Green Herb Falafel with Roasted Pepper Hummus
Parsley and cilantro heavy falafel paired with a sweet and smoky roasted red pepper hummus.
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Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 4 pieces garlic cloves
- 1 tablespoon ground cumin
- 1 teaspoon baking powder
- 1 1/2 cups cooked chickpeas (for hummus)
- 1/2 cup roasted red peppers, drained
- 1/3 cup tahini paste
- 3 tablespoons lemon juice
- 1/2 teaspoon smoked paprika
- 2 cups vegetable oil for frying
Instructions
- 1
Drain the soaked dried chickpeas and place them in a food processor with parsley, cilantro, garlic, and cumin.
- 2
Pulse the mixture until it resembles coarse sand, being careful not to turn it into a paste.
- 3
Transfer the falafel mixture to a bowl, stir in the baking powder and salt, then refrigerate for 30 minutes to firm up.
- 4
Prepare the hummus by blending the cooked chickpeas, roasted red peppers, tahini, lemon juice, and smoked paprika until smooth.
- 5
Shape the chilled falafel mixture into small balls or patties, roughly the size of a walnut.
- 6
Heat the vegetable oil in a deep skillet to 350°F (175°C).
- 7
Fry the falafel in batches for 3-4 minutes until the exterior is deep golden brown and crispy.
- 8
Drain the falafel on paper towels and serve immediately alongside the roasted pepper hummus.
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