Flatbreads with Falafel-Spiced Chickpeas

Flatbreads with Falafel-Spiced Chickpeas

Flatbreads with Falafel-Spiced Chickpeas

 

3/4 view of a sheet pan with garnishes and Falafel-Spiced Chickpea Flatbread on top.

So I decided to give this article a makeover, which gave me the ideal reason to re-create this delectable Middle Eastern cuisine.

Ingredients for Falafel-Spiced Chickpea Flatbreads shown from above.

I was looking for a way to use up some leftover tzatziki when I came up with this dish. I’d just finished making Grazin’ TriBeCa’s Lamb Burgers, which yielded a LOT of extra tzatziki.

I figured that doing something less time consuming than cooking my usual falafel patties would be enjoyable. So I sautéed the chickpeas whole, with all of my favorite toasty spices.

Ingredients for Falafel-Spiced Chickpea Flatbreads shown from above.

But how should these falafel-spiced chickpeas be served? Pizza-fying almost everything makes it more enjoyable to eat, so I went to the shop and bought some naan, which created great single portions of this dish.A whole can of chickpeas makes two large portions, and you can extend it to three pieces of naan if you like. To serve more people, you may place this on a bigger pizza dough or flatbread.

Chickpea Flatbreads with Falafel Spice

In this street food/comfort food combination, garlicky tzatziki sauce is topped with Middle Eastern-spiced chickpeas, tahini, fresh herbs, and Sriracha.

Ingredients

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 (15.5-ounce) can washed and drained chickpeas
1/3 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon paprika powder
a quarter teaspoon of kosher salt
1/8 teaspoon black pepper, freshly cracked
2 naan breads from the shop
a half-cup of tzatziki (I used leftovers from this recipe)
Garnish with:
tomato slices

red onion, thinly sliced
Sauce made with tahini
sauce with sriracha
cilantro, chopped
parsley, chopped
slices of lemon
Instructions
Preheat the oven to 400 degrees Fahrenheit (or temperature indicated on naan package).
Preheat the oven to 350°F and heat the oil in a large nonstick pan over medium heat. Sauté for 30 seconds, or until garlic is aromatic. Cook, stirring periodically, until cooked through, adding the drained chickpeas, cumin, coriander, paprika, salt, and pepper.

Heat the naan according to the package guidelines (I used 400°F for 2-3 minutes). Remove from oven and spread a layer of tzatziki on top, leaving a 1/2 to 1 inch border around the edge of the naan. Spiced chickpeas, sliced tomato, red onion, tahini, Sriracha, and chopped herbs are served on top.
Cut the pizza into wedges with a pizza cutter. With lemon slices on the side.

Notes: A whole can of chickpeas makes two large servings, and you can extend it to three pieces of naan if you want to.

To serve more people, you may place this on a bigger pizza dough or flatbread. Serve this on an appetizer tray with itty bitty little naan or naan chips.

Calories in a single serving: 597

6.1 g sugar

1223 mg sodium

20.2 g fat

Carbohydrates: 80.4 gSaturated Fat: 4.4 g

12.4 g fiber

Cholesterol: 9.3 mgProtein: 26.4 g