When I’m hosting vegan friends (or just want something lighter that still hits the spot), these Crispy Green Falafels with Hummus, Herby Salad & Baked Chips are a guaranteed hit. It’s packed with flavour, texture and colour and everything can be prepped ahead so you’re not scrambling once 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.
Meal Prep & Hosting Tips
Use dried chickpeas, not canned: Soak them overnight for falafels that hold their shape and crisp up beautifully. Canned chickpeas are too soft and won’t bind or fry properly.
Make ahead: Falafels, hummus, and sauce can be made a day or two in advance.
Freeze-friendly: Uncooked falafels freeze well: shape and freeze flat in a container.
Serve-it-yourself: Lay everything out on a big board with warm pita and let people build their own.
Serving Suggestions
To serve, warm some store-bought pita and load up with:
- Green falafels
- A smear of hummus
- A drizzle of tahini sauce
- Salad and crispy chips
- Optional: pickled onions, chilli sauce, extra herbs
Variations
Swap spring onions for red onion if needed
No coriander? Use all parsley
Use chickpea flour to keep it gluten-free
Make extra tahini sauce, it goes on everything!
Crispy Green Falafels with Hummus, Herby Salad & Baked Chips
4
servings30
minutes40
minutesIngredients
- 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
- For the Green Falafels:
- 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.
- For the Hummus:
- 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.
- For the Herby Tomato & Cucumber Salad:
- Combine all ingredients in a bowl and toss gently just before serving.
- For the Baked Sweet Potato Chips:
- 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.
