How to Make Falafels and Hummus | Flavor Makers Series | McCormick

Start with the Tzatziki Sauce.

Drain Greek yogurt to remove excess whey.

Dice and peel cucumber.

Squeeze lemon juice into the yogurt.

Add McCormick Sea Salt, Garlic Powder, and Onion Powder to the yogurt mixture.

Stir the Tzatziki Sauce and let it meld in the fridge.

For the Baked Falafel, take drained chickpeas and put them in a food processor.

Add an egg to the chickpeas in the processor.

Add McCormick Onion Powder, Garlic Powder, Sea Salt, Ground Cumin, Oregano, and a little olive oil to the processor.

Blend the mixture until combined, but do not over-blend.

Transfer the mixture to a bowl and add chopped parsley, flour, and baking powder.

Mix until you have a thick batter; if it feels dry, add more olive oil.

Place about two tablespoons of oil on a tray.

Use a cookie scoop to form falafel balls and place them on the tray.

Press down the falafel balls to help them brown and cook evenly.

Bake the falafel in the oven.

Once baked, flip the falafel and press them down again.

Clean the prep area while the falafel bakes.

For the hummus, drain the chickpeas but reserve some liquid.

Add the chickpeas to a bowl along with tahini and lemon juice.

Remove any lemon seeds from the mixture.

Add McCormick Garlic Powder, Sea Salt, Cumin, and Ground Red Pepper to the chickpeas.

Pulse the mixture until combined; if it's too dry, add reserved liquid.

Serve the hummus warm if desired, by placing it in the oven with the hot falafel.

Equipment Needed

Dietary

Allergens