The perfect high protein snack, Falafel-Spiced Roasted Chickpeas are crunchy, spicy, and feature all the flavor of falafel with very little effort.
It’s predictable, I know, but I love falafel. Really…LOVE…them. But as much as I love eating falafel, I don’t exactly love making them. It’s not that they are overly difficult to make, but they do require some prep work and they have somewhat finicky deep frying process. For that reason, I don’t make them as often as I’d like to eat them. That’s where these roasted chickpeas come into the picture. They’ve got all the savory flavor of falafel without any of the grinding, resting, shaping and frying.
These are great for snacking on while lounging around, reading, or watching television. Make a little pouch out of parchment paper and stuff it with the chickpeas, a wedge of lemon, and some extra herbs for a portable bring-along snack for picnics or beach days. Packed with protein and fiber, these roasted chickpeas are a smart choice for your next snack attack.
- 3 cups cooked chickpeas
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 1½ teaspoons cumin
- ¾ teaspoon coriander
- ¾ teaspoon paprika
- ½ teaspoon fennel
- ¼ teaspoon black pepper
- ⅛ teaspoon allspice
- ⅛ teaspoon cardamom
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- small handful of finely chopped cilantro or parsley
- Preheat oven to 450°F. If you're using canned chickpeas, rinse and drain well. Place chickpeas in a bowl and mix in the olive oil and salt. In a small bowl, combine all of the spices, as well as the onion and garlic powders. Add ¾ of the spice mixture to the chickpeas and set aside the remaining ¼ for later.
- Mix the chickpeas thoroughly until the spices and oil coat them evenly. Pour them onto a parchment-lined baking sheet and distribute into a single layer. Bake in the oven for 10 minutes, then open the oven and use a spatula or a spoon to move the chickpeas around a little. Bake for another 15-20 minutes, until the chickpeas are crunchy. Remove from oven and sprinkle on the reserved spice mixture and toss to incorporate. Give it a quick taste to see if you want to add some more salt. Let the chickpeas cool for 5 minutes, then toss in the chopped herbs and serve. I like to eat them with a squeeze a lemon.