Falafel & Hommous Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 0.5 tsp baking soda. Soak at room temperature for 12–24 hours until chickpeas have doubled and are tender but still hold shape. Drain thoroughly and pat dry with paper towels.

Prepare falafel mix

In a food processor, add the drained soaked chickpeas, 1 cup packed parsley, 0.5 cup packed cilantro, 2 tbsp dill (if using), 1 chopped yellow onion, and 4 garlic cloves. Pulse until coarsely ground: mixture should hold together when pressed but not be a smooth paste. Scrape down sides as needed.

Season and bind

Transfer mixture to a bowl and stir in 2 tbsp flour, 1 tsp baking powder, 2 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground cardamom (optional), 1.5 tsp salt, and 0.5 tsp black pepper. Mix thoroughly. Refrigerate the mixture for 30–60 minutes to firm up; this helps form better balls.

Shape falafel

Using a tablespoon or small ice cream scoop, portion about 1.5 tbsp (roughly 20–25 g) of mixture per falafel. Gently shape into slightly flattened balls (about 1.5 inches diameter). Place on a tray lined with parchment and chill 10 minutes before frying if mixture was very soft.

Fry falafel

In a heavy skillet or deep pot, heat about 1 cup neutral oil to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small piece: it should sizzle and take about 30–45 seconds to brown. Fry falafel in batches without crowding, 3–4 minutes per side, turning gently until evenly deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while frying the rest.

Finish

Serve hot with lemon wedges. Falafel can also be baked for a healthier option: preheat oven to 400°F (200°C), brush or spray shaped falafel with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp.

Prepare chickpeas (if using canned)

Drain canned chickpeas and rinse under cold water. For extra-smooth hummus, remove and reserve the skins by gently rubbing the chickpeas between your fingers; this is optional. Reserve 1–2 tbsp of the canned liquid if you want to thin the hummus.

Blend tahini and lemon

In a food processor, combine 0.5 cup tahini and 0.25 cup fresh lemon juice. Process 30–60 seconds until tahini lightens in color and becomes creamy. This emulsifies the tahini for a smoother hummus.

Add garlic and chickpeas

Add 2 garlic cloves, 1.5 cups drained chickpeas, 0.5 tsp ground cumin, and 0.75 tsp salt to the tahini-lemon mixture. Pulse to combine.

Adjust texture

With the processor running, slowly drizzle in 2 tbsp extra-virgin olive oil and about 0.25 cup cold water (or reserved chickpea liquid) until the hummus reaches a smooth, creamy consistency. Stop and scrape down the bowl as needed. Taste and adjust lemon, salt, or garlic to preference.

Serve

Spoon the hummus into a shallow bowl, smooth the surface, drizzle with a little olive oil, sprinkle 0.5 tsp smoked paprika and 1 tbsp chopped parsley. Serve at room temperature or chilled alongside falafel and pita.

Warm pita bread and slice open. Spread 2–3 tbsp hommos inside each pita or on a platter. Add 3–4 falafel per pita, top with sliced tomatoes, cucumber, pickles, and a squeeze of lemon. Optionally drizzle tahini sauce or plain yogurt. Serve remaining hummus as a dip with extra pita and vegetables.