Hippidippi x 扁豆法拉佛

Falafel with Hummus

These two go together like peas in a pod! We aren’t big fans of frying food for health reasons, so here we offer you a baked falafel recipe that is a great alternative to the more traditional way of cooking it.

You may have to experiment with the falafel mixture to get the right texture–not too dry, and not too sticky–but once you succeed, the results will have you coming back for more!

Serve with some salad and grilled veggies of choice.

Falafel Ingredients

2 cups cooked and drained lentils

1 packed cup fresh coriander cilantro leaves and stems

1 packed cup of fresh parsley leaves, stems removed

1/2 green chili or some red chili flakes

1 tbsp olive oil

1-2 cloves of garlic

A squeeze of lemon juice

1 tsp salt

1-2 tbsp flour (or chickpea flour for gluten-free)


1. Preheat the oven to 180°C (350°F).

2. Place all the ingredients (excluding flour) into a food processor and combine. The mixture should become semi-dry crumbles that stick together when pressed.

3. Mix in the flour one tablespoon at a time until the mixture is just dry enough to handle.

4. Shape into round balls or cookie shapes and bake for 18 minutes.

5. Remove from the oven. Once cooled, the falafel can be refrigerated for several days or frozen for longer storage.

6. Spread half a container of one of our Hippidippi hummus flavours on a plate, drizzle with olive oil, sprinkle with some paprika, then plate the falafel, salad and grilled veggies (we used courgettes).

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