Skip to content

The main dish, From around the world

Homemade falafel with hummus

Homemade falafel with hummus is a vegetarian dish from around the world for 6 people, with 45 minutes of active work and medium difficulty, at €2.20 per person. Dried chickpeas soak overnight, the falafel batter and hummus come together in the morning, leaving only the frying for the last minute. The key to success is dried chickpeas, never canned, so the falafel hold together when fried.

Golden, crispy falafel, hummus that's nice and creamy, warm pitas and crunchy vegetables, everyone helps themselves.

Homemade falafel with hummus
For
6 people
Work
45 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€2.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Falafel that's golden and crisp outside, soft and fragrant with cumin and herbs inside, sitting on creamy hummus you scoop up with warm pita bread. It's a meal you eat with your hands, building your own plate with crunchy vegetables, and it puts everyone at ease from the first bite.

It's the ideal dish for a relaxed dinner with friends, a family meal on the weekend, or a summer evening when you don't want to be stuck in the kitchen. Kids love serving themselves, and the vegetarian nature of the dish works for any table without a second thought.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 3 steps, 45 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step, 15 min

The day before, soak the dried chickpeas overnight. In the morning, make the falafel batter, shape the balls, and prepare the hummus, then let everything chill until needed. Just before guests arrive, cut the vegetables and warm the pitas, and at serving time, fry the falafel in small batches so you can bring them to the table piping hot.

The ingredients

6 people

Pantry

  • Dried chickpeas 400 g
  • Ground cuminoften in the pantry 2 tsp
  • Baking sodaoften in the pantry 1 tsp
  • Tahini 3 tbsp
  • Canned chickpeas 400 g
  • Frying oiloften in the pantry 75 cl
  • Fine saltoften in the pantry 1 tsp

Fruits and vegetables

  • Onion 1
  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch
  • Fresh cilantro 0.5 bunch
  • Lemon 2
  • Cucumbers 2
  • Tomatoes 3

Bakery

  • Pita bread 6

Allergens Gluten, Sesame

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Soak the dried chickpeas in three times their volume of cold water for 12 hours.

    Don't cook them, they need to stay raw for the falafel.

The same dayDuring the day, whenever you get a moment.

  1. Blend the drained raw chickpeas with onion, garlic, herbs, cumin, salt, and baking soda into a coarse paste. 15 min

    The batter should stay grainy like semolina, not smooth.

  2. Let it rest for 1 hour in the fridge, then shape walnut sized balls. 20 min

    Wet your hands so the batter doesn't stick.

  3. Blend the canned chickpeas with the tahini, lemon, a bit of garlic, salt, and cold water into a smooth hummus. 10 min

    A splash of ice water makes it extra creamy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the cucumbers and tomatoes, and warm the pitas in a low oven. 10 min

    Wrap the pitas in foil to keep them soft.

When it's time to serveThe final touches, right in front of your guests.

  1. Fry the falafel for 3 to 4 minutes in oil at 180°C, drain on paper towels, and serve right away. 15 min

    Fry in small batches, the oil needs to stay good and hot.

Our tips to get it right

  • Drain the dried chickpeas well before blending, too much water makes the batter too soft and the falafel will break apart when fried.
  • Test the oil temperature with a small piece of batter before you start frying, it should rise to the surface and sizzle right away.
  • Set out one big platter with everything ready to go, falafel taste best hot and everyone should be able to dig in at the same time.

The variations

  • Swap the parsley for fresh mint for a fresher flavor, really nice in summer.
  • For a quicker version, bake the falafel at 200°C for 20 minutes on an oiled sheet instead of frying them.
  • For kids, crumble the falafel into a small roll with just hummus and tomatoes, skipping the fresh herbs if they're not fans.

What to serve it with

  • A crunchy red cabbage salad
  • Marinated olives to start
  • Iced mint tea

Storage

Raw falafel batter keeps for 24 hours in the refrigerator in a sealed container. Hummus keeps for 3 days in the refrigerator. Fried falafel lose their crispness when reheated, so it's best to fry them right before serving.

Questions about this recipe

Can I make falafel without frying them?

Yes, bake the balls at 200°C for 20 minutes on an oiled sheet, flipping halfway through. They'll be a bit less crispy but just as flavorful.

Why use soaked dried chickpeas instead of canned ones for falafel?

Canned chickpeas are already cooked and too moist, so the batter falls apart when fried. Raw soaked dried chickpeas give a texture that holds together perfectly in a ball.

How should I plate this for guests?

Serve the falafel on a large platter with the hummus in a shallow bowl, drizzled with olive oil and a pinch of cumin on top. Arrange the warm pitas and cut vegetables around it so everyone can help themselves.

Can I make this for more than 6 people?

Yes, simply double the chickpeas, herbs, and vegetables. Just allow a bit more time for frying, which should always be done in small batches.

Can homemade falafel with hummus be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make homemade falafel with hummus?

Allow 1 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in homemade falafel with hummus?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does homemade falafel with hummus cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Chicken quesadillas The appetizer

From around the world

Chicken quesadillas

  • 30 min of work
  • Prepared the same day
  • Easy, €1.90 per person

330 kcalcalculated by Kiloach

Thai shrimp soup The starter

From around the world

Thai shrimp soup

  • 30 min of work
  • Prepared the same day
  • Easy, €3.10 per person

130 kcalcalculated by Kiloach

Mains for entertaining

See all