Falafel-Spiced Tomatoes and Chickpeas on Flatbread

Ingredients for Falafel-Spiced Tomatoes and Chickpeas on Flatbread

• 2 garlic cloves, finely chopped

• 1 teaspoon sumac

• 1/2 teaspoons crushed red pepper flakes

• 1/2 teaspoons ground coriander

• 1/2 teaspoons ground cumin

• 1 teaspoon kosher salt, plus more

• 2 large heirloom tomatoes, any colour, thinly sliced

• 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

• 1 Persian cucumber, peeled, chopped

• 3/4 cup plain yoghurt

• 1/2 cup coarsely chopped fresh mint

• 1/2 cup coarsely chopped fresh parsley

• Kosher salt, freshly ground pepper

• Flatbread and assembly

• 2 teaspoons kosher salt

• 3/4 teaspoons baking powder

• 1/2 teaspoons sugar

• 250g plain flour, plus more for surface

• 240ml plain yoghurt

• 4 tablespoons olive oil, plus more for drizzling

• Freshly ground black pepper

• Sumac, a tart, citrusy spice, can be found at Middle Eastern markets and specialty foods stores.

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon 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.

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.

Combine cucumber, yoghurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.

Yoghurt sauce can be made 1 hour ahead. Cover and chill.

Whisk salt, baking powder, sugar, and 250g flour in a large bowl. Add yoghurt and stir to combine (the yoghurt'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).

Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon 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.

Top each flatbread with yoghurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.