Falafel Spiced Chickpeas and Potatoes

Falafel-Spiced Chickpeas and Potatoes

Ingredients:

For the spice mix:

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper (optional, for heat)

Salt and black pepper to taste

For the dish:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium potatoes, diced into small cubes

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon tomato paste

½ cup vegetable broth or water

1 tablespoon lemon juice

¼ cup fresh parsley or cilantro, chopped

Instructions:

Prepare the spice mix:

In a small bowl, combine cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, and black pepper. Set aside.

Sauté the aromatics:

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Cook the potatoes:

Add the diced potatoes to the skillet. Sprinkle half of the spice mix over them and stir to coat evenly. Cook for about 5–7 minutes, stirring occasionally, until they start to turn golden.

Add the chickpeas:

Stir in the chickpeas, tomato paste, and remaining spice mix. Cook for another 2 minutes to allow the spices to toast.

Simmer:

Pour in the vegetable broth or water, cover, and let simmer for 10–15 minutes, or until the potatoes are tender and the liquid is mostly absorbed.

Finish with lemon and herbs:

Stir in the lemon juice and fresh parsley or cilantro. Taste and adjust seasoning if needed.

Serve:

Enjoy warm, served over rice, quinoa, or with pita bread. You can also top it with a dollop of yogurt or tahini sauce for extra creaminess.

Nutrition (Per Serving, Approximate) (Based on 4 servings)

Calories: ~280

Protein: ~9g

Carbohydrates: ~42g

Fiber: ~9g

Fat: ~9g

Saturated Fat: ~1g

Sodium: ~400mg (varies based on added salt)

Sugar: ~4g