With a simple can of chickpeas in your cupboard, you can make a fabulous falafel that goes really well on a pizza. This falafel pizza recipe is packed with all kinds of nutritious ingredients. This hearty falafel pizza is great for vegetarians who are looking for a filling pizza recipe that isn't just a slice of boring cheese pizza. So use up that Greek yogurt in your fridge and make this falafel pizza for dinner tonight.

Recipe development by Sue Hoss.

Serves 4

Ingredients

2/3 cup chopped fresh parsley leaves
1/2 cup sliced green onions
2 Tbsp. olive oil
2 cloves garlic
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
3/4 cup whole-wheat panko breadcrumbs
1 egg
1 cup chopped cucumber
3/4 cup quartered grape tomatoes
3/4 cup chopped yellow bell pepper
1/3 cup chopped fresh mint leaves
8 pitted Kalamata olives, halved
2 Tbsp. lemon juice
1 cup plain low-fat Greek yogurt
1 Tbsp. chopped fresh dill
1 tsp. toasted sesame oil

How to Make It

Preheat oven to 425 °F. Line a baking sheet with parchment paper. In a food processor combine 1/3 cup of the parsley, the green onions, 1 Tbsp. of the oil, the garlic, cumin, paprika, and cayenne. Pulse until finely chopped. Add chickpeas, panko, and egg; pulse until mixture is well-blended and chickpeas are the size of grains of rice (do not puree). Transfer mixture to the prepared baking sheet. Pat into a 10-inch round. Brush the remaining 1 Tbsp. oil over the top of the round. Bake about 20 minutes or until firm and golden around the edges.
While the crust bakes, in a bowl toss together 3/4 cup of the cucumber, the tomatoes, bell pepper, the remaining 1/3 cup parsley, the mint, olives, and 1 Tbsp. of the lemon juice.
In a small bowl stir together yogurt, the remaining 1/4 cup cucumber and 1 Tbsp. lemon juice, the dill, and sesame oil.
Let crust cool 5 minutes. Spread yogurt mixture over crust and top with vegetables. If desired, sprinkle with additional smoked paprika. Cut into wedges.