Description
This Falafel-Spiced Chickpeas and Potatoes recipe offers a hearty and flavorful dinner option that combines crispy roasted potatoes and chickpeas infused with traditional falafel spices. Baked to golden perfection and served over a refreshing cucumber yogurt sauce, it's a delightful and satisfying meal inspired by Middle Eastern cuisine.
Ingredients
Main Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 1 large russet potato, cut into 1.5-inch cubes
- 1/4 cup olive oil (plus more for serving)
- 4 garlic cloves, thinly sliced
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1/4 tsp cinnamon
- 3/4 tsp kosher salt
- Freshly ground black pepper, to taste
Cucumber Yogurt Sauce
- 1 cup whole milk Greek yogurt or non-dairy alternative
- 1/4 cup cucumber, grated
- 2 tbsp fresh dill, finely chopped (plus more for garnish)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Kosher salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F and place a rack in the center to ensure even baking.
- Bake Chickpeas and Potatoes: In a heavy-bottomed pot with a lid, such as a Dutch oven or cast-iron vessel, combine the drained chickpeas, cubed potatoes, thinly sliced garlic, olive oil, cumin, paprika, coriander, cinnamon, kosher salt, and freshly ground black pepper. Stir well to evenly coat the ingredients with the spices and oil. Cover the pot and bake for 25 minutes.
- Uncover and Crisp: After the initial baking, remove the lid, stir the mixture gently to redistribute, then return the pot to the oven uncovered. Continue baking for another 10-15 minutes until the top layer becomes crisp and golden brown.
- Prepare Cucumber Yogurt: While the chickpeas and potatoes bake, prepare the cucumber yogurt sauce. Wrap the grated cucumber in paper towels and squeeze out any excess moisture to prevent sogginess. In a bowl, combine the yogurt, grated cucumber, chopped fresh dill, lemon juice, lemon zest, and kosher salt to taste. Mix until well incorporated.
- Serve: Serve the roasted chickpeas and potatoes hot over a bed of the cucumber yogurt sauce. Drizzle with extra olive oil and garnish with additional fresh dill. Enjoy alongside warm flatbread for a complete meal.
Notes
- You can use non-dairy yogurt alternatives to keep this recipe vegan-friendly.
- For extra crispiness, make sure the potato cubes are evenly sized and dry before baking.
- Adjust the spice levels according to your preference by increasing or reducing the cumin and paprika.
- Serving this with warm flatbread such as pita or naan complements the flavors perfectly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern