Falafel-Spiced Tomatoes and Chickpeas on Flatbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Joshua McFadden, Ava Gene's, Portland, OR
To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Ingredients
- 2 garlic cloves, finely chopped
- 1 teaspoon sumac
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more
- 2 large heirloom tomatoes, any color, thinly sliced
- 1 (15.5 –ounce) can chickpeas, rinsed
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 1 small shallot, thinly sliced
- 1/2 cup parsley leaves with tender stems
- 3 tablespoons olive oil
Instructions
- Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
- Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
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