Umi Falafel is a beloved Dublin institution, and their falafel at the Dame Street location has earned a loyal following for its perfectly crisp exterior and tender, herb-flecked interior. This recipe recreates that iconic Middle Eastern street food at home, using dried chickpeas (not canned) for the ideal texture, a blend of fresh herbs and warm spices, and a simple frying technique that delivers golden, crunchy falafel every time. Whether you’re craving a hearty wrap or a salad bowl, this version captures the essence of what makes Umi’s falafel so special.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight
- 1/2 cup (60 g) fresh parsley, roughly chopped
- 1/2 cup (60 g) fresh cilantro, roughly chopped
- 1/4 cup (30 g) fresh dill, roughly chopped
- 1 small onion, quartered (about 100 g)
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 2 tbsp (16 g) all-purpose flour or chickpea flour, if needed
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl, cover with plenty of cold water (about 3 inches above the chickpeas), and soak for at least 8 hours or overnight. They will double in size. Drain and rinse thoroughly before using.
- Blend the mixture: In a food processor, combine the soaked chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, baking soda, salt, pepper, lemon juice, and olive oil. Pulse until the mixture is finely ground but not pureed — it should look like coarse sand and hold together when pinched. Scrape down the sides as needed.
- Rest the mixture: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
- Shape the falafel: Using your hands or a falafel scoop, form the mixture into balls about 1.5 inches (4 cm) in diameter. If the mixture feels too wet, stir in the flour a tablespoon at a time until it holds together. You should get about 16 falafel balls.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry in batches: Carefully drop 4-5 falafel balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until deeply golden brown and crispy on all sides. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining falafel.
- Drain and serve: Let the falafel drain briefly on paper towels, sprinkle with a little extra salt if desired, and serve hot.
Tips
- Don’t skip the overnight soak: Canned chickpeas are too soft and will make your falafel mushy and fall apart during frying. Dried chickpeas that have been soaked (but not cooked) are essential for the right texture.
- Adjust consistency: If the mixture is too dry and crumbly, add a teaspoon of water at a time. If it’s too wet, add more flour. The mixture should be moist but not sticky.
- Test one first: Fry a single small falafel ball to test the seasoning and texture before shaping all of them. Adjust salt or spices if needed.
- Keep the oil hot: If the oil is too cool, the falafel will absorb oil and become greasy. If it’s too hot, they will burn on the outside and stay raw inside. Use a thermometer for best results.
Serving Suggestions
Serve the falafel hot inside warm pita bread with hummus, chopped tomatoes, cucumber, red onion, and a drizzle of tahini sauce or garlic yogurt. For a lighter meal, arrange them over a bed of fresh greens with pickled turnips, olives, and a lemon-tahini dressing. They also pair beautifully with tabbouleh, fattoush, or a simple Israeli salad.
Variations
- Spicy falafel: Add 1-2 chopped fresh chili peppers or 1/2 teaspoon of cayenne pepper to the food processor for a kick of heat.
- Baked falafel: For a lighter version, brush the shaped falafel with olive oil and bake at 400°F (200°C) for 25-30 minutes, flipping halfway, until crisp and golden. They won’t be as crunchy as fried, but they are still delicious.
- Herb swap: If you don’t have dill, you can use mint or extra parsley. The flavor will change slightly but remain fresh and vibrant.
- Gluten-free: Use chickpea flour instead of all-purpose flour to make the falafel gluten-free.
Storage and Reheating
Cooked falafel are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make them soggy. The uncooked falafel mixture can be refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before shaping and frying.
Frequently Asked Questions
Can I use canned chickpeas?
We strongly advise against it. Canned chickpeas are already cooked and too moist, which causes the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the proper texture.
Why did my falafel fall apart in the oil?
This usually happens if the mixture is too wet or if the oil isn’t hot enough. Make sure to drain the soaked chickpeas very well, and if the mixture feels too loose, add a bit more flour. Also, ensure the oil is at 350°F (175°C) before frying.
Can I freeze falafel?
Yes, you can freeze both the uncooked mixture and the cooked falafel. For uncooked, shape into balls and freeze on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a couple of minutes to the frying time. Cooked falafel can be frozen and reheated in the oven.
What is the best oil for frying?
A neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil, is best. These oils won’t impart a strong flavor and can handle the high heat needed for deep frying.
Can I make the mixture ahead of time?
Absolutely. The falafel mixture can be made and refrigerated for up to 2 days before shaping and frying. Just make sure to bring it back to a slightly chilled state before shaping, as it’s easier to handle when cold.
Are these falafel vegan and gluten-free?
Yes, this recipe is naturally vegan. To make it gluten-free, simply substitute the all-purpose flour with chickpea flour or omit it entirely if the mixture holds together well.
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