Zucchini falafel flatbreads



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 cup grated zucchini 
  • 1 cup grated carrot 
  • 1 tbsp flax seeds 
  • 1 heaped tbsp tahini 
  • 1/3 cup almond flour 
  • 1/2 cup chickpea flour 
  • 1/4 cup nutritional yeast 
  • 1/2 tsp ground cumin 
  • 1/2 tsp za’atar spice mix 
  • 1/3 tsp ground sumac 
  • salt and pepper to taste 
  • 1 1/4 cup water 
  • sesame seeds to top 


  • hummus 
  • sliced cucumber 
  • sesame seeds 
  • everything bagel seasoning 
  • fresh dill 
  • avocado 
  • sliced peaches or apple 
  • raw honey or agave syrup 
  • chilli flakes 
  • fresh basil 
  • pinch of salt 


  1. Preheat the oven to 180 degrees Celsius. 
  2. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. 
  3. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. 
  4. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. 
  5. Store the crackers in the fridge g for future use, and freeze them for easy snacking.