A couple weeks ago, The Kid and I took a road trip to San Antonio. When we take our trips, we make a point to eat at places that we don’t have at home. What’s the point in eating the same stuff we can get here, right? So as part of our trip, we stopped at a great vegetarian restaurant and I ended up getting a vegetarian protein bowl. You know how I love my bowls.
This one was awesome! It was a mix of kale, carrots, and standard veggies BUT it also had some unique ingredients that I’m dying to try out one by one in my own kitchen. It had pecan hummus! OMG, yes. That’s a thing and I need to make that thing here. It had quinoa tabbouleh. It also had falafel! Like real falafel that you get in fried balls. Heaven. It was heaven.
Falafel is another wonderful combination of flavors that I love together. Whoever invented it has my admiration forever. Since real falafel is fried and I have no fryer, I’m out of luck. I could attempt frying stove top but that makes a big mess. So I make do with things like falafel waffles. Yes, that’s another thing and I did make that thing.
Last night I decided to make another variation. Falafel on a flatbread. I guess you could call it a thin crust pizza as well. Or do what I did and eat the toppings off one side, flip the empty side over and call it a falafel quesadilla. LOL. I couldn’t make up my mind but it was good.
Falafel Flatbread 
- 1 tsp ground sumac
- 1/2 tsp crushed red pepper
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 2 large beefsteak tomatoes (about 400g total)
- 15 oz can chick peas, rinsed and drained
- 2 Tbsp red wine vinegar OR champagne vinegar
- 1 Tbsp olive oil
- 1/2 cup fresh cilantro
- 1 cucumber, sliced (about 280g)
- 2 oz (56g) goat cheese
- 1/4 cup fresh mint, chopped
- 16 oz grilled chicken, shredded or sliced (optional)
- 4 whole wheat flatbreads
Mix the sumac, red pepper, coriander, cumin and salt in a little bowl. Slice the tomatoes and sprinkle them with the spice mixture. Set aside while you prepare the rest.
Mix the chick peas, vinegar, olive oil and cilantro in a food processor or Magic Bullet and pulse until chunky. You don’t want to puree it smooth, but break up and mash the chick peas. If you need to, add a few splashes of water if your blender jams. Set aside.
Place a flatbread on a plate. Spread with 1 tablespoon of goat cheese and layer on the sliced cucumber. Sprinkle on 1 tablespoon of chopped mint. Spread 1/4 of the chick pea mixture on next and layer with the tomatoes. Add the grilled chicken if desired. Repeat with the other 3 flatbreads.
Makes 4 servings at approximately 463 calories (including chicken) – 39g protein, 43g carbs, and 15g fat.
I used the high fiber Flat Out Multi-Grain Flatwraps for this, but you can use any brand that you like. You could even substitute pita bread, sandwich thins, or maybe even tortillas. Falafel nachos anyone? Next up, I must give the pecan hummus a try. That stuff was perfection.
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