This just gave my boyfriend more confirmation that I’m nuts. Note that he is still with me. Mwahaha… I think he has just learnt to anticipate what random things excite me and cause me to just shout spontaneously.
Just joking… Or am I joking?
Nevertheless… I thought: there must be a way to enjoy falafel in a healthy way and without the tedious task of making individual falafel patties.
Pizza crust? Easy. There is no ‘ball’ making. It’s really just a ‘plop, spread and add heat’.
Deep dish falafel pizza with beetroot hummus
- 3/4 cup cooked chickpeas
- 1/3 cup millet, oats or flour
- 1 small red onion
- 1 cup fresh mint
- 1 cup fresh coriander
- 2 cloves garlic
- 3 tbs tahini
- 3 tbs chia or flax seeds, finely ground
- 2 tbs cumin powder
- 2 tbs coriander powder
Beetroot hummus layer
- 1/2 cup cooked chickpeas
- 1 small beetroot, boiled
- 2 tbs tahini
- 1 cloves garlic
- Oregano, basil and other herbs as desired
1/2 cup sliced vegetables as desired
Tahini Cheese sauce
- 2 tbs tahini
- 2 tbs nutritional yeast as you desire!
- 2 tbs water
- Preheat oven to 200C. Line a cake tin or deep pie dish with baking paper.
- Base: In a food processor, whizz all crust ingredients until all ingredients are very combined and have become little pieces.
- Spread on the bottom and lower sides of cake tin/pie dish. Bake in oven for 15 minutes
- Beetroot hummus: In a food processor, whizz all ingredients until smooth.
- Remove the beetroot hummus, add the sliced vegetables to the hummus and mix
- Remove falafel crust from oven.
- Pour the beetroot hummus on top of the crust and return to the oven for around 40 minutes. The dish is ready it not leaking any more vegetable water.
- Cheese sauce: Mix all ingredients together and drizzle on top of pizza when it has finished baking!