hummus falafel recipe
The Best hummus falafel recipe
What I love most about this recipe is how versatile it is. You can make falafel ahead of time and reheat it later, so it’s perfect for meal prep or when you need something ready without extra effort. Plus, it’s a great way to sneak in some veggies—ground chickpeas and spices make it satisfying, and the hummus base keeps things healthy without feeling like a chore. It’s also a great way to use up any leftover chickpeas from other meals, so it’s practical as well as delicious. Whether you’re feeding a family or just treating yourself, this dish delivers on flavor and convenience.
Classic Hummus Falafel Bowls
A hearty, flavorful dish featuring crispy falafel balls nestled in creamy hummus, topped with fresh veggies and warm pita. Perfect for a satisfying meal or a crowd-pleasing dinner.
🥘Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup chickpea flour
- 1 small onion, finely grated
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- 1 tsp lemon juice
- 1 tbsp olive oil
- 1 cup tahini
- 1 cup water
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp salt
- 2 tbsp olive oil
- 4 large pita breads, warmed
- 1 cup shredded carrots
- 1 cup sliced cucumber
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 1 tbsp olive oil
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a food processor, pulse chickpeas, chickpea flour, grated onion, garlic, cumin, coriander, paprika, lemon juice, and olive oil until combined into a coarse dough. -
2
Transfer the dough to a bowl, cover with plastic wrap, and let rest for 15 minutes. -
3
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway, until golden and crispy. -
4
For the hummus, blend tahini, water, garlic, lemon juice, cumin, salt, and olive oil until smooth and creamy. -
5
To assemble, warm pita breads, spread hummus on each, and top with falafel, shredded carrots, cucumber, parsley, and mint. Drizzle with olive oil and sprinkle with black pepper.
🔧Equipment
- Food processor
- Mixing bowls
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, let falafel cool slightly before serving.
- Substitute tahini with yogurt for a lighter hummus variation.
- Use a mix of whole wheat and regular chickpea flour for added fiber.
Watch Video Of How Classic Hummus Falafel Bowls Works
❓ Frequently Asked Questions About Hummus Falafel Bowls
How long can I store hummus and falafel together?
You can store hummus and store-bought falafel in an airtight container in the fridge for up to 5 days. For homemade falafel, refrigerate for no more than 3 days to preserve texture. Reheat gently in a pan or microwave to avoid drying out.
Can I make falafel without chickpeas?
Yes, you can substitute chickpeas with 1 cup mashed white beans or ½ cup ground lentils for a lighter texture. Ensure the liquid in the mix is adequate to bind the falafel properly.
What’s the best way to reheat falafel?
For crispy falafel, pan-fry in a little oil over medium heat for 2–3 minutes per side. For softer falafel, microwave in a damp paper towel for 30–60 seconds. Avoid overheating to prevent crumbling.
How can I make the hummus extra creamy?
For a smoother hummus, blend in 1 tablespoon tahini and 1 teaspoon lemon juice after the tahini is fully dissolved. Add an extra 1–2 tablespoons of water if needed to adjust thickness.
Can I freeze hummus and falafel?
Hummus freezes well for up to 3 months. Freeze in portions, thaw in the fridge overnight, then reheat in a pan. Freezing falafel can make it slightly mushy, so it’s best to eat it within 1–2 days of thawing.
