12 Crispy Falafel Hash Delights

Kickstart your culinary adventure with our 12 Crispy Falafel Hash Delights, where Middle Eastern flavors meet hearty comfort food perfect for any night of the week. Whether you’re craving something quick, nutritious, or simply delicious, these falafel hash recipes are sure to delight your taste buds and add a crispy twist to your dinner routine. Dive in and discover your next favorite dish!

Spicy Falafel Hash with Tahini Drizzle

Ever find yourself craving something hearty yet healthy, with a kick of spice and a creamy finish? This Spicy Falafel Hash with Tahini Drizzle is your answer, combining crispy falafel pieces with vibrant vegetables, all tied together with a smooth tahini sauce. Perfect for breakfast or brunch, it’s a dish that promises flavor in every bite.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, quartered
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp water
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper, baking soda, 1 tbsp lemon juice, and 1/2 tsp salt. Pulse until the mixture is finely ground but not pureed.
3. Heat olive oil in a large skillet over medium heat. Form the chickpea mixture into small patties and cook for 3-4 minutes on each side, until golden brown and crispy.
4. While the falafel cooks, whisk together tahini, water, 1 tbsp lemon juice, and 1/2 tsp salt in a small bowl until smooth.
5. Once the falafel is cooked, remove from the skillet and set aside. In the same skillet, add more olive oil if needed, and sauté your choice of hash vegetables until tender.
6. Combine the falafel pieces with the sautéed vegetables in the skillet, drizzle with the tahini sauce, and gently toss to combine.

Here’s a dish that offers a delightful contrast between the crispy falafel and tender vegetables, all smoothed over by the rich tahini drizzle. Serve it with a side of warm pita bread or atop a bed of greens for a lighter option.

Herbed Falafel Hash with Garlic Yogurt Sauce

Ready to elevate your breakfast game with a dish that’s as nutritious as it is delicious? This Herbed Falafel Hash with Garlic Yogurt Sauce combines crispy falafel with fresh herbs and a creamy sauce for a meal that’s bursting with flavor.

Ingredients

• 1 cup chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup plain yogurt
• 1 clove garlic, minced (for sauce)
• 1 tbsp lemon juice

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, 2 cloves garlic, cumin, salt, and pepper. Pulse until the mixture is coarse but holds together when pressed.
3. Heat olive oil in a large skillet over medium heat (350°F).
4. Form the chickpea mixture into small patties and place them in the skillet. Cook for 4 minutes on each side, or until golden brown and crispy.
5. While the falafel cooks, mix yogurt, 1 clove minced garlic, and lemon juice in a small bowl to make the garlic yogurt sauce.
6. Serve the falafel hash hot, drizzled with the garlic yogurt sauce.

Enjoy the contrast of the crispy falafel against the creamy yogurt sauce, with the fresh herbs adding a bright note. For an extra touch, serve with a side of warm pita bread or atop a bed of greens for a lighter option.

Golden Falafel Hash with Avocado Salsa

Here’s how to create a dish that’s as vibrant in flavor as it is in color, perfect for a hearty breakfast or a light dinner. Golden Falafel Hash with Avocado Salsa combines crispy, spiced falafel with a creamy, tangy salsa for a meal that’s satisfying and fresh.

Ingredients

• 1 cup chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1/4 tsp chili powder

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel to remove excess moisture.
2. In a food processor, combine the chickpeas, parsley, garlic, cumin, and salt. Pulse until the mixture is coarse but holds together when pressed.
3. Heat olive oil in a large skillet over medium heat. Form the chickpea mixture into small patties and cook for 3-4 minutes on each side, until golden brown and crispy.
4. While the falafel cooks, prepare the avocado salsa by mixing the diced avocado, red onion, lime juice, and chili powder in a bowl.
5. Serve the golden falafel hash hot, topped with the fresh avocado salsa.

Just like that, you’ve got a dish with a delightful contrast of textures—crispy falafel against the smooth avocado salsa. The flavors are bold yet balanced, making it a versatile dish that can be enjoyed on its own or as part of a larger spread.

Crispy Falafel Hash and Sweet Potato Medley

Just when you thought your breakfast game couldn’t get any better, here comes a dish that combines the crunch of falafel with the sweetness of potatoes for a morning medley that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup sweet potatoes, diced
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup water

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine the chickpeas, sweet potatoes, parsley, garlic, cumin, salt, and pepper. Pulse until the mixture is coarse but holds together when pressed.
3. Heat the olive oil in a large skillet over medium heat (350°F).
4. Form the chickpea mixture into small patties and place them in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Add the water to the skillet, cover, and reduce the heat to low. Let steam for 5 minutes to ensure the patties are cooked through.
6. Remove the lid and increase the heat to medium-high. Cook for an additional 2 minutes to crisp up the patties again.

Out of the skillet, these falafel hash patties boast a crispy exterior with a tender, flavorful interior. Serve them atop a bed of greens for a light meal or alongside a creamy tahini sauce for dipping. The sweet potatoes add a subtle sweetness that perfectly balances the savory spices.

Falafel Hash with Roasted Red Pepper Hummus

You’ll find this Falafel Hash with Roasted Red Pepper Hummus to be a delightful twist on traditional Middle Eastern flavors, perfect for a hearty breakfast or a satisfying brunch. Let’s dive into making this dish with precision and ease.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, quartered
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1/4 cup water
• 2 tbsp olive oil
• 1 cup roasted red peppers
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel to remove excess moisture.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, and baking soda. Pulse until the mixture is finely ground but not pureed.
3. Transfer the mixture to a bowl, add the water, and mix until the dough holds together when pressed.
4. Heat the olive oil in a large skillet over medium heat. Form the chickpea mixture into small patties and cook for 3-4 minutes on each side, or until golden brown and crispy.
5. For the hummus, blend the roasted red peppers, tahini, lemon juice, and salt in the food processor until smooth.
6. Serve the falafel hash hot with a generous dollop of roasted red pepper hummus on top.

Enjoy the crispy texture of the falafel paired with the creamy, slightly sweet hummus. For an extra touch, garnish with additional chopped herbs or a drizzle of olive oil before serving.

Savory Falafel Hash with Lemon Herb Quinoa

Are you ready to elevate your breakfast game with a dish that’s as nutritious as it is delicious? This Savory Falafel Hash with Lemon Herb Quinoa combines the heartiness of falafel with the freshness of quinoa, creating a perfect balance of flavors and textures.

Ingredients

• 1 cup cooked quinoa
• 1 cup falafel mix
• 2 tbsp olive oil
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the diced red onion and bell pepper to the skillet, cooking for 5 minutes until softened.
3. Prepare the falafel mix according to package instructions, then form into small patties.
4. Heat the remaining 1 tbsp olive oil in the skillet and cook the falafel patties for 3 minutes on each side, until golden brown.
5. Add the cooked quinoa to the skillet with the vegetables, stirring to combine.
6. Drizzle the lemon juice over the quinoa mixture and sprinkle with chopped parsley, salt, and black pepper, stirring well to distribute the flavors.
7. Cook for an additional 2 minutes, allowing the flavors to meld together.

Perfect for a hearty breakfast or a light dinner, this dish offers a delightful crunch from the falafel paired with the fluffy, aromatic quinoa. Serve it with a dollop of yogurt or a squeeze of extra lemon for an added zing.

Falafel Hash Breakfast Bowl with Poached Eggs

Zesty mornings call for a breakfast that’s both nourishing and exciting. This Falafel Hash Breakfast Bowl with Poached Eggs combines crispy falafel, tender potatoes, and perfectly poached eggs for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup falafel mix
• 1 cup water
• 2 tbsp olive oil
• 2 cups diced potatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 1 tbsp vinegar
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) to keep the falafel warm while you prepare the rest of the bowl.
2. In a bowl, mix 1 cup falafel mix with 1 cup water. Let it sit for 15 minutes to hydrate. Tip: The mixture should be thick but pliable; if it’s too dry, add a tablespoon of water at a time until it reaches the right consistency.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Form the falafel mixture into small patties and cook for 3-4 minutes on each side until golden brown. Transfer to the oven to keep warm.
4. In the same skillet, add the remaining 1 tbsp olive oil, 2 cups diced potatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and crispy.
5. Fill a saucepan with water and bring to a gentle simmer. Add 1 tbsp vinegar. Crack 1 egg into a small cup, then gently slide it into the water. Repeat with the remaining eggs. Poach for 3-4 minutes for soft yolks. Tip: Swirl the water gently with a spoon to help the eggs keep their shape.
6. Divide the potatoes among bowls, top with falafel patties and poached eggs. Sprinkle with 1/4 cup chopped parsley.

Layers of texture from the crispy falafel and potatoes to the creamy poached eggs make every bite a delight. Serve with a side of hot sauce or yogurt for an extra kick or cool contrast.

Falafel Hash with Spicy Harissa Mayo

You’ll find this Falafel Hash with Spicy Harissa Mayo to be a delightful twist on breakfast, combining crispy falafel with a creamy, spicy sauce for a meal that’s both satisfying and easy to make.

Ingredients

• 1 cup chickpeas, soaked overnight
• 1/2 cup parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp baking soda
• 2 tbsp flour
• 1/2 cup mayonnaise
• 1 tbsp harissa paste
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, flour, and salt. Pulse until the mixture is coarse but holds together when pressed.
3. Form the mixture into small patties, about 2 inches in diameter.
4. Heat olive oil in a skillet over medium heat (350°F). Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
5. In a small bowl, mix mayonnaise and harissa paste until well combined.
6. Serve the falafel hash hot, drizzled with the spicy harissa mayo.

Now, enjoy the crispy exterior and soft, flavorful interior of the falafel, perfectly complemented by the spicy kick of the harissa mayo. Try serving it alongside a fresh salad or tucked into a warm pita for a complete meal.

Falafel Hash and Kale Salad with Pomegranate Dressing

Many home cooks shy away from making falafel from scratch, but this falafel hash and kale salad with pomegranate dressing is a game-changer. It’s a vibrant, nutrient-packed dish that’s as satisfying to make as it is to eat, perfect for a hearty breakfast or a light dinner.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 cups kale, chopped
• 1/2 cup pomegranate seeds
• 1/4 cup pomegranate molasses
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not pureed.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Form the chickpea mixture into small patties and cook for 3-4 minutes on each side, until golden brown and crispy.
4. In a large bowl, toss the kale with pomegranate seeds.
5. In a small bowl, whisk together pomegranate molasses, 2 tbsp olive oil, lemon juice, and salt to make the dressing.
6. Drizzle the dressing over the kale and pomegranate seeds, tossing to coat evenly.
7. Serve the falafel hash warm alongside the kale salad.

Best enjoyed when the falafel is crispy on the outside and tender on the inside, contrasting beautifully with the fresh, crunchy kale and the sweet-tart pomegranate dressing. For an extra touch, sprinkle additional pomegranate seeds on top for a burst of color and flavor.

Falafel Hash with Cucumber Tomato Salad

Starting your day with a nutritious and flavorful meal is easier than you think with this Falafel Hash paired with a refreshing Cucumber Tomato Salad. This dish combines the hearty, spiced flavors of falafel with the crisp, fresh taste of vegetables for a balanced breakfast or brunch.

Ingredients

• 1 cup chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 cup cucumber, diced
• 1 cup tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine the chickpeas, parsley, garlic, cumin, and salt. Pulse until the mixture is coarse but holds together when pressed.
3. Heat 2 tbsp of olive oil in a large skillet over medium heat (350°F).
4. Form the chickpea mixture into small patties and place them in the skillet. Cook for 4 minutes on each side, or until golden brown and crispy.
5. While the falafel cooks, prepare the salad by combining the cucumber, tomato, red onion, lemon juice, 1 tbsp olive oil, and salt in a medium bowl. Toss gently to mix.
6. Serve the falafel hash hot, topped with the cucumber tomato salad.

Offering a delightful contrast between the crispy falafel and the juicy, tangy salad, this dish is perfect for a leisurely weekend breakfast. For an extra touch, drizzle with tahini sauce or serve with warm pita bread on the side.

Falafel Hash Wraps with Tzatziki Sauce

Venturing into the world of Mediterranean flavors doesn’t have to be daunting. This falafel hash wrap with tzatziki sauce combines crispy, golden falafel with fresh veggies and a creamy sauce, all wrapped in a soft tortilla for a satisfying meal.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil, for frying
• 4 large flour tortillas
• 1 cup tzatziki sauce
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes

Instructions

1. Drain the soaked chickpeas and pat them dry with a paper towel.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, and lemon juice. Pulse until the mixture is coarse but holds together when pressed.
3. Transfer the mixture to a bowl and stir in the flour until fully incorporated.
4. Heat the vegetable oil in a deep skillet over medium heat to 350°F.
5. Form the chickpea mixture into small patties, about 2 inches in diameter.
6. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.
8. Spread 2 tbsp of tzatziki sauce on each tortilla, then top with shredded lettuce, diced tomatoes, and 2-3 falafel patties.
9. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose the filling completely.

Light and crispy falafel paired with cool tzatziki and fresh veggies make these wraps a refreshing meal option. Serve them with extra tzatziki on the side for dipping or add a sprinkle of sumac for an extra tangy kick.

Falafel Hash with Beetroot and Feta Cheese

You might think combining falafel with beetroot and feta cheese sounds unconventional, but this dish brings together earthy, tangy, and savory flavors in a harmonious way. Perfect for a hearty breakfast or a light dinner, it’s a colorful and nutritious option that’s sure to impress.

Ingredients

• 1 cup cooked chickpeas
• 1/2 cup grated beetroot
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. In a bowl, mash the cooked chickpeas until mostly smooth but slightly chunky.
3. Add the grated beetroot, cumin, salt, and black pepper to the chickpeas, mixing well to combine.
4. Form the mixture into small patties, about 2 inches in diameter.
5. Place the patties in the skillet and cook for 4 minutes on each side, or until golden brown and crispy.
6. While the patties cook, whisk together the remaining olive oil and lemon juice in a small bowl to create a dressing.
7. Once the patties are done, transfer them to a plate and drizzle with the lemon-olive oil dressing.
8. Sprinkle the crumbled feta cheese and chopped parsley over the top before serving.

Delightfully crispy on the outside and tender on the inside, this falafel hash offers a beautiful contrast of textures. The sweetness of the beetroot pairs perfectly with the salty feta, making each bite a delightful experience. Serve it with a side of yogurt sauce for an extra layer of flavor.

Conclusion

Ready to transform your meals with a crispy twist? Our ’12 Crispy Falafel Hash Delights’ roundup is your ticket to delicious, easy-to-make dishes that promise to delight. Whether you’re a falafel fan or just craving something new, these recipes are sure to inspire. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!