Walnut Falafel Flatbread with Red Pepper Walnut Tahini

Walnut Falafel Flatbread with Red Pepper Walnut Tahini

Total Time

1 Hr, 15 Mins



Serving Size

1 piece (1/8 of flatbread)


Brunch Dinner Lunch Snack


Enjoy all of the great flavors of the Mediterranean with this zesty flatbread.


  • 1 ball pizza dough (wheat or white)

  • 6 tablespoons tzatziki sauce


  • 2 small red bell peppers, roasted, seeded and peeled

  • 1/4 cup toasted California walnuts

  • 2 tablespoons toasted sesame seeds

  • 1 clove garlic

  • 1 tablespoon cider vinegar

  • 2 teaspoons olive oil

  • Salt to taste


  • 1/2 cup cider vinegar

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • Pinch red pepper flakes

  • 1/4 cup thinly sliced and halved red onion

  • 1/4 cup thinly sliced and halved radish

  • 1/2 medium cucumber, halved


  • 1/3 cup chopped California walnuts

  • 1 tablespoon sesame seeds

  • 1 teaspoon coriander seeds

  • 3/4 teaspoon cumin seeds

  • Salt to taste

  • 2 tablespoons vegetable oil

  • 1/2 cup riced or finely chopped cauliflower


  • 1/2 cup California walnuts

  • 1/2 cup grated sweet potato

  • 1/2 cup garbanzo beans

  • 1/4 cup chopped red onion

  • 1/2 tablespoon ground cumin

  • 1/2 teaspoon paprika

  • 1/4 cup fresh parsley leaves, plus additional for garnish

  • 1 teaspoon finely grated lemon zest

  • Salt and pepper to taste

  • 2 tablespoons vegetable oil


  1. Divide pizza dough into 2 pieces and roll each as thinly as possible on a lightly floured board. Cook on a well-oiled grill over medium-high heat for a minute on each side or until nicely browned.

  2. To prepare tahini, process all ingredients in a food processor until smooth. Season with salt.

  3. To prepare salad, stir together vinegar, sugar, salt and red pepper in a medium bowl. Stir in vegetables.

  4. To prepare dukkah, toast walnuts and seeds in a small skillet until fragrant. Transfer to a small food processor and grind until very fine. Heat oil in same skillet over medium-high heat. Add walnut mixture and cauliflower. Cook until golden brown and slightly crisp, stirring frequently.

  5. To prepare falafel, preheat oven to 400°F and line a small baking sheet with parchment paper. place all ingredients except oil 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. Brush with oil and bake for 20 minutes or until slightly crisp and browned.

  6. To assemble flatbread, spread equal amounts of tahini onto each grilled dough piece. Sprinkle with equal amounts of dukkah. Top with falafel and cucumber salad, then drizzle 3 tablespoons of tzatziki sauce on top of each. Garnish with parsley, if desired.


  • Calories: 380 cal
  • Total Fat: 23 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 11.73 g
  • Monounsaturated Fat: 5.7 g
  • Sodium: 340 mg
  • Carbohydrates: 34 g
  • Dietary Fiber: 5 g
  • Protein: 10 g
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