Hummus Bowl with Falafels

Course: Dips

Cuisine: Middle Eastern

Diet: Vegan

Prep Time: 20

Cook Time: 20

Soaking time: 8

Total Time: 8 40

Servings: servings

Calories: 642kcal

Restaurant-worthy, creamy hummus paired with golden brown falafels - a quick, vegan, protein-packed bowl ready in 45 minutes of active prep time!

Place the dried chickpeas in a large bowl and completely submerge them in cold water (at least twice the amount of water compared to the volume of the chickpeas). Allow the chickpeas to soak undisturbed overnight. Drain well, pat dry. If using canned chickpeas, skip this step.
Note: After soaking, 8 oz of dried chickpeas produces 1 pound of soaked chickpeas. Divide into ½ pound each for the hummus and the falafels recipes.

Take half of the soaked chickpeas and place along with crushed garlic clove, tahini, lemon juice and ½ tablespoon of extra virgin olive oil.
Process until smooth for about 5 minutes. Scrape the bowl once or twice when processing. Set aside.

Combine the remaining soaked chickpeas, onion, garlic, parsley, and cilantro in a mixing bowl. Add half of the mixture to a food processor.
Process the mixture in batches, pulsing each batch for 30-40 seconds until finely chopped, ensuring it keeps its texture and doesn't become mushy or pasty. The mixture should hold together when shaped.
Once processed, add the spices (dried dill, ground coriander, cumin, cayenne, za’tar) baking powder, 3/4 teaspoon of salt, flour, and 3 tablespoons of water to the mixture.
Mix thoroughly by hand until the mixture becomes smooth and uniform. Cover the mixture and refrigerate it for 1 hour or until ready to use.
Next, take a medium saucepan with a deep and heavy base and fill it with enough oil to reach 2 inches up the sides of the pan. Heat the oil to a temperature of 360℉ / 180°C.
With wet hands, take approximately 1 tablespoon of the mixture and shape it into a patty or a small walnut-sized ball. It's important to press them firmly to prevent crumbling or breaking during the frying process.
Deep-fry them in batches for about 4 minutes, or until they are well-browned and fully cooked. It's crucial to ensure they are sufficiently cooked inside, so they may require enough time in the oil.
Once cooked, place in a large plate lined with kitchen paper to remove excess oil.
Spread the hummus in a bowl and add the falafels. Drizzle some extra virgin olive oil and serve.

To have a thinner consistency: If you think your hummus is too thick, try adding a tablespoon of cold water to the food processor to thin a little.
Use dried chickpeas: Opt for dried chickpeas instead of canned ones. Soak the chickpeas overnight in plenty of water to ensure they soften properly.
Properly drain and dry the chickpeas: After soaking, drain the chickpeas well and pat them dry using a clean kitchen towel. Excess moisture can affect the texture of the falafels.