Falafel & Spicy Hummus Flatbread
There was a mediterranean vegetarian restaurant near us that we were OBSESSED with that closed down.
And when I say obsessed, I mean that we went there for every single holiday possible. We loved it so much that when we found out it closed we most literally cried. Both of us curled up on the couch over our missed hummus opportunities.
HOWEVER… they left the menu up on their website. So from that menu I tried to recreate my favorite item. Their falafel flatbread…. but I added my own spin.
The falafel come out perfectly crispy but not dry. Make this starting with my no-yeast naan recipe, adding homemade spicy hummus, falafel and veggies. So good!
Make this starting with my no-yeast naan recipe, adding homemade spicy hummus, falafel and veggies. So good!
Falafel & Spicy Hummus Flatbread
Ingredients:
- 15 cherry tomatoes
- 1/2 large cucumber
- 1/2 small red onion
- tzatziki to taste (optional)
- tahini to taste (optional)
- 2.5 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp granulated sugar
- 1 tsp salt
- 4 tbsp butter
- 1/2 cup nonfat greek yogurt
- 1 14 oz can chickpeas drained and rinsed
- 4 tbsp olive oil
- 1/4 cup parsley
- 2 tbsp tahini
- 2 cloves raw garlic
- 1 lemon juice
- salt to taste
- cumin to taste
- paprika to taste
- red pepper flakes to taste
- cayenne powder to taste
- 1 14 oz can chickpeas
- 1/2 cup parsley
- 1 small shallot
- 2 cloves raw garlic
- salt to taste
- pepper to taste
- garam masala to taste
- 1-3 tbsp flour
- 1/2 cup avocado oil
Instructions:
- Using a food processor, pulse all falafel ingredients except flour and oil. Pulse to a crumbly dough, not a paste. Add flour 1 tbsp at a time until the mixture is thick enough where you can roll it into a ball without it sticking to your hands. If it is too crumbly add a touch of water.
- Place mixture in the fridge for 1-2 hours to firm up.
- Pull falafel from fridge and form into patties.
- Add the avocado oil to a nonstick pan on medium high heat and wait about 2 minutes before adding each falafel patty to the oil fry for about 45 seconds each side.
- Pull each falafel from oil and let drain on a clean kitchen towel.
- Begin to make 2x the recipe for my naan flatbread making the flatbreads larger & omitting the butter and garliic on top. Let rest for 30 minutes.
- Add flatbread to oven on 250 fahrenheit to warm after its been cooked in a pan.
- Add all hummus ingredients to food processor, allowing to come to a smooth texture, adding more oil as needed.
- Pull flatbreads from oven and assemble as follows. Flatbread, hummus, broken up falafel, cucumber, tomato, red onion, tzatziki, tahini and enjoy!!!!
