Name: Falafel and Hummus Recipe – Middle Eastern Style
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 People
Cuisine: Middle Eastern
Ingredients: 1.5 cups (300g) Chickpeas (Kabuli Chane); 1 Medium Onion; 3-4 Green Chillies; 8-10 Garlic Cloves; 1.5 tsp Roasted Cumin Powder; 1 tsp Salt; A generous bunch Fresh Coriander; 1 tsp (optional) Chilli Flakes; 0.5 tsp Baking Soda; As needed Oil for frying; 1 cup Chickpeas (Chole); 2 cups Water (for boiling chickpeas); 0.5 tsp Salt (for boiling chickpeas); 0.25 tsp Baking Soda (for boiling chickpeas); 3 Tbsp Sesame Seeds (Til); 3 Tbsp Olive Oil (for tahini); 5-6 small (or 2 large) Garlic Cloves; 1 Tbsp Lemon Juice; 0.25 tsp Roasted Cumin Powder; 0.5 tsp Salt (for hummus); 1 Tbsp Chickpea Water (from boiling); A few Ice Cubes; As needed Olive Oil (for drizzling); As needed Paprika/Chilli Powder (for garnish); A few Whole Boiled Chickpeas (for garnish); A sprig Fresh Coriander (for garnish)

Ready in

60 mins

Cuisine

Middle Eastern

Prep Time

30 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~500 kcal

Recipe by COOKING with BENAZIR on YouTube

Recipe Summary

This video provides a detailed recipe for preparing authentic Middle Eastern Falafel and Hummus from scratch. Learn how to make crispy falafel patties and a creamy, fluffy hummus dip using simple ingredients and traditional techniques, perfect for a delicious and healthy snack or appetizer.

Adjust servings

Tap an ingredient to mark it ready0 of 26 ready

All Ingredients - For Falafel

Chickpeas (Kabuli Chane) 1.5 cups (300g)
Medium Onion 1
Green Chillies 3-4
Garlic Cloves 8-10
Roasted Cumin Powder 1.5 tsp
Salt 1 tsp
Fresh Coriander A generous bunch
Chilli Flakes 1 tsp (optional)
Baking Soda 0.5 tsp
Oil for frying As needed

All Ingredients - For Hummus

Chickpeas (Chole) 1 cup
Water (for boiling chickpeas) 2 cups
Salt (for boiling chickpeas) 0.5 tsp
Baking Soda (for boiling chickpeas) 0.25 tsp
Sesame Seeds (Til) 3 Tbsp
Olive Oil (for tahini) 3 Tbsp
Garlic Cloves 5-6 small (or 2 large)
Lemon Juice 1 Tbsp
Roasted Cumin Powder 0.25 tsp
Salt (for hummus) 0.5 tsp
Chickpea Water (from boiling) 1 Tbsp
Ice Cubes A few
Olive Oil (for drizzling) As needed
Paprika/Chilli Powder (for garnish) As needed
Whole Boiled Chickpeas (for garnish) A few
Fresh Coriander (for garnish) A sprig

Tools You'll Need

Pan
Pressure cooker
Blender
Bowl

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.

⚠ Contains Allergens

sesame

Step-by-Step Instructions

Step 1: Prepare Chickpeas for Falafel

Take 1.5 cups (300g) of chickpeas and soak them in water for . After soaking, drain the water completely and dry the chickpeas thoroughly.

Step 2: Grind Falafel Mixture

In a chopper, combine the soaked and dried chickpeas, 1 medium chopped onion, 3-4 broken green chilies, 8-10 garlic cloves, 1.5 tsp roasted cumin powder, 1 tsp salt, and a generous bunch of fresh coriander. Grind the mixture coarsely until it forms a rough paste that can be easily pressed into a ball.

Step 3: Add Seasoning and Leavening to Falafel Mixture

Add 1 tsp chili flakes (optional) and 0.5 tsp baking soda to the ground falafel mixture. Mix all ingredients thoroughly with your hands.

Step 4: Form and Fry Falafel Patties

Lightly grease your hands with oil. Take a small portion of the falafel mixture, roll it into a ball, and then gently flatten it into a patty, ensuring the edges are smooth and crack-free. Heat oil in a pan over medium flame. Once the oil is hot, carefully drop the falafel patties into the oil.

Step 5: Cook Falafel until Crispy

Fry the falafel for on medium flame, turning them occasionally, until they achieve a golden brown color and become crispy. Remove the fried falafel from the oil and place them on a plate.

Step 6: Prepare Chickpeas for Hummus

Soak 1 cup of chickpeas for . Then, boil them in a pressure cooker with 2 cups of water, 0.5 tsp salt, and 0.25 tsp baking soda for 2-3 whistles until they are very soft. Optionally, remove the skins from the boiled chickpeas for a smoother hummus.

Step 7: Make Tahini Paste

Heat a small pan over low flame. Add 3 tablespoons of sesame seeds and dry roast them for until a nutty aroma is released and they are lightly toasted. Do not allow them to brown. Turn off the flame and let the sesame seeds cool. Transfer the cooled sesame seeds to a blender and dry grind them first. Then, add 3 tablespoons of olive oil to the ground sesame seeds and blend again until a smooth tahini paste is formed.

Step 8: Combine Hummus Ingredients

To the tahini paste in the blender, add 5-6 small garlic cloves (or 2 large), 1 tablespoon lemon juice, 0.25 tsp roasted cumin powder, and 0.5 tsp salt. Blend these ingredients together. Then, add the boiled chickpeas (with skins removed if done so), 1 tablespoon of the chickpea boiling water, and a few ice cubes to the blender.

Step 9: Blend Hummus to Smooth Consistency

Blend the mixture until it is very smooth, light, and fluffy. If a thinner consistency is desired, add more chickpea water gradually, adjusting salt if needed.

Step 10: Serve and Garnish Hummus

Transfer the prepared hummus to a serving bowl. Create a swirl in the center with a spoon. Drizzle generously with olive oil. Sprinkle paprika or chili powder around the edges and in the center. Garnish with a few whole boiled chickpeas and a sprig of fresh coriander.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes