Place drained chickpeas, chopped onion, garlic, parsley, cilantro (optional), cumin seeds, coriander seeds, sesame seeds, tahini (optional), lemon zest, pinch of salt, Ribella Hummus, chili powder, coconut flour (or chickpeas flour) and baking powder in a blender. Blitz until you get a nice, sticky mixture with small grains still visible. Scoop out the falafel mixture and shape into small balls (or discs). The recipe should make around 16 balls (approx. 40g / 1.4 oz each).
Deep fry or Pan Fry
Place a large skillet with oils over medium-high heat. Once the oil is hot, approx. 180 C / 350 F (lightly sizzling), carefully drop the falafel balls into the oil. If necessary, work in batches. Fy for about 4 - 6 minutes or until nice, golden-brown and super crispy on the outside. Transfer to a plate covered with paper towels to drain any excess fat. If you will decide not to deep-fry the falafel, you can pan-fry them as well. In that case, place a skillet with 2 tbsp of oil over medium-high heat. Add the falafel balls and cook for about 10 minutes, turning occasionally.
Hummus Yogurt Sauce
Combine all the ingredients in a bowl to get a nice, silky sauce. Season to taste with salt and pepper. Keep refrigerated until needed.
If time allows you, make homemade skillet flatbread, it’s the best. Other good options are pita bread or even tortillas. You will need 4 flatbreads. Spread 2 tbsp of hummus over each flatbread. Add sliced seasonal vegetables (tomatoes, cucumber, cabbage) and 3 - 4 fried or baked falafels. Drizzle with hummus yogurt sauce and optionally sprinkle with fresh parsley. Serve immediately and enjoy.