Start by making the Falafel Spice. Combine garlic, sumac, red pepper, coriander, cumin and kosher salt in a small bowl, stirring until evenly combined. Set aside.
Cook breadcrumbs in olive oil in a medium skillet over heat until golden and crunchy (about 5 minutes), stirring occasionally. Transfer to a paper towel-lined plate and set aside.
Separate the egg yolks from egg whites. Place the yolks in a medium bowl, and the whites on a large plate. Add mayo, hummus and lemon juice to the bowl with the yolks. Using a fork, mash and mix to combine. You don’t want any big chunks of yolk remaining. Season to taste with kosher salt.
To serve, spoon or pipe the yolk mixture into the well of each egg white. Top each egg with a sprinkling of breadcrumbs and falafel spice (you'll have leftovers of both). Finish with a sprinkling of torn mint and parsley.
Notes
*Leftover Falafel Spice should be stored in the refrigerator. It's incredible sprinkled on hummus, salad greens, roasted root vegetables or on just plain hard-boiled eggs.