Falafel

Falafel is a type of fried and pita-filled pocket found in the cuisines of the Middle East. This popular food has now become widely available around the world, with restaurants that serve more than just falafels opening up everywhere.

Falafel is a type of fried or baked patty made from ground chickpeas, fava beans, and sometimes other types of beans. The dish originated in the Middle East, where it is traditionally served as a sandwich filling. Read more in detail here: falafel recipe.

We’ve got a fantastic one for you today, boy oh boy. To use up all those wonderful heirloom tomatoes, try Falafel-Spiced Tomato and Chickpea Flatbread. Imagine this: a zesty cucumber yogurt sauce, crushed chickpeas, and properly seasoned heirloom tomatoes over flawlessly toasted handmade naan bread. Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes This taste and texture explosion is just what you need for tonight’s meal.

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What is a flatbread with falafel-spiced tomato and chickpeas?

We established a herb garden earlier this summer, and let me tell you, it’s gotten out of hand. Who’d have guessed plants could grow that quickly? They’re almost like privacy fences at this stage. So, when I had too much mint and parsley to handle the other day, I scoured my brain for a recipe to create. We’ve made chimichurri and pesto far too many times to keep track.

Then I recalled this insanely delicious handmade heirloom tomato flatbread recipe from Joshua McFadden that I’d cooked a long time ago. It’s full of fresh herbs and seasonal flavors, and it’s the ideal dish for these hot summer evenings.

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Bonus points since this heirloom tomato flatbread is ready in about 30 minutes and incorporates a variety of in-season fresh vegetables as well as readily available ingredients! We surveyed you guys a few months ago to see what type of recipes you’d like to see on the blog, and a lot of you requested fun and unique midweek meal ideas. And that’s exactly what this falafel spiced tomato and chickpea flatbread is. I realize these long instructions seem frightening, but it’s only because they’re thorough–no guesswork required here. 

If you’re short on time, you could always use store-bought naan or a pizza crust, and this supper would be ready in less than 10 minutes. 

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How do you create your own naan?

I was furious when I discovered how simple it is to make homemade naan. Who knew baking powder, all-purpose flour, a little sugar, yogurt, and olive oil were all I needed? So, if you’re afraid of breads, don’t be put off by this one; it’s really simple and straightforward to prepare! And it was well worth it. It’s the ideal starting point for an heirloom tomato flatbread.

You don’t have any excuses, guys–you have all the stuff in your pantry. Simply combine all ingredients in a big mixing basin and knead for a minute (you heard me!). A MINUTE), then set aside to rest for fifteen minutes before cooking in a hot skillet. And there you have it! Naan prepared from scratch!

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Tonight, put on your chef hat and prepare this dish. It’s one of those meals that everyone will ooh and ahh over, but you can relax knowing it was quick and simple to prepare. She’s also quite attractive. Have a wonderful weekend with these falafel-spiced tomato flatbread bbqs!

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Print

  • Joshua McFadden is the author of this piece.
  • Time to Prepare: 30 minutes
  • Time to prepare: 10 minutes
  • 40-minute total time
  • 4 flatbreads (1x) yield
  • Dinner is a category.
  • Stovetop method
  • Joshua McFadden is the author of this piece.
  • Time to Prepare: 30 minutes
  • Time to prepare: 10 minutes
  • 40-minute total time
  • 4 flatbreads (1x) yield
  • Dinner is a category.
  • Stovetop method

Scale:

1x2x3x

  • Joshua McFadden is the author of this piece.
  • Time to Prepare: 30 minutes
  • Time to prepare: 10 minutes
  • 40-minute total time
  • 4 flatbreads (1x) yield
  • Dinner is a category.
  • Stovetop method

Ingredients

in the case of tomatoes

  • 2 finely chopped garlic cloves

  • 1 tsp sumac powder

  • 12 teaspoon red pepper flakes, crushed

  • 12 teaspoon coriander powder

  • 12 teaspoon cumin powder

  • 1 teaspoon kosher salt, plus other seasonings

  • 4 huge, unblemished heirloom tomatoes

chickpeas (for the chickpeas)

  • 1 rinsed 15.5-ounce can chickpeas

  • red wine vinegar, 2 tblsp.

  • black pepper, freshly ground

  • 1 finely sliced tiny shallot

  • 12 cup tender-stemmed parsley leaves

  • 3 tablespoons extra virgin olive oil

for the sauce made with yogurt

  • 1 peeled and sliced Persian cucumber

  • a third of a cup of plain yogurt

  • 12 cup fresh mint, finely chopped

  • 12 cup fresh parsley, roughly chopped

  • Hot sauce

  • freshly ground black pepper and kosher salt

naan naan naan naan na

  • a quarter teaspoon of baking powder

  • sugar (12 teaspoon)

  • 2 cups all-purpose flour, with a little more for the top

  • 2 tablespoons kosher salt, plus a pinch of salt

  • 1 cup yogurt (plain)

  • 4 tblsp olive oil, plus a little more for drizzling

  • black pepper, freshly ground

Instructions

Chickpeas with Tomatoes

  • In a small bowl, combine the garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt. Place tomato slices in a single layer on a rimmed baking sheet and equally sprinkle with garlic mixture. Allow at least 30 minutes and up to 1 hour to sit at room temperature.

  • In a medium bowl, combine chickpeas and vinegar; season with salt and pepper. With a fork, mash chickpeas until roughly half of them are mashed. Toss in the shallot, parsley, and oil, seasoning with salt and pepper. Remove from the equation.

Sauce made with yogurt

  • In a medium bowl, combine cucumber, yogurt, mint, and parsley; season with hot sauce, salt, and pepper. Allow at least 15 minutes for the mixture to get to room temperature.

  • Make Ahead: Yogurt sauce may be prepared up to an hour ahead of time. Cover and set aside to cool.

Assembly and Flatbread

  • In a large mixing basin, combine baking powder, sugar, 2 cups flour, and 2 teaspoons salt. Stir in the yogurt (the acidity of the yogurt gives a delicate texture). Transfer dough to a lightly floured work surface and knead for approximately 1 minute, or until mostly smooth. Cover with plastic wrap and let aside for 15 minutes to rest (this will make dough easier to roll).

  • Roll out each piece of dough into a circular about 18″ thick, one at a time. (Don’t worry about being perfect: they don’t have to be.) In a big skillet, ideally cast iron, heat 1 tablespoon of oil over medium heat. Cook rounds of dough, one at a time, until golden brown on the bottom and flatbread is puffing up, approximately 2 minutes. Cook for another minute or until golden brown on the other side; transfer to a platter. Rep with the remaining oil and dough rounds. Allow to cool slightly before serving.

  • Yogurt sauce, chickpea mixture, and tomatoes go on top of each flatbread. Season with salt and pepper and drizzle with additional oil.

KEYWORDS: EASY, WEEKNIGHT DINNER, LIGHT, SUMMER, SUMMER SUMMER SUMMER

 

Watch This Video-

Falafel is a type of deep-fried chickpea flour patty. It is usually served in a pita bread with hummus, tahini sauce and vegetables. Reference: falafel sauce.

Frequently Asked Questions

What exactly is a falafel?

A: A falafel is a type of Middle Eastern deep-fried pita bread stuffed with usually minced lamb or chickpeas, onion, parsley and spices. They are served in various ways such as sandwiches, salads or on the side.

Why is falafel bad for you?

A: Falafel is bad for you because it has a lot of fat and sodium.

What does falafel taste like?

A: The taste of falafel can vary depending on the type that you are eating. It is a mixture of spices such as cumin, coriander and parsley, along with onion and chickpeas.

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