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This pizza is like an inside-out falafel sandwich, with the chickpea batter made into a baked crust and served with traditional falafel sources. Try it for a main course or appetizer. Be sure to give yourself enough time since the dry chickpeas soak for at least 12 hours and don’t overload the pizza with too much sauce. Much of the work can be done in advance.
1 and 1/3 cups dried chickpeas, such as Gefen
1 teaspoon olive oil, plus more for greasing
1 cup chopped onion
1 tablespoon minced garlic
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley
1 and 1/2 teaspoons salt
1 teaspoon Gefen Cumin or other ground cumin
1/2 teaspoon baking powder
Mishpacha Flour or gluten-free flour as needed
3 cups seeded and diced tomatoes, drained and patted dry
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 ounces drained and crumbled Ta’amti Feta
1/4 cup chopped green onions
1 teaspoon olive oil
1/4 cup chopped fresh herbs (flat-leaf parsley, mint, cilantro and/or dill)
2 tablespoons Haddar Baracke Tahini
2 tablespoons amba
2 tablespoons z’hug, thinned with olive oil until pourable
2 tablespoons garlic sauce
Remove any debris from the chickpeas. Rinse the chickpeas, transfer them to a large bowl, and cover with several inches of water. Let soak for 12 hours at room temperature, adding more water if needed to keep them submerged. Place the chickpeas in a colander and rinse them under running water. Pat dry with a clean kitchen towel.
Preheat the oven to 400 degrees Fahrenheit. Thoroughly oil the surface of a 12 or 13-inch round pizza pan or line a large rimmed baking sheet with Gefen Parchment Paper and lightly oil the paper.
Transfer the chickpeas to a food processor and pulse until they are in about 1/2-inch pieces, scraping down the sides of the bowl as needed. Add the onion, garlic, cilantro, parsley, salt, cumin, baking powder. Pulse until evenly mixed, again scraping down the sides of the bowl as needed. The mixture should be fairly moist and stick together when compressed into a patty. If it’s too dry, add one tablespoon of water at a time and pulse to combine after each addition. If the mixture is too wet, add flour one tablespoon at a time, pulsing to combine after each addition, until it sticks together but is still moist.
Transfer the mixture to the prepared pan. Use your hand to press the mixture all the way to the edges of the round pizza pan. If using a rectangular baking sheet, press the mixture out into an eight-by-12-inch rectangle. Score the crust into eight wedges. (For a rectangular crust, cut into eight equal pieces.) Lightly brush the crust with one teaspoon of olive oil.
Bake for 10 to 15 minutes, turning the pan in the oven as needed to ensure that the crust browns evenly, until lightly browned and firm. Remove the pan from the oven.
Raise the oven temperature to 450 degrees Fahrenheit. Slide a thin metal spatula under the crust to loosen it but leave it in the pan. Using the edge of the spatula, cut through the scored lines into wedges or pieces.
In a medium bowl, toss together the tomatoes, mint, oregano, black pepper, and salt and scatter the mixture over the crust. Top with the feta and green onions. Drizzle with the olive oil.
Bake for 12 to 14 minutes, until heated through and the cheese has begun to soften slightly and is just starting to brown. Scatter the chopped fresh herbs over the top. Choose two or three of the sauces and drizzle them lightly over the top of the crust. Do not overload the slices. Too much sauce will make the pizza soggy.
Serve immediately, cutting again along the scored lines to separate slices if necessary. This pizza is best eaten with a knife and fork.
Recipe excerpted with permission from 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. 52 Shabbats explores the flavors, ingredients, techniques, and traditions of Jewish food from communities around the world while inviting everyone, regardless of background and experience, to honor the tradition of Shabbat with a special meal on Friday nights. Photography by Clara Rice. Buy the book on Amazon.
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