Homemade Hummus and Falafel Plate
Creamy, lemony homemade hummus made from chickpeas, tahini, garlic, and olive oil in 10 minutes. The perfect dip for falafel, bread, and vegetables.
Equipment
- Food processor
- Serving bowl
Ingredients
For the hummus
- 1½ cups chickpeas cooked, 1 can, drained, liquid reserved
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 3 tbsp olive oil plus more to drizzle
- ½ tsp cumin
- Salt to taste
- 2 to 4 chickpea liquid or water to loosen
For the falafel
- 1 cup dried chickpeas soaked overnight, drained; do not use canned
- 1 small onion roughly chopped
- 3 cloves garlic
- 1 cup fresh parsley packed
- ½ cup fresh cilantro optional
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- ½ tsp baking soda
- 2 tbsp chickpea flour if needed, to bind
- oil for frying
Instructions
Hummus
- Blend the tahini and lemon juice until pale and creamy.
- Add the chickpeas, garlic, olive oil, cumin, and salt. Blend until smooth.
- Add chickpea liquid or water a little at a time until creamy.
- Spoon into a bowl, drizzle with olive oil, and sprinkle with cumin or paprika.
Falafel
- Soak the dried chickpeas in plenty of water for 12 to 24 hours, then drain well. Do not cook them - raw soaked chickpeas give falafel its structure.
- Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne to a food processor. Pulse to a coarse, sandy paste and stop before it turns smooth.
- Stir in the baking soda, plus the chickpea flour if the mixture feels wet. Chill for 30 minutes so it holds together.
- Scoop 2-tablespoon portions and shape into balls or small patties.
- Fry in 180C (350F) oil for 3 to 4 minutes until deep golden, or bake at 200C (400F) for about 25 minutes turning halfway, or air-fry at 190C for about 15 minutes.
- Drain on paper towels and serve warm alongside the hummus.
Notes
Removing the chickpea skins makes it silkier. Store up to 4 days in the fridge.