HERBED FALAFEL WITH HUMMUS


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Herby, crispy, gluten-free falafel with creamy chickpea 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.

Herbed Falafel and Hummus Ingredients

Chickpeas: Chickpeas are, of course, the main ingredient of both the falafel and hummus. You can’t make this recipe without them! You can use any canned chickpeas you like. Be sure to rinse the chickpeas and pat them dry before using them.

Onion & Garlic: Finely chopped onion and garlic add texture, moisture and flavor to the falafel. Sweet yellow onions work best, but you can substitute for white or red onion if you prefer it.

Parsley & Cilantro: Be sure to use fresh parsley and fresh cilantro for this recipe, not dried. The herbs will not only add lots of flavor to the falafel, but will give it its classic green color. I like to set some aside as well to top the hummus with.

Spices: The falafel recipe requires, salt, black pepper and cumin. Cumin is a key spice for the flavor of falafel and shouldn’t be left out. For the hummus, you’ll need garlic powder and cumin. If you want a more plain hummus you can leave out the cumin.

Gluten-Free Flour: Flour is often used in falafel recipes to hold everything together as it cooks. This recipe calls for all-purpose gluten free flour in order to keep it gluten free. If you don’t have a preference or allergy, feel free to use all purpose flour.

Baking Powder: Baking powder contribute to the fluffiness of the falafel. If you are choosing to bake rather than pan fry the falafel, make sure you do not miss this ingredient. See recipe notes for baking instructions.

Avocado Oil: I suggest using avocado oil to fry the falafel, but you can use olive oil as well. Any neutral oil will work but avocado is best as it has the highest smoke point. Using olive oil for the hummus is best because of flavor and it will not be heated up.

Tahini: If you’ve never used tahini before, it is a creamy peanut butter-like mix made from sesame seeds. It is a common hummus ingredient and adds saltiness and creaminess.

Lemon Juice: A little bit of lemon juice will bring out the flavors of the hummus and add acidity. You can add more lemon juice to the hummus if you’d like a more acidic taste.


How To Make Herbed Falafel and Hummus

Step One: Begin by preparing your ingredients. Rinse the chickpeas and pat dry. Chop your herbs, garlic and onion.

Step Two: In a blender or food processor, combine all of the falafel ingredients expect for the avocado oil until it blends smoothly. Transfer the mix to a large bowl and put it in the refrigerator for at least 30 minutes to set.

Step Three: Using a cookie scoop or spoon, make the chilled falafel into balls and put on a plate. Heat the avocado oil on a large pan over medium heat and cook the falafel for about 10 minutes on each side, until browned and crispy and place on a paper towel lined plate.

Step Four: To make the hummus, combine all ingredients in a blender and blend on high speed until smooth and creamy. If needed, add extra cold water in 1 tbsp increments to make the mix smoother.

Step Five: Transfer the hummus to a small bowl and top with any toppings of choice. Serve with falafel and enjoy!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @goood_eaats on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


HERBED FALAFEL WITH HUMMUS

Recipe by Jenn Lueke
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Diet

Gluten Free, Dairy Free

Ingredients

  • 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 all-purpose flour

  • 1 tsp baking powder

  • 1/4 cup avocado oil for cooking

  • 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 and pepper to taste

Directions

  • Begin by preparing your ingredients. Rinse the chickpeas and pat dry. 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 the mix to a large bowl and put it in the refrigerator for at least 30 minutes to set.
  • Using a cookie scoop or spoon, make the chilled falafel into balls and put on a plate. Heat the avocado oil on a large pan over medium heat and cook the falafel for about 10 minutes on each side, until browned and crispy and place on a paper towel lined plate.
  • To make the hummus, combine all ingredients in a blender and blend on high speed until smooth and creamy. If needed, add extra cold water in 1 tbsp increments to make the mix smoother.
  • Transfer the hummus to a small bowl and top with any toppings of choice. Serve with falafel and enjoy!

Notes

  • For a baked option, cook the balled falafel on a sheet pan lined with parchment paper on 350 degrees for 20-25 minutes.

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