Umi Falafel is a beloved Middle Eastern-style falafel shop with locations in Dublin and Cork, Ireland, known for its crispy, herb-packed falafel served in warm pita with fresh salads and sauces. This recipe recreates that signature style at home: a deeply golden, crunchy exterior giving way to a fluffy, green-flecked interior, made from dried chickpeas (not canned) for the right texture. The key is a well-seasoned chickpea mixture that is chilled before frying, ensuring the falafel holds together and cooks up perfectly crisp every time.
Ingredients
- 1 cup (200 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 cup (20 g) fresh parsley, roughly chopped
- 1/2 cup (20 g) fresh cilantro, roughly chopped
- 1 small onion, quartered (about 4 oz / 115 g)
- 3 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour (optional, for binding if needed)
- Vegetable oil, for frying (about 2 cups / 500 ml)
- For serving: pita bread, tahini sauce, pickled turnips, chopped tomatoes, cucumbers, and lettuce
Instructions
- Soak the dried chickpeas in plenty of cold water overnight (at least 12 hours). They will double in size. Drain them well and pat dry with a kitchen towel.
- 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. You may need to scrape down the sides a few times. If the mixture seems too wet, add the flour and pulse again.
- Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes (this helps it hold together).
- While the mixture chills, prepare a tray lined with paper towels. Heat about 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of the mixture into the oil—it should sizzle and rise to the surface.
- Using a falafel scoop or your hands, shape the chilled mixture into 1.5-inch (4 cm) balls or patties. Do not pack them too tightly.
- Carefully lower a few falafel into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until deeply golden brown and cooked through. The internal temperature should reach 160°F (71°C) as a safe minimum for ground chickpea mixtures.
- Using a slotted spoon, transfer the falafel to the paper towel-lined tray to drain. Repeat with the remaining mixture.
- Serve immediately in warm pita with tahini sauce, pickled turnips, and fresh vegetables.
Tips
- Don’t use canned chickpeas: They are too wet and will cause the falafel to fall apart in the oil. Dried, soaked chickpeas are essential for the right texture.
- Chill the mixture: The resting time in the refrigerator is not optional—it firms up the mixture and makes shaping much easier. If you’re in a hurry, you can skip the chill, but the falafel may be more fragile.
- 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.
- Make ahead: You can shape the falafel and refrigerate them (uncooked) for up to 24 hours. Fry them just before serving.
Serving Suggestions
Serve the falafel in warm pita bread with a generous drizzle of tahini sauce, pickled turnips (a classic Middle Eastern accompaniment), and fresh chopped tomatoes, cucumbers, and lettuce. For a plate meal, arrange the falafel over a bed of hummus, with Israeli salad and warm flatbread on the side. A squeeze of lemon juice over the top brightens the flavors.
Variations
- Baked falafel: Instead of frying, brush the shaped falafel with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp. They will be less crunchy but still delicious.
- Spicy harissa: Add 1-2 teaspoons of harissa paste to the mixture for a spicy kick.
- Herb swap: If you don’t have cilantro, use all parsley, or add a handful of fresh mint for a different flavor profile.
- Gluten-free: Omit the flour; the mixture should still hold together if well-chilled. If it seems too wet, add a tablespoon of chickpea flour instead.
Storage and Reheating
Cooked falafel are best eaten fresh, but you can store leftovers 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. Avoid the microwave, which will make them soggy. You can also freeze cooked falafel for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.
Frequently Asked Questions
Can I use canned chickpeas? No, canned chickpeas are too soft and wet. They will make a paste that falls apart in the oil. Use dried chickpeas that have been soaked overnight.
Why did my falafel fall apart? This usually happens when the mixture is too wet (often from canned chickpeas) or not chilled enough. Be sure to drain the soaked chickpeas well, and refrigerate the mixture for at least 30 minutes before shaping.
Can I make the mixture ahead of time? Yes, you can prepare the falafel mixture up to 24 hours in advance and keep it covered in the refrigerator. You can also shape the falafel and refrigerate them on a tray, covered, until ready to fry.
How do I know when the oil is hot enough? Use a deep-fry thermometer—350°F (175°C) is ideal. If you don’t have one, drop a small piece of the mixture into the oil; it should sizzle immediately and float to the surface.
Can I bake the falafel instead of frying? Yes, see the Variations section above. Baked falafel are lower in fat but will be less crispy.
What is the best way to reheat falafel? The oven is best. Reheat on a baking sheet at 350°F (175°C) for 5-7 minutes. This restores crispness better than a microwave.
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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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