These Vegan Chickpea Kebabs in Homemade Flatbreads are a satisfying, flavour-rich plant-based meal made with spiced chickpeas, fresh herbs, and soft homemade flatbreads. Crispy on the outside and tender inside, the chickpea kebabs are pan-fried to perfection and served with crunchy vegetables, creamy yoghurt, and vibrant green chutney.
Perfect for weeknight dinners, weekend lunches, or healthy meal prep, this recipe uses simple pantry ingredients and delivers bold Indian-inspired flavours without the need for deep frying or complicated steps.
Make the Homemade Flatbreads first. Add your chosen yoghurt and salt to a mixing bowl.
Add the gluten-free self-raising flour and mix until a soft dough forms. Transfer the dough to a floured surface and knead for 1–2 minutes until smooth.
Note: Add more yoghurt if the dough is dry. You can also use just self-raising flour if you don't prefer gluten-free.
Return the dough to the bowl, cover, and allow it to rest for 10-30 minutes.
Once rested, divide the dough into 8 - 10 equal pieces. Shape each piece into a ball, flatten slightly, then dip both sides in flour and roll out as thinly as possible.
Heat a cast iron or heavy-based pan over high-medium heat. Cook each flatbread, pressing and turning continuously, until puffed and lightly golden on both sides.
Wipe excess flour from the pan between flatbreads and keep cooked flatbreads wrapped in a clean kitchen cloth to stay warm and soft.
Prepare the Chickpea Kebabs. Add the onion, ginger, garlic, coriander leaves, and mint leaves to a food processor and blend until finely chopped.
Add the drained chickpeas to the processor along with the garam masala, spices, cornflour, and salt. Blend until well combined and mostly smooth. If the consistency is too wet, you can add gram flour.
Scoop out a small quantity to make small kebabs or double scoop for larger kebabs, firmly pack the mixture, then remove and shape into kebabs. Repeat with the remaining mixture.
Shallow-Fry the Kebabs. Heat olive oil in a wide pan over medium heat.
Carefully add the chickpea kebabs and shallow fry for 3–4 minutes on each side, or until deeply golden, crisp on the outside, and cooked through. Remove and drain on a paper towel if needed.
Assemble the flatbread by spreading some Greek yoghurt lightly over the base. Then add some salad leaves, I like to use iceberg lettuce, some sliced red onions and tomatoes an anything else you like. Then place the kebabs over the top and drizzle some green chutney over the top
Add the hot chickpea kebabs, then drizzle generously with Greek yoghurt and green chutney.
Fold accross the middle to form a taco and enjoy these hot or in the lunchbox.
