Umi Falafel is a beloved Middle Eastern street food staple, known for its crispy exterior, fluffy interior, and vibrant herb-forward flavor. This recipe recreates that iconic Belfast-style falafel at home, using dried chickpeas (never canned) for the perfect texture, and a blend of fresh parsley, cilantro, and warm spices. It’s a genuinely satisfying, vegetarian-friendly dish that works as a quick weeknight dinner or a fun weekend project.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (30 g) fresh parsley, roughly chopped
- 1/2 cup (30 g) fresh cilantro, roughly chopped
- 1/2 medium onion, roughly chopped (about 1/2 cup / 75 g)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour (optional, for binding if mixture feels too wet)
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- Soak the dried chickpeas in plenty of cold water for at least 12 hours, or overnight. They will double in size. Drain and rinse thoroughly before using.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground but not pasty. It should look like coarse sand and hold together when pressed. Scrape down the sides as needed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
- After chilling, test the mixture by pressing a small amount between your hands. If it falls apart, add the flour (or a bit more) and mix well.
- Shape the mixture into small balls or patties, about 1.5 inches (4 cm) in diameter. You should get about 16 falafel.
- Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, filling it no more than halfway. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of the mixture into the oil; it should sizzle and float to the surface immediately.
- Carefully add the falafel in batches, without overcrowding the pot (about 4-5 at a time). Fry for 3-4 minutes, turning occasionally, until deeply golden brown and crispy on all sides.
- Using a slotted spoon, transfer the fried falafel to a paper towel-lined plate to drain excess oil. Repeat with the remaining batches.
- Serve hot with your favorite accompaniments.
Tips
- Do not use canned chickpeas. They contain too much moisture and will make the falafel mushy and fall apart during frying. Dried chickpeas, soaked overnight, are essential for the right texture.
- Don’t over-process the mixture. You want a coarse texture, not a smooth paste. Over-processing will make the falafel dense and heavy.
- Chill the mixture. The resting time in the fridge is not optional—it helps the falafel hold their shape and improves the flavor.
- Check oil temperature. If the oil is too hot, the outside will burn before the inside cooks. If too cool, the falafel will absorb oil and become greasy. Use a thermometer for best results.
Serving Suggestions
Serve the falafel in warm pita bread with hummus, tahini sauce, pickled turnips, and a handful of fresh salad (tomatoes, cucumber, and lettuce). You can also serve them over a mezze platter with tabbouleh, baba ghanoush, and pita chips. For a quick meal, stuff them into a wrap with garlic sauce and pickles.
Variations
- Baked Falafel: For a lighter version, bake the shaped falafel on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be as crispy, but they are still delicious.
- Spicy Falafel: Add 1-2 chopped fresh chili peppers (like jalapeño or serrano) to the food processor along with the other ingredients.
- Herb Swap: If you don’t have cilantro, you can use all parsley, or add fresh mint or dill for a different flavor profile.
- Gluten-Free: Use chickpea flour or ground flaxseed instead of all-purpose flour to bind the mixture.
Storage and Reheating
Cooked falafel are best eaten fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 5-6 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet (often from using canned chickpeas) or if it wasn’t chilled long enough. Make sure to drain the soaked chickpeas very well and follow the chilling step. You can also add a little extra flour to help bind.
Can I freeze falafel? Yes! Shape the falafel, place them on a baking sheet in a single layer, and freeze until solid. Then transfer to a freezer bag. You can fry them directly from frozen, adding an extra minute or two to the cooking time.
What can I use instead of fresh herbs? Fresh herbs are key to the flavor, but in a pinch you can use 2 tablespoons of dried parsley and 2 tablespoons of dried cilantro, though the texture and taste will be less vibrant.
Is it necessary to soak the chickpeas overnight? Yes, for the best texture. A quick soak method (boiling for 2 minutes, then resting for 1 hour) can work, but the overnight soak gives the most consistent results.
Can I make the mixture ahead of time? Absolutely. You can prepare the falafel mixture and keep it refrigerated for up to 24 hours before shaping and frying. Just cover it tightly.
What oil is best for frying? A neutral oil with a high smoke point, like vegetable, canola, or sunflower oil, is ideal. Olive oil has too low a smoke point and can burn.
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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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