Falafel-Spiced Tomatoes and Chickpeas on Flatbread
A Middle Eastern-inspired flatbread topped with falafel-spiced tomatoes, mashed chickpeas, and a cooling yogurt-herb sauce. This vegetarian dish combines fresh vegetables, aromatic spices, and homemade flatbread for a delicious and satisfying meal.
Ingredients
- •2 cloves garlic cloves, finely chopped
- •1 teaspoon sumac
- •½ teaspoon crushed red pepper flakes
- •½ teaspoon ground coriander
- •½ teaspoon ground cumin
- •1 teaspoon kosher salt, plus more
- •2 large heirloom tomatoes
- •1 can chickpeas
- •2 tablespoons red wine vinegar
- •to taste black pepper
- •1 small shallot
- •½ cup parsley leaves
- •3 tablespoons olive oil
- •1 whole Persian cucumber
- •¾ cup plain yogurt
- •½ cup fresh mint
- •½ cup fresh parsley
- •to taste kosher salt and pepper
- •Flatbread and assembly
- •2 teaspoons kosher salt
- •¾ teaspoon baking powder
- •½ teaspoon sugar
- •2 cups all-purpose flour
- •1 cup plain yogurt
- •4 tablespoons olive oil
- •to taste black pepper
- •to taste sumac
- •a tart
- •citrusy spice
- •can be found at Middle Eastern markets and specialty foods stores.
Cooking Instructions
- 1.
Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
60 min
- 2.
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
10 min
- 3.
Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
15 min
- 4.
Yogurt sauce can be made 1 hour ahead. Cover and chill.
60 min
- 5.
Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
20 min
- 6.
Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
10 min
- 7.
Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
15 min
- 8.
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
5 min
