I used the [J. Kenji López-Alt recipe for falafel](https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe). I made a few changes largely based on the ingredients and tools I had available. I used onion instead of scallion, deep fried instead of shallow frying, and no coriander seed because I didn’t have any. My falafel are also slightly larger than Kenji calls for because that’s the smallest cookie scoop I had available. And I reduced the salt to 1 1/2 tsp based on some reviews that found the falafel too salty. They came out amazing. Even the falafel I was sure would fall apart in the oil held together beautifully well.
For hummus, my recipe is based off of a bunch of different ones I’ve seen over the years.
3/4 cups dried chickpeas, rinsed and soaked for 24 hours
Juice of 1 lemon
1/3 cup tahini
2 cloves garlic, crushed
1 tsp salt
1/2 tsp cumin
Ice cubes as needed
2 tbsp extra virgin olive oil
Sumac for garnish
1. Drain and rinse the chickpeas. Then cook them until very tender. The timing depends on the chickpeas and cooking method. But you want them to be very easily crushed into mush when you press them. Drain and let cool slightly.
2. Remove the skins from the chickpeas. The way I do this is to give them a bit of a shake in the collander, which loosens some of the skins. Then I pick the chickpeas up one by one and pinch lightly to remove the skins. That’s fairly excessive though, you don’t have to remove the skins at all or you can use the towel trick or whatever method you like. I just enjoy that time skinning chickpeas.
3. Combine the chickpeas, lemon juice, tahini, garlic, salt and cumin in the bowl of a food processor. Pulse a few times to break it up a bit. Then run the food processor continuously. As it runs, begin dropping in one ice cube at a time when needed until the mixture is smooth, creamy and somewhat loose. The hummus will set firmer once you store it in the fridge. If you are serving it right away then there’s no need to account for that.
4. Once you’ve achieved your desired consistency, add in the extra virgin olive oil and process briefly until it is well incorporated.
5. Transfer the hummus to an airtight container, sprinkling sumac over the top of the hummus.
Edit: spelling and grammar
yolkadot
I like when my falafel vendor doesn’t cheap out on parsley. Love that color!
4 Comments
I used the [J. Kenji López-Alt recipe for falafel](https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe). I made a few changes largely based on the ingredients and tools I had available. I used onion instead of scallion, deep fried instead of shallow frying, and no coriander seed because I didn’t have any. My falafel are also slightly larger than Kenji calls for because that’s the smallest cookie scoop I had available. And I reduced the salt to 1 1/2 tsp based on some reviews that found the falafel too salty. They came out amazing. Even the falafel I was sure would fall apart in the oil held together beautifully well.
For hummus, my recipe is based off of a bunch of different ones I’ve seen over the years.
3/4 cups dried chickpeas, rinsed and soaked for 24 hours
Juice of 1 lemon
1/3 cup tahini
2 cloves garlic, crushed
1 tsp salt
1/2 tsp cumin
Ice cubes as needed
2 tbsp extra virgin olive oil
Sumac for garnish
1. Drain and rinse the chickpeas. Then cook them until very tender. The timing depends on the chickpeas and cooking method. But you want them to be very easily crushed into mush when you press them. Drain and let cool slightly.
2. Remove the skins from the chickpeas. The way I do this is to give them a bit of a shake in the collander, which loosens some of the skins. Then I pick the chickpeas up one by one and pinch lightly to remove the skins. That’s fairly excessive though, you don’t have to remove the skins at all or you can use the towel trick or whatever method you like. I just enjoy that time skinning chickpeas.
3. Combine the chickpeas, lemon juice, tahini, garlic, salt and cumin in the bowl of a food processor. Pulse a few times to break it up a bit. Then run the food processor continuously. As it runs, begin dropping in one ice cube at a time when needed until the mixture is smooth, creamy and somewhat loose. The hummus will set firmer once you store it in the fridge. If you are serving it right away then there’s no need to account for that.
4. Once you’ve achieved your desired consistency, add in the extra virgin olive oil and process briefly until it is well incorporated.
5. Transfer the hummus to an airtight container, sprinkling sumac over the top of the hummus.
Edit: spelling and grammar
I like when my falafel vendor doesn’t cheap out on parsley. Love that color!
Looks good!
Thanks for recipe