Harissa-Roasted Chicken with Crispy Falafel & Charred Beet Fattoush

Ingredients

• 2 large bone-in, skin-on chicken thighs, about 10 oz, pat dry before cooking
• 2 1/2 tbsp harissa paste, north african chili paste
• 4 tbsp extra virgin olive oil, divided
• 1/2 tbsp honey, raw
• 3 cloves garlic, minced
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 tbsp fresh lemon juice
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper
• 3/4 cup canned chickpeas, drained, patted dry
• 1/2 tsp ground coriander
• 2 tbsp fresh parsley, minced
• 2 tbsp all-purpose flour
• 1 small egg, beaten
• 1 small whole wheat pita, cut into triangles
• 2 cups mixed salad greens, arugula, romaine, spinach mix
• 3/4 cup roasted beets, diced, fresh or jarred
• 1/2 medium cucumber, diced
• 3/4 cup cherry tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 3 tbsp pomegranate seeds, fresh
• 1/4 tsp sumac, optional, for salad
• 3 tbsp plain Greek yogurt, for drizzling

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels.

2. 2

   In a small bowl, whisk together harissa paste, 1 1/2 tbsp olive oil, honey, minced garlic, cumin, smoked paprika, lemon juice, 1/2 tsp salt, and pepper.