Falafel with Hummus: A Love Story in Every Bite

I remember the first time I had falafel with hummus like it was yesterday. I was wandering through a small, bustling street market, following the irresistible scent of fried spices. One bite of that crispy, golden falafel dipped into the velvety hummus, and I was hooked for life. There was something so satisfying about the contrast—the crunch giving way to a soft, herby center, perfectly complemented by the smooth, garlicky hummus. I knew then that I had to learn to make this magic at home.

If you’ve ever wanted to recreate that feeling, that perfect street-food moment, you’re in for a treat. Let’s dive into the world of falafel and hummus, two dishes that have been stealing hearts for centuries.

A Bite of History

Falafel is believed to have originated in Egypt, where it was traditionally made with fava beans before chickpeas became the norm. Over time, it traveled across the Middle East, gaining variations in spices and preparation styles. Some say it was even used as a meat substitute during fasting periods. Hummus, on the other hand, has an equally rich history, with its roots stretching back to the Levant. Its simple ingredients—chickpeas, tahini, lemon, and garlic—have remained largely unchanged for centuries. Today, falafel and hummus are global comfort foods, enjoyed in everything from street stalls to fancy restaurants.

Equipment You’ll Need

Making falafel and hummus at home doesn’t require any fancy tools, just a few essentials:

• Food processor (for blending falafel mix and hummus)
• Mixing bowls (for prepping ingredients)
• Frying pan or deep fryer (for cooking falafel)
• Slotted spoon (for removing falafel from oil)
• Paper towels (for draining excess oil)
• Measuring cups & spoons (for precise ingredients)

Ingredients

For the Falafel:

• 1 ½ cups dried chickpeas (soaked overnight, NOT canned)
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• ½ small onion, roughly chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp flour or chickpea flour
• 2 tbsp water (if needed)
• Oil for frying

For the Hummus:

• 1 ½ cups cooked chickpeas (or canned, drained and rinsed)
• ⅓ cup tahini (sesame paste)
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp ground cumin
• 3 tbsp cold water (adjust for texture)
• Paprika and extra olive oil for garnish

Instructions

Making the Falafel:

1. Prep the chickpeas. Soak the dried chickpeas overnight in a large bowl with plenty of water. Drain them before using—this is key for the best texture.
2. Blend the ingredients. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until you get a grainy, sticky mixture. Don’t over-blend; you don’t want a paste!
3. Form the falafel. Transfer the mixture to a bowl and mix in the flour. If it’s too dry, add a tablespoon or two of water. Form small balls or patties and place them on a tray.
4. Chill the mixture. Let the falafel sit in the fridge for about 30 minutes to firm up. This helps them hold their shape during frying.
5. Fry to perfection. Heat oil in a frying pan over medium heat. Fry the falafel in batches for about 3 minutes per side or until deep golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.

Making the Hummus:

1. Blend the base. In a food processor, blend the chickpeas, tahini, lemon juice, garlic, cumin, and salt.
2. Add liquid for smoothness. With the processor running, slowly drizzle in the olive oil and cold water until you get a creamy consistency.
3. Taste and adjust. If needed, add more lemon juice, salt, or water to reach your desired flavor and texture.
4. Garnish and serve. Scoop into a bowl, drizzle with olive oil, sprinkle with paprika, and you’re good to go!

Special Notes

• Canned chickpeas vs. dried chickpeas: Always use dried chickpeas for falafel. Canned ones are too soft and will make your falafel fall apart. However, canned chickpeas are perfectly fine for hummus.
• Baking option: If you prefer a healthier version, you can bake falafel at 375°F (190°C) for about 25 minutes, flipping halfway.
• Storage: Cooked falafel can be frozen and reheated in the oven. Hummus stays fresh in the fridge for up to 5 days.
• Serving ideas: Serve your falafel and hummus with warm pita bread, fresh veggies, pickles, or even wrapped in a tortilla for a fusion twist!

Nutrition (Per Serving)

• Falafel: ~180 calories, 8g protein, 6g fat, 25g carbs
• Hummus: ~170 calories, 5g protein, 10g fat, 15g carbs

There you have it! Crispy, herb-packed falafel and smooth, dreamy hummus—homemade and absolutely delicious. Making this from scratch might seem like a process, but trust me, the moment you take that first bite, you’ll know it was worth every second.

Try it out, tweak the flavors to make it your own, and most importantly—enjoy every bite! If you do make it, let me know how it turns out. Happy cooking!