Falafel-Spiced Chickpea Flatbreads

By Jaclyn

Ingredients

• For garnish:
• 1 1 1 tablespoon olive oil
• 2 2 2 cloves garlic, minced
• 1 1 ounce) can 1 (15.5 ounce) can chickpeas, rinsed and drained
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon ground coriander
• 1/2 1/2 1/2 teaspoon ground paprika
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/8 1/8 1/8 teaspoon freshly cracked black pepper
• 2 2 2 pieces store-bought naan (I used Stonefire Original)
• Tzatziki (I used leftovers from this recipe)
• Sliced tomato
• Thinly sliced red onion
• Tahini sauce
• Sriracha sauce
• Chopped parsley
• Lemon wedges

Preparation

Step 1

1. Preheat oven to 400°F (or temperature indicated on naan package). While oven preheats, heat oil in a large, non-stick skillet over moderate heat. Add garlic and sauté until fragrant, about 30 seconds. Add drained chickpeas, cumin, coriander, paprika, salt and pepper and cook, stirring occasionally, until heated through.
2. Heat naan according to package directions (for me, this was 2-3 minutes at 400°F). Remove from oven and top with a layer of tzatziki, making sure to leave a border around 1/2 to 1 inches around the edge of the naan. Top with spiced chickpeas, sliced tomato, red onion, a healthy drizzle of tahini sauce, and chopped herbs.
3. Use a pizza cutter to cut into wedges and enjoy, served with lemon wedges.