Falafel-Spiced Chickpeas and Potatoes
These Falafel-Spiced Chickpeas and Potatoes are tossed with a flavorful spice blend, garlic and olive oil then baked in the oven until melt-in-your-mouth tender. Served over a quick cucumber dill yogurt sauce with warm flatbread.
Servings: 3 -4 servings
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
Cucumber yogurt
- 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 the oven to 375° F and position a rack in the center.
- In a lidded heavy-bottomed pot, preferably a Dutch oven or other cast-iron vessel, add the chickpeas, potatoes, garlic and seasonings. Stir to combine and bake covered for 25 minutes. Uncover the pot, stir, and return to the oven for another 10-15 minutes, until the top is crisp and golden brown.
- While the chickpeas bake, make the cucumber yogurt. Wrap the cucumber in a few paper towels and squeeze out any excess moisture. In a bowl, stir together the ingredients. Add salt to taste.
- Serve the chickpeas and potatoes over the cucumber yogurt with warm flatbread. Garnish with more fresh dill and a drizzle of olive oil.