Flatbread Falafel Salad


Flatbread Falafel Salad
Recipe developed by: Isis

It’s Flatbread Friday and I was in the mood for falafel and a big crispy shell… what better way to celebrate than with a flatbread falafel salad! I stuffed BreadMasters stone lavash into my cast iron skillet, sprayed it with coconut oil, and baked it up crispy! Then I filled it with lettuce, tomato, cucumber ribbons, falafel, tzatziki, and some quick homemade red pepper muhammara. I love it when my bowl is edible!

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 2-4 | Dietary: Vegetarian (vegan without tzatziki)

Ingredients

  • BreadMasters Stone Lavash (or use Markook Thinnest for an extra-crispy shell)
  • Coconut oil spray
  • Lettuce, chopped
  • Tomato, chopped
  • Cucumber ribbons (use a vegetable peeler)
  • Falafels (store-bought or homemade)
  • Tzatziki sauce
  • Red Pepper Muhammara
    • 4 roasted red peppers (from a jar or homemade)
    • 3/4 cup toasted walnuts
    • 2 teaspoons lemon juice
    • 3 garlic cloves
    • 1/2 teaspoon ground cumin
    • 2 teaspoons honey (or maple syrup for vegan)
    • 1/2 teaspoon red pepper flakes
    • 1/4 cup olive oil
    • Salt to taste

Instructions

  1. Preheat oven to 400°F.
  2. Spray lavash generously with coconut oil.
  3. Shape the lavash into a bowl/shell inside an oven-safe skillet or press into a large oven-safe bowl.
  4. Bake for 8-10 minutes until golden brown and crispy. Set aside to cool.
  5. Make the Muhammara: Combine all muhammara ingredients in a food processor. Process until smooth. Season with salt to taste.
  6. Assemble the Salad: Fill the crispy lavash bowl with chopped lettuce, tomato, cucumber ribbons, falafels, a drizzle of tzatziki, and a generous spoonful of muhammara.
  7. Serve immediately while the bowl is still crispy.

Recipe Tips & Variations

  • Make it vegan: Use maple syrup instead of honey in the muhammara and skip the tzatziki or use a dairy-free version.
  • Add protein: Top with grilled chicken, spiced lamb, or chickpeas for extra protein.
  • Meal prep: Bake extra lavash bowls and store in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.
  • Wrap alternative: Use Markook Thinnest Flatbread for an even lighter, crispier shell.
  • Pro Tip: For an extra-crispy bowl, press another oven-safe bowl on top of the lavash while baking to hold its shape.

Shop the Flatbread Used in This Recipe

Shop All Lavash → /product-category/lavash-flatbread/

For more recipes and creations with our Lavash Bread, Sangak Bread, and Markook Thinnest Flatbread, please visit our recipes page.

For more recipes and creations with our Lavash Bread, SangakBread, and Markook Thinnest Flatbread, please visit our recipes page.