Family Favorite Falafel Pizza – From Sandwich to Slice
Introducing the Falafel Pizza—a delightful twist on the classic handheld falafel sandwich. What could be better? This innovative creation features a pizza (or pita) style crust topped with my family signature cilantro-rich falafel mixture. Baked on a hot stone for just 10 minutes, it emerges as a crunchy, mouthwatering pizza alternative. Best of all, it’s vegan, plant-based, and guaranteed to satisfy without any reservations.
Table of Contents
Chronicles of Losh-Lavash
As I was looking for the shortcuts to make the falafel pizza, I found sheets of flatbread called Losh of Lan, which came in round sheets. Losh and lavash, Armenian flatbreads, have the same roots and are baked all over Armenia. Among different legends and folk tales, one came to mind that explains how much lavash is rooted in Armenian culture.
Legend has it that the Armenian patriarch and king, Aram, found himself in the midst of a fierce war with Assyria, only to be captured by the Assyrian king, Nas. In a twist of fate, Nebuchadnezzar offered a challenge: he promised to release Aram if he could defeat him in a one-on-one fight. However, there was a cruel condition – Aram was to be deprived of bread for ten days, and on the eleventh day, they would battle.
Determined and resilient, Aram spent the night in deep meditation. As dawn approached, he made a request to Nebuchadnezzar: he asked for a shield from his Armenian army. The Assyrian king granted this request and sent a messenger to the Armenian camp. The Armenian soldiers, understanding their king’s silent plea, hid lavash, within the shield.
At that time, the Assyrians were unfamiliar with lavash and didn’t notice it in the shield. Day after day, Aram sent the shield back stating it was not his finest; hence receiving nourishing lavash every day. For nine days, this clever deception continued. By the time of the fight on the tenth day, Aram had managed to survive on the lavash hidden in his shields, maintaining his strength and readiness.
On the eleventh day Aram and Nebuchadnezzar faced each other in the arena. The Assyrian king, confident that Aram, weakened from supposed starvation, would be an easy opponent, was taken aback. To his shock, Aram fought vigorously and defeated Nebuchadnezzar, securing his release.
Triumphant, Aram returned to his homeland, and as a token of gratitude to “Lavash” he ordered the whole Armenian nation to bake lavash in every household and cherish it with respect.
What’s unique about this Recipe?
Grocery and Pantry List for Falafel Pizza
Additional Tip: To simplify the process, consider using pre-made dough. Pizza dough, uncooked tortillas, or flatbread sheets (such as those used for Armenian Pizza, known as lahmajoun) can be successfully utilized.
Time Required:
Bake in 400°F (200°C) the preheated oven.
Special Tools to Use:
Recipe Steps at a Glance
This homemade falafel pizza recipe can be broken down into the following steps:
You can make the pita/pizza dough and falafel mixture a day in advance. Assemble and bake the falafel pizza the next day.
Step-by-step: How to Make Falafel Pizza
Step 1: Making the Dough
In a bowl, whisk together the flour and yeast. Add water, olive oil, and salt. Whether by hand or using a standing mixer, knead the mixture until it forms a smooth dough ball. Cover the dough and let it rest for an hour.
Step 2: Soaking the Beans
Begin by thoroughly rinsing the chickpeas to remove any impurities. Transfer them to a large bowl and cover with cold water, ensuring there’s at least 2-3 inches of water above the chickpeas to allow for expansion during soaking. Add a tablespoon of kosher salt and a teaspoon of baking soda to the water. Let the chickpeas soak for at least 8 hours.
Step 3: Washing and Cleaning the Greens
Prepare the cilantro by trimming the ends of the stems, leaving most of the stems intact. Remove any damaged leaves or stems, and wash the cilantro under running water.
Step 4: Grinding the Chickpeas
In a meat grinder, grind the soaked chickpeas, cilantro, scallions, and garlic into a bowl. Add the spices and mix thoroughly.
Finally, add the baking soda and olive oil, then knead the mixture by hand for a minute. Cover the bowl and refrigerate for at least an hour.
Step 5: Baking the Pizzas
Preheat the oven to 450 °F (220 °C) for an hour with a pizza stone inside. If you don’t have a pizza stone, an aluminum or heavy-duty baking sheet works as well. Flip the sheet upside down to ensure the ridges don’t interfere.
Divide the dough into 12 pieces and shape them into small balls. Let them rest for a few minutes before assembly.
Roll out the dough into 7-inch (15 cm) circles. Spread a thin layer of falafel mixture on top, leaving a narrow rim around the edges.
Drizzle oil on top and carefully transfer the pizzas to the stone or sheet using a pizza peel or board. Bake for 5-6 minutes until the top is brown, the edges are crispy, and the bottom has blisters.
Best Way to Serve
Tips and Wisdom from Cafe Osharak
More Recipes To Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Family Favorite Falafel Pizza – From Sandwich to Slice
Ingredients
Falafel Mixture
- 4 cups chickpeas pre-soaked
- 3 cloves garlic
- 4 cup cilantro leaves and stems
- 5- 6 scallions
- 1.5 teaspoons salt
- 1.5 teaspoons ground coriander
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil more to drizzle
- 1 teaspoons baking soda
Flatbread Dough
- 3 1/2 cup flour half whole wheat and half all purpose white flour
- 1 3/4 cup water room temperature
- 1 teaspoon instant yeast
- 2 tablespoons olive oil more to drizzle
- 1 teaspoon salt
Instructions
Making the Dough
- In a bowl, whisk together the flour and yeast.
- Add water, olive oil, and salt.
- Knead the mixture by hand or using a standing mixer until it forms a smooth dough ball.
- Cover the dough and let it rest for an hour.
Making the Falafel Mixture
- Thoroughly rinse the chickpeas to remove any impurities.
- Transfer them to a large bowl and cover with cold water, ensuring there’s at least 2-3 inches of water above the chickpeas to allow for expansion during soaking.
- Add a tablespoon of kosher salt and a teaspoon of baking soda to the water.
- Let the chickpeas soak for at least 8 hours.
- Trim the ends of the cilantro stems, leaving most of the stems intact.
- Remove any damaged leaves or stems.
- Wash the cilantro under running water.
- In a meat grinder, grind the soaked chickpeas, cilantro, scallions, and garlic into a bowl.
- Add the spices and mix everything to combine.
- Add the baking soda and olive oil, then knead the mixture by hand for a minute.
- Cover the bowl and refrigerate for at least an hour.
Baking the Pizzas
- Preheat the oven to 450°F (220°C) for an hour with a pizza stone inside (its important the stone preheats for an hour). If you don't have a pizza stone, an aluminum or heavy-duty baking sheet works as well. Flip the sheet upside down to ensure the ridges don't interfere.
- Divide the dough into 12 pieces and shape them into small balls. Let them rest for a few minutes before assembly.
- Roll out the dough into 7-inch (15 cm) circles.
- Spread a thin layer of falafel mixture on top, leaving a narrow rim around the edges.
- Drizzle oil on top and carefully transfer the pizzas to the stone or sheet using a pizza peel or board.
- Bake for 5-6 minutes until the top is brown, the edges are crispy, and the bottom has blisters.
This was really good!
You’ve really taken the falafel experience to the next level. Love the idea of baking it on a hot stone for that perfect crunch.
New Favorite! Thank you so much for sharing this recipe!
I am so glad I tried this recipe!
You had me at falafel pizza! Definitely a new family favorite at our house, and everyone loved that it was vegan. Thanks for sharing!
It’s a healthy pizza option with chickpeas and beans that make it very nutritious.