So I was sitting with the girls last Sunday planning out the menu for the week. We had some falafel that we got for sandwiches a week or so ago and I said how about falafel pizza. At that point I was thinking of just taking some dough or a bagel or something like that and using falafel as a topping or something like that. It would be like an open-face falafel sandwich which as I think about it might be a great idea for the future. Duff take note. Either way, Friday came and I was trying to think about how to do it then I thought why not make the falafel the crust. It would not really hold up like a real pizza but it could serve as a base. That was the start of what became falafel pizzas.
Origin: Duff's twisted mind
Ingredients:
- 1/4 cup of salted butter, melted
- 2 green onions, chopped
- 1/2-1 cup broccolli, chopped
- 1 tbs butter
- Falafel
- hummus, garlic infused
- Feta
- parmesean cheese
- spinach, raw
Directions: Preheat oven to 400
- In a small frying pan, cook the onions, broccolli and tbs butter till the vegetables are tender crisp. ~5min.
- Coat small ramekins with brushed butter.
- Smush falafel in the bottom to make crust.
- Add layer by layer in order broccolli and onion mix, feta, hummus.
- Sprinkle with parmesean.
- Top with spinach leaves.
- Cook in oven at 400F for 7 min.
- Grab a fork and enjoy.
As you can see this worked real well with Cheap Red Wine. It was a fine vegetarian meal and only took about 30 min to prepare. If there were any thing to change maybe some diced tomatoes and olives to add to the flavor. I was originally thinking of topping with tabouleh but Food Lion had not heard of this ancient delight. Either way, Rae loves it so the recipe definitely makes the book.
Directions: Preheat oven to 400