FALAFEL*

1. Soak chickpeas in water for 24 hours. Rinse. Add to food processor.

2. Chop onion, garlic, parsley and add to food processor. Add baking soda, salt, pepper, cumin, coriander, cardamom and cayenne pepper. Mix until well blended.

3. Cover mix and refrigerate for 30 minutes. Make falafel using 1½ tbsp of mix per ball.

4. In cast iron pan bring ½" of cooking oil to medium heat. Cook falafel 1-2 minutes each side, or until golden brown. Remove from heat, set aside to cool.

YOGURT SAUCE*

1. Mix yogurt, lemon juice, cumin and salt. Add to squeeze bottle.

WILD PIZZA DOUGH (1 hour)

1. Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).

2. Knead the dough for 30 seconds, flour lightly as needed.

3. Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

1. Preheat oven to 550°F with baking steel or pizza stone inside the oven.

2. Grate mozzarella cheese.

3. Dice cucumbers and tomatoes.

4. Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.

5. Add tahini, mozzarella cheese then falafel. Pat down the toppings before putting into the oven.

6. Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.

7. Remove pizza from oven with pizza peel. Let cool for 5 minutes. Add yogurt sauce and slice up that pizza!