Falafel Roasted Chickpeas

During my first pregnancy, which ended in the birth of my lovely daughter, I took the term "eating for two" quite literally.  I was lucky to never have experienced morning sickness, with either of my pregnancies, but when I got hungry...I got REALLY hungry.  Like, that kind of hungry where you feel like your stomach is eating itself, hungry!  It would almost turn to nausea if I didn't eat right away!! I even had to keep food in my pockets, lest the hunger grumbles came on in the middle of a work shift or mid-commute.  What's a regular amount of calories a pregnant woman should add to her diet?  100?!  I probably ate quadruple that!  My husband always tells the tale of when he knew I had given up; I was sitting on the couch watching Oprah, and crying into the container of ice cream I was just eating straight out of! hahaha.  I had cravings galore, not crazy person cravings, I just wanted everything.  All of it.  In my mouth.
One of my regular hankerings, was for falafels.  I worked in downtown Calgary at the time, and would waddle my way to Falafel King at least once a week.  By the end of my pregnancy they knew me by name, and even gave me free baklava!

Every once in a while, I still get an insatiable craving for a falafel, but I just can't afford the calories.  One way to indulge the craving, but still stay on track is with these Falafel Roasted Chickpeas.  They are an amazing crunchy little snack, and make a great topping to a deconstructed falafel sandwich salad.  All the flavour, but none of the guilt.


Falafel Roasted Chickpeas

1 can chickpeas, drained, well-rinsed, and dried.
1 Tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Preheat oven to 400F.  Meanwhile, in a small bowl mix together all the spices, and set aside.  Lay out paper towels on a large baking sheet, and pour out the chickpeas onto the paper towels.  Gently pat/rub the chickpeas to remove excess moisture.  Use the paper towels to move the chickpeas momentarily to the side.  Use the same baking sheet, and add the olive oil, then return the chickpeas to the pan, and evenly sprinkle the spices over the top.
Bake for 35-40 minutes, tossing every 10 minutes or so.  Allow to cool slightly before serving.  I kept mine stored at room temperature, in an uncovered container, so they would retain crispiness. These are great to top a falafel inspired salad, or simply enjoyed as a snack.

Enjoy!