Falafel and Hummus Recipe

Falafel and Hummus Recipe

Please, please, please used dried chickpeas and soak them overnight. I see recipes that call for canned and honestly, these just don’t work well. There is too much moisture in the chickpeas and the camp. falafel will not hold together without too much flour. I am also in the baking powder and not baking soda camp. I don’t know about you, but I am sensitive to the taste of baking soda and it does not belong in falafel!

Falafel BatterMany people use all-purpose flour in their falafel, but I prefer chickpea flour. If you don’t have chickpea flour available, you can substitute the same amount of all-purpose flour. Makes 16 falafel (4 servings)

  • 1 cup dried chickpeas, soaked overnight in water
  • ½ cup finely chopped yellow onion
  • ¼ cup finely chopped parsley
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons minced garlic
  • 2 tablespoons chickpea flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Grapeseed oil for frying

Place chickpeas, onion, parsley, cilantro, garlic, chickpea flour, baking powder, cumin, salt, and black pepper in the bowl of a food processor. Pulse this mixture or about 20 seconds, stop and scrap down the sides of the bowl. Pulse about another 20 seconds and check the texture and consistency. You want the chickpeas to be ground finely, but not pureed. Remove from food processor, place in a bowl, and chill at least 1 hour.

Heat about 1 inch of oil in a large deep pot to 375º F.

Meanwhile, remove mixture from refrigerator and form into small balls. Once oil is heated, add the falafel in batches and fry until a deep golden brown, about 3 to 4 minutes. Using a slotted spoon, remove from oil and place and drain on paper towels. Sprinkle lightly with salt. Repeat with remaining falafel until they are all cooked. Serve with hummus.


I am a fan of cooking my chickpeas from dried, but I know it takes more time and planning, so feel free to use canned chickpeas here, you won’t sacrifice any flavor. Homemade hummus lasts about 1 week in the refrigerator. If you think you will not eat it all, I recommend freezing it. To defrost – remove from the freezer and leave in the refrigerator overnight to defrost.

  • Makes about 4 cups
  • 8 servings (1/2 cup each)
  • 4 garlic cloves
  • 1 teaspoon salt
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 cup well stirred tahini
  • ¼ cup fresh lemon juice, or to taste
  • ¼ cup olive oil, or to taste
  • ¼ to ½ cup water, as needed

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée chickpeas with garlic paste, tahini, and lemon juice. Add in oil, in a slow steady stream. Stop the processor and scrape down the sides; continue pureeing until the hummus is smooth and creamy. Add salt to taste (I know, no one wants to read that. I add in about 1 tablespoon, but feel free to add less or a little more, depending on how you like it – if it tastes good to you, then it is good! Trust your instincts). Slowly add water, if necessary, to thin the hummus to the desired consistency. Refrigerate until ready to serve.