Falafel-Spiced Chickpeas with Eggplant, Naan, and Israeli Salad
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Making falafel at home traditionally involves a lot of prep and frying. Luckily, we’ve created a lightened-up dish with the same punchy Middle Eastern flavors, but in a deconstructed version that’s weeknight-friendly. Crispy spiced chickpeas are served with roasted eggplant, hummus, and a chopped Israeli salad with parsley, tomato, and cucumber. Is falafel-tastic a word yet?
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Suzanne
- Calories 870
- Protein 28g
- Total Carb 107g
- Total Fat 40g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1
- can chickpeas
- 2
- eggplants
- 1/4 pint
- grape tomatoes
- 1/2
- English cucumber
- 1/4 ounce
- parsley
- 1 teaspoon
- ground cumin
- 1/2 teaspoon
- garlic powder
- 1/2 teaspoon
- dried mint
- 1/2 teaspoon
- onion powder
- 2
- naan breads
- 1 tablespoon
- red wine vinegar
- 2 tablespoons
- tahini
- 1 packet
- honey
- 1 container
- hummus
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- aluminum foil
Allergens
Cooking Steps
Prepare ingredients
Preheat oven to 425°F. Drain and rinse chickpeas and pat dry with paper towel. Rinse all produce. Halve eggplants lengthwise; cut crosswise into ¼-inch half-moons, discarding ends. Halve grape tomatoes. Quarter cucumber lengthwise, then cut crosswise into ¼-inch pieces. Roughly chop parsley leaves, discarding stems.
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, spacing apart, and roast until browned and crisp, 18-20 minutes.
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, and roast (with chickpeas) until tender, about 20 minutes.
Make Israeli salad
While eggplant roasts, stack naan, wrap in foil, and place in oven to warm through, 5-8 minutes. Meanwhile, in a medium bowl, whisk together red wine vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add grape tomatoes, cucumber, and half of parsley and toss to coat. Set aside until ready to serve.
Make tahini sauce
In a small bowl, whisk together tahini and honey to combine, then whisk in 2 tablespoons warm water until smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired.
Plate falafel-spiced chickpeas
Divide naan between serving plates. Spread over hummus, then top with roasted eggplant, falafel-spiced chickpeas, and a spoonful of Israeli salad. Drizzle over tahini sauce and garnish with remaining parsley. Serve with remaining Israeli salad. Dig in!