Falafel & Hummus Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1 tsp baking soda. Soak 12–24 hours at room temperature, stirring once or twice; drain and rinse well.

Prep ingredients

Roughly chop 1 yellow onion. Peel 3 garlic cloves. Roughly chop 1 cup packed parsley and 1/2 cup packed cilantro. Measure spices and other ingredients.

Process falafel mix

In a food processor, add the drained soaked chickpeas, chopped onion, garlic, parsley, cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Pulse until mixture is coarse and holds together when pinched—scrape down sides as needed. Do not over-process into a paste. Add 3 tbsp flour and 1/2 tsp baking powder; pulse just to combine. If mixture seems too wet, add 1 more tablespoon flour. Taste a small pinch (raw chickpea safety note: it's fine to cook immediately for flavor test) and adjust salt/spices.

Chill mixture

Transfer mixture to a bowl, cover, and chill in fridge for 30–60 minutes to firm up; this makes shaping easier and prevents falling apart in the oil.

Shape falafel

Using wet hands or a small ice-cream scoop (about 1.5 tbsp), form mixture into 1.5-inch balls or flattened patties. Place on a parchment-lined sheet while you heat the oil.

Heat oil

Pour approximately 1 cup vegetable oil into a heavy skillet or a pot to create about 1–1.5 inches depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of mixture: it should sizzle and rise steadily but not burn immediately.

Fry falafel

Fry falafel in batches without crowding, 3–4 minutes per side, until deep golden brown and crisp. Turn carefully with a slotted spoon. Maintain oil temperature between batches, lowering heat if browning too quickly.

Drain

Transfer cooked falafel to a paper towel–lined plate or wire rack to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Prepare chickpeas

Drain 1 cup canned chickpeas, reserving 2 tbsp of the liquid (aquafaba). For extra-smooth hummus, remove skins by rubbing chickpeas between two towels—optional but recommended.

Blend hummus

In a food processor, combine drained chickpeas, 1/2 cup tahini, 3 tbsp fresh lemon juice, 1 clove garlic, 2 tbsp olive oil, 1/2 tsp ground cumin and 3/4 tsp salt. With the processor running, stream in 2 tbsp reserved chickpea liquid (or water) and continue to blend until smooth and creamy, 2–4 minutes. Stop to scrape down sides as needed. If too thick, add additional 1 tsp water at a time until desired consistency is reached.

Adjust and finish

Taste and adjust seasoning—add more lemon, salt or garlic if needed. Transfer hummus to a serving bowl, smooth the top, sprinkle 1/2 tsp paprika, drizzle 1 tbsp extra virgin olive oil and scatter a little chopped parsley for color.

Arrange warm falafel on a platter around a bowl of hummus. Garnish with chopped parsley, lemon wedges, and optional pickles. Serve immediately so falafel remain crisp and hummus stays fresh for dunking.