Crispy Herb Falafel Hummus (Printable Format)
Golden falafel waits alongside creamy hummus and fresh herbs for a vibrant Middle Eastern-inspired dish.
# What You Need:
→ Falafel
01 - 1 1/2 cups dried chickpeas, soaked overnight and drained (approximately 250 g)
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic, minced
04 - 1 cup fresh parsley leaves, packed
05 - 1 cup fresh cilantro leaves, packed
06 - 1/2 cup fresh mint leaves, packed
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon baking powder
13 - 2 to 3 tablespoons chickpea flour or all-purpose flour
14 - Vegetable oil, for deep frying
→ Hummus
15 - 1 1/2 cups cooked chickpeas, drained and rinsed (approximately 250 g)
16 - 1/3 cup tahini (about 80 ml)
17 - 2 tablespoons fresh lemon juice
18 - 2 tablespoons extra-virgin olive oil
19 - 1 clove garlic, minced
20 - 1/2 teaspoon salt
21 - 2 to 4 tablespoons cold water
→ To Serve
22 - Sliced cucumber, tomatoes, and red onion
23 - Fresh pita bread or gluten-free flatbread
24 - Fresh parsley or cilantro, for garnish
# How-To Steps:
01 - Combine soaked chickpeas, onion, garlic, parsley, cilantro, mint, cumin, coriander, cayenne pepper, salt, and black pepper in a food processor. Pulse until finely chopped but not pureed, scraping down the sides as needed.
02 - Transfer mixture to a bowl and mix in baking powder and chickpea flour. Adjust flour quantity to achieve a consistency that holds together when pressed.
03 - Form mixture into 16 to 18 walnut-sized balls or patties. Refrigerate for 30 minutes if possible to improve binding.
04 - Heat vegetable oil in a deep skillet to 175°C (350°F), maintaining a 5 cm oil depth. Fry falafel in batches for 3 to 4 minutes, turning occasionally until golden and crisp. Drain on paper towels.
05 - In a food processor, blend cooked chickpeas, tahini, lemon juice, olive oil, garlic, and salt until smooth. Gradually add cold water while blending until creamy and light. Adjust seasoning to taste.
06 - Arrange falafel on a serving platter alongside hummus, sliced vegetables, pita or gluten-free flatbread, and garnish with fresh herbs. Drizzle extra olive oil over hummus if desired.
# Expert Suggestions:
01 -
- The herbs keep everything light and bright, so even fried falafel feels like it's nourishing you.
- Homemade hummus tastes nothing like store-bought once you've tasted the real thing.
- One batch feeds a crowd with minimal fuss, which is why this recipe became my go-to for unexpected guests.
02 -
- Soaked dried chickpeas are crucial—canned ones contain too much moisture and your falafel will fall apart mid-fry, a lesson I learned by making this mistake and wasting good oil.
- The texture of falafel batter is everything; it should feel slightly damp but hold together when squeezed, never wet or you'll need more flour and lose that delicate herb flavor.
- Hummus needs cold water added slowly while blending to stay light and fluffy; rushing this step gives you dense, broken hummus that tastes flat.
03 -
- If your falafel comes out too crumbly, you likely skipped soaking the chickpeas or they're old; dried chickpeas lose their binding power after about a year in the pantry.
- For hummus that's cloud-like and airy, ensure both the chickpeas and water are cold before blending—this simple detail transforms the texture completely.