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Green Falafels with Hummus & Flat Bread

5/5 (2)


  • Flat Bread
  • tick 350g Chantal Organics White Flour Stoneground
  • tick 1 tsp Chantal Naturals Baking Powder
  • tick 350 g natural yoghurt (for a vegan version use ½ cup water and ¼ cup non-dairy milk)
  • tick 2 tbsp Chantal Organics Extra Virgin Olive Oil
  • Falafels
  • tick 4 cups stemmed kale
  • tick 1 can Chantal Organics Chickpeas, rinsed and drained
  • tick 3 garlic cloves
  • tick 2 tbsp Chantal Organics Whole Tahini
  • tick 1.5 tbsp fresh lemon juice
  • tick 1 tsp ground cumin
  • tick Chantal Naturals Sea Salt Fine and black pepper to season
  • tick Handful of parsley
  • tick 3-4 tbsp buckwheat flour
  • tick 4 tbsp Chantal Organics Coconut Oil
  • Hummus
  • tick 1 can of Chantal Organics Chickpeas (reserve the liquid)
  • tick 4 tsp Chantal Organics Whole Tahini
  • tick 2 garlic cloves
  • tick 1 tsp sea salt
  • tick 6 tbsp Chantal Organics Extra Virgin Olive Oil (plus extra for drizzling)
  • tick 1 tbsp Chantal Organics Apple Cider Vinegar


  • Step 1.

    ​Add all of the flatbread ingredients to a mixing bowl and combine with a spoon.

  • Step 2.

    Dust a clean work surface with flour, then tip out the dough and knead to bring the ingredients together into a ball.

  • Step 3.

    Place the dough into a flour dusted bowl and cover with a plate, then set aside to mix the falafels.

  • Step 4.

    Blend collard greens, chickpeas, garlic, parsley, tahini, lemon juice, cumin, and a pinch of salt and pepper in a food processor.

  • Step 5.

    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.

  • Step 6.

    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.

  • Step 7.

    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.

  • Step 8.

    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).

  • Step 9.

    With your hands, pat and flatten the dough, then use a rolling pin to roll each piece flat.

  • Step 10.

    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.

  • Step 11.

    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.

  • Step 12.

    Add around 4 falafel (or however many will fit comfortably) to the pan at a time and cook until golden brown on each side.

Chantal Organics Products used

Tahini Whole
Apple Cider Vinegar
Baking Soda
Wholemeal Flour
Extra Virgin Olive Oil

Other recipes you may like

Collard and Faro Wraps
Collard greens are great in raw slaws or stir fried with mixed veges. They make a nutritious wrap too.

5/5 (2)

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