• Hummus with falafel is a great vegetarian snack to serve when you are entertaining guests. It is also delicious as a light lunch or dinner. This recipe only takes 20 minutes to make.

    Hummus with falafel

    Serves: 4 - 6
    Total Time: 20 mins



    • 1 x 400g tin chickpeas, drained and rinsed
    • 1 onion, peeled and chopped
    • 2 garlic cloves, peeled and minced
    • small handful fresh parsley, chopped
    • 5ml (1 tsp) ground cumin
    • handful coriander leaves, chopped + extra, to garnish
    • large pinch mixed spice
    • 20ml (4 tsp) cake flour
    • 1 fresh red chilli, finely chopped
    • salt and freshly ground black pepper, to taste
    • canola oil, to deep-fry
    • HUMMUS

    • 1 x 400g tin chickpeas
    • 130g tahini
    • 60ml (4 tbsp) fresh lemon juice
    • 2 garlic cloves, peeled and minced
    • 80ml (1/3 cup) olive oil
    • 5ml (1 tsp) ground cumin
    • 30ml (2 tbsp) plain Greek yoghurt
    • 2,5ml (½ tsp) paprika + extra, to sprinkle
    • sea salt flakes, to taste
    • lemon wedges, to squeeze



    For the falafel, in a food processor, combine the chickpeas, onion, garlic, fresh parsley, ground cumin, coriander leaves, mixed spice, cake flour and chilli, and season to taste. Pulse until just finely chopped and crumbly; do not overblitz into a paste.


    Scoop out 2 teaspoonfuls of the falafel mixture, roll it into balls between the palms of your hands, place on a plate, cover with cling film and chill in the fridge, 15 minutes. In a deep fat fryer or large, deep pot, heat the oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Deep-fry the falafel balls in the deep golden brown in colour, about 2 – 3 minutes. Drain on paper towel. Repeat these steps to fry the remaining falafel. Set aside until needed.


    To make the hummus, place the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, yoghurt and paprika in a food processor, and season to taste with the sea salt flakes. Blitz until smooth. If the hummus is too dry, add a little water and blitz again.


    To serve, place the hummus in a dish, sprinkle with the extra paprika, and top with the falafel and chopped coriander leaves. Serve with lemon wedges for squeezing.

    Made this Hummus with falafel recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Pea falafels with charred sugar snap peas and hummus

    Pea falafels with charred sugar snap peas and hummus

    Recipe and styling by Claire Ferrandi

    Photograph by Dylan Swart


    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com