Tuesday, April 23, 2013

Falafel Pizza with Artichoke Salad

I'm not going to lie, I did not make this falafel.
dun dun dunnnnnnnnnnn!!!!
I actually purchased it from a salad bar at the grocery store, but you could also purchase it at your favorite Lebanese restaurant or even use leftover falafel. Of course you could make it yourself, but this is more of a leftover falafel type meal. Fresh falafel is too delicious to put on a pizza and cover with sauces and toppings.

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Leftover falafel is often dry and unappetizing the next day but this falafel pizza will now be your saving grace. Topped with olives, red and yellow bell peppers and drizzled with tahini, it's the perfect way to use less than perfect falafel and turn them back into soft, fluffy pieces of goodness.

Falafel Pizza
serves 4
1 ball fresh pizza dough
3/4 cup marinara sauce
5 pieces of falafel, cut into 4ths
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
3 tbl roughly chopped green and black greek olives
1 cup shredded vegan cheese
1/4 cup tahini

Preheat the oven to 425.
Roll out your pizza dough to a large circle. Place on a greased pizza stone or baking sheet. Spread marinara sauce on top, leaving 1/2" for crust. Top with falafel pieces, red bell pepper, yellow bell pepper and greek olives.
Sprinkle cheese on top and bake for 20 minutes or until the bottom has browned and the crust is cooked through.
Drizzle the top with tahini and serve.

Artichoke Salad
serves 3
1-15oz can artichoke quarters, drained and rinsed
1 tomato, seeded, roughly chopped
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced
3 tbl fresh parsley, roughly chopped
1 tbl fresh mint, roughly chopped
juice from 1 lemon
1/4 tsp red pepper flakes
sea salt, to taste

Combine the artichokes, tomato, cucumber, red onion, parsley and mint. Dress with lemon juice, red pepper flakes and sea salt.

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