Experience a modern twist on a Middle Eastern classic! This Falafel Dough Pizza reimagines traditional fried falafel as a delectable baked pizza crust, using red lentils for a unique, wholesome base. Topped with a creamy yogurt sauce and fresh Mediterranean flavors, it's a delightful fusion of textures and tastes that will transport your taste buds.

Follow The Directions

01

Step

Soak the lentils: Place red lentils in a bowl, cover with water, and let soak until softened (about 2 hours). Drain thoroughly.

02

Step

Prepare for baking: Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons of oil.

03

Step

Create the falafel dough: In a food processor, combine the soaked lentils, onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions. Pulse until the mixture is finely ground.

04

Step

Season and shape: Transfer the lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt to taste. Mix well until all ingredients are thoroughly combined. Spread the dough evenly onto the prepared baking sheet, aiming for a 1/4-inch thickness.

05

Step

Bake the crust: Bake in the preheated oven until the crust is golden brown and firm to the touch (about 15 minutes). Remove from oven.

06

Step

Prepare the yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, tahini, and salt until the sauce is smooth and well combined.

07

Step

Assemble the pizza: Evenly spread the yogurt sauce over the baked falafel crust. Sprinkle with Cheddar cheese, cubed tomato, sliced olives, 1 tablespoon parsley, and 2 teaspoons green onion.

08

Step

Final bake: Return the pizza to the oven and bake until the cheese is melted and bubbly (about 5 minutes).

09

Step

Serve and enjoy!

For a spicier kick, add a pinch of cayenne pepper to the lentil mixture.
Feel free to experiment with different toppings! Bell peppers, feta cheese, or a drizzle of hot sauce would also be delicious.
Make sure to drain the lentils very well after soaking, as excess moisture will result in a soggy crust.
The baking time may vary depending on your oven. Keep a close eye on the crust to prevent burning.