel burger
More veggie burger recipes
Veggie burgers are so satisfying! Here are a few more veggie burger recipes to try:
Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too. Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home! How to make falafel: an overview! This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!). This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar […]
Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too.
Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home!
How to make falafel: an overview!
This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!).
This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar flavors. Consider yourself warned! Now: here’s the basic outline of what you’re getting yourself into with homemade falafel:
Soak the chickpeas
Overnight (or at least 6 hours)
Makedough and rest it
5 minutes active, 20 to 30 minutes hands off
Form the falafel
5 to 10 minutes active
Fry the falafel
10 minutes active
Equipment you need
You’ll need just a few things to make authentic falafel at home! Here’s what you’ll need:
Large food processor: This is essential because it’s what breaks down the dried soaked chickpeas. A blender or small processor just won’t do. (Definitely not a knife!)
Food thermometer (optional): It’s nice to have a thermometer to check the temperature of the oil you’re frying in.
Authentic falafel uses dried chickpeas
Authentic falafel uses dried chickpeas. Do not even consider using canned chickpeas or cooked chickpeas in this recipe! Say it with me: I will use DRIED chickpeas! The classic texture that’s fluffy on the inside and crispy on the outside comes from using dried chickpeas.
Soak these dried chickpeas overnight, or at least 6 hours. This means you’ll have to think ahead. Soaking the chickpeas softens them to a texture where they can be blended into balls. You’ll notice they double in size after soaking. Soaking overnight: that’s inconvenient! you might think. But authentic falafel is not about convenience at all. It’s about pure, delicious flavor. And that’s worth waiting for.
Here’s the texture that the dough should be!
The key to perfect falafel is the consistency of the dough. Blend it too much and the balls will be too dense. Blend it too little and the’ll fall apart when frying.
When you process the chickpeas with the herbs and spices, you’ll want a blended and uniform dough. The best way to explain this is by looking at it. Below is what your dough should look like when you’re done blending:
Forming the falafel: it’s not like cookie dough!
Another place where you might trip up: falafel dough feels crumbly and wet. It’s not at all like cookie dough! There’s no gluten or binder, so it doesn’t stick together in the way you’d expect. That’s exactly what you want here.
Chill the dough for 20 to 30 minutes to help it become easier to form. Then form it into balls the size of a ping pong. Pat it firmly so it comes together, but don’t squeeze it so hard that it crumbles. Don’t worry, you’ll get the hang of it once you do a few!
How to fry falafel (most authentic method)
Phew, you’ve made it to the frying step! When fried correctly, the falafel only pick up a bit of the oil. Because falafel are plant-based and healthier than a meat alternative, we still count it as a healthy (ish) recipe! Here are some tips on how to fry falafel:
Use a food thermometer if you have one. This can help you get to the perfect oil temperature (350 to 375 degrees Fahrenheit).
This method uses 3/4″ of oil in a pan. It’s not deep frying, but it’s legit frying. If that scares you, go to the alternate methods below.
Take precautions around hot oil. The pan we used for frying was non-stick, so the oil didn’t bubble at all. Don’t be surprised: it might not look hot, but it is! Take necessary precautions (that is, don’t let your kiddos near it, etc)
Drop in balls carefully, then fry until brown and crispy. With the correct oil temperature, the falafel come out crispy, not oily.
Alternate method 1: Skillet fried falafel
If frying scares you, try skillet frying instead! The main difference here is that it uses 6 tablespoons of oil instead of 3/4 inch. It’s more like sauteing each surface than frying. This method is nice if you don’t have a food thermometer. Here’s what to know about this method:
It makes disc shapes, not balls. Because you’ll only be cooking two sides, you’ll have to flatten the balls into discs. If you want the authentic ball shape, you’ll need to use the main frying method.
Continue to cover the bottom of the pan with oil for each new batch.
Alternate method 2: Baked falafel
Baked falafel is not a traditional way to make it. The flavor and texture are not quite the same. But if you prefer not frying, this is your method! Here’s what to know about baked falafel:
It doesn’t get nearly as crispy as the fried method, as you might guess. But it’s still tasty!
It makes discshapes, not balls. You can only get two sides browned in the oven method, so you’ll have to flatten the balls into discs just like skillet frying. They look a little less authentic but they still taste good!
Ways to serve falafel
Got those beautiful, crispy balls? Good! Here’s the best part: serving it! You can serve falafel as an appetizer with a dip. Or, we think the best way is in a falafel sandwich. (One of Alex and my top food experiences of all time is the falafel at L’As du Falafel in Paris. Transcendental!) Here are our best falafel sauces and accompaniments:
Cucumber Sauce or Tzatziki: This Quick Cucumber Sauce is easy to whip up while you’re waiting for the dough to chill. Or try the even more authentic tzatziki, made ahead.
Tahini Sauce: Lemon Tahini Sauce is creamy and tangy, another traditional option.
Flatbread: Often it’s served in a pita pocket, but we think best way is wrapped in a soft flatbread. Try our Easy Flatbread Recipe if you’re really looking to impress! Also add crunchy veggies like lettuce, tomato and red onion.
Other ideas:Hummus makes a nice contrast. Harissa is good too; our best restaurant falafel featured this as part of the messy sandwich.
This recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Soak the chickpeas (overnight, or 6 hours): Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using.
Make the dough and refrigerate (30 minutes): Peel the garlic. Peel and roughly chop the red onion. Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.
Heat the oil*: Add 3/4” of oil to a frying pan and heat over medium high heat until oil is 350 to 375 degrees Fahrenheit. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.)
Form the falafel (5 to 10 minutes): Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 1/2 tablespoons each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.)
Fry the falafel (8 minutes): When the oil is hot, fry one batch (about 12) of the falafel by dropping the balls gently into the oil with your fingers, keeping them as far apart as possible. Cook 1 minute, then flip with chopsticks and cook another 2 to 3 minutes until browned on all sides. Transfer to a towel lined baking sheet or plate. Repeat with the second batch.
*Alternate option 1: Skillet fry the falafel: Shape the dough into balls then flatten them into discs, about 2 inches in diameter and just under 1/2-inch thick. Heat 6 tablespoons neutral oil in a skillet or frying pan. Place a crumb from a falafel disk in the oil, and once it starts to sizzle, the oil is ready. Fry about 8 falafel at a time, for 2 to 3 minutes on each side, until they are lightly browned all over, flipping with chopsticks. Transfer the cooked falafel to a plate. Add a bit more oil to keep the bottom of the skillet covered for the next batch.
*Alternate option 2: Bake the falafel: Preheat the oven to 400 degrees Fahrenheit. Shape the falafel into discs as noted above. Place the discs on a parchment paper lined baking sheet. Brush the tops with olive oil. Bake for 15 minutes, then flip and bake for 15 minutes, until golden brown.
Category:Main Dish or Appetizer
Method:Fried
Cuisine:Mediterranean
Keywords: Falafel, Authentic Falafel, Best Falafel, How to Make Falafel, Falafel Sandwich
This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal. Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do! About this flatbread There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or […]
This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.
Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do!
About this flatbread
There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or Vegan Naan.
How to make flatbread: an overview!
Here’s the basic outline of what you’re getting yourself into with making flatbread. The process takes just 45 minutes to prep and 15 minutes to cook. The total hands-on time is about 30 minutes. In 1 hour, you’ll have deliciously soft flatbread!
Mix the dough
5 minutes active
Form & restdough
5 minutes active, 30 minutes hands off
Roll dough
5 minutes active
Cook flatbread
15 minutes active
Cook it in a skillet or grill pan!
Flatbread is easy to mix up, and only requires a 30 minute “proof” or rest time. Compared to other bread recipes that require shaping and multiple proofs, it’s a breeze! There’s also no bake time. All you need to do is cook each piece in a skillet for about 2 minutes. It’s nice to have 2 people for this task (and it’s more fun!), but you can do it by yourself too.
How to get the grill marks like the flatbread in the photo the photo? We used a grill pan: it looks like a skillet but has ridges that make the lovely grill marks. You can also make this Greek pita bread in a skillet: then it will have more browned organic cooking spots like naan.
Ways to serve flatbread
How to serve this Greek pita bread style flatbread? There are a myriad of ways: here are our favorites!
Falafel. Our Authentic Falafel with tzatziki or quick cucumber sauce is the ultimate treat!
Gyros. Another stellar Greek sandwich.
Wrap for sandwiches. We slathered with hummus and added some grilled vegetables we had on hand: a total treat! But you could us any sandwich filling (here are some ideas).
Flatbread pizza: Top with pizza toppings and bake in the oven. An easy and elegant meal!
How to store flatbread (and reheat it)
This homemade flatbread is nice because it stays good for about 3 days at room temperature, and the texture holds up well if stored correctly. Here’s what you need to know:
Room temperature storage (3 days): Place the flatbread in a sealed bag or container, and it stays good for 3 days. It gets dryer as days go by, so we suggest reheating it so it’s more pliable.
Reheating instructions: To reheat the flatbread, place it in a 350 degree oven for a few minutes until warmed and soft. Or if you want a quick fix, tear it in half and place it in a toaster.
Frozen (3 months): Or, you can freeze it! Let it cool to room temperature, then place it into a sealed bag or container.
This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.
Make the dough (5 minutes): In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil and water, and stir until the dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. On a lightly floured counter, knead for about 30 seconds to 1 minute until all of the flour is incorporated and a dough ball forms.
Form and rest the dough (35 minutes): Flatten the dough into a disc. Cut it into 8 equal pieces and form it into balls. Cover the dough with a damp tea towel and rest for 30 minutes.
Roll the dough (5 minutes): Once the dough has rested, on a clean, lightly floured countertop, roll each dough into a thin circle, about 8” across.
Cook the flatbreads (10 to 15 minutes): Heat a large skillet, griddle, or grill pan over medium-high heat. Brush the pan lightly with olive oil and add one of the pieces of dough and cook until the bottom is golden and browned in spots, about 1 minute. Then turn and cook another 1 minute on the other side. Wrap it in a clean towel. Repeat with the remaining 5 flatbreads, adding each to the towel afterwards (this will steam them and keep them warm and supple).
Storage: store in a well-sealed bag or container up to 3 days (or freeze for a few months wrapped in foil in a sealed bag or container). Before eating leftover flatbread, reheat it in a toaster or a 350 degree oven until warm and pliable.
There’s nothing quite like homemade bread! Here are a few more recipes to try:
Easy No Knead Bread This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Or try the Vegan Bread variation.
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