Carol’s Falafel Pizza
Carol’s Falafel Pizzan is a gluten free and lacto ovo vegetarian main course. For $4.5 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 778 calories, 33g of protein, and 35g of fat each. This recipe is liked by 2286 foodies and cooks. Head to the store and pick up sea salt, garlic clove, green onions, and a few other things to make it today. It is brought to you by Simply Sugar and Gluten Free. It is a rather expensive recipe for fans of middl eastern food. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a spectacular spoonacular score of 100%. Carol Fenster’s Gluten Free Pizza Crust and Sauce, Vegan Pizza with Falafel Crust, and falafel , how to make falafel | falafel with chickpeas are very similar to this recipe.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
½ teaspoon freshly ground black pepper
1 – 15.5 ounce can garbanzo beans, drained and liquid reserved
½ cup grape or cherry tomatoes, quartered
¼ cup garlic chili sauce
¼ cup fat free Greek yogurt (for dairy free, substitute with another ¼ cup tahini)
1 cup garbanzo bean flour
2 cloves garlic, minced
1 garlic clove, minced
3 garlic cloves, minced
3 green onions, chopped
2 teaspoons ground cumin
4 dashes hot sauce (such as Tabasco)
Juice of ½ lemon
Juice of 1 lemon
¼ cup pitted kalamata olives, quartered
2 tablespoons olive oil – use divided, plus more for coating the pan
2 cups romaine lettuce – finely shredded
Pinch kosher or fine sea salt
1 teaspoon kosher or fine sea salt
¼ cup sesame seed tahini
¼ cup (maybe a bit more) water
1½ cups cold water
Equipment:
frying pan
food processor
blender
oven
offset spatula
Cooking instruction summary:
Wipe the inside of a 12 inch cast iron skillet with olive oil making sure to coat the sides as well as the bottom. Place the pan in the oven and preheat both the oven and pan to 475 degrees.While the oven is heating, prepare the batter by combining the garbanzo bean flour, cumin, 1 teaspoon salt, pepper, green onions, 1 tablespoon olive oil, minced garlic and cold water in a food processor or blender. Process until smooth, about 30 seconds. Refrigerate until the oven comes to temperature.Once the oven reaches 475 degrees, carefully pour 1 tablespoon of olive oil into the hot pan while it is still in the oven, let the oil heat for about 30 seconds. Carefully remove the pan from the oven, pour in the batter carefully (it will sizzle), return to the oven and cook for 20 minutes or until the top of the crust is firm and starts to brown.While the crust cooks, prepare the hummus. Rinse out your food processor or blender, add the drained garbanzo beans, juice of 1 lemon, 3 minced garlic cloves, cup tahini, 2 tablespoons of the reserved garbanzo bean liquid (or use water) and hot sauce. Process the mixture until smooth and thoroughly blended, scraping down the sides of the processor or blender if needed. Remove and reserve the hummus from the food processor or blender, rinse it out and prepare the creamy tahini sauce.Combine the tahini, yogurt (if using), salt, juice of 1 lemon, minced garlic clove and cup of water in the food processor or blender. Process the mixture until smooth. It should be the constancy of very heavy cream, if too thick add some more water, a little at a time.To assemble, remove the cooked crust from the pan to a serving platter, using an offset spatula if needed. Spread the hummus on top in an even layer. Top with the shredded lettuce, tomatoes, olives and a little drizzle of the tahini sauce. Serve with the remaining tahini sauce and chili garlic sauce on the side.
Step by step:
1. Wipe the inside of a 12 inch cast iron skillet with olive oil making sure to coat the sides as well as the bottom.
2. Place the pan in the oven and preheat both the oven and pan to 475 degrees.While the oven is heating, prepare the batter by combining the garbanzo bean flour, cumin, 1 teaspoon salt, pepper, green onions, 1 tablespoon olive oil, minced garlic and cold water in a food processor or blender. Process until smooth, about 30 seconds. Refrigerate until the oven comes to temperature.Once the oven reaches 475 degrees, carefully pour 1 tablespoon of olive oil into the hot pan while it is still in the oven, let the oil heat for about 30 seconds. Carefully remove the pan from the oven, pour in the batter carefully (it will sizzle), return to the oven and cook for 20 minutes or until the top of the crust is firm and starts to brown.While the crust cooks, prepare the hummus. Rinse out your food processor or blender, add the drained garbanzo beans, juice of 1 lemon, 3 minced garlic cloves, cup tahini, 2 tablespoons of the reserved garbanzo bean liquid (or use water) and hot sauce. Process the mixture until smooth and thoroughly blended, scraping down the sides of the processor or blender if needed.
3. Remove and reserve the hummus from the food processor or blender, rinse it out and prepare the creamy tahini sauce.
4. Combine the tahini, yogurt (if using), salt, juice of 1 lemon, minced garlic clove and cup of water in the food processor or blender. Process the mixture until smooth. It should be the constancy of very heavy cream, if too thick add some more water, a little at a time.To assemble, remove the cooked crust from the pan to a serving platter, using an offset spatula if needed.
5. Spread the hummus on top in an even layer. Top with the shredded lettuce, tomatoes, olives and a little drizzle of the tahini sauce.
6. Serve with the remaining tahini sauce and chili garlic sauce on the side.
Nutrition Information:
covered percent of daily need
