Falafel with Hummus (פלאפל עם חומוס) is the falafel pita built with a real layer of hummus spread inside, going past the thin tahini base some stands use to a deliberate, generous swipe of the chickpea paste as part of the sandwich. The angle is the doubling of the chickpea. Falafel is fried ground chickpea; hummus is blended cooked chickpea; putting them together stacks the same legume in two textures, and the build hinges on that pairing reading as complementary rather than monotonous. The hummus has to be smooth and well seasoned, and the rest of the dressing has to bring enough contrast that the sandwich avoids being soft chickpea on crisp chickpea with nothing to push against.
The build is the familiar pita with hummus given a starring role. A thick layer of hummus is spread against the inside of a fresh soft pita, both for flavor and to seal the bread against sogginess. Fresh-fried falafel goes in over it and is pressed gently so a couple of balls break and fold into the paste. Then the contrast elements do the work that keeps it from going one-note: chopped Israeli salad of tomato, cucumber and onion for acid and crunch, pickled cucumbers and turnips for sharpness, sometimes s'chug for heat, and a run of tahini over the top. Done right, the hummus is creamy and rich against the crisp herby falafel, the two chickpea textures play off each other, and the bright salad and pickle cut through so the sandwich stays lively. Done wrong, the hummus is cold and stiff and just sits there as a pasty block, the build is all soft with no acid or heat to relieve it, or the falafel is buried in so much paste it loses its crunch and the whole thing eats heavy and flat.
It varies by the quality and warmth of the hummus and by how much contrast the kitchen builds in around it. Warm, loose, tahini-forward hummus melds with the falafel and eats lighter; cold, dense hummus stays a separate stiff layer. Some stands lean it rich and minimal, others load it with sharp salads and chili to offset the double chickpea. The eater can steer it at the counter, asking for more s'chug or extra pickles to keep it from going dull. The plain falafel ragil is the reference this builds on by promoting the hummus, and a hummus plate topped with falafel is a close relative that flips the emphasis from sandwich to bowl. Those deserve their own treatment rather than a footnote here, but they share the same idea: good fried falafel in fresh pita, here paired with a real layer of hummus and balanced with enough sharpness that the two chickpea textures stay interesting together.