Falafel Pizza

Two things I adore: falafel and pizza. Thus, I love this recipe. A lot. 

My friend Emily recommended a new blog, not so subtly called The Vegan Stoner, and I quickly fell in love with it. The recipes are simple and delicious, and the best part is that they have great illustrations to go along with each recipe. I was immediately drawn to the recipe for falafel pie, but I decided to make it a little fancier. The recipe called for falafel mix and store bought hummus, but I decided to be ambitious and make both myself. It definitely added some more work, and I'm sure it would be great with the store bought ingredients, but the home made version is excellent. Enjoy!

Falafel Pizza

Adapted from The Vegan Stoner

For the falafel crust:

• 1 can chickpeas
• 1 cup panko bread crumbs
• 1/2 onion, chopped
• 2 tbsp. fresh chopped parsley
• Juice of 1 lime
• Salt and pepper, to taste

1. In a food processor, blend the chickpeas, parsley, lime juice, and salt and pepper. Place the mixture in a medium bowl.
2. Add the bread crumbs and onion and mix well.
3. Press the falafel mixture into the bottom of a square baking tray until smooth.
4. Place in a 400 degree oven and bake for about 25-30 minutes, until crispy along the edges.
5. Set aside to cool.

For the hummus:

• 1 can chickpeas
• 2 tbsp. tahini
• 1 tbsp. parsley
• 4 cloves garlic
• Juice of 2 lemons
• Salt and pepper, to taste
• 1 tbsp. prepared Harissa (optional)

1. Pulse all ingredients in a food processor until mostly smooth, with some chunkiness. Set aside.

For the tzaziki drizzle:

• 1/2 cup soy yogurt
• 1/4 cucumber
• Juice of 1/2 lime
• Salt

1. Blend ingredients in a food processor until smooth.

For assembly:

• 1/2 cucumber, chopped
• 2 tomatoes, chopped
• 1 can black olives, chopped

1. When the falafel crust is cool (about 5 minutes), spread with hummus until coated with a thick layer.
2. Add the cucumber, tomato, and olives, dispersing evenly.
3. Drizzle generously with the tzaziki sauce. 
4. Cut into slices and serve!