Roasted Veggie and Falafel Flatbread

This is a full meal-in-one — protein, veggies, and carbs. What an amazing and fun way to enjoy a falafel! Go ahead and double the recipe for the roasted veggie spread. It can serve as a dip for your Shabbos table… at least that’s what we did with our extras! We loved it so much, it’s become our new staple.

SERVES 4–6

• 1 large unpeeled eggplant, diced into 1 1/2-inch (4-cm) cubes
• 1 small red pepper, diced into 1-inch (2 1/2-cm) squares
• 1 small yellow pepper, diced into 1-inch (2 1/2-cm) squares
• olive oil, for drizzling
• salt and pepper, for seasoning
• 4 Tbsp chopped fresh parsley (or 10 frozen cubes)
• 2 fresh garlic cloves, crushed (or 2 frozen cubes)
• 1 1/2 tsp red wine vinegar
• 1 1/2Tbsp olive oil
• 2 rectangular prebaked pizza crusts
• 1 7-oz (200-g) container prepared chummus
• 1 14-oz (400-g) bag frozen mini falafel balls (I used Dagim)
• techinah, for drizzling
• fresh parsley, for garnish

Preheat oven to 400°F (200°C).

Place diced eggplant onto one baking sheet and diced peppers onto another. Drizzle both the eggplant and the peppers generously with olive oil and sprinkle with salt and pepper. Toss well to coat. Place both baking sheets in oven for about 45 minutes to 1 hour, or until vegetables are soft and edges are browning. Be sure to toss vegetables once or twice during roasting for even browning. You may need to drizzle some additional olive oil on the eggplant during roasting, as the oil gets absorbed quickly. Switch baking sheets from the top rack to the bottom midway through the baking time to prevent the vegetables on the bottom rack from burning.

When the vegetables are finished roasting, remove from the oven and allow to cool for 10 minutes.

Raise oven temperature to 450°F (230°C). Place frozen falafel balls onto a baking pan and bake for about 15 minutes, or until lightly crisped.