Falafel mini-pizzas

Total time: 13hr 15m
Preparation Time: 45m

For 4 people


Vanessa (FOOBY Team)

Nutritional Information

Contains 413 Kcal, 19g Protein, 47g Carbohydrates, 14g Fat


  • Soak the chickpeas
  • 300 g dried chickpeas
  • Falafels
  • 1 bunch coriander
  • 2 red chilli
  • 3 garlic clove
  • 2 tbsp white flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 tsp ground cumin
  • Bake
  • 2 tbsp olive oil
  • Herb salad
  • 1 bunch flat-leaf parsley
  • 1 tbsp lemon juice
  • 1 bunch coriander
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 180 g plain yoghurt
  • 30 g Micro Greens
  • 0.25 tsp ground cumin
  • 80 g pomegranate seeds

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  • Soak the chickpeas

    Soften the chickpeas in water for approx. 12 hrs., drain.
  • Falafels

    Blitz the chickpeas in a food processor. Finely chop the coriander, press the garlic, deseed the chillies and chop finely.
  • Mix the chickpeas, coriander, garlic and chilli with all the ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.
  • Divide the mixture into 8 portions. On a baking tray lined with baking paper, use a metal ring to cut out medallions (approx. 10 cm in diameter).
  • Bake

    Brush the medallions with oil. Bake: Approx. 30 mins. in the centre of an oven preheated to 180°C.
  • Herb salad

    Tear the leaves off the parsley and coriander. Whisk together the lemon juice and oil, season with salt. Add the micro greens, parsley and coriander, mix. Stir together the yoghurt and cumin, season with salt. Spread the yoghurt over the falafel mini-pizzas, scatter the herb salad over the top. Scatter with pomegranate seeds.

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