These Falafel-Spiced Chickpeas and Potatoes are tossed with a flavorful spice blend, garlic, lots of extra-virgin olive oil and baked in the oven until melt-in-your-mouth tender. Served over a quick cucumber dill yogurt sauce with warm flatbread for a super easy dinner in less than an hour.
How to Make Falafel-Spiced Chickpeas & Potatoes
These Falafel-Spiced Chickpeas and Potatoes borrow flavors from the traditional Middle Eastern dish. Falafel are usually deep-fried balls made from pulsed chickpeas (or fave beans) and a blend of spices, herbs and aromatics.
I’ve been hooked on the falafel from a Middle Eastern place in my college town ever since I tried it a few weeks ago. It’s not the simplest dish to make at home, so I thought I’d make a more weeknight-friendly version that incorporates similar flavors!
For this recipe, you’ll need a large baking dish, I’ve used a Dutch oven and a lidded cast-iron skillet in the past but any large oven-safe pot/baking dish should work.
And the best part about this recipe is there’s really only a few minutes of prep work! Just throw your canned chickpeas, potatoes and chopped garlic in the baking dish. Toss with lots of olive oil and spices then bake everything for about 35-40 minutes.
The chickpeas and potatoes will soften until they basically melt in your mouth. The spices toast in the olive oil and take on this delicious nutty flavor. I like to give everything a stir halfway through and remove the lid for the last 10-15 minutes of cooking to make sure the top gets nice and caramelized.
And a quick yogurt sauce…
While the chickpeas bakes, I like to make a yogurt sauce with fresh cucumber, dill and lemon. It’s pretty much a version of the Greek yogurt sauce, Tzatziki, and it pairs perfectly with the flavor and texture of the chickpeas.
All you do is stir together some whole milk yogurt, grated cucumber, fresh dill, lemon juice and zest until well combined. Taste and season the sauce with kosher salt as needed.
If you don’t eat dairy or you want to keep this recipe vegan, feel free to use an unflavored non-dairy yogurt. I like Kite Hill’s Greek-style yogurt because it’s super thick and packs some extra protein.
Keep in mind that non-dairy yogurt tends to have less fat than whole milk dairy yogurt, so you may want to stir in a drizzle of olive oil to achieve that same richness.
Serving + storage
To serve, spoon a few dollops of cucumber yogurt on a plate and top with Falafel-Spiced Chickpeas and Potatoes. Add a generous drizzle of good olive oil, maybe a pinch of flaky sea salt and a handful of fresh dill. I also love to use pieces of warm flatbread or pita bread to soak up all those delicious flavors.
You can also make an awesome pita sandwich or wrap with the components of this recipe. Add a handful of greens or arugula… maybe some pickled red onion and fresh tomatoes. So many good options!
More easy dinner recipes (with chickpeas!)
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and follow along on Pinterest for more delicious recipes!