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Author Notes: I had been wanting to make my falafel but to bust out the food processor, form little patties, and all that, just hasn't been something I've had time for. So I had this brilliant idea to take all those spices and flavors and just coat the chickpeas in them, then roast them. I do love roasted chickpeas. I substitute onion for onion powder, fresh garlic with garlic powder that way I wouldn't have to worry about it burning in the oven and the flavors would be all combined. It worked like a charm! I got my falafely goodness without the work. —thesinglebite
Makes 4 tacos
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons corriander
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped parsley
- salt and pepper to taste
- 4 taco size tortillas
- diced tomato
- diced onion
- diced dill pickle (yes this goes very well with falafel)
- tahini dressing (I love the one from Trader Joes that you can find by the hummus
- Pre-heat oven to 400 degrees.
- Chickpeas to a bowl and add olive oil and lemon juice. Give it a toss to coat.
- In a small bowl, mix all the spices together. This is important so that you have an even flavor throughout. Add the spices to the chickpeas along with the fresh herbs and lastly the salt and pepper. Toss to thoroughly coat.
- Spread chickpeas on a parchment-lined baking sheet and bake 30-40 minutes (depending how crispy you want them).
- Assemble your tacos with toppings and eat up!