This easy oven roasted chickpeas recipe is crispy outside chewy inside with a delicious spice blend. Roasted chickpeas pack a ton of flavor and crunch, and are the perfect healthy snack or topper for salads or soups!
I remember the first time I bit into fresh falafel.
Mike and I were in Amman, Jordan on our honeymoon, out and about just strolling along arm-in-arm, the way you’d expect people on their honeymoon to do. We passed a guy frying up falafel on a street corner. Simultaneously, Mike’s stomach growled and I inhaled deeply, asking what that amazing smell was.
You know we had to stop and get some.
As we happily burned our tongues on the steaming hot fritters, I told my new husband that this was something I needed in my life. Frequently.
Falafel From the An Edible Mosaic Cookbook
The longer I lived in the Middle East, I became more of a falafel connoisseur. During this time, I learned that falafel is commonly made either with chickpeas (called hummus in Arabic) or fava beans (called foul). I realized that I much prefer falafel made from chickpeas.
Characteristics of great falafel are not only the signature blend of spices used, but also a fritter that’s crisp outside and pillowy inside. And falafel fritters should be eaten so fresh that steam pours out of them when broken in half.
I learned the general recipe and method for making falafel from one of Mike's uncles in Damascus. And then I went through quite a bit of testing when I was developing a recipe for falafel for my cookbook. My goal was to make sure that the recipe is achievable in an American kitchen. However, the resulting falafel is so worth the effort if you want perfect falafel.
Good falafel in the Middle East is usually as easy to come by as a good bagel is in Manhattan. So naturally, very few people in the Middle East make falafel at home.
But the thing I’ve noticed about living in Kuwait is that it is a little harder to come by good falafel in general. Falafel here doesn’t hold a candle to the falafel I had in Syria and Jordan. And it’s even harder here to find good falafel made of chickpeas instead of fava beans!
And I’ll be honest, I don’t always feel like frying up a batch. Sooo, enter the next best thing, or at least something that is delicious in its own right and falafel-esque: falafel-spiced chickpeas!
Easy Falafel-Spiced Roasted Chickpeas Recipe
If you haven’t tried roasting chickpeas yet, give it a try. It’s a fun new way to enjoy them. I like how they get crispy outside, but stay chewy inside (reminiscent of falafel!).
Roasted chickpeas make a seriously addictive snack, but they’re also great as a salad topper, soup garish, or sprinkle for roasted veggies.
Ingredients in Roasted Chickpeas with Falafel Spices
In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), please see the recipe card below.
- Canned no-salt-added chickpeas - or you can use canned chickpeas with salt and reduce the salt you add to ¼ teaspoon
- Extra-virgin olive oil - for flavor and to help the chickpeas toast up nicely
- Cumin, coriander, garlic powder, onion powder, and paprika - these are the classic falafel spices that help make our oven roasted chickpeas taste like falafel; for the paprika, you can use sweet, hot, or smoked paprika to vary the flavor
- Salt - to season the dish so it isn't bland
How to Make This Healthy Roasted Chickpeas Recipe
- Preheat the oven to 400F. Line a baking tray with paper towels, and pour the drained chickpeas on top. Pat well to dry, and then remove the paper towels.
- Add the oil and spices to the chickpeas.
- Stir to coat the chickpeas.
- Make sure the chickpeas are spread in an even layer on the baking tray, and roast until golden and crisp outside, about 30 to 40 minutes, tossing every 10 to 15 minutes.
Storage and Reheating
I recommend serving roasted chickpeas warm right after making them. Do not cover them or they will lose their crispness faster.
Note that these are best served within about an hour of making them so that they stay crisp. However, if you have leftovers you can store them at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat them on a baking tray in a 350F oven until hot, shaking the tray every 5 minutes.
Roasted Chickpeas Recipe FAQs
Are Chickpeas and Garbanzo Beans the Same Thing?
Yes, chickpeas and garbanzo beans are names that are used interchangeably to refer to the same type of legume.
Why Aren't My Roasted Chickpeas Crunchy?
If your roasted chickpeas aren't crunchy, it's likely because you either didn't bake them long enough or your oven wasn't hot enough.
Here are some ways you can troubleshoot:
- Make sure you rinse, drain, and then pat dry the chickpeas, as directed in the recipe. Excess moisture can make them take longer to roast.
- Check to see that your oven is calibrated properly, and coming to the correct temperature. Or you can check your oven's temperature with an oven thermometer (which you can buy inexpensively on Amazon).
- I give a time range of 30 to 40 minutes for roasting chickpeas, but you can go to the longer end of that range for crispier chickpeas.
Also, note that even chickpeas that are nicely crunchy outside are still a bit chewy inside.
Can You Leave Roasted Chickpeas Out Overnight?
Roasted chickpeas are best served within about an hour of making them so that they stay crisp.
However, if you have leftovers you can store them on the counter for up to 2 days or in the fridge for up to 4 days. If you're keeping them in a container with a lid, leave the lid cracked a little to help keep them a little crisper.
When you want to serve leftover roasted chickpeas, reheat them on a baking tray in a 350F oven until hot, shaking the tray every 5 minutes.
More Healthy Snacks to Make
- Easy Smoked Salmon Dip - this dip is made in minutes, and you can serve it with sliced cucumber, bell pepper strips, or bagel chips for dipping
- 20 Minute Air Fryer Chicken Nuggets - these are keto, made with canned chicken, and a good way to get in a protein-rich, low-carb snack
- Quick and Easy Grilled Peppers - you can also make these peppers in the oven, and they're perfect paired with some olives and/or cheese
Falafel-Spiced Roasted Chickpeas
- Preheat the oven to 400F.
- Line a baking tray with paper towels, and pour the drained chickpeas on top. Pat well to dry, and then remove the paper towels.
- Add the oil and spices to the chickpeas, and stir to coat the chickpeas.
- Make sure the chickpeas are spread in an even layer on the baking tray, and roast until golden and crisp outside, about 30 to 40 minutes, tossing every 10 to 15 minutes. Cool slightly.
- Chickpeas: If you can’t find no-salt-added canned chickpeas, you can use salted canned chickpeas and reduce the amount of salt you add to ¼ teaspoon.
- Storage and Reheating: These are best served within about an hour of making them so that they stay crisp. However, if you have leftovers you can store them at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat them on a baking tray in a 350F oven until hot, shaking the tray every 5 minutes.