Some recipes just come out beautifully on the first try, and this one definitely makes the list. Golden falafel crust holds up wonderfully; cool, creamy homemade tzatziki sauce creates the perfect base; and fresh toppings are crunchy & bright. This is healthy eating at its very best: high protein & fiber, low carb, gluten free, vegetarian, zero added sugar, and downright delicious all around.
I’m a firm believer that if you call it a pizza, you better be able to hold it as a slice – and I’m happy to report that this falafel crust does so wonderfully! It even kept its sturdiness after a night in the fridge, which I’m counting as a major win.
One of the most important keys for great falafel is starting with dried chickpeas. Canned chickpeas are already cooked which can create a gummy, sad texture. Using soaked-but-not-cooked dried chickpeas will give you the crispiest, fluffiest crust. Dried chickpeas are stocked in most grocery stores with dried beans.
The ingredients list looks long, but it actually couldn’t be simpler: chickpeas, veggies, spices. My super-simple tzatziki sauce is just yogurt and veggies, but you could easily make this whole dish vegan with a tofu-based tzatziki instead.
I’m really loving remixing healthy dishes into new forms this week – what are your favorite ways to change up your usual standby meals?
