Family Favorite Falafel Pizza – From Sandwich to Slice
Introducing the Falafel Pizza a delightful twist on the classic handheld falafel sandwich. This innovative creation features a pizza (or pita) style crust topped with our family's 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.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
