Falafel mix is such a versatile ingredient and can even be used as a delicious, crunchy pizza base.
1 cup falafel mix
3/4 cup water
1 tbsp hulled or unhulled tahini
veg of choice, precooked. I used diced pumpkin and beetroot, roasted.
10 cherry tomatoes, halved
feta or vegan fetta, cubed or crumbled
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 tbsp parsley or mint, roughly chopped
2 tbsp natural unsweetened greek yoghurt or coconut yoghurt
Preheat the oven to 200°c (180°c fan forced).
Combine falafel mix and water in a bowl, leave to sit for 30 mins. Turn it out onto a lined pizza or oven tray, flattening into a 1cm thick circle with your fingers. Bake in the centre of the oven for 10 mins, remove and set aside.
Spread tahini over the par-cooked pizza base, then scatter your veg, feta and tomatoes over it. Sprinkle the spices over, then drizzle with olive oil. Bake for about 15 mins or until outside of base is a bit crunchy and the toppings look golden.
Garnish with fresh herbs and yoghurt