Falafel-Spiced Tomato and Chickpea Flatbread
- Prep Time 30 minutes
- Cook Time 10 minutes
- Total Time 40mins
- Yield 4 flatbreads
- Category dinner
- Method stovetop
Falafel-Spiced Tomato and Chickpea Flatbread
- Prep Time 30 minutes
- Cook Time 10 minutes
- Total Time 40mins
- Yield 4 flatbreads
- Category dinner
- Method stovetop
Ingredients
for the tomatoes
- 2 garlic cloves, finely chopped
- 1 teaspoon sumac
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more
- 4 large heirloom tomatoes, any color
for the chickpeas
- 1 15.5-ounce can chickpeas, rinsed
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 1 small shallot, thinly sliced
- 1/2 cup parsley leaves with tender stems
- 3 tablespoons olive oil
for the yogurt sauce
- 1 Persian cucumber, peeled, chopped
- 3/4 cup plain yogurt
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup coarsely chopped fresh parsley
- Hot sauce
- Kosher salt and freshly ground black pepper
for the naan
- 3/4 teaspoon baking powder
- 1/2 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
Instructions
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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.
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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.
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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.
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Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.
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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).
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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.
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Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.