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Falafel and Hummus Recipe (with Video)

Vegetarian, Shellfish-free, Grain-free

Discover our Falafel and Hummus Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


For falafel
- 8 oz Dried chickpeas
- 32 oz Water
- 1 Tbs Kosher salt
- 2 tsp Kosher salt, kept separate
- 2 tsp Cumin, ground
- 1.5 tsp Coriander, ground
- 0.25 tsp Aleppo pepper
- 2 clove Garlic, roughly chopped
- 1 Yellow onions, large diced
- 0.25 cup Fresh parsley, roughly chopped
- 3 Tbs Fresh dill, roughly chopped
- 3 Tbs Fresh mint leaves, roughly chopped
- 2 tsp Lemon zest
- 2 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 1 tsp Baking powder
- All purpose flour, or chickpea flour
- Cooking oil, like peanut or vegetable oil, as needed
For hummus
- 6 oz Dried chickpeas
- 28 oz Water
- 1 Tbs Kosher salt, more to taste
- 2 clove Garlic
- 1 Lemon, juiced
- 0.25 cup Tahini
- 0.5 cup Extra virgin olive oil
- cup Ice water
For hummus garnish
- Sweet paprika, or sumac
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For falafel
1. Add the chickpeas to a large sealable container with water and 1 tablespoon of salt. Let the chickpeas soak overnight at room temperature.
2. Once the chickpeas have doubled or tripled in volume, drain and rinse them thoroughly. Reserve until ready to use.
3. Toast spices in a medium skillet over medium heat for 3-4 minutes. Make sure to toss or stir them periodically. Reserve them until ready to use.
4. Add chickpeas, garlic, and onion to the food processor. Process until roughly chopped, about 30 seconds.
5. Add the herbs, lemon zest, salt, pepper, and pulse until finely chopped. Add the baking powder and flour, pulse 2 or 3 times to combine the dry ingredients. The mixture should not be a paste but still, hold together when scooped.
6. Shape the falafel mixture into golf ball-sized spheres for deep frying or patties for baking or pan-frying.
7. Allow the shaped falafel to rest for a minimum of 30 minutes in the refrigerator.
8. If deep-frying, heat 3 inches of oil in a large high-sided skillet to 325 °F. Fry each falafel ball for 4-5 minutes or until well browned. Make sure not to overcrowd the pan, fry the falafel in batches. Transfer the fried falafel to a sheet tray lined with paper towels.
9. If pan-frying, preheat a large skillet with just enough oil to completely cover the bottom of the pan. Once the oil is shimmering, add the falafel patties and cook for 4-5 minutes on each side. Transfer the falafel to a large plate.
10. If baking, preheat the oven to 350 °F with a fan (or 375° F without a fan). Brush a large rimmed baking sheet with a generous layer of oil. Gently place the falafel patties on the sheet tray and brush them with more oil. Bake for 15-20 minutes, flipping halfway through.
11. Serve the falafel warm with a side of hummus and/or a drizzle of tahini sauce.
For hummus
1. Soak in water with 1 Tbsp salt. Skip steps 1-3 if you are using pre-cooked chickpeas.
2. Drain, rinse, measure 12 oz chickpeas.
3. Simmer chickpeas for 2 hours Then, once again, drain and rinse the chickpeas
4. Combine chickpeas and garlic in the base of the food processor. Process until the mixture becomes homogeneous and relatively smooth.
5. With the machine still running, add the lemon juice, tahini, olive oil, and enough ice water to reach a smooth consistency. Process for 4-5 minutes until the hummus is smooth and fluffy.
6. Season the hummus with salt.
7. Reserve in the refrigerator until ready to use for up to 5 days.
For tahini sauce
1. Combine tahini, lemon juice, cumin, and garlic in a small bowl. Whisk until well until combined.
2. Slowly stream in the water while whisking until the desired thickness has been achieved.
3. Season to taste with salt.
4. Reserve until ready to use or in the refrigerator for 5 days.

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