Falafel Hummus Bowl

Highlighted under: Globetrotter Food Guide

We had a fridge full of leftover veggies and a craving for something fresh, so I decided to throw together this falafel hummus bowl. It’s super affordable to make, coming in at about $8 for the whole dish. My friends were seriously impressed when I served this, and one of them even asked for the recipe. Honestly, there’s just something about that creamy hummus paired with crispy falafel that feels so satisfying.

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-04T22:54:19.111Z

One day, I found myself with a craving for something light and filling, so I hit the kitchen with some canned chickpeas, veggies, and spices. I was surprised by how quickly everything came together. After a little experimenting, I realized the trick was to keep the falafel mix moist enough to hold together but not so wet that it fell apart in the oil.

Also, don’t be shy with the spices! I like to add extra cumin and a pinch of cayenne to the falafel for an extra kick. The output always feels satisfying, and my family agrees! They polish off their bowls every time.

What Makes This Stand Out

The falafel gets crispy without all the deep frying mess
Hummus can be store-bought or made from scratch in minutes
You can easily customize with your favorite veggies
Perfect for a light lunch or dinner, anytime

What to Know Before Making Falafel Hummus Bowl

When making the falafel, you can definitely switch up the herbs based on what you have on hand. I often use parsley, but cilantro works great too. Just remember to chop everything really well in the food processor, so you don’t end up with chunky bits. A smooth texture blends nicely with the crispy exterior once you fry them.

If you're short on time, store-bought hummus saves a lot of hassle and tastes just fine. But if you’re feeling adventurous, making it from scratch only takes a few extra minutes, and the freshness can really shine through. Plus, you can tweak the garlic and lemon to fit your taste.

Ingredients

Here’s what you’ll need for this falafel hummus bowl:

For the Falafel

1 can (15 oz) chickpeas, drained and rinsed
1 small onion, roughly chopped
2 cloves garlic
1/4 cup fresh parsley or cilantro
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1/2 cup breadcrumbs
Salt and pepper to taste
Oil for frying (I often use canola or vegetable oil)

For the Hummus

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp lemon juice
1 clove garlic
2-3 tbsp water (more if needed)
Salt to taste
Olive oil for drizzle

Toppings and Extras

Cherry tomatoes, halved
Cucumber, diced
Lettuce or spinach
Feta cheese (optional)
Pita chips or bread on the side

Feel free to mix and match based on what you have at home!

Instructions

Let’s get cooking!

Make the Falafel Mixture

In a food processor, combine the chickpeas, onion, garlic, parsley, and spices. Pulse until everything is finely chopped but not pureed. Then, add the baking powder and breadcrumbs, and pulse again until well mixed. You want a slightly sticky mixture that holds together; if it’s too dry, just add a little water until it comes together. Taste it here, and adjust the seasoning if needed.

Shape and Fry the Falafel

Using wet hands, form the mixture into small balls or patties. Heat oil in a skillet over medium heat, and once it's hot, carefully place the falafel in the oil. Fry for about 3-4 minutes on each side until golden brown. Don't overcrowd the pan or they'll steam instead of fry, which isn’t ideal. Transfer them to a paper towel-lined plate to soak up excess oil.

Blend the Hummus

In the same food processor (no need to clean it), combine the chickpeas, tahini, lemon juice, garlic, and a pinch of salt. Blitz it for a minute, and then gradually add water until the hummus reaches your desired creaminess. I like mine nice and smooth, so I usually add a bit more water. Taste it and adjust with more salt or lemon juice if you feel like it needs a little something.

Assemble the Bowl

Grab a big bowl and layer in the hummus first. Then pop those crispy falafel on top, and add your chopped lettuce, diced cucumbers, and halved cherry tomatoes around the edges. Drizzle some olive oil over everything, and sprinkle feta cheese on top if you're feeling fancy. Pita chips would be a nice touch on the side, too.

Dig in and enjoy your fresh bowl!

Scaling Falafel Hummus Bowl for a Crowd

To make a bigger batch, just double up on the ingredients. Keep in mind that frying in batches can help ensure each falafel gets that nice golden brown color without overcrowding the pan. If you're doing this, I recommend using a large skillet or even two pans if you have the space and time. You can keep the cooked falafel warm in a low oven while you finish frying the rest.

For a crowd, don't forget about extra toppings. Everyone loves a bit of customization, so having more veggies, dips, and even different cheeses can add a fun twist. I sometimes put out a little bowl of spicy mayo or a yogurt dip as extra options.

Questions About Recipes

→ Can I bake the falafel instead of frying?

You can, but I wouldn't recommend it for this recipe. They tend to dry out and won't get that nice crispy exterior that everyone loves. Frying is really the way to go.

→ How long does leftover hummus last?

Honestly, I usually keep it in the fridge for about a week, but it always seems to disappear before then! Just make sure to store it in an airtight container.

→ Can I make the falafel mix ahead of time?

Absolutely! You can prep the mixture in advance and keep it in the fridge for a day or two. Just shape and fry them before serving for the best results.