Falafel Flatbread
Serves 2
Adapted from Healthier Together, by Liz Moody.
Ingredients
- 2 cups chickpea flour
- 1 teaspoon sea salt
- 4 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 2 teaspoons fresh lemon juice
- 8 tablespoons extra-virgin olive oil
Topping Options:
- Yogurt or Tzatziki
- Chopped cucumbers, or peeled ribbons like I did
- Sliced tomatoes
- Diced red onion
- Fresh herbs, cilantro/parsley/mint
- Lemon wedges, for serving
- Red Pepper Muhammara, recipe below (optional)
- sea salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together the chickpea flour, salt, garlic, parsley, cilantro, cumin, coriander, chili powder, lemon juice, 2 cups water, and 6 tablespoons of the olive oil. Let the mixture soak for 30 to 60 minutes to hydrate the flour.
- Preheat the broiler with the rack in the center position.
- Place a 10-inch cast-iron skillet in the oven to heat up, about 5 minutes. Carefully remove the pan. Swirl in 1 tablespoon of oil to coat the bottom, then pour in half the batter. Tilt the pan until the batter is evenly spread. Return the pan to the oven and broil for 5 to 15 minutes, until the edges are brown and toasty (broilers tend to vary widely in heat/temperature from oven to oven).
- Remove the pan from the oven and gently slide the flatbread onto a plate. Repeat with the remaining batter to make a second flatbread.
- Smear the flatbreads with yogurt and top with desired toppings and dollops of the muhammara, if desired. Drizzle with olive oil and season generously with salt and pepper.
Notes
Red Pepper Muhammara:
4 jarred roasted red peppers
3/4 cup toasted walnuts
1 1/2 teaspoons lemon juice
2 tablespoons tomato paste
1 garlic clove
1/2 teaspoon ground cumin
1/2 tablespoon maple syrup or honey
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
Sea salt, to taste To a food processor, add the red peppers, walnuts, lemon juice, tomato paste, garlic, cumin, maple syrup, pepper flakes, and olive oil, and process into a smooth paste. Season to taste.
4 jarred roasted red peppers
3/4 cup toasted walnuts
1 1/2 teaspoons lemon juice
2 tablespoons tomato paste
1 garlic clove
1/2 teaspoon ground cumin
1/2 tablespoon maple syrup or honey
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
Sea salt, to taste To a food processor, add the red peppers, walnuts, lemon juice, tomato paste, garlic, cumin, maple syrup, pepper flakes, and olive oil, and process into a smooth paste. Season to taste.