DECONSTRUCTED FALAFEL FLATBREAD W/ POMEGRANATE TAHINI SAUCE

INGREDIENTS –  

For Flatbread – 

• 1/2 lbs pizza dough 
• 1 cup chickpeas, mashed with a fork
• 1 tbsp falafel spice mix, store bought
• 4 oz goat cheese 
• 1 tbsp diced red onions 
• 1/4 cup shredded broccoli and carrots 
• 2 tbsps marinara 
• Pinch of salt 
• Cilantro to garnish
• 2 tbsps EVOO
• Pomegranate Tahini sauce 
  • 1/2 cup tahini 
  • 1/4 cup pomegranate perils 
  • 1/4 cup water 
  • Pinch of salt

METHOD –

• Preheat oven to 400F and line baking tray with parchment 
• Gently stretch the dough on the baking tray. Use extra flour to stop if from sticking 
• Spread the mashed chickpeas then sprinkle falafel mix, onions, dollops of marinara, broccoli and carrots
• Lastly drizzle olive oil and add goat cheese 
• Bake in oven for 15 minutes 
• To make Pomegranate Tahini sauce
  • Blend pomegranate and water and whisk it in tahini
  • Adjust salt if needed 
  • Take the flatbread out of oven and serve with drizzled pomegranate tahini sauce, pomegrate and cilantro 
• BON APPETIT! 

xoxo Rinky