- Flat Bread
- 350g Chantal Organics White Flour Stoneground
- 1 tsp Chantal Naturals Baking Powder
- 350 g natural yoghurt (for a vegan version use ½ cup water and ¼ cup non-dairy milk)
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- 4 cups stemmed kale
- 1 can Chantal Organics Chickpeas, rinsed and drained
- 3 garlic cloves
- 2 tbsp Chantal Organics Whole Tahini
- 1.5 tbsp fresh lemon juice
- 1 tsp ground cumin
- Chantal Naturals Sea Salt Fine and black pepper to season
- Handful of parsley
- 3-4 tbsp buckwheat flour
- 4 tbsp Chantal Organics Coconut Oil
- 1 can of Chantal Organics Chickpeas (reserve the liquid)
- 4 tsp Chantal Organics Whole Tahini
- 2 garlic cloves
- 1 tsp sea salt
- 6 tbsp Chantal Organics Extra Virgin Olive Oil (plus extra for drizzling)
- 1 tbsp Chantal Organics Apple Cider Vinegar
Add all of the flatbread ingredients to a mixing bowl and combine with a spoon.
Dust a clean work surface with flour, then tip out the dough and knead to bring the ingredients together into a ball.
Place the dough into a flour dusted bowl and cover with a plate, then set aside to mix the falafels.
Blend collard greens, chickpeas, garlic, parsley, tahini, lemon juice, cumin, and a pinch of salt and pepper in a food processor.
Transfer mixture to a bowl and stir in buckwheat flour 1 tbsp at a time until the mixture is thick enough to handle. Taste and adjust seasoning as needed. Then set aside to make the hummus.
Rinse the chickpeas in cold water then tip into the food processor. Add the tahini, crushed garlic, salt, apple cider vinegar and three tablespoons of the reserved chickpea liquid.
Turn on the food processor and slowly pour in the oil while it runs. When the mixture is smooth, spoon it into a serving dish.
To finish the flat breads, dust a clean work surface and rolling pin with flour, then divide the dough in half, and divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece flat.
Heat a skillet on high, then cook each piece for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Cover all of them with a cloth to keep warm.
For the falafels, roll mixture into golf sized balls. Heat a large skillet over medium to heat and add 2 Tbsp oil at a time then swirl to coat the pan.
Add around 4 falafel (or however many will fit comfortably) to the pan at a time and cook until golden brown on each side.
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