recipe for falafel and hummus
The Best recipe for falafel and hummus
What I enjoy most is how versatile this recipe is. I’ll serve it as a quick snack with warm pita, a side to grilled meats or salads, or even as a meal on its own with a side of veggies. My kids adore the crunch of the falafel and the smooth texture of the hummus, and it’s always a hit at parties or potlucks because it’s naturally flavorful without needing extra sauces. Plus, it’s a great way to sneak in some fiber and plant-based protein, making it a healthier option that still feels indulgent. No one has to guess what’s in it—it’s all good.
Classic Falafel and Hummus with Warm Pita
A comforting mix of crispy falafel and creamy hummus served with fresh pita, this dish captures the flavors of Middle Eastern cuisine. Perfect for a quick weeknight meal or a gathering with friends.
🥘Ingredients
- 2 cups chickpeas, cooked and cooled
- 1 cup flour
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 2 cloves garlic
- 1 small onion, finely grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 cup chickpeas, cooked and drained
- 2 tbsp tahini
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp salt
- 6 warm pita breads
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 cup chopped fresh parsley
- 1 cup chopped tomatoes
- 1 tbsp olive oil
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat oven to 400°F. In a food processor, pulse chickpeas, flour, cumin, paprika, garlic powder, salt, grated onion, garlic, lemon juice, and olive oil until combined into a coarse dough. Transfer to a bowl and let rest for 15 minutes. -
2
Shape the falafel into 1-inch balls. Place them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway, until golden brown and crispy. -
3
Blend chickpeas, tahini, garlic, lemon juice, olive oil, and salt in a food processor until smooth and creamy. Adjust seasoning as needed. -
4
While falafel cooks, warm pita breads in a dry skillet for 1–2 minutes per side. Assemble bowls with falafel, hummus, cucumber, bell pepper, parsley, and tomatoes. Drizzle with olive oil and lemon juice.
🔧Equipment
- Food processor
- Mixing bowls
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- Tips: For extra flavor, toast falafel in a pan with a little oil for 2–3 minutes before baking. Store hummus in the fridge for up to 5 days.
- Variation: Add ½ cup chopped spinach to the falafel mixture for a fresh twist.
Watch Video Of How Classic Falafel and Hummus with Warm Pita Works
❓ Frequently Asked Questions About Falafel and Hummus with Warm Pita
1. What is the best way to store falafel and hummus to keep them fresh longer?
Store falafel in an airtight container in the fridge for up to 4 days. For longer freshness, freeze portions in a single layer on a tray, then transfer to a bag once frozen—reheat in a pan with a little oil to revive texture. Hummus can be refrigerated for up to 5 days; if it separates, whisk it well before serving.
2. Can I make falafel ahead of time and still get the crispy texture?
Yes! Cook falafel balls fresh for the best crunch, but you can prep the batter and store it in the fridge for up to 2 days. Press them into a single layer on a tray before baking to prevent sticking. For extra crispiness, broil for 1–2 minutes at the end of baking.
3. What’s the secret to achieving the perfect hummus consistency?
Blend tahini and lemon juice first until smooth, then gradually add water while blending to avoid lumps. The ideal texture is silky but not watery—adjust with a splash more tahini or water as needed. For extra richness, stir in a spoonful of yogurt or a drizzle of olive oil.
4. How can I make falafel more flavorful without overpowering the taste?
Boost flavor with a pinch of smoked paprika, a splash of lemon juice in the batter, or a sprinkle of za’atar after baking. For a subtle depth, add a tiny bit of garlic powder or a pinch of cumin to the mix. Avoid overloading with spices—balancing is key for a classic taste.
