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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
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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.
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To prepare red pepper and walnut tahini, process all ingredients in a food processor until smooth. Season with salt.
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To prepare the cucumber salad, stir together vinegar, sugar, salt and red pepper in a medium bowl. Stir in vegetables.
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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.
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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.
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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
Nutrition
Calories: 390Total Fat: 24g
Saturated Fat: 3.5g
Sodium: 620mg
Carbohydrate: 36g
Fiber: 3g
Total Sugar: 7g (Added Sugar: 4g)
Protein: 9g
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