Crispy Herb Falafel Hummus (Printable Version)
Golden falafel meets fresh herbs and creamy tangy hummus with crisp veggies and warm flatbreads.
# What You'll Need:
→ 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 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, as needed for frying
→ Hummus
15 - 1 1/2 cups cooked chickpeas (250 g), drained and rinsed
16 - 1/3 cup tahini (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
# Method:
01 - Combine soaked chickpeas, onion, garlic, parsley, cilantro, mint, cumin, coriander, cayenne, salt, and pepper in a food processor. Pulse until finely chopped but not pureed, scraping the sides as needed.
02 - Transfer to a bowl, then fold in baking powder and chickpea flour. Adjust flour quantity to ensure the mixture holds together when pressed.
03 - Form into 16 to 18 walnut-sized balls or patties. Refrigerate for 30 minutes if possible to aid binding.
04 - Heat vegetable oil to 175°C (350°F) in a deep skillet, about 5 cm (2 inches) deep. Fry falafel in batches, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
05 - Blend cooked chickpeas, tahini, lemon juice, olive oil, garlic, and salt in a food processor until smooth. Gradually add cold water while blending to reach creamy consistency. Adjust seasoning to taste.
06 - Arrange falafel on a platter with hummus, sliced vegetables, pita or flatbread, and fresh herbs. Optionally drizzle extra olive oil over the hummus before serving.
# Chef's Tips:
01 -
- The herbs make these taste nothing like the dense, spice-heavy falafel from freezer bags—they're bright, alive, almost green inside.
- Once you nail the texture, you'll realize homemade falafel is actually easier than you think, and tastes exponentially better than anything store-bought.
- Served with creamy hummus and fresh vegetables, this becomes a complete meal that feels both indulgent and nourishing.
02 -
- If you use canned chickpeas for the falafel, they'll fall apart—dried and soaked is non-negotiable for that crispy-outside, creamy-inside texture.
- The oil temperature is everything: too cool and they'll be greasy sponges, too hot and they'll brown before the inside cooks through.
- Your hummus should taste bright and tangy; if it's flat, add more lemon juice drop by drop—this is where the magic happens.
03 -
- Drizzle the hummus with good olive oil and a tiny pinch of paprika or sumac right before serving—this small gesture makes it look intentional and taste even better.
- Keep your herbs as cold as possible before blending; cold herbs stay vibrant and the mixture stays easier to work with.