Roasted Falafel Chickpeas

Falafel is a classic Middle Eastern dish of fried chickpea balls that are usually served in pita bread. Here, we’re using the flavors of falafel (cumin and coriander) to make an easy, crunchy snack. If you want to double the recipe, go ahead—these disappear very quickly! But don’t try making more than you plan to eat soon, since they’re really best when they’re fresh. 

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Hands-on time:
15 minutes
   |   
Total time:
1 hour, 15 minutes
   |   
Makes
1
Cup

Kitchen Gear

Can opener
Paper towels
Large bowl
Measuring spoons
Rimmed baking sheet 
Spoon, for mixing 
Pot holders
Spatula 

 

Ingredients

1 can chickpeas, drained and rinsed with cold water (15-ounce)
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander

Instructions

  1. Turn the oven on and heat it to 350 degrees.
  2. Spread a layer of paper towels on the countertop and add the drained chickpeas. Roll them around to dry them.
  3. Put all the ingredients in the bowl and mix well.
  4. Put the mixture on the baking sheet and spread evenly.
  5. Once the oven temperature has reached 350 degrees, carefully put the baking sheet in the oven and bake until the chickpeas are crunchy and golden brown, about 1 hour, stirring halfway through to make sure they cook evenly.
  6. Remove the baking sheet from the oven and set it aside to cool for five minutes, then eat the chickpeas right away. 

Or Else

Instead of cumin and coriander, you can leave the chickpeas plain or season them with curry powder.