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Crispy Chickpea Flatbread Bursting with Mediterranean Flavors

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  • Author: Amy
  • Prep Time: 10 minute
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: About 4 small flatbreads
  • Category: Side Dish, Snack
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

This Crispy Chickpea Flatbread is packed with Mediterranean flavors and made with chickpea flour, making it naturally gluten-free, protein-rich, and vegan-friendly. Lightly crispy on the outside and soft inside, it’s perfect for dipping, serving as a side, or enjoying as a snack!


Ingredients

  • Base: 1 cup chickpea flour (gram flour), ¾ cup water, 1 tablespoon olive oil, 1 teaspoon lemon juice
  • Seasonings: ½ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon black pepper
  • Add-ins & Toppings: ½ teaspoon baking powder, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh rosemary, 1 teaspoon sesame seeds (optional)

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together chickpea flour, salt, cumin, garlic powder, paprika, and black pepper.
  2. Add Liquid: Slowly add water while whisking until smooth. Stir in olive oil and lemon juice, then let the batter rest for 10–15 minutes.
  3. Preheat Pan: Heat a non-stick pan over medium heat and lightly grease with olive oil.
  4. Cook Flatbread: Stir baking powder into the batter. Pour a ladleful into the hot pan, spreading evenly. Cook for 3–4 minutes until bubbles form, then flip and cook for another 2–3 minutes until golden brown.
  5. Repeat & Garnish: Cook remaining batter, then sprinkle with fresh parsley, rosemary, and sesame seeds.
  6. Serve: Enjoy warm with hummus, tzatziki, or a fresh salad.

Notes

  • Spicy Option: Add red pepper flakes or cayenne.
  • Cheesy Twist: Stir in nutritional yeast or crumbled feta.
  • Baking Alternative: Bake at 425°F (220°C) for 15–20 minutes instead of pan-frying.
  • Storage: Refrigerate for up to 3 days or freeze with parchment between layers for 2 months.