Crispy Falafel with Creamy Hummus, Salad, and Crackers
25 minutes
1266 reads
About Crispy Falafel with Creamy Hummus, Salad, and Crackers
Prepare for a flavor explosion with this vibrant Middle Eastern-inspired falafel recipe! Crispy, perfectly spiced falafel meets creamy, homemade hummus, creating a symphony of textures and tastes that will tantalize your taste buds.This dynamic duo is served with crisp cream crackers and a refreshing salad of lettuce, carrots, and cucumbers, adding a light and satisfying crunch. The bright, tangy hummus complements the earthy falafel beautifully.Whether you're craving a healthy snack, a crowd-pleasing appetizer, or a light and flavorful dinner, this recipe is the perfect choice.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Hummus
- 1 cup Chickpea boiled, kabuli
- 4 clove Garlic
- 1 Tbsp Olive Oil plus more for drizzling
- 1 tsp Cumin seeds
- 4 tsp Lemon Juice
- 1 ½ tsp Salt or to taste
- 1 ½ Tbsp Parsley chopped, for garnish, fresh
- Pinch Chili Powder for garnish, lal mirch, red
For the Falafel
- 1 cup Chickpea boiled, kabuli
- 1 Onion chopped, medium
- 4 clove Garlic
- 1 Chili chopped, green
- 1 tsp Salt or to taste
- ¼ tsp Pepper black
- 1 ½ Tbsp Parsley chopped, fresh
- 2 tsp Lemon Juice
- 2 Tbsp Olive Oil
- ½ cup Bread Crumb
For Serving
- 1 package Cream Cracker
- Lettuce as needed, leaves
- 1 Carrot sliced
- 1 Cucumber sliced
Instructions
- In a food processor, combine the boiled chickpeas, garlic, 1 tablespoon of olive oil, cumin seeds, lemon juice, and salt.
- Process until completely smooth, scraping down the sides as needed. Gradually drizzle in additional olive oil until the hummus reaches your desired consistency. Add a little chickpea water if needed to thin it out.
- Transfer the hummus to a serving bowl. Garnish with chopped parsley and a pinch of red chili powder. Set aside.
- In a large bowl, mash the boiled chickpeas with a fork or potato masher.
- In a food processor, pulse the onion, garlic, and green chili until finely chopped.
- Add the chopped onion mixture to the mashed chickpeas. Stir in the salt, pepper, parsley, lemon juice, and olive oil. Mix well to combine.
- Gradually add the breadcrumbs, mixing until the mixture is dense enough to form patties. This helps the falafel hold their shape during frying.
- Form the mixture into small, flat patties or balls.
- Heat the remaining olive oil in a large skillet over medium heat. Shallow fry the falafel patties until golden brown and crispy, about 3-4 minutes per side. This creates a delicious crust.
- Transfer the cooked falafel to a plate lined with paper towels to drain excess oil.
- Serve the hot falafel immediately with the prepared hummus, cream crackers, lettuce leaves, carrot slices, and cucumber slices.
Recipe Notes
Good To Know
- For extra crispy falafel, chill the formed falafel balls in the fridge for at least 30 minutes before frying; this helps them hold their shape and develop a crunchier exterior.
- If you want a gluten-free version, swap the cream crackers for gluten-free crackers or serve the falafel and hummus with crunchy vegetable sticks like cucumber, carrot, or bell pepper.
- Enhance the salad by tossing it with a quick sumac-lemon vinaigrette to add a tart, citrusy note that complements the tangy hummus and savory falafel.
- For a smoky twist, add a pinch of smoked paprika or roasted cumin to your hummus and garnish with a drizzle of good-quality olive oil and a sprinkle of za'atar before serving.
Expert Tips
- For a smoother hummus, peel the chickpeas before blending. This extra step creates a luxurious, creamier texture.
- Don't overcrowd the pan when frying the falafel. Fry in batches to ensure even cooking and optimal crispiness.
- Fresh herbs like parsley, mint, and cilantro add brightness and flavor to both the falafel mixture and as a garnish.
Storage Instructions
- Store leftover falafel and hummus separately in airtight containers in the refrigerator for up to 3 days. Reheat falafel in a toaster oven or air fryer for best results.
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Recipe Nutrition
Calories: 161kcalCarbohydrates: 2gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 1710mgSugar: 1g
Lata Lala
Articles: 39
4 Comments
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Looks so yummy! Excited to make it.
This is so inspiring! Can’t wait to cook it.
Absolutely fantastic! Thanks for the recipe.
Great recipe! I’m eager to try it.