Roasted Veggie and Falafel Flatbread - Kosher.com

Ingredients

• 1 large unpeeled eggplant, diced into 1 and 1/2-inch (4-centimeter) cubes
• 1 small red pepper, diced into 1-inch (2 and 1/2-centimeter) squares
• 1 small yellow pepper, diced into 1-inch (2 and 1/2-centimeter) squares
• olive oil, for drizzling
• salt, for seasoning
• pepper, for seasoning
• 4 tablespoons chopped fresh parsley (or 10 cubes Gefen Frozen Parsley)
• 2 cloves fresh garlic, crushed (or 2 cubes Gefen Frozen Garlic)
• 1 and 1/2 teaspoons Tonnelli Red Wine Vinegar
• 1 and 1/2 tablespoons olive oil
• 2 rectangular pre-baked pizza crusts (I used Brooklyn Bred by Pas)
• 1 (7-ounce/200-gram) container prepared chummus
• 1 (14-ounce/400-gram) bag frozen mini falafel balls (I used Dagim)
• prepared tahini, for drizzling
• fresh parsley, for garnish