Crispy Herb Falafel Hummus (Printable)
Golden falafel with fresh herbs, served alongside creamy, tangy hummus and fresh vegetables.
# What goes in:
→ Falafel
01 - 1 1/2 cups dried chickpeas (250 g), 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 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp baking powder
13 - 2-3 tbsp chickpea flour or all-purpose flour
14 - Vegetable oil, for frying
→ Hummus
15 - 1 1/2 cups cooked chickpeas (250 g), drained and rinsed
16 - 1/3 cup tahini (80 ml)
17 - 2 tbsp fresh lemon juice
18 - 2 tbsp extra-virgin olive oil
19 - 1 clove garlic, minced
20 - 1/2 tsp salt
21 - 2-4 tbsp 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
# Directions:
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 sides as necessary.
02 - Transfer mixture into a bowl. Incorporate baking powder and chickpea flour. Adjust flour as needed to ensure the mixture holds together when pressed. Shape into 16–18 walnut-sized balls or patties. Refrigerate for 30 minutes if possible to improve binding.
03 - Heat vegetable oil in a deep skillet to 175°C (350°F), about 5 cm (2 inches) deep. Fry falafel in batches, turning occasionally, until golden and crisp, approximately 3–4 minutes per batch. Drain on paper towels.
04 - Combine cooked chickpeas, tahini, lemon juice, olive oil, garlic, and salt in a food processor. Blend until smooth. With the motor running, gradually add cold water until creamy and light. Adjust seasoning to taste.
05 - Arrange falafel alongside hummus, sliced vegetables, and pita or gluten-free flatbread. Garnish with fresh parsley or cilantro. Optionally, drizzle extra olive oil over hummus.
# Expert Advice:
01 -
- They're crispy on the outside but impossibly tender inside, with fresh herbs that make every bite taste like you're eating something from a market you haven't visited yet.
- The hummus comes together in the same processor while the oil heats, so you're really only juggling one main task.
- They disappear fast enough that people stop asking if you made them from scratch.
02 -
- Dried chickpeas soaked overnight are non-negotiable; canned ones will turn your falafel into a soggy mess because of their moisture content, and no amount of flour will save them.
- The oil temperature is everything—too low and they absorb oil and become greasy, too high and they brown before the inside cooks through, so use a thermometer and don't skip this step.
- If your falafel is falling apart in the oil, your mixture was too wet; next time add flour a tablespoon at a time until it barely holds together when pressed.
03 -
- Keep the oil temperature consistent by waiting a full minute between batches before adding the next round; a quick thermometer check takes five seconds and prevents greasy batches.
- Don't skip the refrigeration step if time allows; it gives the baking powder time to activate slightly, which means your falafel will puff up more in the hot oil.