Hummus with Falafel
This classic Middle Eastern–Mediterranean combination brings together ultra-creamy hummus and crispy, golden falafel made from chickpeas, herbs, and warm spices.
The contrast of textures — velvety hummus + crunchy falafel — creates a perfect, nourishing, flavor-packed dish.
Lovely for lunch, dinner, appetizers, or party platters.
Prep Time: 20 minutes
Soaking Chickpeas for Falafel: Overnight (8–12 hrs)
Cook Time: 15–20 minutes
Total Active Time: 35–40 minutes
Serves: 4–5 portions
Ingredients
For the Falafel
1 ½ cups dried chickpeas
1 small onion, roughly chopped
3–4 cloves garlic
1 cup fresh parsley
½ cup fresh cilantro
2–3 tbsp fresh dill
1 ½ tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp black pepper
¼ tsp baking soda
2–3 tbsp flour
Oil for shallow frying or air-frying
For the Creamy Hummus
1 ½ cups cooked chickpeas
3 tbsp tahini
2 tbsp olive oil
2–3 tbsp lemon juice
1 clove garlic, small
¼ tsp cumin
4–6 tbsp cold water
Salt to taste
Optional: pinch of paprika + extra olive oil for topping
For Serving
Pita or flatbread
Pickled onions or cucumbers
Cherry tomatoes
Olives
Fresh parsley
Lemon wedges
Instructions
Step 1 — Prepare the Falafel
Rinse dried chickpeas well.
Soak them overnight in lots of water (they triple in size).
Drain and pat dry.
Quick-soak option:
Boil chickpeas for 2 minutes, remove from heat, cover, and soak 1 hour. Drain well.
Step 2 — Make the Falafel Mixture
Add soaked chickpeas, onion, garlic, parsley, cilantro, dill, cumin, coriander, salt, pepper to a food processor.
Pulse until mixture resembles coarse sand—not a paste.
Add baking soda + 2–3 tbsp flour to bind.
Chill mixture in fridge for 20–30 minutes (optional but improves stability).
Shape into small balls or patties.
Step 3 — Cook the Falafel
Option 1 — Shallow Fry
Heat ½ inch oil in a skillet.
Fry falafel 2–3 minutes per side until golden brown.
Option 2 — Air Fry
Spray falafel lightly with olive oil.
Air fry at 190°C / 375°F for 12–14 minutes, flipping halfway.
Option 3 — Bake
Brush falafel with oil.
Bake at 200°C / 400°F for 20–25 minutes, turning halfway.
Step 4 — Make the Creamy Hummus
Add cooked chickpeas, tahini, olive oil, garlic, lemon, salt, cumin into a blender or processor.
Blend briefly.
Add ice-cold water a tablespoon at a time until silky smooth.
Taste and adjust lemon/salt.
Step 5 — Assemble the Plate
Spread hummus in a shallow bowl, creating swoops.
Drizzle with olive oil and sprinkle paprika.
Add crispy falafel on the side or in the center.
Garnish with parsley, pickles, veggies, and warm pita.
Notes & Tips
Do NOT use canned chickpeas for falafel — they make mushy falafel.
Baking soda helps make the falafel fluffy inside.
Blend hummus with ice-cold water — secret to restaurant creaminess.
Add roasted garlic to hummus for a sweeter flavor.
Add sesame seeds to falafel for extra crunch.
Frequently Asked Questions
1. Can I freeze falafel?
Yes! Shape raw falafel, freeze on a tray, then store in bags. Cook directly from frozen.
2. Why is my hummus grainy?
Add more ice-cold water, blend longer, or peel chickpeas (optional for ultra-smooth texture).
3. Can I make this non-spicy?
Yes — the recipe includes no heat; spices are warm, not spicy.
4. What can I use instead of tahini?
Greek yogurt, cashew butter, or olive oil only.
Nutritional Information
Calories: 380
Protein: 14 g
Fat: 18 g
Carbs: 36 g
Fiber: 8 g
Sugar: 3 g
Sodium: 520 mg