Falafel-Spiced Tomatoes and Chickpeas on Flatbread by Peden + Munk

Imported from bonappetit.com by @baozi4life
Medium

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

Best enjoyed as Dessert

Ingredients

for
servings
  • 2 cloves garlic, finely chopped
  • 1 tsp sumac
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 2 large heirloom tomatoes, thinly sliced
  • 1 can 15.5-ounce chickpeas, 15.5-ounce
  • 2 tbsp red wine vinegar
  • Freshly ground black pepper, freshly
  • 1 small shallot, small, thinly sliced
  • 1/2 cup parsley leaves with tender stems
  • 3 tbsp olive oil
  • 1 Persian cucumber, chopped
  • 3/4 cup plain yogurt
  • 1/2 cup coarsely chopped fresh mint, coarsely chopped
  • 1/2 cup coarsely chopped fresh parsley, coarsely
  • Hot sauce
  • Kosher salt and freshly ground black pepper
  • 3/4 tsp baking powder
  • 1/2 tsp sugar
  • 2 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 cup plain yogurt
  • 4 tbsp olive oil
  • Freshly ground black pepper, freshly
  • Sumac
Nutrition Facts
1
Amount per serving
Calories
723
% DV*
Total Fat 31g 40%
Saturated Fat 6g 30%
Unsaturated Fat 23g
Sodium 1007mg 44%
Total Carbs 92g 33%
Dietary Fiber 13g 46%
Sugars 14g 28%
Protein 22g 44%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    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.

  2. 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.

  3. 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.

  4. 4

    Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.

  5. 5

    Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt 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).

  6. 6

    Working one at a time, roll out each piece of dough into a round about ⅛" thick. (Don’t stress: They don’t need to be perfect.) Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. 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.

  7. 7

    Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.