Crispy Herb Falafel Hummus (Printable)
Golden falafel bursting with fresh herbs served with creamy, tangy hummus and fresh vegetables.
# What You'll Need:
→ Falafel
01 - 1 1/2 cups (1 lb 10 oz) dried chickpeas, soaked overnight and drained
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 - 2–3 tablespoons chickpea flour or all-purpose flour
14 - Vegetable oil, for frying
→ Hummus
15 - 1 1/2 cups (13.2 oz) cooked chickpeas, drained and rinsed
16 - 1/3 cup tahini (sesame paste)
17 - 2 tablespoons fresh lemon juice
18 - 2 tablespoons extra-virgin olive oil
19 - 1 clove garlic, minced
20 - 1/2 teaspoon salt
21 - 2–4 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 Make It:
01 - In a food processor, pulse soaked chickpeas, onion, garlic, parsley, cilantro, mint, cumin, coriander, cayenne, salt, and black pepper until finely chopped but not pureed, scraping the sides as needed.
02 - Transfer mixture to a bowl; stir in baking powder and chickpea flour. Ensure the mixture holds together when pressed; add an additional tablespoon of chickpea flour if too crumbly.
03 - Form 16 to 18 walnut-sized balls or patties. Refrigerate for 30 minutes if possible to improve binding.
04 - Heat vegetable oil to 350°F (175°C) in a deep skillet with about 2 inches of oil. Fry falafel in batches, turning occasionally, until golden and crisp, approximately 3–4 minutes per batch. Drain on paper towels.
05 - In a food processor, blend cooked chickpeas, tahini, lemon juice, olive oil, garlic, and salt until smooth. With the motor running, gradually add cold water (2–4 tablespoons) to achieve a creamy consistency. Adjust seasoning as needed.
06 - Arrange falafel on a serving platter with hummus, sliced vegetables, pita or gluten-free flatbread, and garnish with fresh parsley or cilantro. Optionally, drizzle extra olive oil over the hummus.
# Tips from dashanddishes:
01 -
- Falafel stays impossibly crispy on the outside while staying tender inside when you use fresh herbs instead of dried ones.
- Making hummus while the oil heats means you're serving everything warm and fresh, which tastes like it matters.
02 -
- Soaked dried chickpeas are non-negotiable here—canned chickpeas are too soft and will make your falafel fall apart when you fry it.
- The moment you smell that herbal aroma rising from the oil, you know you've nailed it; that's your signal that the herbs are doing exactly what they should.
03 -
- Keep a kitchen thermometer handy for the oil—350°F is specific, and it's the difference between crispy and greasy.
- Make extra hummus and freeze it in ice cube trays; you'll have individual portions of creamy goodness ready whenever you need it.