Crispy Green Falafels with Hummus, Herby Salad & Baked Chips
When I’m hosting vegan friends, or just want something lighter that still satisfies, these Crispy Green Falafels with Hummus, Herby Salad & Baked Chips are my go-to. Using soaked dried chickpeas helps the falafels hold their shape and crisp up well, and most of the elements can be made ahead so you’re not scrambling when guests arrive. Whether you’re wrapping them into pita, loading up a bowl, or just grazing with hummus and chips on the side, it’s a flexible setup that never disappoints!
Serves
4
Prep time
30 minutes
Cooking time
40 minutes
Ingredients
For the Green Falafels:
- 1½ cups dried chickpeas (soaked overnight, not canned)
- 5 spring onions, roughly chopped (use both the white and green parts)
- 4 cloves garlic
- 1 cup fresh parsley (tightly packed)
- ½ cup fresh coriander (tightly packed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- 1 tbsp plain flour or chickpea flour
- Salt and pepper, to taste
- 2 tbsp olive oil
- Olive oil pan-frying
For the Hummus:
- 1 can chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 garlic clove
- Juice of 1 lemon
- 3 tbsp olive oil
- 3–4 tbsp cold water (more if needed)
- Salt, to taste
To Serve:
- Pinch of smoked paprika
- Extra olive oil, for drizzling
For the Herby Tomato & Cucumber Salad:
- 1 punnet cherry tomatoes, halved
- 2 Lebanese cucumbers, diced
- ¼ red onion, finely sliced
- ½ cup flat-leaf parsley, roughly chopped
- Juice of ½ lemon
- 1 tbsp olive oil
- Salt and pepper to taste
For the Baked Sweet Potato Chips:
- 3–4 sweet potatoes, skin on, cut into wedges or fries
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- Sea salt
To Serve:
- Toasted pita bread
Directions
- Add the dried chickpeas to a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours or up to 2 days.
- Drain the soaked chickpeas well. Add the chickpeas, onion, garlic, herbs, spices, salt, and pepper to a food processor. Pulse until the mixture resembles a coarse crumb, like wet sand, scraping down the sides as needed.
- Add the flour and baking soda, and blend briefly to combine (don’t over-blend, you want to keep some texture). With the processor running, slowly drizzle in the olive oil until incorporated.
- Form into balls (about 1½ tbsp each).
- Refrigerate for 30 minutes.
- Heat about 2 cm of oil in a large pan over medium-high heat. To check if it’s ready, drop in a little bit of the falafel mix, it should sizzle straight away. Carefully add the falafels using a spoon or tongs, and cook in batches for 4 minutes, turning them until they’re golden and crispy all over. Place on paper towel to drain, then repeat with the rest.
- Add the tahini and lemon juice to a food processor and blend until smooth and creamy.
- Add the garlic, chickpeas, salt, and olive oil. Blend until mostly smooth.
- With the motor running, slowly drizzle in the cold water until the hummus is light and fluffy.
- Taste and adjust seasoning if needed.
- Spoon into a bowl, drizzle with olive oil, and sprinkle with smoked paprika to serve.
- Combine all ingredients in a bowl and toss gently just before serving.
- Preheat oven to 220°C.
- Toss potatoes with oil and spices.
- Spread on a tray in a single layer.
- Bake for 35–40 minutes, flipping halfway, until crispy and golden.
Ingredients
For the Green Falafels:
- 1½ cups dried chickpeas (soaked overnight, not canned)
- 5 spring onions, roughly chopped (use both the white and green parts)
- 4 cloves garlic
- 1 cup fresh parsley (tightly packed)
- ½ cup fresh coriander (tightly packed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- 1 tbsp plain flour or chickpea flour
- Salt and pepper, to taste
- 2 tbsp olive oil
- Olive oil pan-frying
For the Hummus:
- 1 can chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 garlic clove
- Juice of 1 lemon
- 3 tbsp olive oil
- 3–4 tbsp cold water (more if needed)
- Salt, to taste
To Serve:
- Pinch of smoked paprika
- Extra olive oil, for drizzling
For the Herby Tomato & Cucumber Salad:
- 1 punnet cherry tomatoes, halved
- 2 Lebanese cucumbers, diced
- ¼ red onion, finely sliced
- ½ cup flat-leaf parsley, roughly chopped
- Juice of ½ lemon
- 1 tbsp olive oil
- Salt and pepper to taste
For the Baked Sweet Potato Chips:
- 3–4 sweet potatoes, skin on, cut into wedges or fries
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- Sea salt
To Serve:
- Toasted pita bread
Directions
- Add the dried chickpeas to a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours or up to 2 days.
- Drain the soaked chickpeas well. Add the chickpeas, onion, garlic, herbs, spices, salt, and pepper to a food processor. Pulse until the mixture resembles a coarse crumb, like wet sand, scraping down the sides as needed.
- Add the flour and baking soda, and blend briefly to combine (don’t over-blend, you want to keep some texture). With the processor running, slowly drizzle in the olive oil until incorporated.
- Form into balls (about 1½ tbsp each).
- Refrigerate for 30 minutes.
- Heat about 2 cm of oil in a large pan over medium-high heat. To check if it’s ready, drop in a little bit of the falafel mix, it should sizzle straight away. Carefully add the falafels using a spoon or tongs, and cook in batches for 4 minutes, turning them until they’re golden and crispy all over. Place on paper towel to drain, then repeat with the rest.
- Add the tahini and lemon juice to a food processor and blend until smooth and creamy.
- Add the garlic, chickpeas, salt, and olive oil. Blend until mostly smooth.
- With the motor running, slowly drizzle in the cold water until the hummus is light and fluffy.
- Taste and adjust seasoning if needed.
- Spoon into a bowl, drizzle with olive oil, and sprinkle with smoked paprika to serve.
- Combine all ingredients in a bowl and toss gently just before serving.
- Preheat oven to 220°C.
- Toss potatoes with oil and spices.
- Spread on a tray in a single layer.
- Bake for 35–40 minutes, flipping halfway, until crispy and golden.
Helpful Tips
Storage
- Falafels keep in the fridge for up to 3 days; reheat in a hot oven to crisp.
- Freeze uncooked falafel balls for up to 2 months and fry from frozen.
- The salad is best fresh, but prep the veg ahead and dress before serving.
Substitutions
- Swap spring onions for red onion if needed
- No coriander? Use all parsley
- Use chickpea flour to keep it gluten-free
Serving Suggestions
To serve, warm some store-bought pita and load up with:
- Green falafels
- A dollop of hummus
- A drizzle of tahini sauce
- Salad and crispy chips
- Pickled onions
Or lay everything out on a big board and let people build their own.
Watch How to Make It
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