There’s a bazillion falafel eateries in New York City, but only one whose namesake is the cornerstone of its recipes. Chickpea takes a healthy approach to traditional Middle Eastern cuisine with fresh menu offerings that are “always baked, never fried.” We caught up with Chickpea’s Catering Director, Thomas Gomes, to get the scoop on their famous falafel and even scored the recipe for their Spinach and Mushroom Falafel.

Why do you think consumers voted Chickpea the Best Mediterranean Lunch in NYC?

Our food is fantastic and we have great service. We respond to our customers and take their feedback into consideration so we can improve our offerings.

What is the inspiration behind the menu at Chickpea?

There are a lot of falafel restaurants in New York, but we’re unique because our menu is healthy. We use wholesome, high-quality ingredients and no preservatives. Our falafel is made fresh daily and comes in four different varieties: original, spinach and broccoli, feta and zucchini, and quinoa and vegetable. We serve it baked, rather than fried, to allow the flavors to come through without adding unnecessary fats.

What is your favorite dish to make?

My favorite dish to make is chicken kebabs. We offer them wrapped in homemade pita bread, as a hummus plate, in a fresh, tossed salad, or on a platter. They’re our most popular menu item.

Do you have a recipe we can share with readers at home?

Here is our recipe for our Spinach and Mushroom Falafel:

Ingredients

• 2 15-ounce cans chickpeas/ Dry chickpea soaked over night 
• 1/2 large red onion, roughly chopped (about 1 cup chopped)
• 4 cloves garlic, roughly chopped.        
• 1/2 cup  chopped zucchini
• 1/2 cup parsley
• 1/2 cup cilantro
• 1/2 cup cooked spinach and mushroom 
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 1/4 cup all-purpose flour

Instructions

1. Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of olive oil.
2. Combine all the ingredients in a food processor, except baking soda and flour: Add the chickpeas, onion, garlic, parsley, and cilantro , zucchini, spinach and mushroom to the bowl of a food processor. Sprinkle the olive oil, lemon juice, and spices over top.
3. Pulse the food processor 10 or 12 times, until the chickpeas are chopped and all the ingredients are mixed.
4. Add the baking powder: Sprinkle the baking powder and flour, if using, over the mixture.
5. Continue to mix the chickpeas in pulses, scraping down the sides of the bowl as needed, until the mixture forms a ball when you squeeze it in your hand. 
6. Roll the falafel into large balls: Using your hands, scoop up some of the mixture and form it into a ball in your hand. 
7. Press the balls into patties: Transfer the falafel balls to the baking sheet and gently press into patties roughly 1/2-inch thick. Pressing the patties increases the surface contact with the baking sheet and makes the baked falafel crispier. If the patties break a little as you press them, just pat them back into shape.
8. Brush the tops with a little more olive oil.
9. Bake for 25 to 30 minutes, flipping the falafel partway throug.
10. Eat warm or room temperature, or store for up to 5 days: Reheat cooked falafel for 30 seconds in the microwave before serving.

What are some food trends you’re seeing in NYC?

Salads have become very popular, as have homemade dressings. We prepare our salads fresh, assembly-line style with six varieties of homemade hummus to choose from: original, basil and toasted pine nut, roasted red pepper, jalapeno and scallion, and chipotle. We also have a new hummus flavor every month; December’s flavor is cranberry.

What are your future plans for Chickpea?

Right now we only have locations in New York, but we’re working on expanding to a couple of airports so travelers have access to fresh food. We’re also looking to expand to New Jersey in the near future.

New York food lovers have spoken and named Chickpea the Best Mediterranean Lunch in NYC. Think this healthy falafel restaurant has what it takes to win the distinction of best overall lunch in the city?