Description
Falafel-Spiced Chickpeas & Potatoes
Inspired by the bold flavors of Middle Eastern falafel, this dish transforms the traditional recipe into an easy, oven-baked meal. Chickpeas and potatoes are tossed with aromatic spices, olive oil, and garlic, then roasted to perfection. Paired with a refreshing cucumber dill yogurt sauce, this dish is perfect for a cozy dinner or as a base for wraps and sandwiches.
2 (15 oz) cans chickpeas, drained and rinsed
1 large russet potato, cubed
1/4 cup olive oil
4 garlic cloves, sliced
1 1/2 tsp cumin
1 tsp paprika
1 tsp coriander
1/4 tsp cinnamon
3/4 tsp kosher salt
Black pepper to taste
Cucumber Yogurt
1 cup Greek yogurt (or non-dairy)
1/4 cup cucumber, grated
2 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp lemon zest
Salt to taste
Directions:
1. Preheat oven to 375°F. Combine chickpeas, potatoes, garlic, spices, and olive oil in a baking dish.
2. Cover and bake for 25 minutes. Uncover, stir, and bake 10-15 minutes until golden.
3. Mix yogurt sauce ingredients. Serve chickpeas over yogurt with flatbread.
Prep Time: 10 minutes
Kcal: 320 per serving
Step-by-Step Guide
1. Preheat your oven to 375°F (190°C). While it heats, drain and rinse the chickpeas thoroughly. Peel and cube the russet potato into 1-inch pieces for even cooking.
2. In a large mixing bowl, combine the chickpeas, potato cubes, and sliced garlic cloves. Drizzle with the olive oil and toss to coat evenly.
3. In a small bowl, mix the cumin, paprika, coriander, cinnamon, kosher salt, and black pepper. Sprinkle this spice blend over the chickpea and potato mixture. Toss vigorously until every piece is well-coated.
4. Transfer the mixture to a 9×13 inch baking dish, spreading it into a single layer. Cover the dish tightly with aluminum foil.
5. Bake, covered, for 25 minutes. This steams the potatoes, ensuring they become tender. Carefully remove the foil, stir the contents, and return the dish to the oven, uncovered, for a final 10-15 minutes. Roast until the potatoes are golden and crispy at the edges.
6. While the main dish bakes, prepare the sauce. Grate the cucumber and squeeze out excess moisture with your hands or a clean towel. In a bowl, combine the Greek yogurt, grated cucumber, chopped dill, lemon juice, lemon zest, and a pinch of salt. Stir well and refrigerate until ready to serve.
Serving Suggestions
Serve the hot, spiced chickpeas and potatoes directly over a generous dollop of the cucumber dill yogurt. This dish is incredibly versatile. For a complete meal, add warm pita or flatbread for scooping. It also makes an excellent filling for wraps or pita pockets, paired with fresh lettuce and tomato. Consider it as a hearty topping for a grain bowl with quinoa or rice, or simply enjoy it as a flavorful side dish alongside grilled chicken or fish.
How-to Summary
This recipe involves coating chickpeas and cubed potatoes in a blend of olive oil and classic falafel spices (cumin, paprika, coriander, cinnamon). The mixture is first baked covered to cook the potatoes through, then uncovered to achieve a crispy, golden finish. It is served with a simple, tangy yogurt sauce made with cucumber, dill, and lemon.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but they require advance preparation. Soak 1 cup of dried chickpeas overnight, then boil until tender (about 1-1.5 hours) before using in the recipe.
How can I make this recipe crispier? For maximum crispness, ensure the chickpeas are very dry after rinsing. Consider using a preheated baking sheet instead of a dish to promote better air circulation and browning.
What’s a good non-dairy substitute for the yogurt sauce? A thick, plain coconut yogurt or a tahini-lemon sauce (mix tahini with lemon juice, water, and garlic) are excellent vegan alternatives.
Can I prepare components ahead of time? Absolutely. The yogurt sauce can be made 1-2 days ahead. You can also chop the potatoes and mix the dry spices in advance to speed up assembly.
How should I store and reheat leftovers? Store components separately in airtight containers in the fridge for up to 3 days. Reheat the chickpeas and potatoes in an oven or toaster oven at 350°F to restore crispiness, as microwaving will make them soft.
Common Mistakes to Avoid
Avoid overcrowding the baking dish, as this will steam the ingredients instead of roasting them, leading to soggy results. Do not skip the step of covering the dish for the first 25 minutes—this is crucial for properly cooking the potato cubes. Failing to thoroughly dry the rinsed chickpeas and grated cucumber will add unwanted moisture to the final dish. Finally, do not use old, stale spices, as their muted flavor will significantly impact the characteristic falafel taste.
Conclusion
This Falafel-Spiced Chickpeas & Potatoes recipe is a brilliant, deconstructed take on a classic, offering all the beloved flavors in a simple, oven-baked format. It’s a forgiving, nutritious, and deeply satisfying meal that comes together with minimal effort. Perfect for weeknight dinners or meal prep, this dish is sure to become a staple for anyone craving bold, comforting, and plant-based flavors.