Falafel Pizza

IMG_2824” This is a healthier recipe of Falafel. Instead of deep frying them you spread them in a baking tin with a little bit of Canola oil and bake them on medium heat, top with vegetables and serve.”

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Makes 1 pizza
Preparation time: 13 hours
Cooking time: 30 minutes

250 g Chickpea
125 g crushed beans
1 large onion
1 clove garlic
2 tablespoons grated fresh ginger
4 tablespoons fresh cilantro
4 teaspoons coriander powder
1 teaspoon cumin
1 1/2 tablespoon fine salt
1/4 teaspoon cinnamon powder
1/4 teaspoon sweet pepper
2 teaspoons Baking soda

2 large tomatoes, cubed
1 cup turnip pickles finely chopped
2 slices onion rings
1/2 green capsicum
few sprigs of fresh mint leaves
few sprigs of fresh parsley leaves
5 tablespoons Canola oil

Tarator or Tahini sauce:
1/2 cup tahini
2 tablespoons lemon juice
1 teaspoon salt
1/4 cup cold water


  • In two large bowls filled with water, immerse the chickpeas and crushed beans separately. Mix each with 1 teaspoon of baking soda and let them stand for 12 hours, until the chickpea and beans are crunchy and tender to the bite.
  • Use a food processor to grind all ingredients together.
  • Grease a 35 cm ( 14 “) round tin with 5 tablespoons Canola oil.
  • Spread out the Falafel mixture evenly and bake on  180° C (360 ° F) for 20 minutes or until the bottom is golden, then turn on the oven broiler for 10 minutes or until the top is golden as well. Now your Falafel pizza dough is ready for the toppings.
  • Tahini sauce recipe:
  • In a deep small bowl, mix the tahini, lemon, salt and cold water until well combined.
  • Drizzle half of the sauce on top of the Falafel pizza and serve the rest on the side.
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