Falafel-Spiced Tomatoes and Chickpea on Flatbread

Bon Appetit

Falafel-Spiced Tomatoes and Chickpea on Flatbread Vegetable Chow Mein-ish with Asparagus, Shiitakes, and Edamame Vegetable Chow Mein-ish with Asparagus, Shiitakes, and Edamame Corn Fritters with Cheddar and Scallions Corn Fritters with Cheddar and Scallions

Photo by Tiny Foodie

Tweaks for the littles

Simplify the recipes by using store bought flatbread or toasts. Cut into bite size pieces and serve for babies and small toddlers.

Get the recipe on Bon Appetit

Ingredients

For the Tomatoes And Chickpeas

2 garlic cloves, finely chopped

1 teaspoon sumac

½ teaspoon crushed red pepper flakes

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon kosher salt, plus more

2 large heirloom tomatoes, any color, thinly sliced

1 15.5-ounce can chickpeas, rinsed

2 tablespoons red wine vinegar

Freshly ground black pepper

1 small shallot, thinly sliced

½ cup parsley leaves with tender stems

3 tablespoons olive oil

For the Yogurt Sauce

1 Persian cucumber, peeled, chopped

¾ cup plain yogurt

½ cup coarsely chopped fresh mint

½ cup coarsely chopped fresh parsley

Hot sauce

Kosher salt and freshly ground black pepper

For the Flatbread And Assembly

¾ teaspoon baking powder

½ teaspoon sugar

2 cups all-purpose flour, plus more for surface

2 teaspoons kosher salt, plus more

1 cup plain yogurt

4 tablespoons olive oil, plus more for drizzling

Freshly ground black pepper

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