Falafel-Spiced Chickpeas

1 398mL can chickpeas, rinsed (or 1 1/2 cups cooked chickpeas)
1 tsp. extra-virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. sweet or smoke paprika
1/2 tsp. salt

In a large bowl, combine the chickpeas and oil and mix well. Then add remaining ingredients and mix until the chickpeas are well coated. Goes well with Tabouleh. This recipe is from “Oh She Glows Every Day” cookbook by Angela Liddon.

Comments are closed.