These golden farro cakes are packed with hearty whole grains and bright, fresh herbs, then tucked into Super Easy Flatbread for a nourishing meal with handheld convenience. Whether served as wraps or bite-sized starters, they’re a welcome addition to a Mediterranean appetizer platter alongside easy homemade bread—perfect for your next neighborhood block party.
These golden farro cakes are packed with hearty whole grains and bright, fresh herbs, then tucked into Super Easy Flatbread for a nourishing meal with handheld convenience. Whether served as wraps or bite-sized starters, they’re a welcome addition to a Mediterranean appetizer platter alongside easy homemade bread—perfect for your next neighborhood block party.
Cook farro according to package directions and let cool to room temperature.
In a medium bowl, combine farro, eggs, feta, herbs, panko and salt. Mix until evenly combined.
Scoop 3 tablespoons of the mixture and shape into patties about 2 inches in diameter. Repeat to form about 12 cakes.
Heat olive oil in a large nonstick skillet over medium heat. Add patties in a single layer, leaving space between each. Cook, turning once, until browned on both sides and heated through, about 5 minutes total.
Let cool slightly before assembling.
Spread dill yogurt sauce over flatbread. Top with farro cakes and desired toppings such as red onion, tomatoes, feta, olives, herbs and cucumber.
Wrap in parchment paper or foil for easy serving and transport.
Serve with additional yogurt sauce, if desired.
For an appetizer-style serving, skip the flatbread and serve the farro cakes on a platter with dill yogurt sauce for dipping.
Flatbread can be made slightly larger by dividing dough into 6 portions instead of 8 and rolling into 6-inch rounds.
Farro cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Goat cheese can be used in place of feta for a softer, tangier flavor.
