Falafel & Hummus (v+) Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator; drain and rinse well before using. Do not use canned chickpeas for the falafel — they are too soft.

Process mixture

In a food processor, combine the drained soaked chickpeas, roughly chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, baking powder, salt, black pepper, and chili flakes (if using). Pulse in 1-second bursts until the mixture is finely ground and holds together when pinched — it should be coarse but pasty, not a smooth puree. Scrape down the bowl as needed.

Adjust binding

Transfer the mixture to a bowl. Stir in 3 tablespoons flour (or chickpea flour). If the mixture is too wet to shape, add up to 1 additional tablespoon flour. Cover and refrigerate 30–60 minutes to firm up; cooling makes frying easier.

Form falafel

Using a tablespoon or a small ice cream scoop, shape the mixture into tight balls or slightly flattened patties about 1 1/4 inches (25–30 g) each. Place on a tray lined with parchment.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (or use a deep fryer) and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of mixture — it should sizzle and rise slowly.

Fry falafel

Fry falafel in batches, careful not to overcrowd the pan. Cook 3–4 minutes per side for a total of 6–8 minutes, turning as needed, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain. While still hot, squeeze 1 tablespoon lemon juice over the falafel and sprinkle a pinch of salt.

Keep warm

Keep cooked falafel warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.

Prepare chickpeas

If you prefer ultra-smooth hummus, remove skins from canned chickpeas by gently rubbing them between your fingers; this step is optional. Drain and rinse chickpeas.

Blend tahini and lemon

In a food processor, combine tahini and 3 tablespoons fresh lemon juice. Process 30 seconds, then scrape down sides. This helps emulsify and lighten the tahini.

Add garlic and chickpeas

Add the garlic clove, 1.5 cups drained chickpeas, ground cumin and salt to the processor. Pulse to combine.

Adjust texture

With the machine running, stream in cold water, 1 tablespoon at a time (about 3 tablespoons total) until the hummus reaches a creamy, spreadable consistency. Add 2 tablespoons extra-virgin olive oil while processing for richness. Taste and adjust salt, lemon, or cumin as desired.

Finish and garnish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle with a little olive oil, sprinkle smoked paprika and chopped parsley for color.

Spoon a generous mound of hummus onto a serving plate. Arrange warm falafel on top or beside the hummus for dunking. Garnish with lemon wedges, parsley sprigs, and a final drizzle of olive oil. Serve immediately.

Leftovers: Store hummus covered in the refrigerator up to 4–5 days. Keep cooked falafel in an airtight container for up to 2 days and reheat in a hot oven (375°F/190°C) for 8–10 minutes to restore crispness.