Falafel-Spiced Tomatoes and Chickpeas on Flatbread

Made exactly as printed, although I used purchased naan because I didn't want to go to all the trouble of making my own flatbread if the recipe wasn't any good. I wasn't sure if I would like the roughly mashed chickpeas and almost hauled out the food processor in order to make it smooth as in hummus. However, I was very pleasantly surprised with the texture overall. The spice rub is marvelous, the garlic and cumin really giving you the falafel experience. The cucumber yogurt was very nice; I am not sure why it seems to be generating a lot of meh comments here. The chickpea mixture was slightly too acidic for my taste, so I will be cutting back on the red wine vinegar next time. Also, next time, I will be taking some harissa out of the freezer to use as the hot sauce component because that's far more authentic and attempting to make the flatbread too. I always have sumac and harissa on hand. Definitely an excellent use for this season's heirloom tomatoes from the garden and a very filling lunch.

• mswindycty

• Chicago, IL

• 9/10/2021

与所有th难以置信的美味,非常漂亮e colors of the tomatoes! Made it exactly as stated, except for using na'an bread. May try making the flatbreads from scratch per the recipe next time. I think the chickpea and the yogurt mixtures could be made up to a day before. A great party appetizer!

• jsbjk

• Winnetka, IL

• 2/23/2019

The ingredient list on this is a little off (compared to the source version on Bon Appetit). "Hot sauce" and "Kosher salt, freshly ground pepper" are part of the yogurt sauce ingredients, whereas "Flatbread and assembly" should be in bold as the header for the last section of ingredients. Not too hard to figure out but I thought I'd clear it up. Love this recipe! A great celebration of tomatoes.

• camillei

• Vancouver, BC

• 7/30/2018

I give this 4 forks -- it's yummy! I find it can be made hearty enough to be a main meal. The first time I made it, I didn't have any sumac, so I used fresh lime juice and a bit of zest. I lightly tossed the tomatoes with that and let them stand for a bit. I followed everything else in the recipe. Now, I cannot decide which I like better: with sumac (delicious) or with lime & zest (bright & zesty).

• rem2013

• Burnaby, BC

• 9/18/2017

Wow, this is a wonderful recipe! It immediately became one of my husband's top five dishes, which is truly saying something (I love it as well but just don't have a recipe hierarchy). I'm usually cooking for just two people, so I modified the recipe a bit. I made a quadruple batch of the spice rub for the tomatoes (using grated fresh garlic), to be able to just pull out the rub and use it one meal at a time (I went pretty heavy on the spice rub). I used cooked dried chickpeas, rather than canned, for the mixture and it has lasted forever, and just improved with time. I made the yogurt dressing, but wouldn't again because it didn't keep well and plain yogurt adds plenty of flavor. Finally, I used packaged naan that I can easily toast up for the two of us. It's such a great healthy replacement for falafel (even though I'm within a mile of 2 Amsterdam Falafel restaurants) -- the textures of the chickpeas and the crispy flatbread mimic the falafel balls, the yogurt and tomatoes are familiar additions, and the spices are just incredible.

• sgrigsbyreis

• Washington, DC

• 9/11/2017

Fresh, flavorful, and tasty--the spiced tomatoes marry so well with the marinated chickpeas and yogurt sauce. I used sri racha for the hot sauce, which worked well. The flatbread is a solid base for everything, though not fantastic in its own right. However, given that you get from ingredients to flatbread in under 40 minutes, it's not bad at all and makes a great weeknight substitute for pita/naan when you don't have time for a proper rise.

• sitagaki

• 9/9/2017

This was good. The bread is dense and tasty and the chickpeas, tomatoes and yogurt work well together. The recipe itself puzzled me a bit. I wasn't sure about the hot sauce (quantity and type) It was almost like it was missing information. I just improvised with a bottled hot sauce.

• Anonymous

• Vancouver, B.C.

• 8/31/2017

I made this for a second time last night! My husband went back for thirds...and trust me this is a rare occasion for a no-meat dish. I followed the recipe exactly the first time and a bit more loosely the second...delicious both times

• brookeinperu

• San Leandro, CA

• 8/14/2017

Sandjg, You jinxed my flatbread! I was skittish to make it after reading your first review, but my first 2 or 3 batches were perfect - puffy, elastic, tangy, and satisfying. The most recent batch was trouble. The Difference? I used white whole wheat. It needed %50 more yogurt to hold together and created a denser flatbread, almost like farinata. On earlier batches I used cake, pastry, and AP flour - miscellaneous (lighter) flours in the fridge that needed to be used.

• caroltbmsb

• Dallas

• 6/15/2017

I have made this 3 times now and am still working to get the flatbread to behave :). This is one of my very favorite recipes of all time. The mixture of the spices and herbs with yogurt and tomatoes and the best flavored garbanzo beans on this fresh yogurt infused bread is just amazing. The flatbread itself is a bit time consuming and I like to serve it with things like Moroccan Meatballs or, tonight, Persian Fried Chicken. And yes this is my second review of this dish. Delicious.

• sandrajg

• Washington State

• 6/4/2017

I usually tinker with recipes before I even cook them, hybridizing them with others and my own tastes. This one I made exactly as written. It's Perfect and delicious, satisfying, pretty, and fun to make. The tomato component is a welcome alternative to typical tomato flavorings and one I would not have imagined myself.

• caroltbmsb

• Dallas

• 4/15/2017

I usually tinker with recipes before I even cook them, hybridizing them with others and my own tastes. This one I made exactly as written. It's Perfect and delicious, satisfying, pretty, and fun to make. The tomato component is a welcome alternative to typical tomato flavorings and one I would not have imagined myself.

• Anonymous

• Dallas

• 4/15/2017

Incredible recipe. The dough, for me, was tricky even though I have been cooking and making flat breads for many many years (40+). It is important to let the dough sit long enough for the yogurt to fully absorb the flour. Yes, you COULD substitute store bough nan, which I like, BUT the whole purpose of this recipe is This Bread with the heirloom tomatoes and that luscious topping. Also, I make the chickpea mixture the day before to give it a good chance to marinate well.

• sandrajg

• Washington State

• 3/23/2017

The salt rub for the tomatoes is beautiful. And the flatbread recipe divine -- definitely worth making. The yogurt dressing left me a little uninspired. Maybe a dash of fresh-squeezed lime would help? Still, this is destined to become one of our go-to vegetarian dinners.

• socadog12

• 马里兰州贝塞斯达

• 10/11/2016

This was wonderful although it did take a bit of time doing all of the layers--although each layer was super simple. I used pre-made naan from Trader Joe's but so worth it. I think this would be great to make as an appetizer or a light dinner.

• missdottie19

• San Francisco, CA

• 8/18/2016