HERBED FALAFEL WITH HUMMUS


I absolutely love falafel and hummus… it’s one of the best combos out there in my opinion. I’m always in search of falafel but sometimes have issues finding options that are gluten free and not fried in highly processed oils. That’s why I decided to make my own recipe! This one is extremely easy and can be made in a few simple steps by using your blender.


Here’s what you’ll need:

For the falafel:

  • 1.5 cups chickpeas, rinsed
  • 3/4 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cumin
  • 3 tbsp gluten free flour
  • 1 tsp baking powder
  • 1/4 cup avocado oil for cooking

For the hummus:

  • 1 cup chickpeas, rinsed
  • 1/3 cup tahini
  • 1 tsp lemon juice
  • 4 tbsp cold water
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt + pepper to taste

Begin by preparing your ingredients. Wash the chickpeas and pat dry, and chop your herbs, garlic and onion.

In a blender or food processor, combine all of the falafel ingredients expect for the avocado oil until it blends smoothly. Transfer to the fridge for at least 30 minutes to set.

Using a cookie scoop or spoon, make the chilled falafel mix into balls. Heat the avocado oil on a large pan over medium heat and cook the falafel for about 10 minutes on each side, until browned. For an oven option, cook for 20-25 minutes on 350 degrees.

To make the hummus, combine all ingredients in a blender and blend on high speed until smooth and creamy.

If needed, add extra water in 1 tbsp increments to the mix to make it smoother. Transfer the hummus to a bowl and top with toppings of choice. Serve with falafel and enjoy!


HERBED FALAFEL WITH HUMMUS

Ingredients:

For the falafel:

  • 1.5 cups chickpeas, rinsed
  • 3/4 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cumin
  • 3 tbsp gluten free flour
  • 1 tsp baking powder
  • 1/4 cup avocado oil for cooking

For the hummus:

  • 1 cup chickpeas, rinsed
  • 1/3 cup tahini
  • 1 tsp lemon juice
  • 4 tbsp cold water
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt + pepper to taste

Instructions:

  1. Begin by preparing your ingredients. Wash the chickpeas and pat dry, and chop your herbs, garlic and onion.
  2. In a blender or food processor, combine all of the falafel ingredients expect for the avocado oil until it blends smoothly.
  3. Transfer to the fridge for at least 30 minutes to set.
  4. Using a cookie scoop or spoon, make the chilled falafel mix into balls. Heat the avocado oil on a large pan over medium heat and cook the falafel for about 10 minutes on each side, until browned. For an oven option, cook for 20-25 minutes on 350 degrees.
  5. To make the hummus, combine all ingredients in a blender and blend on high speed until smooth and creamy.
  6. If needed, add extra water in 1 tbsp increments to the mix to make it smoother. Transfer the hummus to a bowl and top with toppings of choice. Serve with falafel and enjoy!

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