Falafel & Hummus Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a bowl and cover with cold water by several inches. Soak at least 12 hours or overnight until doubled. Drain and rinse thoroughly before using.

Prepare falafel mix

In a food processor, combine drained soaked chickpeas, 1 cup chopped onion, 3 garlic cloves, 1 cup packed parsley, 1/2 cup packed cilantro, 2 tbsp dill (if using), 2 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt and 1/2 tsp black pepper. Pulse in 15–20 short bursts until mixture is coarse and holds together when squeezed. Do not over-process into a paste.

Bind and rest

Transfer mixture to a bowl, stir in 3 tbsp flour and 1 tsp baking powder. Cover and refrigerate 30–60 minutes to firm up (this makes shaping easier). Taste and adjust seasoning if needed.

Shape falafel

With wet hands or a small ice-cream scoop, form mixture into 1 1/4-inch balls or flattened patties (about 18–20 pieces). Place on a tray lined with parchment.

Heat oil

Pour about 1 cup vegetable oil into a deep skillet to a depth of about 1–1.5 inches. Heat over medium-high until temperature reaches 350°F (175°C) or a small piece of the mixture sizzles and rises immediately.

Fry falafel

Working in batches (do not overcrowd), carefully add falafel and fry 3–4 minutes per side, turning once, until deep golden and crisp. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Finish

Squeeze a little lemon over the warm falafel if desired and serve immediately with hummus and salad.

Prepare chickpeas

If using canned chickpeas, drain and rinse 1.5 cups. For extra-smooth hummus, remove loose skins by rubbing between fingers or simmer briefly and pinch skins off (optional).

Blend hummus

In a food processor, combine 1.5 cups cooked chickpeas, 1/2 cup tahini, 3 tbsp fresh lemon juice, 1 garlic clove, 3 tbsp olive oil, 1/2 tsp ground cumin and 3/4 tsp salt. Process until smooth, scraping down sides as needed. With processor running, add 2 tbsp cold water at a time until desired creamy consistency is reached (about 2 tbsp total).

Adjust and serve

Taste and adjust lemon, salt or garlic. Spread hummus onto a serving plate, drizzle with 1 tbsp olive oil, and dust lightly with 1/2 tsp paprika.

Make salad

In a bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber and 1/4 cup thinly sliced red onion. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper and toss with salad just before serving.

Plate

Spoon hummus onto a plate and create a shallow well in the center. Arrange warm falafel beside or on top of the hummus. Place dressed salad alongside. Garnish with lemon wedges and extra parsley if desired. Serve immediately.