Recipe: Falafel And Hummus


These light bites are perfect for lunch... or dinner... or breakfast... or elevenses... or anything in between!



  • 1 drained tin of chickpeas
  • 1 whole lemon
  • 2 tsp sumac
  • 1 tsp cumin seeds
  • a handful of fresh mint
  • a handful of fresh parsley
  • 1 tbsp plain flour
  • enough for a pan of sunflower oil


  • 1 drained tin of chickpeas
  • 1 tbsp tahini
  • 1 clove of garlic
  • 1 whole lemon
  • 1 tsp paprika
  • a few glugs of olive oil


  • 2 sliced tomatoes
  • 1 little gem lettuce
  • 6 white pitta breads
Making the Falafel Mixture

Step 1

Making The Falafel Mixture

Chuck the chickpeas into a food processor. Zest the lemon into the food processor. Sprinkle in the sumac seasoning, cumin seeds, herbs and flour. Blitz the falafel mix until course but well combined.

Get Rolling

Step 2

Get Rolling

Shape the mixture into small balls, line up on a floured tray, cover and chill in the fridge for at least 10 minutes.

Making the Hummus

Step 3

Making The Hummus

Chuck the second tin of chickpeas into the food processor and combine with the tahini, garlic, lemon juice, paprika and plenty of olive oil. Blitz the hummus ingredients to a smooth paste, then taste and season.

Get Frying

Step 4

Get Frying

Preheat the deep fryer (or a deep saucepan of oil) to 180ºC and carefully place the balls into the oil. Fry for about 2-3 minutes, until golden brown all over. Scoop from the oil and allow to drain of excess grease on kitchen paper.

Toast n' Serve!

Step 5

Toast N' Serve!

Toast each side of the pitta breads in a hot griddle pan. Serve the humus with the freshly washed salad, torn pitta and a pile of the falafel balls!

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