Name: Falafel with Goddess Hummus
Prep time: 5 min
Cook time: 1 h
Total time: 2 h 5 min
Ingredients: 3 15oz cans chickpeas; 2 cups parsley; 2 cups cilantro; 2 lemons, zest and juice only; 1 lemon, zest only; 1/4 cup basil; 1/4 onion; 5 garlic cloves; 1 cup tahini; 2 1/2 tsp cumin; 1 tsp whole coriander; 2 tsp salt; 9 tbsp cold water; 3/4 cup flour; 1/2 tsp baking powder; 1 tbsp olive oil + more for frying; Chili oil; Chili powder

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This Middle Eastern inspired dish is packed with flavor! Falafel is fried herb and chickpea balls that pair perfectly with fresh goddess hummus. Unlike traditional falafel that’s made with dried chickpeas resulting in more firm balls this recipe uses canned chickpeas to create light and fluffy texture with a deliciously crispy exterior! The balls are golden brown on the outside and vibrant green on the inside creating a beautiful appetizer.

What is Falafel?

Falafel is a common street food through Middle East and is traditionally served as part of meze tray (assortment of appetizers) or in a pita. They also pair well with tahini based sauces and hummus, making goddess hummus the perfect dip choice! Falafel is so popular that McDonald’s added a McFalafel on their breakfast menu in Egypt!

How to make falafel with Goddess hummus?

First make the hummus. In a small saucepan over medium heat simmer one can of undrained chickpeas with 3 cloves of garlic for 5 minutes. Drain and rinse with cold water. Meanwhile in a food processor blend together basil, 1 cup parsley, 1 cup cilantro, zest & juice of 2 lemons, and 1 tbsp olive oil. Add the chickpeas, garlic, and tahini, blend until smooth. Drizzle in 2-4 tbsp of cold water until desired consistency. Season with 1/2 tsp salt and 1 tsp cumin. Transfer in an airtight container and refrigerate. Start the falafel by draining the remaining 2 cans of chickpeas and rinsing them with cold water. Grind the coriander seed in a spice grinder and set aside. Whisk together flour and baking powder in a small bowl and set aside. Pat dry the chickpeas with paper towels and transfer to a food processor. Purée until smooth and squeeze the paste against paper towels to remove as much excess moisture as possible. Add the remaining lemon zest, 1 cup parsley, 1 cup cilantro, 1/4 onion and 2 garlic cloves. Once well combined pulse in the flour, coriander, 1-1 1/2 tsp salt and 1 1/2 tsp cumin. Transfer into an airtight container and refrigerate for 45 minutes. Line a baking sheet with parchment paper. Scoop generous scoops of the dough with a tablespoon and form them into little balls, then place on the prepared baking sheet. Freeze for 15-20 minutes. Fill a cast iron pan 1/3 way with olive oil. Heat the oil to 350f. Roll the balls between your palms to get them as smooth as possible and place them in the hot oil. Fry both sides until golden brown. Drizzle chili oil and chili powder on top of the goddess hummus and serve with hot falafel!