Falafel & Hummus Platter
Authentic chickpea croquettes seasoned with fresh herbs, paired with a rich, velvety hummus dip and crisp garden veggies.
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35 min
Medium
Medio Oriente
3 servings
The story behind
I’ll never forget the first time I made falafel from scratch—I learned the hard way that you absolutely cannot use canned chickpeas if you want that perfect texture! It’s a dish that feels like a celebration of simple ingredients. I love how the warm, spicy falafel contrasts with the cool, creamy hummus. It’s my go-to choice for a vibrant weekend lunch when the sun is out. Pair it with a fresh pomegranate juice or a crisp lemonade to balance the earthy spices. It’s perfect for a mid-day meal or a light dinner that still feels incredibly satisfying and hearty.
Instructions
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1Pulse the soaked chickpeas in a food processor with garlic, herbs, and spices until the mixture is finely minced but not a puree.
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2Shape the mixture into small balls or patties and let them chill in the fridge to firm up.
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3Deep fry in hot oil for 3-4 minutes until they are a deep golden brown and crunchy.
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4Spread a generous layer of hummus on a plate and top with the hot falafels.
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5Garnish with fresh veggies, a sprinkle of paprika, and serve with warm pita bread.
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