MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Falafel Spiced Tomatoes & Chickpeas On Flatbread
 Categories: Breads, Vegetables, Chiles, Dairy, Herbs
      Yield: 4 Servings
 
MMMMM--------------------TOMATOES & CHICKPEAS-------------------------
      2 cl Garlic; fine chopped
      1 ts Sumac
    1/2 ts Crushed red pepper flakes
    1/2 ts Ground coriander
    1/2 ts Ground cumin
      1 ts Kosher salt; and more
      2 lg Heirloom tomatoes;
           - any color thin sliced
 15 1/2 oz Can chickpeas; rinsed
      2 tb Red wine vinegar
           Black pepper; fresh ground
      1 sm Shallot; thinly sliced
    1/2 c  Parsley leaves with tender
           - stems
      3 tb Olive oil

MMMMM------------------------YOGURT SAUCE-----------------------------
      1    Persian cucumber;
           - peeled, chopped
    3/4 c  Plain yogurt
    1/2 c  Fresh mint; coarse chopped
    1/2 c  Fresh parsley;
           - coarse chopped
           Hot sauce
           Salt & fresh ground pepper

MMMMM--------------------FLATBREAD & ASSEMBLY-------------------------
      2 ts Kosher salt
    3/4 ts Baking powder
    1/2 ts Sugar
      2 c  All-purpose flour;
           - more for surface
      1 c  Plain yogurt
      4 tb Olive oil;
           - more for drizzling
           Black pepper; fresh ground
 
  Sumac, a tart, citrusy spice, can be found at Middle Eastern
  markets and specialty foods stores.
  
  Combine garlic, sumac, red pepper flakes, coriander, cumin, and
  1 ts salt in a small bowl. Arrange tomato slices in a single layer
  on a rimmed baking sheet and sprinkle garlic mixture evenly over
  top. Let sit at room temperature at least 30 minutes and up to
  1 hour.
  
  Toss chickpeas and vinegar in a medium bowl; season with salt &
  pepper. Mash chickpeas with a fork until about half are smashed.
  Add shallot, parsley, and oil, and toss to combine; season with
  salt & pepper. Set aside.
  
  Yogurt Sauce:

  Combine cucumber, yogurt, mint, and parsley in a medium bowl;
  season with hot sauce, salt, and pepper. Let sit at room
  temperature at least 15 minutes.
  
  Do Ahead:

  Yogurt sauce can be made 1 hour ahead. Cover and chill.
  
  Flatbread And Assembly:

  Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl.
  Add yogurt and stir to combine. The yogurt's acidity ensures a
  tender texture. Transfer dough to a lightly floured work surface
  and knead until mostly smooth, about 1 minute. Divide into
  4 pieces, cover with plastic wrap, and let rest 15 minutes. This
  will make dough easier to roll.
  
  Working one at a time, roll out each piece of dough into a round
  about 1/8" thick. Don't stress: They don't need to be perfect. Heat
  1 tb oil in a large skillet, preferably cast iron, over medium.
  
  Working one at a time, cook rounds of dough until underside is
  golden brown and flatbread is beginning to puff, about 2 minutes.
  Flip and cook until other side is golden brown, about 1 minute
  more; transfer to a plate. Repeat with remaining oil and rounds of
  dough. Let cool slightly.
  
  Top each flatbread with yogurt sauce, chickpea mixture, and
  tomatoes. Drizzle with more oil and season well with salt & pepper.
  
  Recipe by Joshua McFadden; Ava Gene's, Portland, OR
  
  Recipe FROM: Bon Appétit, Aug 2015
  
  Formatted by: Dave Drum, Dec 15, 2015
  
  Uncle Dirty Dave's Archives
 
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