Crispy Falafel & Hummus Bowl
Golden, crispy falafel served over creamy hummus with fresh herbs and a drizzle of olive oil. Crunchy outside, fluffy inside—ready in under 25 minutes with canned chickpeas.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and patted dry
- ⅓ cup all-purpose flour
- 1 tsp cumin
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- ¼ cup fresh parsley (or cilantro), chopped
Instructions
- 1
Pulse chickpeas with flour, cumin, 1 clove garlic, salt, and pepper until mixture holds together but is still crumbly, ~90 seconds.
- 2
Heat 1 inch of neutral oil in a heavy skillet over medium-high until it shimmers, ~3 minutes.
- 3
Scoop 1-tbsp portions of falafel mixture and flatten into small patties. Fry in batches without crowding, 2 minutes per side until deep golden.
- 4
Whisk tahini with lemon juice, 1 clove minced garlic, salt, pepper, and 2 tbsp water until creamy. Spread on a plate or shallow bowl.
- 5
Arrange warm falafel over hummus. Drizzle with olive oil and scatter parsley on top.
- 6
Serve immediately with lemon wedges on the side.
Tools you’ll need
- food processor
- heavy skillet (10-12 inch)
- instant-read thermometer (optional, oil should reach ~350°F)
- slotted spoon
- whisk
- shallow bowl or plate
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