Print

Crispy Herb Falafel with Hummus and Greens

Print Recipe

Golden brown, crispy falafel made from fresh herbs and chickpeas, served with hummus, greens, and tangy sauces—a delicious, protein-rich Middle Eastern dish.

Ingredients

Scale
  • 1 cup dried chickpeas (soaked overnight, not canned)
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh dill (optional)
  • 1 small onion, chopped
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon baking soda
  • Salt and pepper to taste
  • 2 tablespoons flour or chickpea flour
  • Vegetable oil, for frying
  • 1 cup hummus
  • 1 lime, cut into wedges
  • Mixed greens or baby spinach
  • Tahini sauce (optional)

Instructions

  1. Drain soaked chickpeas and add to a food processor with herbs, onion, garlic, spices, baking soda, salt, pepper, and flour.
  2. Pulse until the mixture is finely chopped but not pureed—texture should be grainy and hold together when formed.
  3. Transfer to a bowl, cover, and refrigerate for 30 minutes to firm up.
  4. Heat oil in a deep skillet over medium-high heat.
  5. Form the mixture into small patties or balls and fry for 2–3 minutes per side until deeply golden and crispy.
  6. Remove with a slotted spoon and drain on paper towels.
  7. Serve hot on a bed of greens with hummus, a drizzle of tahini, and fresh lime wedges.

Notes

  • Do not use canned chickpeas; they will be too soft for proper falafel texture.
  • Chilling the mixture helps the falafel hold its shape while frying.
  • You can bake the falafel at 375°F (190°C) for 25–30 minutes as a healthier alternative.

Nutrition

Keywords: falafel, vegan, Middle Eastern, chickpeas, hummus, herbs, tahini, gluten-free option

Find it online: https://epicrecipebox.com/crispy-herb-falafel-with-hummus-and-greens/