Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup hummus
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 cup water or as needed
- Salt to taste
- Cherry tomatoes, sliced
- Cucumbers, diced
- Red onion, thinly sliced
- Fresh lettuce or mixed greens
- Olives, pitted
- Feta cheese (optional)
Instructions
- In a food processor, blend canned chickpeas, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until you get a coarse mixture. Transfer to a bowl.
- Using your hands or a small scoop, shape the mixture into small, evenly-sized balls.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the falafel until golden brown and crispy on all sides, about 3-4 minutes per batch. Alternatively, bake them on a baking sheet at 400°F (200°C) for 15-20 minutes for a healthier option.
- In a small bowl, whisk together hummus, tahini, lemon juice, water, and a pinch of salt until smooth. Add more water if needed to reach your desired consistency.
- Arrange fresh greens in a bowl, then add cooked falafel, cherry tomatoes, cucumbers, red onion, and olives. Drizzle generously with the hummus & tahini dressing. Top with feta cheese if desired for added creaminess.
Notes
- Store leftover falafel and vegetables separately in airtight containers in the refrigerator for up to 2 days.
- Reheat the falafel in a skillet or oven to maintain crispiness.
- Keep the hummus & dressing refrigerated and stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Middle Eastern
- Diet: Vegan, Vegetarian, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg