Homemade Falafel Dürüm with hummus and mint yogurt – simple, healthy, delicious

Looking for a healthy and satisfying street food experience at home? This falafel dürüm recipe is made for you. It’s packed with crispy chickpea falafel, smooth hummus, homemade flatbread and fresh toppings – all without garlic, but bursting with flavor thanks to herbs and spices. Whether you’re using canned chickpeas or prepping from scratch, this meal fits into any busy day. Perfect for anyone who eats consciously but still loves bold and honest food

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Ingredients for Falafel Dürüm

(serves 4)

For the falafel

• 400 g chickpeas (cooked or canned, well drained)

• 1 small red onion

• 1 handful parsley

• 1 handful mint

• 1 handful coriander

• 1 tsp ground cumin

• 1 tsp ground coriander

• 0.5 tsp baking powder

• 2–3 tbsp chickpea flour

• Salt and pepper

• Oil for frying

  
  

For the flatbread

• 300 g flour

• 1 tsp dry yeast

• 150 ml lukewarm water

• 1 tsp salt

• 1 tsp olive oil

• alternative: use store-bought wraps or fresh flatbread from a deli

  
  

For the hummus

• 200 g chickpeas (cooked or canned)

• 2 tbsp tahini

• 2 tbsp lemon juice

• 3 tbsp olive oil

• Salt and ground cumin

• Optional: 1 garlic clove

  
  

For the mint yogurt

• 200 g yogurt (vegan or regular)

• 1 handful fresh mint, finely chopped

• 1 tsp lemon juice

• Salt and pepper

  
  

For the garnish

• 1 small cucumber

• 2 tomatoes

• 1 red onion

• 1 handful salad leaves

• A bit of lemon juice

• Chili flakes (optional)

Preparation for Falafel Dürüm

1. Start by making the falafel. Place the cooked or well-drained chickpeas in a large bowl. Peel and roughly chop the red onion. Wash the parsley, mint and coriander, remove the thick stems and roughly chop the herbs. Add everything to a blender or food processor along with ground cumin, ground coriander, salt, pepper, baking powder and chickpea flour. Blend into a coarse, moldable mixture. If it’s too soft, add more chickpea flour. With wet hands, form small balls or patties. Heat oil in a deep pan or pot and fry the falafel in batches until golden and crispy. Drain them on paper towels.

   
   

2. Now prepare the flatbread. Combine flour, dry yeast, salt, lukewarm water and olive oil in a mixing bowl and knead into a smooth dough. Cover and let it rise in a warm place for about one hour. Divide the dough into four equal parts and roll each out into a flat round shape on a floured surface. Heat a non-stick pan (without oil) and cook each flatbread on both sides until golden and slightly puffed. Keep them warm.

   
   

3. Next, make the hummus. Add the chickpeas, tahini, lemon juice, olive oil, salt and cumin to a blender. Add a garlic clove if you like. Blend into a creamy spread. If it’s too thick, mix in a little cold water until smooth. Adjust the seasoning to taste.

   
   

4. Then prepare the mint yogurt. Mix the yogurt in a bowl with the chopped mint and lemon juice. Season with salt and pepper. Let it sit for a few minutes so the flavors can come together.

   
   

5. Finally, assemble your dürum. Slice the cucumber into thin strips, dice the tomatoes, cut the red onion into rings and rinse the salad leaves. Spread some hummus onto each warm flatbread, place three to four falafel on top and add the fresh vegetables. Drizzle with lemon juice, add a spoonful of mint yogurt and sprinkle with chili flakes if you like it spicy. Fold the sides in slightly and roll it up tightly – your falafel dürum is ready to enjoy.

   
   

Resumé

This recipe is your new favorite for quick lunches, flavorful dinners or as a make-ahead lunchbox idea. Whether vegan or vegetarian, made fresh or fast – the falafel dürum is flexible, filling and totally satisfying.

Get inspired by food for flexitarians

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Can I bake the falafel instead of frying?

Yes — brush them with oil and bake at 200°C for about 20–25 minutes, turning halfway. They'll be a little less crisp than fried but still golden and lighter.

My falafel mixture falls apart — how do I fix it?

Add another tablespoon or two of chickpea flour to bind it, and make sure the chickpeas are well drained and patted dry. Chilling the mixture for 20–30 minutes before shaping also helps it hold together.

Can I use canned chickpeas?

Absolutely — well-drained canned chickpeas work perfectly and save time. Pat them dry first so the falafel don't turn out too wet.