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Falafel pizza recipe

Falafel pizza recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

Falafel is one of the most popular foods in Egypt. It's made out of peeled beans and always served fried. It's also made in the Levant area (mainly Syria and Lebanon) using chickpeas. Using lentils instead of beans to create an innovative recipe has been really fun!

1 person made this

IngredientsServes: 4

  • Base
  • 200g red lentils (or chickpeas)
  • 2 teaspoons oil
  • 1 onion, quartered
  • 3 cloves garlic, peeled
  • 1/2 bunch fresh parsley
  • 1/2 bunch fresh coriander
  • 25g chopped spring onions
  • 80ml oil
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • salt to taste
  • Sauce
  • 250ml yogurt
  • 4 teaspoons lemon juice
  • 1 tablespoon tahini
  • salt to taste
  • Toppings
  • 85g grated Cheddar cheese
  • 1 tomato, cubed
  • 35g sliced olives
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced spring onion

MethodPrep:35min ›Cook:20min ›Extra time:2hr soaking › Ready in:2hr55min

  1. Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain.
  2. Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper and grease with 2 teaspoons oil.
  3. Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, coriander and spring onions; pulse until finely ground.
  4. Transfer lentil mixture to a large bowl. Add 80ml oil, egg, baking powder, black pepper, chilli powder, cumin, ground coriander and salt; mix until well-blended. Spread dough to 1/2cm thickness onto prepared baking tray.
  5. Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven.
  6. Combine yogurt, lemon juice, tahini and salt in a small bowl; mix well until sauce is smooth.
  7. Layer sauce, grated cheese, tomato, olives, 1 tablespoon parsley and 2 teaspoons spring onion on top of baked dough.
  8. Return to the oven and bake until cheese is melted, about 5 minutes.

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Falafel Recipe - How to Make Falafel at Home - Chickpea Falafel

Falafel Recipe - How to Make Falafel at Home - Chickpea Falafel | In Arabian snack recipes, "falafel" is the most popular snack that people love to have. If you belong to the Arab world then you must be familiar with the unique taste of falafel that people love to eat. It's a famous street food recipe of choice. You can watch my complete step-by-step recipe tutorial to note down the quick steps to make authentic falafel at home. You will find the same taste as you take it from restaurants or street food.

Falafel Pizza

Marty Baldwin/ Eat This, Not That!

With a simple can of chickpeas in your cupboard, you can make a fabulous falafel that goes really well on a pizza. This falafel pizza recipe is packed with all kinds of nutritious ingredients. This hearty falafel pizza is great for vegetarians who are looking for a filling pizza recipe that isn't just a slice of boring cheese pizza. So use up that Greek yogurt in your fridge and make this falafel pizza for dinner tonight.

Get our recipe for Falafel Pizza.

Falafel recipe (all the secrets)

What is falafel? Falafel is a popular Middle-Eastern food made from ground chickpeas and herbs. The chickpea mixture is formed into small balls which are fried in oil. Then it’s usually served with pita bread and tahini sauce or some hummus. Homemade falafel made from scratch are easier than you think, and the best thing is that you can customize the recipe to your liking by adding cilantro instead of parsley, less or more garlic, or the herbs and spices you prefer.

They’re also vegan and gluten-free (not all recipes are gluten-free though) so they’re the perfect snack to feed a lot of people with different dietary needs and habits. Traditionally, falafel are fried but you can also bake them in the oven if you don’t like to use your frying pan (instructions for baking them are at the end of this post, but you can also watch this video for how to bake falafel from downshiftology).

Friendly reminder: when you soak the chickpeas you may want to add a few more just to make a batch of this delicious homemade hummus.

Falafel ingredients:

The basic ingredients if you want to make falafel are:

  • dried chickpeas (you will need to soak them)
  • baking soda (to treat the chickpeas)
  • green onions (if you can’t find them, half a regular onion will also do)
  • parsley or cilantro (whichever you prefer or both)
  • garlic
  • cumin
  • salt
  • vegetable oil (for frying or to spray for baking)

There are some more ingredients I like to add to my falafel, but they’re optional, meaning that the falafel will turn out okay even if you don’t use these:

Is falafel gluten-free?

Some recipes call for flour as a binding agent, because a usual problem with falafel is that they can fall apart during cooking. This recipe does not require flour so it is naturally gluten free, and your falafel will stay intact as long as you follow the simple instructions below.

However, if you have any problems with your falafel breaking during cooking, or if you notice that your falafel mixture has more moisture than you like, you can add 1-2 tablespoons of all-purpose flour or chickpea flour (chickpea flour will keep the recipe gluten free). Don’t add more flour since it can change the texture.

How do you make falafel from scratch?

  1. Soak the chickpeas overnight
  2. process all the falafel ingredients in a food processor
  3. form small balls
  4. fry or bake in the oven

Are you wondering why your falafel fall apart and how to keep them from breaking?

You will notice that the falafel mixture is not very coherent, so you will need to press it firmly between your hands to form small balls. A common problem with these chickpea balls is that they can break during cooking. The possible reasons when that happens are:

  • The chickpeas were not treated with baking soda
  • The falafel mixture was not processed enough
  • You added way too many greens (parsley or green onions)
  • You didn’t let the mixture rest before cooking
  • You made the falafel too big
  • You moved them too much during cooking.

To protect your falafel from breaking during cooking make sure you follow all the secrets mentioned below!

Falafel Secrets

  • Use dried chickpeas. Falafel cannot be made with canned chickpeas. The texture, flavor and everything else will be wrong.
  • Soak the chickpeas in water for at least 12 hours.
  • Use baking soda during soaking because it tenderizes the chickpeas and helps them cook better and faster. For extra efficiency, you can treat them twice with baking soda: drain the soaked chickpeas and mix them with another tablespoon of baking soda. Let them sit on the counter for 30 minutes, rinse well and drain again.
  • Process the falafel mixture in the food processor until it becomes very fine. A coarse mixture will not hold very well during cooking.
  • Let the mixture rest for 30 minutes. Why? Because the mixture gets hydrated evenly and the starch from the chickpeas develops better helping the falafel hold their shape.
  • Make them small. Large falafel will almost certainly fall apart (or in the best will develop cracks) during cooking. They will also not be cooked all the way to the center. Use a measuring tablespoon to form small balls of the same size.
  • Don’t crowd the frying pan and don’t move them around during cooking. Just let them cook from one side and develop the external crust that will help them hold their shape. Then carefully, using two forks or a fork and a spatula flip them to cook from the other side.

What do you serve with falafel?

  • Homemade ummus
  • pita bread and tahini sauce
  • A green salad of your choice
  • Labneh or greek yogurt with olive oil
  • tomatoes with olive oil and a drizzle of balsamic vinegar
  • Fresh bread
  • toasted bread with sliced avocado

My basic, 4-ingredient tahini sauce for falafel

You can easily bring this basic tahini sauce to your liking by adjusting the quantity of the lemon juice. Just keep tasting and adding lemon juice until you feel it’s right. You can also add a clove of minced garlic and the spices of your choice. Black pepper, cumin, cardamom, sumac are usually my go tos.

  • 1/4 of a cup tahini
  • a pinch of salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cold water.

The mixture will seize and thicken at first. Add 1-2 more tablespoons of water until it becomes smooth again. Taste and adjust the salt and the lemon juice. If you want it more runny you can add an extra splash of water.

Baking Instructions

Fried falafel are a little bit better than baked. And because they don’t need too much time to cook, they don’t absorb a lot of oil during frying. But baking them have its perks, since it feels easier for many people and you can bake more falafel at the same time. For baked falafel:

Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size).

Alternatively, if you’re short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.

Add the drained chickpeas to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices.

Process until the chickpeas are finely minced, scraping the bowl as necessary, 1 to 2 minutes. The mixture won’t be totally uniform you want a slightly nubby texture but it should hold together when you pinch it between two fingers.

Form the mixture into patties.

Heat about 1/4-inch of oil in a nonstick sauté pan over medium heat. Pan-fry the falafel in batches, flipping once, until golden brown all over, 3 to 5 minutes total. (Before frying your first batch of falafel, you can ensure the oil is the right temperature by frying one patty in the center of the pan. If you notice that the outside of the patty is browning before a total cook time of 3 to 5 minutes, reduce the heat a bit.)

Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days reheat in a 325-degree oven for 10 to 15 minutes, or until heated through.

Trade Your Greasy $1 Slice for This Deep-Dish Falafel Pizza

At Well+Good, we&rsquore constantly coming across genius recipes&mdashwhether it&rsquos on Instagram, in soon-to-be published cookbooks, or directly from buzzy food bloggers themselves. And we&rsquore sharing, by spotlighting the most awesome recipe we&rsquove come across each week. Ready to get cooking? Check out this week&rsquos pick, below!

From cauliflower crust ‘za to the emergence of veggie-loaded pie joints, it’s easier than ever to get your hands on a healthy slice. But if you’re used to deep-dish, Chicago-style pizza, you’re usually out of luck&mdashvirtually all the recipes pegged as good-for-you feature crust as thin as a paper plate. (And hey, that’s good too, but sometimes a girl wants something she can sink her teeth into.)

Enter deep-dish falafel pizza. Falafel dough is a seriously nutritious take on traditional crust (it’s made with chickpeas and chia seeds), while beetroot hummus gets the MVP award for best pizza sauce ever. And since this pie is topped with fresh veggies and vegan tahini cheese sauce, it’s time to start texting all your friends&mdashpizza party, stat!

This recipe comes from Anthea Cheng, the Australia-based food blogger behind Rainbow Nourishments, whose vegan recipes are inspiringly colorful. It’s easy to mistake her food for art, but you won’t want to pass up digging in.

Much to my lament, the word ‘carb’ has recently entered bf’s vocabulary. Since his drastic weight loss and complete body transformation, he’s been a lot more conscious about what he puts into his body. He wants high-protein foods that will keep him feeling fueled for awhile and help him rebuild muscle after a hard workout.

And I’m over here like…PIZZA. Yeah, I care what I put into my body, but I also want it to be interesting and to taste good. So that’s where I came up with the idea to make a falafel crust from chickpeas. It gives bf the nutrition he’s after (protein-packed, y’all) and you know what, guys? It’s actually really good. So good that I think I’m going to be using it more than regular pizza dough. I’ll let bf win this one.

I wanted to make a crust that could go well with a lot of different pizzas, but flavorful enough to enhance whatever I top it with. My guess is that this would be best with a white pie, but you could always give tomato sauce a try! Feel free to use just the crust portion of this recipe or try my full pizza version, which kind of riffs on falafel in a deconstructed way. I baked mine off with an almond pesto, red onions, tomatoes and kale. I also made raita, a yogurt-based sauce with cucumbers and mint, to add on top in order to add a creamy coolness that balances the strong flavors.


  • 1/2 pound dried chickpeas (1 generous cup 225g)
  • 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups 55g)
  • 6 scallions, white and pale green parts only, sliced (about 2 ounces 55g)
  • 2 medium cloves garlic, minced (about 2 teaspoons 10ml)
  • 1 teaspoon (about 4g) ground cumin
  • 1/2 teaspoon (about 2g) ground coriander seed
  • 2 teaspoons (about 10g) kosher salt, plus more for seasoning
  • 2 to 3 cups (480 to 720ml) vegetable oil, for frying
  • Tahini sauce, hummus, and/or zhug (Yemenite hot sauce) for serving

Loaded Falafel Pizza

Some recipes just come out beautifully on the first try, and this one definitely makes the list. Golden falafel crust holds up wonderfully cool, creamy homemade tzatziki sauce creates the perfect base and fresh toppings are crunchy & bright. This is healthy eating at its very best: high protein & fiber, low carb, gluten free, vegetarian, zero added sugar, and downright delicious all around.

I’m a firm believer that if you call it a pizza, you better be able to hold it as a slice – and I’m happy to report that this falafel crust does so wonderfully! It even kept its sturdiness after a night in the fridge, which I’m counting as a major win.

One of the most important keys for great falafel is starting with dried chickpeas. Canned chickpeas are already cooked which can create a gummy, sad texture. Using soaked-but-not-cooked dried chickpeas will give you the crispiest, fluffiest crust. Dried chickpeas are stocked in most grocery stores with dried beans.

The ingredients list looks long, but it actually couldn’t be simpler: chickpeas, veggies, spices. My super-simple tzatziki sauce is just yogurt and veggies, but you could easily make this whole dish vegan with a tofu-based tzatziki instead.

I’m really loving remixing healthy dishes into new forms this week – what are your favorite ways to change up your usual standby meals?

Falafel Crackers

Falafel spices and tahini, a natural flavor pairing in Middle Eastern food, team up in these homemade crackers — which have disappeared in a flash every time we've baked them! This recipe comes to us from Maura Kilpatrick, chef and owner of Sofra bakery. Her story appears in the Holiday 2018 issue of Sift magazine.


  • 3/4 cup (170g) buttermilk
  • 2 tablespoons (32g) tahini
  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (43g) chickpea flour
  • 1 tablespoon (14g) sugar
  • 1 teaspoon kosher salt or 3/4 teaspoon table salt
  • 1 tablespoon (7g) cumin
  • 1/4 teaspoon allspice
  • 8 tablespoons (113g) unsalted butter, cold, cut in 1/4" cubes
  • 1/4 cup (39g) cornmeal, for sprinkling


To make the dough: Combine the buttermilk and tahini in a small bowl and set aside.

In the bowl of a stand mixer fitted with a paddle, combine the flours, sugar, salt, cumin, allspice, and butter. Mix until the butter is in very small pieces.

Add the buttermilk mixture all at once and mix until a wet dough forms.

Line a baking sheet with parchment. Divide the dough in quarters work with one quarter at a time, keeping the rest of the portions in the refrigerator.

On a floured work surface, roll one portion of the dough into a rectangle about 12" x 13" and 1/16" thick. Sprinkle the parchment on the baking sheet with 1 tablespoon of the cornmeal.

Transfer the rolled dough to the prepared pan, place another sheet of parchment on top, and sprinkle another tablespoon of cornmeal on it.

Repeat with the remaining dough pieces, placing them on cornmeal-sprinkled parchment and stacking them on the baking sheet. When all are done, wrap the baking sheet with plastic and refrigerate for 4 hours, or as long as overnight.

To bake: Take one sheet of parchment with dough on it and place it on an empty baking sheet. Prick the dough all over with a fork. Brush it lightly with water and sprinkle with 1/4 teaspoon of the kosher salt from the topping ingredients and 1 1/2 teaspoons of the sesame seeds. Use a ruler and a pizza cutter to cut the dough into roughly 3" squares.

Bake the crackers for 6 minutes, then rotate the pan and bake for an additional 6 to 7 minutes, until lightly browned. Remove from the oven and cool on a rack before breaking into individual crackers. Repeat with the remaining sheets of dough.

Watch the video: Kebbé falafel pizza معجنات