Sprouted Garbanzo Hummus & Falafel — Never Canned
Most people think hummus is just chickpeas, tahini, lemon, and garlic.
What they don’t realize is that how the chickpea is prepared matters just as much as what goes into the bowl.
At YALLA, we don’t open cans.
We soak, sprout, and prepare garbanzo beans from scratch — the way hummus and falafel were meant to be made.
Not because it’s nostalgic.
Because it works.
The Problem With Canned Chickpeas
Canned garbanzo beans are convenient. They’re also:
Overcooked under pressure
Stripped of vitality
Higher in compounds that cause bloating and discomfort
Most canned beans are designed for shelf life, not digestion.
That heaviness people associate with hummus and falafel?
That’s not the dish.
That’s the shortcut.
Why Sprouting Changes Everything
Sprouting is a simple process with powerful results.
Before cooking, we:
Soak whole garbanzo beans
Allow them to sprout naturally
Prepare them fresh for hummus and falafel
This process:
Reduces phytic acid (which blocks mineral absorption)
Improves digestibility
Makes nutrients more available
Creates a smoother texture
Unlocks a naturally nutty, clean flavor
This is why our hummus feels light — and our falafel doesn’t sit heavy.
Old Wisdom, Not a Trend
Sprouting legumes isn’t new.
It’s ancient.
Across the Mediterranean, North Africa, and the Middle East, soaking and sprouting was standard practice — long before food was industrialized.
At YALLA, we’re not “reinventing” hummus.
We’re restoring it.
Hummus That Doesn’t Need Fixing
When chickpeas are properly prepared:
They don’t need excess oil
They don’t need sugar
They don’t need fillers
Our hummus is creamy because the bean is ready — not because we force it to be.
You taste the difference immediately:
Clean
Balanced
Naturally satisfying
No after-heaviness. No shortcuts.
Falafel Built on the Same Principle
Falafel is often deep-fried and dense — a fast-food version of what should be a vibrant, herb-forward dish.
Ours starts with:
Sprouted garbanzo beans
Fresh herbs
House-blended spices
Proper hydration and rest
This creates falafel that’s:
Crisp outside
Light inside
Flavorful without heaviness
Real falafel shouldn’t feel like a brick.
Why We’ll Never Use Canned Beans
Canned beans would:
Save time
Reduce labor
Increase margins
We still won’t use them.
Because food should leave you feeling better, not just full.
At YALLA, digestion matters. Energy matters. How food lands in your body matters.
This Is What Honest Food Looks Like
Sprouting takes time.
It requires planning.
It doesn’t scale easily.
But it changes everything.
This is why people tell us:
“I can eat hummus here without feeling bloated.”
“Your falafel feels different.”
“It tastes clean.”
That’s not marketing.
That’s biology.
Once You Know, You Can’t Unknow
Sprouted garbanzo beans are not a luxury.
They’re a return to how food was always meant to be prepared.
At YALLA, we don’t take shortcuts with staples — because staples shape how you feel.
Sprouted. House-made. Never canned.
That’s the standard.
