Walnut Falafel Flatbread with Roasted Red Pepper Walnut Tahini - MD-style

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

8 Flatbreads

subheading: TZATZIKI SAUCE (MAKE THE NIGHT BEFORE):

6 oz firm silken tofu (½ carton)

2 garlic cloves

1½ tbsp lemon juice

1½ tsp white wine vinegar

¼ tsp salt

pinch pepper

½ cucumber, peeled and grated

1 tbsp chopped fresh dill, chopped

subheading: CUCUMBER SALAD (MAKE THE NIGHT BEFORE):

½ cup cider vinegar

1 tablespoon maple syrup

¼ teaspoon salt

Pinch red pepper flakes

¼ cup red onion thinly sliced and halved

¼ cup radish, thinly sliced

½ cucumber, sliced and halved

subheading: RED PEPPER AND WALNUT TAHINI:

2 small red bell peppers, roasted, seeded and peeled

¼ cup toasted California walnuts, roasted

2 tablespoons sesame seeds, roasted

1 clove garlic

1 tablespoon cider vinegar

2 teaspoons extra virgin olive oil

Salt to taste

subheading: CAULIFLOWER WALNUT DUKKAH:

⅓ cup chopped California walnuts, roasted

1 tablespoon sesame seeds, roasted

1 teaspoon coriander seeds

¾ teaspoon cumin seeds

Salt to taste

2 tablespoons extra virgin olive oil

½ cup riced or finely chopped cauliflower

subheading: WALNUT AND SWEET POTATO FALAFEL:

½ cup California walnuts (RAW)

½ cup grated sweet potato

½ cup garbanzo beans

¼ cup chopped red onion

½ tablespoon ground cumin

½ teaspoon paprika

¼ cup fresh parsley leaves (I used cilantro... I don't like parsley)

1 teaspoon finely grated lemon zest

Salt and pepper to taste

2 tablespoons extra virgin olive oil

To prepare Tzatziki, peel and grate cucumber. Squeeze out all the juice (save for another recipe). Blend together tofu, garlic, lemon juice, vinegar salt and pepper. Stir in cucumber and dill. You gotta make this the day before. Gotta.

Heat the oven to 350 and roast the sesame seeds and the walnuts for the tahini and the dukkah for 10 minutes, stirring ½ way through. DON'T roast the walnuts for the falafels. Leave them raw.

To prepare tahini, roast the red pepper. I put them over the flame of my gas stove. Let steam in a container and then peel skin. Blend all ingredients in a food processor until smooth.

To prepare salad, stir together vinegar, sugar, salt and red pepper in a medium bowl. Stir in vegetables. I left this overnight as well. The next morning I added some fresh veggies about an hour before I assembled it to add a nice crunch.

To prepare dukkah, toast cumin and cilantro seeds in a pan over medium-high heat for about 4 minutes or until they become fragrant. Transfer to a small food processor with the already roasted walnuts and sesame seeds and grind until very fine. Again heat the pan to medium-high heat and add walnut mixture and cauliflower. Cook until golden brown and slightly crisp, stirring frequently.

To prepare falafel, preheat oven to 400°F. Place all ingredients in a food processor. Pulse on and off to chop, making sure to not chop too finely. Press into 1-inch pieces and place on baking sheet for 20 minutes or until slightly crisp and browned, turning halfway through.

To assemble flatbread, spread equal amounts of tahini onto each. Sprinkle with equal amounts of dukkah. Top with falafel and cucumber salad, then drizzle some tzatziki sauce on top of each. Garnish with extra cilantro. I also added raw tomatoes and some arugula.

walnuts.org/recipe/walnut-falafel-flatbread-with-red-pepp...

Page footer