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Recipe: Falafel Bites With Lemon Twist Hummus

Love falafel? This is a new fun way of eating it in bite sizes. This recipe is great way to have children eat and be involved. Falafel isn’t just about being delicious – it’s also one of the most nutritious meals on the planet. The health benefits of falafel are: high fiber and protein content, low in calories, rich in health fats, valuable for blood sugar, sugar free, contains manganese for the body to produce energy, increase of iron – and super fun to eat!

Yield: 20 Bites (8 – 10 servings)    

Total Time: 30 Minutes          Prep Time: 15 Minutes           Cook Time: 15 Minutes


  • 1 Cup of Chickpeas (soaked overnight in cold water and drained*)
  • ½ of Medium Red Onion (diced)
  • 3 Large Garlic Cloves (smashed)
  • 1 Tablespoon of Unbleached All- Purpose Flour
  • 2 Teaspoons of Ground Cumin
  • A Pinch of Ground Cayenne Pepper
  • 1 Teaspoon of Kosher Salt
  • ¼ Cup of Packed Fresh Cilantro Leaves
  • ¼ Cup of Packed Fresh Flat Parsley Leaves
  • 5 Cups of Safflower of other neutral oil (for frying)
  • Kosher Salt
  • 1 (10 Ounce) Container of Lemon Flavored Hummus
  • 1 Tablespoon Finely Chopped Parsley
  • Twisted Lemon Slices


  • ¼ Cup of Tahini
  • 2 Tablespoons of Olive Oil (a good brand)
  • 2 Tablespoons of Water
  • A Pinch of Salt
  • A Pinch of Cayenne Pepper
  • Juice of 1 ½ of Lemons


Method of Preparation:

  1. Prepare the night before serving. Place the dried chickpeas in a medium saucepan, and cover them with a generous amount of cold water. Allow the chickpeas to soak for 8 or 12 hours (overnight). They will plump up substantially.
  2. Make the falafel bites: Drain the chickpea well. Place them in the bowl of a large food processor fitted with a blade attachment. Add the red onion, garlic, flour, cumin, cayenne pepper, salt, cilantro and parsley leaves. Pulse the mixture several times until it just begins to come together.       (if it is coarse, it will not hold. Place mixture in a bowl, cover with plastic wrap and refrigerate for one hour).
  3. Remove mixture from the fridge. Set aside a large plate lined with a paper towel. Pour the oil in a large deep skillet (the oil should be at least 1.5 inches deep), and place over medium high heat. Once the oil is hot, shape the falafel mixture with your hands into 1 inch balls. The falafel should come together when shaped, but be relatively delicate.
  4. Carefully place each falafel ball into eh hot oil. Fry the falafel in small batches to avoid overcrowding the pan. Fry the falafel balls for 2 to 3 minutes (flipping them continuously throughout the frying process) or until evenly browned on all sides. Carefully transfer them to a paper towel lined plate, and sprinkle them lightly with salt.
  5. Make the dressing by adding all the ingredients and mixing them together.
  6. Spoon the lemon flavored hummus and the dressing into serving bowls. Serve the hot falafel on toothpicks and garnish the platter with chopped parsley and a lemon wedge twist and serve immediately.

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