Hummus is commonly served alongside falafel.
The two foods form one of the best-known Middle Eastern combinations: creamy hummus is served as a dip or spread beside crisp, deep-fried falafel, often with pita or another flatbread. The contrast between smooth chickpeas and a browned, herb-filled fritter makes the pairing especially popular in meze platters and street-food meals.
Falafel is made from ground legumes mixed with herbs and spices, then shaped into balls or patties and fried. In Egypt, it is traditionally associated with fava beans, while many Levantine versions use chickpeas or a mixture of chickpeas and fava beans.
Hummus and falafel are related in the sense that both are legume-based foods, but they are not interchangeable. Hummus is a purée blended with tahini, lemon and often garlic; falafel is a seasoned mixture cooked by frying. Falafel may also be served in pita with salad, pickles and tahini sauce.