Healthy Recipes

Falafel-Spiced Tomatoes and Chickpeas on Flatbread

By August 7, 2017 No Comments

Yield: 4 servings



Tomatoes And Chickpeas

2 garlic cloves, finely chopped
1 tsp. ground sumac
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. kosher salt (optional)
2 large tomatoes, thinly sliced
1 15.5-ounce can chickpeas (garbanzo beans), rinsed
2 Tbsp. red wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup parsley leaves with tender stems


Yogurt Sauce

1 cucumber, peeled, seeded, and chopped
3/4 cup plain unsweetened plant-based yogurt (strained in cheesecloth, if runny)
1/2 cup coarsely chopped fresh mint
1/2 cup coarsely chopped fresh parsley
Hot sauce
Kosher salt and freshly ground black pepper


Flatbread of choice: Whole-wheat pitas, etc.



Tomatoes and Chickpeas

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. 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.

Toss chickpeas and vinegar in a medium bowl. Mash chickpeas with a fork until about half are smashed. Add shallot and parsley, and toss to combine; season with salt and pepper. Set aside.

Yogurt Sauce

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.

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Finish with cracked pepper.


Print this recipe [PDF]