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Hummus with falafel Recipe

Middle Eastern · Main course · 45 min total

Creamy homemade hummus topped with crispy baked falafel, a classic Middle Eastern combination perfect as a main dish or appetizer.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 cup water (or more for consistency)
• 1 can (15 oz) chickpeas, drained and rinsed (for falafel)
• 1/2 cup fresh parsley, chopped
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons olive oil (for brushing)

Instructions

1. Make hummus: In a food processor, blend 1 can chickpeas, tahini, lemon juice, 2 tablespoons olive oil, 1 clove garlic, and 1/2 teaspoon salt until smooth. Add water gradually until desired consistency. Transfer to a serving bowl.
2. Make falafel: In a food processor, combine 1 can chickpeas, parsley, onion, 2 cloves garlic, cumin, coriander, cayenne, and 1/2 teaspoon salt. Pulse until coarsely ground. Add flour and baking powder; pulse to combine. Shape into 12 small patties.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place falafel patties on sheet, brush tops with olive oil. Bake for 12 minutes, flip, brush again, and bake 12-15 minutes until golden and crispy.
4. Serve hummus topped with falafel, drizzle with olive oil, and sprinkle with paprika or parsley if desired.

Tips

• For extra smooth hummus, peel the chickpeas before blending.
• Falafel can be deep-fried instead of baked for a crispier texture.
• Store leftover hummus and falafel separately in the refrigerator for up to 3 days.

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