Umi Falafel is a beloved Middle Eastern eatery known for its vibrant, herb-packed falafel and fresh, colorful accompaniments. This recipe article brings the spirit of an Umi-style falafel menu to your home kitchen, featuring crispy chickpea falafel, creamy tahini sauce, tangy pickled turnips, and a bright Israeli salad. It’s a complete, build-your-own bowl or pita meal that’s vegetarian, naturally vegan, and bursting with authentic flavors.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight (or 2 cups / 400 g canned, drained and rinsed)
- 1/2 cup (60 g) fresh parsley, finely chopped
- 1/2 cup (60 g) fresh cilantro, finely chopped
- 1/4 cup (30 g) fresh dill, finely chopped (optional but recommended)
- 1 small onion, roughly chopped (about 1/2 cup / 80 g)
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) olive oil, plus more for frying
- 1/2 cup (60 g) all-purpose flour or chickpea flour (for binding, if needed)
- For the tahini sauce:
- 1/2 cup (120 g) tahini
- 1/4 cup (60 ml) lemon juice
- 2 cloves garlic, minced
- 1/4 cup (60 ml) water, or more for consistency
- 1/2 tsp (2.5 g) salt
- For the Israeli salad:
- 2 large tomatoes, diced (about 2 cups / 300 g)
- 1 cucumber, diced (about 1 cup / 150 g)
- 1/2 red onion, finely chopped (about 1/2 cup / 80 g)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- Salt and pepper to taste
- For the pickled turnips:
- 2 cups (300 g) turnips, peeled and cut into sticks
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- 1 small beet, peeled and sliced (for color)
- For serving: pita bread, hummus, hot sauce (optional)
Instructions
- Prepare the pickled turnips (at least 1 hour ahead, or up to 3 days): In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve. Place turnip sticks and beet slices in a clean glass jar. Pour the hot brine over them, ensuring they are fully submerged. Let cool, then cover and refrigerate for at least 1 hour before serving.
- Soak the chickpeas: If using dried chickpeas, place them in a large bowl, cover with water by 2 inches, and soak for 8–12 hours or overnight. Drain and rinse well. If using canned, skip this step.
- Make the falafel mixture: In a food processor, combine the soaked chickpeas (or canned), parsley, cilantro, dill, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground and holds together when pressed, but not pasty. You may need to scrape down the sides. If the mixture feels too wet, add flour, 1 tablespoon at a time, until it holds together. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
- Make the tahini sauce: In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add water while whisking until the sauce reaches a pourable consistency. Taste and adjust seasoning. Set aside.
- Make the Israeli salad: In a medium bowl, combine tomatoes, cucumber, red onion, lemon juice, olive oil, salt, and pepper. Toss well and set aside.
- Form and fry the falafel: Heat about 1 inch (2.5 cm) of olive oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). While the oil heats, shape the falafel mixture into 1.5-inch (4 cm) balls or patties, using about 2 tablespoons (30 ml) of mixture each. Carefully place a few falafel in the hot oil, without crowding, and fry for 3–4 minutes per side, until deep golden brown and cooked through. The internal temperature of the falafel should reach 165°F (74°C) as a safe minimum for chickpea-based products (USDA FSIS). Drain on paper towels. Repeat with remaining mixture.
- Assemble the menu: Serve the falafel hot with warm pita, tahini sauce, Israeli salad, pickled turnips, and hummus on the side. Let everyone build their own sandwich or bowl.
Tips
- Use dried chickpeas for the best texture: Canned chickpeas are too wet and will make the falafel mushy. If you must use canned, dry them thoroughly with paper towels and add extra flour.
- Don’t skip the chilling step: Refrigerating the falafel mixture helps it bind together and prevents crumbling during frying.
- Make it gluten-free: Substitute chickpea flour for all-purpose flour to keep the falafel gluten-free.
- Adjust the heat: If your oil is too hot, the outside will burn before the inside cooks. Use a thermometer to maintain 350°F (175°C).
Serving Suggestions
This Umi-style falafel menu is perfect for a family-style dinner or a casual get-together. Serve everything on a large platter with warm pita, and let guests assemble their own sandwiches. Add a side of baba ganoush, tabbouleh, or a simple green salad for a fuller spread. For a bowl version, serve the falafel over rice or quinoa with all the toppings.
Variations
- Baked falafel: For a lighter version, bake the falafel at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crispy. They won’t be as crunchy as fried, but still delicious.
- Spicy harissa falafel: Add 1–2 tablespoons of harissa paste to the falafel mixture for a spicy kick.
- Herb swap: If you don’t have dill, use mint or extra parsley. The flavor will be different but still fresh.
- Add a crunch: Top your falafel with pickled onions or sliced radishes for extra texture.
Storage and Reheating
Cooked falafel can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until heated through. The tahini sauce and Israeli salad are best fresh, but can be refrigerated for up to 2 days. The pickled turnips will keep for up to 2 weeks in the refrigerator. For longer storage, freeze the uncooked falafel patties on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry or bake from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
Can I use canned chickpeas for falafel? Yes, but you must dry them very well and add extra flour to compensate for the extra moisture. The texture will be slightly softer than with dried chickpeas.
Why are my falafel falling apart? This usually happens if the mixture is too wet or not chilled long enough. Add more flour, a tablespoon at a time, and make sure to refrigerate for at least 30 minutes.
Can I freeze falafel? Absolutely. Freeze the uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2–3 minutes to the frying time.
What can I use instead of tahini? If you don’t have tahini, you can make a simple yogurt-based sauce with lemon and garlic, or use a store-bought hummus thinned with lemon juice.
Are falafel healthy? Falafel is a good source of plant-based protein and fiber, but it is fried. Baking is a healthier alternative. It’s a balanced meal when served with salad and whole-grain pita.
Can I make the falafel mixture ahead of time? Yes, you can prepare the mixture up to 24 hours in advance and keep it refrigerated. Just let it come to room temperature for 10 minutes before shaping and frying.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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