Falafel-Spiced Chickpeas

Falafel-Spiced Chickpeaswith Eggplant, Naan, and Israeli Salad

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
Serving size
3servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Calories860
Protein37g
Total Carb123g
Total Fat34g
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
    hummus
  • 15-ounce can chickpeas
    15-ounce can chickpeas
  • eggplant
    eggplant
  • grape tomatoes
    grape tomatoes
  • English cucumber
    English cucumber
  • parsley
    parsley
  • cumin
    cumin
  • garlic powder
    garlic powder
  • dried mint
    dried mint
  • onion powder
    onion powder
  • naan breads
    naan breads
  • red wine vinegar
    red wine vinegar
  • tahini
    tahini
  • honey
    honey

What You'll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 12" large pan
  • aluminum foil

Allergens