Loaded Falafel Pizza
Everyone's favorite Middle Eastern sandwich on a pizza! Crunchy, bright, fresh veggies over creamy tzatziki on a crispy golden falafel crust is healthy eating at its very best: high protein & fiber, low carb, gluten free, vegetarian, zero added sugar, and downright delicious all around.
Servings: 6 slices
Calories: 142kcal
Ingredients
Falafel Crust
- 1 cup dried chickpeas
- 1/2 cup cilantro
- 1/2 cup parsley
- 6 green onions
- 2 cloves garlic
- 2 T. lemon juice
- 1 t. ground cumin
- 1 t. ground coriander
- 1 t. salt
- 2 T. olive oil
Toppings
- 1 cup tzatziki sauce
- 1/4 cucumber thinly sliced
- 2 roma tomatoes thinly sliced
- 1/2 small red onion thinly sliced
- 1/4 cup kalamata olives pitted & halved
- 2 T. cilantro leaves
- 1 T. tahini
- 1/2 T. sesame seeds toasted
Instructions
- Soak dried chickpeas in a large bowl of water overnight, until tripled in volume.
- Preheat oven to 375°.
- Drain chickpeas and add to a food processor. Add all remaining falafel ingredients except olive oil. Pulse until chickpeas are coarsely ground but not pureed.
- Brush 1 T. olive oil across a foil-lined rimmed baking sheet. Press the falafel mixture firmly into a circle on the sheet, about 12" across and 1/4" high. Brush remaining olive oil across the top.
- Bake at 375° for 30-35 minutes, until edges are golden brown.
- While falafel crust is baking, prepare tzatziki and other toppings.
- Let falafel crust cool for 5 minutes, then spread with tzatziki sauce. Layer cucumber slices, tomato slices, and red onion slices on top. Sprinkle with kalamata olives and cilantro.
- Just before serving, drizzle tahini over pizza and sprinkle with sesame seeds.