Mediterranean Falafel Pizza

We are back on American soil folks! After our final snowy morning in Norway on Wednesday, sipping coffee around the fire and having open-faced breakfast sandwiches around the table with family, Thomas and I packed our bags to head back to Portland. We didn’t arrive in PDX until Thursday night, so we are finally happy to be home to say the least. BUTTT guess what I am doing on Wednesday? Heading back to Orlando to get on a cruise to the Bahamas for my Bachelorette party!! Seriously, so much happening right now that my brain is having a hard time processing it! I’m a little overwhelmed, but extremely excited nonetheless. I better funnel green juice and eat nothing but super foods for the next week because I see a lot of strong drinks with pink umbrellas in my future. 

So with the crazy week/month that we’ve had, I am SO DOWN for easy meals that we don’t have to think to much about that are healthy and light. If your holidays were anything like ours, I think you are all totally onboard with this. Enter mediterranean falafel pizza! Has anything sounded so magnificent post holiday madness? This is such an easy recipe, and to make it even more simple you can just use store-bought hummus! I highly recommend making homemade hummus (I love Molly Yeh’s recipe), but sometimes I get that ‘ain’t nobody got time for that’. 

Mediterranean Falafel Pizza 

For the Falafel Crust:
– 1/2 white onion
– 1 cup lightly packed cilantro
– 1 cup lightly packed parsley
– 3 garlic cloves
– 2 teaspoon cumin
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 can garbanzo beans, drained and rinsed
– 2 tablespoons tahini
– 2 tablespoons of flaxseed + 2 tablespoons of water
– 1/2 cup garbanzo bean flour

– homemade or store-bought hummus. I like a basic lemon-y version for this pizza. 
Sundried tomato salad (one of my faves that we make almost weekly)
– Cherry tomatoes, cut into quarters
– thinly sliced red onion
– feta cheese
– kalamata olives
– chopped parsley

What to do

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or use a baking stone and set aside.

  2. In a small bowl, whisk together the flaxseeds and water. Set aside to thicken.

  3. Add the onion, cilantro, parsley, and garlic into a food processor. Process until finely chopped. Add in the remaining ingredients, including the flax mixture, and process until the batter comes together and is incorporated.

  4. Scoop half of the batter onto one end of the baking dish or pizza stone. Shape it into a circle and smooth out the top so that it is an even 1/4 inch thick. Repeat with the remaining batter on the other side of the baking sheet. Bake for 30 minutes.

  5. Remove from the oven and let cool for 5 minutes. To finish, spread on a layer of hummus, then top with tomatoes, onions, olives, feta and parsley. 


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