Falafel with hummus, – a generous hummus plate topped with crisp, juicy homemade falafel and fresh vegetables.
Serve a hummus plate with falafel for lunch, as part of a tapas spread or as a light evening meal.
I served this hummus plate with my homemade falafel, fresh tomatoes, flat-leaf parsley and warm pitta bread on the side.
You could also serve it with, for example, Arabic flatbreads – click here for the recipe, with a spiced chickpea salad – click here for the recipe, or something similar.
Falafel with hummus – Hummus plate with falafel
Recipe for homemade falafel served with hummus.This quantity gives about 4 falafel per person, – depending on size.
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Ingredients
Homemade falafel
- 200 g dried chickpeas
- 1 onion
- 3 cloves garlic
- 1/2 lemon, juice of
- 2 handfuls flat-leaf parsley
- 1 tbsp dried breadcrumbs
- 1 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1 tsp salt plus more to taste
- 1/2 tsp bicarbonate of soda
- Pepper
- Neutral-flavoured oil for frying
To serve
- 1 1/2-2 batches homemade hummus – click here for the recipe
- 4 pitta breads – try this recipe
- Fresh vegetables, – tomatoes, flat-leaf parsley, a salad or similar *see intro
- Olive oil and chilli flakes, optional
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Method
Preparation – Dried chickpeas
- Soak the chickpeas the day before you need them, – make sure they have plenty of water. Most chickpeas need to soak for about 12 hours, – I like to put them in before I go to bed, so they end up soaking for about 20 hours.
- Rinse the chickpeas thoroughly under plenty of running water, then leave them to drain in a sieve.
Homemade falafel
- Peel the onion and garlic, cut them into smaller pieces and put them in a blender together with the parsley.Remember to rinse the parsley thoroughly.
- Add the chickpeas along with the juice of 1/2 lemon, the breadcrumbs, all the spices and the bicarbonate of soda, and blend to an even mixture, – not too coarse and not too fine.
- Season the mixture with salt and pepper, – and add a few more breadcrumbs if the mixture is too loose. It should be soft, but still hold its shape, – that is what gives you the juiciest falafel.
- Heat a generous amount of oil in a large saucepan to about 160-170°C.*Depending on the diameter of the pan, you will need about 1-2 litres of oil, – the falafel must be completely covered if you choose to deep-fry them. Alternatively, you can flatten them and fry them in a frying pan in about 1 cm of oil.
- Shape the falafel into round balls by hand, I use 1 tbsp of mixture for each (about 30 g), and deep-fry them until golden and crisp. I fry them in 2 batches, – that way the oil does not cool down too much. The oil must not drop below 160°C, – otherwise the falafel will boil rather than fry, and they will split on you.
- Once the falafel are done, leave them to drain on a thick layer of kitchen paper before serving as you like.
Hummus plate with falafel
- Spread the hummus over 4 plates and top with the crisp falafel. Halve some of them if you like, so the plate looks more varied.
- Arrange your chosen salad on top as well, – tomatoes, a crisp salad or similar.
- Drizzle with olive oil and scatter over a pinch of chilli flakes if you like, – and serve with warm pitta bread, flatbread or similar.
Nutrition
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Koger du ikke dine kikærter inden du blender dem? Har prøvet et væld af falafelopskrifter, og hver gang er det endt med at de bare splatter ud for mig. Jeg har prøvet både i friture og i rigeligt olie på en pande osv. osv., det ender altid med en fiasko. Irriterende når nu man elsker falafler! Tror jeg vil prøve denne opskrift nu. Har du et fif til, hvordan man undgår at de bare splatter ud for en? Elsker dine opskrifter generelt, din side er en go-to side for mig.
Hej Ann
Når først kikærterne er udblødt skal de ikke koges, men bare direkte i blenderen 🙂
Bruger du kogte kikærter/kikærter fra dåse, kan de have en tendens til at smuldre/revne når de tilberedes.
Så prøv engang, jeg tror altså du vil have heldet med dig, med denne opskrift 🙂
Warm wishes, Dianna