Umi Falafel is a beloved Dublin institution, known for its vibrant, fresh Middle Eastern street food. This recipe recreates that iconic falafel: a crispy, golden-brown exterior giving way to a fluffy, herb-flecked interior, served with all the classic accompaniments. It works because it uses dried chickpeas (soaked, not cooked) and a blend of fresh herbs and warm spices, which is the key to authentic texture and flavor.
Ingredients
- 1 cup (200 g) dried chickpeas (soaked overnight, see instructions)
- 1/2 cup (20 g) fresh parsley, roughly chopped
- 1/2 cup (20 g) fresh cilantro, roughly chopped
- 1/2 cup (20 g) fresh dill, roughly chopped
- 1 small onion, roughly chopped (about 1/2 cup / 75 g)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp (15 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil for frying (about 2 cups / 500 ml)
- For serving: pita bread, hummus, Israeli salad, pickles, tahini sauce, hot sauce
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with at least 3 inches (7.5 cm) of cold water. Soak for 12-24 hours in the refrigerator. They will more than double in size. Drain and rinse thoroughly before using.
- Blend the base: In a food processor, combine the soaked chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined but still has a slightly coarse texture – it should hold together when pressed between your fingers, but not be a paste. You may need to stop and scrape down the sides a few times.
- Add the leavening and binder: Sprinkle the baking soda and flour over the mixture and pulse a few more times to incorporate. The mixture should be moist but not wet. If it seems too wet, add a little more flour; if too dry, add a teaspoon of water at a time.
- Chill the mixture: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour (or up to overnight). 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. You should get about 16-18 falafel. Gently compress them so they hold together.
- 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 ensure the temperature is accurate.
- Fry the falafel: Carefully place a few falafel into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. The internal temperature of the falafel should reach 165°F (74°C) as per USDA FSIS safe minimum for cooked chickpeas (though they are fully cooked when fried, this ensures even heating).
- Drain and serve: Use a slotted spoon to transfer the cooked falafel to a paper-towel-lined plate to drain. Serve immediately with warm pita, hummus, Israeli salad, pickles, tahini sauce, and hot sauce.
Tips
- Don’t use canned chickpeas: Canned chickpeas are already cooked and will make your falafel mushy and fall apart. Dried chickpeas that have been soaked are essential for the right texture.
- Chill the mixture: The chilling step is not optional. It helps the falafel hold together during frying and allows the flavors to develop. If you’re in a hurry, you can skip it, but the falafel may be more fragile.
- Oil temperature is key: If your oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the falafel will absorb oil and become greasy. Use a thermometer and adjust the heat as needed.
- Make it gluten-free: Substitute the all-purpose flour with chickpea flour or almond flour. The texture will be slightly different, but still delicious.
Serving Suggestions
Serve the falafel hot, stuffed into warm pita bread with a generous spread of hummus, a handful of Israeli salad (diced cucumber, tomato, and onion with lemon and parsley), pickled turnips or cucumbers, and a drizzle of tahini sauce. Add a dash of hot sauce for extra heat. For a lighter meal, serve the falafel over a bed of fresh greens with a lemon-tahini dressing.
Variations
- Spicy Falafel: Add 1-2 chopped fresh green chilies (like serrano or jalapeño) to the food processor in step 2.
- Beet Falafel: Add 1/2 cup (75 g) of grated raw beet to the mixture for a vibrant red color and earthy sweetness.
- 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, until golden and crisp. They won’t be as crispy as fried, but they are still delicious.
- Herb-Forward Falafel: Increase the fresh herbs to 3/4 cup (30 g) each of parsley and cilantro, and reduce the dill to 1/4 cup (10 g). This gives a brighter, more intensely herby flavor.
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 375°F (190°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 before shaping and frying.
Frequently Asked Questions
Can I use canned chickpeas instead of dried? No, we strongly advise against it. Canned chickpeas are already cooked and have a high moisture content, which will cause the falafel to fall apart during frying and result in a dense, pasty texture. Dried chickpeas that are soaked overnight are the only way to get that light, fluffy interior.
Why did my falafel fall apart in the oil? This is usually due to one of three reasons: the mixture was too wet (add more flour), the oil wasn’t hot enough (it should be 350°F/175°C), or the mixture wasn’t chilled long enough. Make sure to follow the recipe closely, and don’t skip the chilling step.
Can I freeze falafel? Yes, you can freeze both the uncooked mixture and the cooked falafel. To freeze uncooked, shape them into balls and place on a parchment-lined baking sheet in the freezer until solid, then transfer to a freezer bag. They can be frozen for up to 3 months. Fry from frozen, adding a couple of minutes to the cooking time. Cooked falafel can also be frozen, and reheated in the oven or air fryer.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. Avoid olive oil, as it has a lower smoke point and can burn, imparting a bitter taste.
How do I make the falafel less greasy? Ensure your oil is at the correct temperature (350°F/175°C) and don’t overcrowd the pot. After frying, drain the falafel on paper towels. If you’re concerned about oil absorption, you can also bake them as described in the variations.
What can I serve with falafel besides pita? Falafel is incredibly versatile. Serve it over a grain bowl with quinoa or rice, in a wrap with lettuce and tomato, or as a protein-packed addition to a mezze platter with olives, cheese, and dips like baba ghanoush.
Related
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- Tabbouleh Ingredients: Healthy & Authentic Recipe
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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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