Naan is covered in garlicky tzatziki sauce and covered with Middle Eastern-spiced chickpeas, tahini, fresh herbs and Sriracha in this street food/comfort food mashup.
It’s no secret that I love a good falafel. It’s hands-down one of the favorite meals in my house, but I don’t always feel like making them, especially during massive heat waves like we’ve been having here in New York lately.
So when I found myself with a healthy amount of leftover tzatziki from when I made Grazin’ TriBeCa’s Lamb Burgers, I started to crave falafel.
I thought it would be fun to do something less time consuming than making the patties and frying them up. So I left the chickpeas whole, sautéed them with all of the warm spices I love, and used my favorite naan as a base.
Making this with store-bought naan and leftover tzatziki made everything come together in a snap! If you don’t have tzatziki hanging out at home, it’s really easy to make. You could even use a quick Greek yogurt-cucumber-garlic mixture in a pinch.
Any way you look at it though, you need these in your life. They’re crazy delicious!
I had visited the Stonefire Food Truck last month, and my son won this super cute pizza cutter on their pizza wheel. It worked perfectly for slicing these beauties up. I had been wanting a non-metal pizza cutter anyway, since you can’t cut on certain surfaces (like silicone baking mats) with them, so this came at the perfect time!
We gobbled up these flatbreads in a hurry. They’re great with a little drizzle of lemon juice over top right at the end. My husband and I enjoyed both having our own, individual-sized portions, but I’m sure this would work on a larger flatbread, too.
Maybe even cut up into wedges for a dinner party. Mmm… now I’m totally craving this one again!