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Salad with falafel and hummus

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Cookinero 3 May 2025
3370
Salad with falafel and hummus

Hummus is the basis for gastronomic experiments. The chickpea paste goes well with various products, such as vegetables. Salad with falafel and hummus is popular in Israeli cuisine. You can cook it at home, just follow the step-by-step instructions. Falafel is a snack ball made from chickpea puree and deep-fried. For a falafel salad, you will need greens, cauliflower and broccoli.

How to cook Salad with falafel and hummus

Step 1

Salad with falafel and hummus

Prepare the falafel. Put half of the cooked chickpeas, onion, garlic, dill, parsley, cilantro, tomatoes, flour, spices and salt in a meat grinder, grind, squeeze out excess liquid and form balls. Deep fry until golden brown.

Step 2

Salad with falafel and hummus

Make the skhug. Combine the garlic, half the herbs, chilli, spices and salt in a blender and place in a small bowl.

Step 3

Salad with falafel and hummus

Prepare hummus. Grind half of the chickpeas until puree. Add sesame paste and lemon juice, mix thoroughly.

Step 4

Salad with falafel and hummus

Start assembling the salad. Place the cauliflower and broccoli in boiling water for 1-2 minutes, put them on the grill and fry until golden, about 5 minutes. Cut the sorrel into strips. Mix all the ingredients and place on a plate, add the falafel. Season with skhug and hummus.

Salad with falafel and hummus - FAQ About Ingredients, Baking Time and Storage

Yes, canned chickpeas work well for this recipe. Just rinse and drain them thoroughly before use. For the falafel, ensure you remove excess moisture by patting them dry to help with binding.
Store falafel in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Hummus lasts 4-5 days refrigerated; add a thin layer of olive oil on top to keep it fresh.
Tahini alternatives include sunflower seed butter or cashew butter for a similar creamy texture, or simply omit it and add a bit more olive oil for smoothness.
Yes! Replace the flour in the falafel with a gluten-free flour blend or chickpea flour. Ensure all other ingredients, like spices, are certified gluten-free.
Bake falafel at 375°F (190°C) for 20-25 minutes, flipping halfway, for a lighter option. Spray with oil to help crisp them up.
Reduce or omit the chili for milder skhug, or add a pinch of cayenne for extra heat. Taste as you blend to adjust.
Try adding roasted bell peppers, cucumber ribbons, or shredded carrots for extra crunch and color. Adjust grilling time based on the veggie.
Absolutely! Make falafel, hummus, and skhug 1-2 days ahead. Store separately and assemble the salad fresh for the best texture.
Reheat frozen falafel in a 350°F (175°C) oven for 10-15 minutes or air fry at 375°F (190°C) for 5-8 minutes until crispy and warm inside.

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