Hummus and Falafel

Hummus and falafel

If you are missing out on hummus and falafel, then you’re surely missing on a nutrient-packed rich food. These both are Middle Eastern lovely foods. The nutrient-rich and versatile legume that is found in both the foods is chickpeas.

Chickpeas form the basis of both hummus and falafel. Plus, these delicious dishes are both staple food of the Mediterranean Sea. So, there will be surely a healthy crisp in the dish. These are great foods to replace with those raw veggies. Raw veggies are good but sometimes adding a twist is much better and tastes amazing.

Hummus is generally a creamy paste of chickpeas. This paste is joined with key ingredients such as tahini, lemon juice, olive oil, garlic, salt, and other additional flavored spices. You can either slather it on pita or use it as a great salad dressing. It can become an alternative to creamy vegetable dip also. Hummus consumption leads to various health benefits such as improved heart health, decreased inflammation, healthy bones and improved digestion and energy levels.

Meanwhile, falafel is another chickpea-based food that is a little different from hummus. For making falafel, grounded chickpeas need to be soaked in water to soften them. An additional blend of herbs and spices is given after that. Ultimately, the final step is deep-frying. They’re great with pita or sandwich. You can also just pop them into your mouth.

Hummus and Falafel Recipe

Falafel balls

I have a dish of smooth, creamy hummus whipped with spicy falafel. Let us make it together.

Ingredients you need:

  • 15 ounce rinsed and drained chickpeas
  • ½ tablespoon dried parsley
  • 2 cloves of minced garlic
  • ½ tablespoon ground cumin
  • ½ tablespoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ½ tablespoon ground coriander
  • 2 tablespoons tahini
  • ½ teaspoon chili powder
  • Filtered water
  • 3-4 tablespoons olive oil


  • Make a smooth paste of chickpeas, garlic, tahini, spices, and salt into a food processor. Use 4 tablespoons of water to make this paste. In the middle, you may need to stop the processor and scrape the sides with a spoon to get the full paste into the mixing.
  • You should sprinkle olive oil while the processor is running.
  • If the paste is thick, make it smooth by adding a little water.
  • Hummus is prepared. Transfer it to the serving bowl with a sprinkle of olive oil and paprika.
  • Serve them as a dip for veggies and falafel or as a spread on sandwiches.
  • For the falafel, heat a large non-stick frying pan. Add coriander and cumin seeds and dry fry them for 2 mins. Then, remove the pan.
  • Put these prepared seeds, leftover falafel ingredients, and seasonings into the food processor and blitz until you get that damp consistency.
  • After processing this mixture, make around 30-35 balls of it and chill for 30 mins.
  • Deep fry them in a frying pan and enjoy them with hummus dip.

We hope you enjoyed these hummus and falafel recipes. It’s a good combination of chickpeas and both of these dishes can be served in a million ways. So, you can check out other creative ways of serving hummus and falafel.

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