I was really hoping I’d invented Falafel Hummus as a concept, which is pretty silly since it seems like everything you can think of has already been done (I like to dream big). A couple Google searches show that this isn’t a completely new concept, but it’s also not all over the place. Well, it should be. I’ve been obsessed with falafel lately. The flavors are so interesting, with the mild, nutty chick peas and the sharp spicy parsley. I have to admit that turning falafel into a dip resulted from my failure to make actual falafel, but I’m not mad at about it even a little. Falafel Hummus is easier to make than falafel, and it has become my new favorite snack.
I started with a recipe from Gourmandelle for Healthy Vegan Falafel, formed the mixture into little patties and tried to fry them (the recipe calls for pan-frying instead of deep-frying), only to end up with squishy, soft, non-fried “falafel.” This is probably a case of my oil not being hot enough, but I can’t say for sure. What I can tell you for sure is that the whole time I was standing at the stove frying, I was eating the falafel “batter” that was still in the bowl. And it was delicious. I’m talking the kind of delicious where the flavors are curious and pleasing in a way where you have to keep tasting it to make sure you’re remembering it properly. And every bite is better than the last.
I ditched the frying and decided to try the recipe again, but this time with a few additions to turn it into a dip. During this experiment I left out the almond flour, which turned out to be a huge mistake. The almond flour balances the onion and the parsley in this dip to keep them from tasting bitter. I think almond butter would work as well, if not better, but almond flour worked just fine for me. I added some of the liquid from the can of chick peas and some olive oil to thin it to dip consistency. I also tossed in a couple of dates, which give the whole thing a slight undertone of sweetness, adding another dimension and tying all the flavors together.
I ate way too much of it in a single sitting, dipping warm pita and carrots in it and marveling at how something so similar to a million other versions of hummus could taste so different. It has the added bonus of involving zero frying, so this Falafel Hummus is technically healthier and quicker to make as well. Serve it to your vegan and non-vegan friends alike, or just have it for lunch spread inside a pita with some veggies. It’s perfect to share or to devour on your own when you’re experiencing serious falafel cravings or desperate wanderlust, or in my case, both.
Recipe adapted from Gourmandelle's Healthy Vegan Falafel
- 1 can chick peas (drain but keep the water)
- 2 Tbsp aquafaba (water from the can of chick peas)
- 1 Tbsp ground flax seeds
- 1/4 cup fresh parsley, chopped
- 1/2 carrot, shredded
- 1/2 yellow onion, diced
- 3 garlic cloves, mashed
- 2 Tbsps almond flour
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 Tbsp tahini
- 2 dates
- 2 Tbsp olive oil
- 3/4 tsp salt
Place all ingredients in a food processor and pulse until blended but not completely smooth. The dip is better if it's a little chunky. Salt to taste.
Serve with warm pita, chips, and veggies.
Note: I mixed mine in my nutri-bullet because I'm obsessed with it, but it definitely was not the very best tool for the job. I recommend using an actual food processor.