Just like you won’t regret making your own hummus, you won’t look at boxed falafel mix the same way after whipping some up from scratch. Adding fresh herbs makes all the difference. They go from feeling heavy and dense to light and bright. Serve over hummus and whatever you have on hand for the salad: red onions, cherry tomatoes, cucumbers.Print
- 3 cups cooked chickpeas, rinsed and drained
- 1 small red onion, diced
- 3 cloves garlic
- 1/4 cup parsley, roughly chopped
- 1/4 cup cilantro, roughly chopped
- Zest and juice from 1 large lemon
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup almond flour
- 1 tablespoon cooking oil
- 2 cups hummus
- 1/2 head lettuce
- 1/2 red onion, thinly sliced
- 1 large cucumber, thinly sliced
- 1/4 cup feta crumbles
- In a food processor or blender, add all of the falafel ingredients. Pulse in increments until the mixture comes together, scraping down the sides as needed.
- When the mixture is evenly distributed, scoop 1/4-cup portions and roll into balls. Then, flatten into small discs.
- Heat a large skillet over medium high heat and add cooking oil. Transfer the discs to the pan and cook for 3-4 minutes per side or until golden brown.
- When ready, spread hummus onto a platter, then layer lettuce along the sides. Place the falafel on top, add onions and cucumbers, and garnish with feta.
- Optional: Finish with salt and pepper and a drizzle of extra virgin olive oil. Serve and enjoy!