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Total time
1 hour, 15 minutes
8 servings
Serving Size
1/8 of flatbread

1 ball pizza dough (preferably whole wheat)

6 tablespoons tzatziki sauce

Red Pepper and Walnut Tahini

2 small red bell peppers, roasted, seeded and peeled

¼ cup toasted walnuts

2 tablespoons toasted sesame seeds

1 clove garlic

1 tablespoon cider vinegar

2 teaspoons extra virgin olive oil

Salt to taste

Cucumber Salad

½ cup cider vinegar

1 tablespoon sugar

¼ teaspoon salt

Pinch red pepper flakes

¼ cup thinly sliced and halved red onion

¼ cup thinly sliced and halved radish

½ medium cucumber, halved

Cauliflower Walnut Dukkah

⅓ cup chopped  walnuts

1 tablespoon sesame seeds

1 teaspoon coriander seeds

¾ teaspoon cumin seeds

Salt to taste

2 tablespoons extra virgin olive oil

½ cup riced or finely chopped cauliflower

Walnut and Sweet Potato Falafel

½ cup walnuts

½ cup grated sweet potato

½ cup garbanzo beans

¼ cup chopped red onion

½ tablespoon ground cumin

½ teaspoon paprika

¼ cup fresh parsley leaves, plus additional for garnish

1 teaspoon finely grated lemon zest

Salt and pepper to taste

2 tablespoons extra virgin olive oil

  1. Divide pizza dough into 2 pieces and roll each as thinly as possible on a lightly floured board. Cook on a well-oiled grill over medium-high heat for a minute on each side or until nicely browned.

  2. To prepare red pepper and walnut tahini, process all ingredients in a food processor until smooth. Season with salt.

  3. To prepare the cucumber salad, stir together vinegar, sugar, salt and red pepper in a medium bowl. Stir in vegetables.

  4. To prepare the cauliflower walnut dukkah, toast walnuts and seeds in a small skillet until fragrant. Transfer to a small food processor and grind until very fine. Heat oil in same skillet over medium-high heat. Add walnut mixture and cauliflower. Cook until golden brown and slightly crisp, stirring frequently.

  5. To prepare the walnut and sweet potato falafel, preheat oven to 400°F and line a small baking sheet with parchment paper. Place all ingredients except oil in a food processor. Pulse on and off to chop, making sure to not chop too finely. Press into 1-inch pieces and place on baking sheet. Brush with oil and bake for 20 minutes or until slightly crisp and browned.

  6. To assemble flatbread, spread equal amounts of tahini onto each grilled dough piece. Sprinkle with equal amounts of dukkah. Top with falafel and cucumber salad, then drizzle 3 tablespoons of tzatziki sauce on top of each. Garnish with parsley, if desired.

Recipe and photo courtesy of California Walnuts


Calories: 390
Total Fat: 24g
Saturated Fat: 3.5g
Sodium: 620mg
Carbohydrate: 36g
Fiber: 3g
Total Sugar: 7g (Added Sugar: 4g)
Protein: 9g

Yield: 8 servings

Serving Size: 1/8 of flatbread

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