Vegan Broccoli Chickpea Stuffed Flatbreads
These Vegan Broccoli Chickpea Stuffed Flatbreads are so yummy and comforting. Everything made from scratch, no yeast needed, just make the dough, roll, fill and cook!
Ingredients
- For the dough:
- 1 cup 120 g whole wheat pastry flour
- 1/2 cup 62.5 g all-purpose flour
- 1/3 tsp salt
- 1/2 tsp black onion seeds or mustard seeds
- 2-3 tsp oil
- 1/4 cup 59.15 ml aquafaba liquid from a can of chickpeas, or use dairy-free milk
- 2-3 tablespoons of water
- Broccoli chickpea filling:
- 1 medium head of broccoli
- 1/2 cup/84g cooked chickpeas I used from a can
- 1/3 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/3 tsp cayenne
- 1/2 inch ginger minced
Instructions
- Make the dough: In a bowl, mix the flours, salt, seeds, and mix well. Add the oil and aquafaba and mix it in. Add water 2 tbsp at a time till the mixture start to come together. Continue to mix for another minute. Then use your hands to form a soft dough (slightly sticky is ok). Let the dough sit covered for 5 mins.
- Make the filling: Pulse the broccoli in a food processor for a few seconds, then add in the rest of the ingredients under the filling section of the ingredient list and pulse until the mixture is even and does not have any large pieces. Scoop the mixture into your hand and form 1 to 1.5 inch somewhat balls (crumbly is ok) and set aside. if the mixture is too moist, toast in a skillet for 2-3 minutes and then form balls.
- Make the flatbreads: Divide the dough into 5 to 7 balls. roll out each ball using some flour into a 5+ inch somewhat circle.
- Place a filling ball in the center of the rolled out flatbread. Fold the flatbread over the ball and press to seal (like a parcel (pasty).
- Heat a skillet over medium-high heat. When the skillet is hot. Place a stuffed flatbread on the skillet. Cook for 1 to 2 minutes. Flip and cook the other side for 1-2 minutes. Spray or brush a little oil and continue to cook until both sides have brown spots. Repeat for all the stuffed flatbreads.
- Serve these with vegan raita, or Indian pickle, or ketchup, sauces of choice, or with dips,or as a side with curries, dhals, Lentil soup
Notes
The flatbread will keep well in an airtight container in the fridge for up to 3 days. Reheat them in the oven.
Nutrition
Serving: 1flatbreadSodium: 301mgCalcium: 61mgVitamin C: 71mgVitamin A: 553IUSugar: 2gFiber: 5.1gPotassium: 353mgCalories: 201kcalFat: 4gProtein: 7.9gCarbohydrates: 31gIron: 1.7mg
Tried this recipe?Let us know how it was!