Classic Middle Eastern Hummus and Falafel Platter
Authentic chickpea fritters served with silky smooth tahini-based hummus and warm pita.
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Ingredients
- 2 cups Dried chickpeas, soaked overnight with baking soda
- 1 cup Fresh parsley and cilantro leaves
- 6 pieces Garlic cloves, peeled
- 2 teaspoons Ground cumin
- 3/4 cup Tahini paste
- 1/2 cup Fresh lemon juice
- 3 tablespoons Ice water
- 3 cups Vegetable oil for frying
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Baking powder
Instructions
- 1
For the hummus, process 1 cup of cooked chickpeas with lemon juice, 1/2 cup tahini, and 3 garlic cloves until thick.
- 2
Slowly drizzle in ice water while the processor is running until the hummus becomes pale and silky smooth; set aside.
- 3
For the falafel, pulse the soaked (uncooked) chickpeas in a food processor with herbs, remaining garlic, cumin, and salt until it resembles coarse meal.
- 4
Transfer the falafel mixture to a bowl, stir in the baking powder, and refrigerate for 30 minutes to firm up.
- 5
Form the chilled falafel mixture into small balls or patties using wet hands or a falafel scoop.
- 6
Heat vegetable oil to 350°F (175°C) and fry the falafel in batches for 3-4 minutes until deep golden brown and crispy.
- 7
Spread the hummus on a large platter, creating a well in the center for a drizzle of olive oil.
- 8
Arrange the hot falafel around the hummus and serve immediately with warmed pita bread and pickles.
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