crispy naan topped with falafel spiced chickpeas & tomatoes
Prep time
Cook time
Total time
This is a perfect dish to make when you can get your hands some juicy heirloom tomatoes.
Author: the teaspoon & the wave
Recipe type: dinner
Serves: 4-6 servings
Ingredients
TOMATOES
2 heirloom tomatoes, sliced
1t mango powder*
¼t red pepper flakes
½t ground coriander
½t ground cumin
1t coarse sea salt
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CHICKPEAS
1 can chickpeas, drained and rinsed
3T red wine vinegar
½c cilantro, chopped
2 cloves garlic, crushed
2 shallots, minced (or sub red onion)
1t coarse sea salt
fresh black pepper
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YOGURT SAUCE
2 Persian cucumbers, diced (or sub 1 English cucumber)
1c plain greek yogurt
½c cilantro, chopped
1½t coarse sea salt
½t ground cumin
¼t cayenne
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4 large naan or 6 small naan
Instructions
For the tomatoes, combine the spices in a small bowl and arrange the sliced tomato onto a baking sheet or flat plate and sprinkle the mixture evenly on top. Let this sit for at least 30 minutes.
Preheat oven to 350 degrees.
Prepare the chickpeas. In a medium bowl, toss the drained & rinsed chickpeas with the vinegar. salt and pepper. Using a fork or a potato masher, smash the chickpeas until they are coarse. It's fine if some of them stay whole, that will give it more texture. Add the cilantro, garlic, oil, salt & pepper and toss until combines. Taste for seasoning, add more salt if needed.
In another bowl, combine all of the ingredients for the yogurt sauce. Taste for seasonings and adjust if needed.
Place the naan on a baking sheet and bake in the preheated oven for 15-20 minutes, turning over half way through. This depends on how crisp you would like your naan to be. You can bake it directly on the oven rack or even on a pizza stone of you refer, any of these ways will work fine. Remove the naan from the oven and let them cool.
Assembly: Top each naan with the yogurt sauce, the chickpea mixture and a few sliced tomatoes. Top with some flaked sea salt and a drizzly of olive oil.
enjoy!
Notes
*taste as you go and adjust seasonings according to your taste. Most of the time just adding a little bit of salt will do the trick. *if you can't find mango powder, you can substitute with sumac
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/crispy-naan-topped-with-falafel-spiced-chickpeas-tomatoes/