A green falafel piece with hummus on it
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Hummus and Falafel

ByMelanee Cooper
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Hummus and Falafel

Author Melanee Cooper

Ingredients

  • 1 15.5 ounce can chickpeas rinsed and drained
  • 3 medium to large cloves garlic chopped
  • 1.5 Tbsp tahini
  • 1.5 Tbsp fresh lemon juice
  • 1/2 C chopped parsley
  • sea salt and black pepper
  • 3-4 Tbsp quinoa flour
  • 4 Tbsp olive oil for cooking

Instructions

  • Add chickpeas, garlic, tahini, lemon juice, parsley, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
  • Once well incorporated, transfer to a mixing bowl and stir in quinoa flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
  • Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
  • Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  • Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
  • Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  • Cook until the underside is golden brown as well.
  • Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  • Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.