Recipe: Falafel & Baba Ghanoush Jerusalem Pizza
Introduction
Discover the flavors of the Middle East with this delicious fusion pizza!
Falafel & Baba Ghanoush Jerusalem Pizza is a unique twist on traditional pizza, combining the iconic flavors of falafel and baba ghanoush with the beloved comfort of pizza. This recipe brings together the best of both worlds, resulting in a mouthwatering dish that will satisfy your cravings for something exotic and comforting at the same time.
Ingredients
For the pizza dough:
- 2 ½ cups all-purpose flour
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
For the falafel:
- 1 cup dried chickpeas, soaked overnight and drained
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1 cup fresh parsley leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons all-purpose flour
- Vegetable oil for frying
For the baba ghanoush:
- 2 large eggplants
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
For the toppings:
- 1 cup cherry tomatoes, halved
- ½ cup sliced red onions
- ½ cup crumbled feta cheese
- Handful of fresh mint leaves
Instructions
Making the pizza dough:
1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix well until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preparing the falafel:
1. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well combined but still slightly chunky.
2. Transfer the mixture to a bowl and stir in the flour. Shape the mixture into small patties or balls.
3. Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the falafel until golden brown and crispy on all sides. Remove from the oil and drain on paper towels.
Preparing the baba ghanoush:
1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet.
2. Roast the eggplants in the oven for about 40 minutes or until the skin is charred and the flesh is tender.
3. Let the eggplants cool, then peel off the skin and discard it. Mash the flesh with a fork or blend it in a food processor.
4. In a bowl, combine the mashed eggplant, minced garlic, tahini, lemon juice, olive oil, cumin, salt, and black pepper. Mix well until smooth and creamy.
Assembling the pizza:
1. Preheat the oven to 425°F (220°C). Roll out the pizza dough on a floured surface into your desired shape and thickness.
2. Transfer the dough to a baking sheet or pizza stone. Spread a generous amount of baba ghanoush over the dough as the base sauce.
3. Arrange the falafel, cherry tomatoes, red onions, and crumbled feta cheese on top of the baba ghanoush.
4. Bake the pizza in the preheated oven for about 15-20 minutes or until the crust is golden brown and crispy.
5. Remove the pizza from the oven and garnish with fresh mint leaves.