Hummus Balls – a healthier Herbal Falafel

Some of my best recipes are invented when I need to improvise. I made Hummus last week and only one day later, it started to taste funny. I knew that if I wait any longer it will go bad, so I decided to bake it and make a variation to Falafel, which I love dearly, but don’t want to eat very often because it’s deep-fried. I used a different recipe that classic Falafel and a mixture of herbs that grow in our garden.

The outcome was light and delicious so I decided to share it. I recommend eating it with a sauce – Tahini, vegan yogurt or even this sauce that I made for Malai kofta (I tried it with the sauce and loved it).  It’s a great snack to have when you’re looking for a bite to eat.

This is the Hummus recipe that I used.

*I never tried making it just from chickpeas but it shouldn’t be too complicated – just longer because you would need to soak and cook the chickpeas (follow the Hummus recipe instructions)

Hummus Balls - with Tahini and Salad
Hummus Balls – with Tahini and Salad

Hummus Balls - a healthier Herbal Falafel
Print Recipe
What do you do with too much Hummus? Bake it and make a variation to Falafel. The outcome is light and delicious, Gluten-free - serve with Tahini.
Servings Prep Time
20 Hummus Balls 15 minutes
Cook Time
30 minutes
Servings Prep Time
20 Hummus Balls 15 minutes
Cook Time
30 minutes
Hummus Balls - a healthier Herbal Falafel
Print Recipe
What do you do with too much Hummus? Bake it and make a variation to Falafel. The outcome is light and delicious, Gluten-free - serve with Tahini.
Servings Prep Time
20 Hummus Balls 15 minutes
Cook Time
30 minutes
Servings Prep Time
20 Hummus Balls 15 minutes
Cook Time
30 minutes
Ingredients
Servings: Hummus Balls
Instructions
  1. mix together all the ingredients
  2. use a spoon to measure and with wet hands shape into balls. arrange on a wide baking pan.
  3. bake at 170 degrees C. for 30 minutes.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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