Tuesday, March 8, 2011

Falafel Flatbread Creation - Recipe

Falafel, the classic vegeterian dish. I wanted to mix it up by making my own flatbread-type thaang, and to dress it up with some lovely veggies and top it off with some homemade tzadziki. It turned out really tasty, and there are so many varieties you can make with a falafel base (different spices, roasted veggies, nuts, chopped dates)!

- pour a drizzle of olive oil in a pan over medium heat
- add some thin slices of red onion
- add about 2 average-sized mushrooms, chopped
- chop up some roasted red peppers, from a jar
- let these all get nice and tender without going too limp and lame. Throw in a dash of cumin for fun!

- In order to maintain a generally healthy recipe, we gotta skimp out on the 1/2 inch thick oil that the falafel mix from a box is going to have to sit in. Here's how I roll.
- 1/2 cup of falafel mix from a box
- 1/4 cup of water added to mix
- meanwhile, a small palm-sized puddle of olive oil in a skillet, heatin' up on the stove at medium-high heat
- flatten the falafel mix over the oil. Flip when you judge how cooked it is!

(heat oven to 300)
- 1/2 cup of organic whole wheat flour
- 4 tbsp approx. hot water
- pinch of salt
- heated in a skillet with the dough about one inch thick, flip
- sprinkle one side with oregano
- throw in oven directly onto the oven rack and let 'er cook about 1 min on each side, or a little more if you want it crispy.

Place the falafel onto the flatbread creation (with the flatbread's oregano side up!) followed by the toppings, and add a generous dollop of the lovely homemade trazdiki.

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