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Falafel-Spiced Chickpeas

Falafel-Spiced Chickpeas with Eggplant, Naan, and Israeli Salad

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Recipe Details


Falafel’s a totally delicious crowd-pleaser, but making it at home is time-consuming and involves a lot of frying. Luckily, Chef Suzanne created a lightened-up dish that has the same punchy Middle Eastern flavors, but in a deconstructed, weeknight-friendly version. Here, chickpeas are roasted with cumin and dried mint until crispy, then served with roasted eggplant, hummus, and a chopped Israeli salad with parsley, tomato, and cucumber. Is falafel-tastic a word yet?


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 860
  • Protein 37g
  • Total Carb 123g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • hummus
    5 ounces
  • 15-ounce can chickpeas
    15-ounce can chickpeas
  • eggplants
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • English cucumber
    English cucumber
  • parsley
    1/4 ounce
  • naan breads
    naan breads
  • red wine vinegar
    1 tablespoon
    red wine vinegar
  • tahini
    2 tablespoons
  • honey
    1 packet
  • ground cumin
    1 teaspoon
    ground cumin
  • onion powder
    1/2 teaspoon
    onion powder
  • garlic powder
    1/2 teaspoon
    garlic powder
  • dried mint
    1/2 teaspoon
    dried mint

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Remove hummus from refrigerator and allow to come to room temperature. Drain chickpeas, rinse, and pat dry (this will help them crisp in the oven). Rinse remaining produce. Halve eggplants lengthwise, then cut crosswise into ¼-inch half-moons. Halve tomatoes. Quarter cucumber lengthwise, then cut crosswise into ¼-inch pieces. Roughly chop parsley leaves, discarding stems. 

  2. Roast Chickpeas

    Roast Chickpeas

    On a baking sheet, toss chickpeas with spice mix, 1 tablespoon olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast, spacing apart as much as possible, until crisp and tender, 15-20 minutes.

  3. Roast Eggplant

    Roast Eggplant

    While chickpeas roast, on a separate baking sheet, toss eggplant with 1½ tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer, spacing apart as much as possible, and roast alongside chickpeas until tender, about 20 minutes. 

  4. Warm Naan and Make Israeli Salad

    Warm Naan and Make Israeli Salad

    While eggplant and chickpeas roast, stack naan, wrap in foil, and place in oven to warm until ready to serve. Meanwhile, in a medium bowl, whisk together red wine vinegar and 2 tablespoons olive oil to combine. Season with ¼ teaspoon salt and pepper as desired, then add tomato, cucumber, and half of parsley and toss to coat.

  5. Make Tahini Sauce

    Make Tahini Sauce

    In a small bowl, whisk together tahini and honey until combined. Whisk in 2 tablespoons warm water until tahini sauce is smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired and set aside.

  6. Plate Falafel-Spiced Chickpeas

    Plate Falafel-Spiced Chickpeas

    Spread hummus over warm naan. Top with roasted eggplant, falafel-spiced chickpeas, and a spoonful of Israeli salad, reserving any remaining salad for serving on the side. Drizzle over tahini, garnish with remaining parsley, and dig in!

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