Instructions
- Preheat oven to 400°F (or temperature indicated on naan package).
- While oven preheats, heat oil in a large, non-stick skillet over moderate heat. Add garlic and sauté until fragrant, about 30 seconds. Add drained chickpeas, cumin, coriander, paprika, salt and pepper and cook, stirring occasionally, until heated through.
- Heat naan according to package directions (for me, this was 2-3 minutes at 400°F). Remove from oven and top with a layer of tzatziki, making sure to leave a border around ½ to 1 inches around the edge of the naan. Top with spiced chickpeas, sliced tomato, red onion, a healthy drizzle of tahini, Sriracha, and chopped herbs.
- Use a pizza cutter to cut into wedges. Serve with lemon wedges alongside.
Video
Notes
- A full can of chickpeas will make 2 generous servings worth, and you can even stretch it to 3 pieces of naan if you’d like.
- You could also arrange this on a larger pizza crust or piece of flatbread to serve more people. Or get itty bitty mini naan or naan chips and serve this up on an appetizer platter.
Nutrition information
Nutrition Facts
Falafel-Spiced Chickpea Flatbreads
Amount per Serving
Calories
730
% Daily Value*
Fat
28
g
43
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Cholesterol
14
mg
5
%
Sodium
1101
mg
48
%
Potassium
811
mg
23
%
Carbohydrates
96
g
32
%
Fiber
19
g
79
%
Sugar
16
g
18
%
Protein
28
g
56
%
Vitamin A
1005
IU
20
%
Vitamin C
15
mg
18
%
Calcium
252
mg
25
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
