Za'atar Flatbreads with Falafels and Tzatziki

These are flatbreads flavoured with za'atar mix, and topped with spinach, beetroot, falafels and tzatziki. They are a great moroccan themed treat, with a light spice in the falafel mix and a very garlicky tzatziki. Not one to have on a date (unless you want garlicky breath!) but a delicious lunch, snack or dinner served with lemony couscous.

Recipe - Serves 4

For the flatbreads:

• 160g strong white bread flour
• 4g fast action dried yeast
• 2g salt
• 2 tsp za'atar mix
• 15ml oil
• 140ml cold water

For the falafels:

• 400g tin of chickpeas, drained
• 2 large garlic cloves, finely chopped
• 4 spring onions, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground allspice
• 1/2 tsp baking powder
• 1 tbsp plain flour
• Handful fresh parsley, chopped
• Salt and pepper, to taste
• Oil, for frying

For the tzatziki:

• 1/4 cucumber
• 100g greek yoghurt
• 1 garlic clove, crushed
• 1 tsp dried mint

Make the flatbread dough by putting the flour in a bowl and tip the yeast to one side and salt to the other. Add the za'atar and oil into the centre, then enough water to form a soft and slightly sticky dough. Turn out onto a worktop and knead for 5-10 minutes, or until smooth and elastic. Put the dough into a lightly oiled bowl and cover with clingfilm. Leave to rise at room temperature for 2-3 hours. 

Meanwhile, make the falafels. Put all the ingredients except the oil into a food processor and blend to combined and a slightly course texture. Divide into 12 even pieces and roll into balls. Press each down slightly to flatten a little. Place on a place and chill in the fridge until needed.

For the tzatziki, remove the watery seed centre from the cucumber then grate into a bowl. Press through a fine sieve or tea strainer to remove as much water as possible (if you have time, leave it to drain in the fridge). Mix the cucumber with the greek yoghurt, garlic and mint and chill until required. 

Once the dough has risen, tip out onto a lightly floured work surface and knead briefly to knock out the air. Divide into four equal sized pieces and roll out to a round. Cover and leave to rest for 15 minutes. Heat a frying pan on a medium heat, roll the flatbreads out further if they have shrunk back, then cook on each side for 2-3 minutes or until browned. Remove and place on a plate ready to serve. 

Heat the oil in a pan on a medium heat. Put the falafels into the pan and fry for 2-3 minutes on each side, or until browned. Remove and serve with spinach, beetroot, the flatbreads and tzatziki.