Name: Falafel Spiced Tomatoes and Chickpeas
Yield: 4 servings
Cuisine: Summertime Fun
Ingredients: 2 cloves garic; 1 tsp sumac berries (ground); 1 1/2 tsp falafel seasoning (Chef Cherie brand); 1 tsp kosher salt; 2 large tomatoes (thinly sliced); 1 can chickpeas ((15.5 oz can)); 1 1/2 tsp red wine vinegar powder; black pepper; 1 small shallot; 1/2 cup parsley leaves ((1 tbsp tried parsley flakes)); 3 tbsp olive oil; Yogurt Sauce (recipe link below); Flatbread (store bought or recipe below)

Falafel Spiced Tomatoes and Chickpeas

CourseAppetiser, Side Dish
CuisineSummertime Fun

Servings

4 servings

Servings

4 servings

Falafel Spiced Tomatoes and Chickpeas

CourseAppetiser, Side Dish
CuisineSummertime Fun

Servings

4 servings

Servings

4 servings

Ingredients

2 cloves garic
1 tsp sumac berries ground
1 1/2 tsp falafel seasoning Chef Cherie brand
1 tsp kosher salt
2 large tomatoes thinly sliced
1 can chickpeas (15.5 oz can)
1 1/2 tsp red wine vinegar powder
black pepper
1 small shallot
1/2 cup parsley leaves (1 tbsp tried parsley flakes)
3 tbsp olive oil
Yogurt Sauce recipe link below
Flatbread store bought or recipe below

Servings: servings

Instructions

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

Recipe Notes

Related Recipes:

Recipe: Yogurt Sauce

Recipe: Flatbread

Featured Spices:

summac berries, ground

falafel seasoning

red wine vinegar powder

kosher salt

black pepper

parsley leaves, dried

Recipe inspired by bon appetit - Falafel-Spiced Tomatoes And Chickpeas On Flatbread

Share this Recipe

Powered byWP Ultimate Recipe

Grilled Snapper w/ Turmeric Marinade

Turmeric adds a unique and earthy note as well as incredible color to this dish.

Courserubs / blends / marinades
CuisineBBQ / Grill, Fish

Servings

6 people

Servings

6 people

Grilled Snapper w/ Turmeric Marinade

Turmeric adds a unique and earthy note as well as incredible color to this dish.

Courserubs / blends / marinades
CuisineBBQ / Grill, Fish

Servings

6 people

Servings

6 people

Ingredients

4 cloves garlic sliced
1 1/2 tsp turmeric ground
1/2 tsp kosher salt
1 medium shallot finely chopped
4 scallions coarsely chopped
1/4 tsp new mexico chili ground powder
1/4 tsp jalapeno chili ground powder
1/2 tsp lemongrass ground powder
3 tbsp sugar
1/2 cup lime juice
1 tbsp fish sauce (nam pla or nuoc nam)
6 4 oz snapper, seabass, grouper, mahi-mahi fillets skin on
12 ti, banana, turmeric leaves optional
cooked rice
lime cut into wedges

Servings: people

Instructions

Pound garlic, turmeric, and ½ tsp. salt in a mortar and pestle to a coarse paste (alternatively, pulse in a food processor). Transfer to a large bowl and mix in shallot, scallions, chiles, lemongrass, sugar, lime juice, fish sauce, and 2 Tbsp. water. Season fish with salt and toss to coat in marinade. Let sit at room temperature 1 hour, or cover and chill up to 4 hours.
Prepare grill for medium-high heat. Keeping marinade on fish, place each fillet between 2 ti leaves or 2 sheets of foil and grill until cooked through, about 5 minutes per side (thicker fillets will take longer).
Transfer fish to a platter lined with more ti leaves, if using. Serve with rice and lime wedges.