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Mini Kosher Falafel Balls with Homemade Hummus Dip

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Pareve

Mini falafel balls are crisp outside and green and tender inside, made from soaked dried chickpeas, parsley, cilantro, onion, garlic, cumin and coriander, and served with a smooth homemade hummus.

Use Dried Chickpeas

Soak dried chickpeas overnight but don’t cook them; canned chickpeas make falafel that falls apart. Grind them with the herbs and aromatics to a coarse, sandy texture, and chill the mixture so it holds together. Fry at about 350°F until deep golden. Smaller balls cook evenly and give more crisp crust per bite.

Kosher Notes

Falafel and hummus are pareve, so they work with any meal. Check parsley and cilantro carefully for insects, and use tahini with a reliable hechsher. Some Ashkenazim avoid chickpeas on Passover as kitniyot.

Make-Ahead

The mixture keeps 24 hours. Leftover falafel keeps 3 days; hummus keeps a week.

Mini Kosher Falafel Balls with Homemade Hummus Dip
Crispy mini falafel balls made from scratch with perfectly seasoned chickpeas, served alongside creamy homemade hummus for the ultimate kosher appetizer.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Israeli, Mediterranean, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Falafel
  • 1 cup dried chickpeas soaked overnight
  • 1/2 cup fresh parsley roughly chopped
  • 1/4 cup fresh cilantro roughly chopped
  • 3 cloves garlic roughly chopped
  • 1 small yellow onion roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable oil for frying
For the Hummus
  • 1 can chickpeas 15 oz, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 3 tablespoons extra virgin olive oil divided
  • 2-3 tablespoons ice water
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon paprika for garnish

What I use for this recipe

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Method
 

Prepare the Falafel
  1. Drain and rinse the soaked chickpeas thoroughly. Pat them dry with paper towels.
  2. Add chickpeas, parsley, cilantro, garlic, and onion to a food processor. Pulse in short bursts until the mixture is coarsely chopped and holds together when squeezed, about 15-20 pulses. Don't over-process into a paste.
  3. Transfer mixture to a bowl and stir in cumin, coriander, salt, pepper, cayenne, and flour. Mix well and let rest for 15 minutes.
  4. Heat oil in a heavy pot to 350°F (175°C). Use a thermometer to maintain temperature.
  5. With damp hands, roll mixture into balls about 1 inch in diameter. You should get about 24-30 balls.
  6. Fry falafel balls in batches of 6-8, turning occasionally, until golden brown and crispy, about 3-4 minutes total. Remove with slotted spoon and drain on paper towels.
Make the Hummus
  1. In a food processor, blend chickpeas, tahini, lemon juice, garlic, 2 tablespoons olive oil, and salt until smooth.
  2. With processor running, slowly add ice water one tablespoon at a time until you reach desired consistency. The hummus should be creamy and light.
  3. Taste and adjust salt and lemon juice as needed.
  4. Transfer to serving bowl, drizzle with remaining olive oil, and sprinkle with paprika.

Notes

Falafel mixture can be made up to 24 hours ahead and refrigerated. The mixture actually improves with time as flavors meld. If mixture seems too wet to hold together, add a bit more flour. If too dry, add a tablespoon of water. Store leftover falafel in refrigerator for up to 3 days and reheat in oven to restore crispiness. Hummus keeps refrigerated for up to one week.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 485mg 21%
Dietary Fiber 8g 29%
Total Sugars 3g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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