Falafel Okonomiyaki

Makes 6


300g plain flour
300ml Asian Stock (we used Mushroom & Miso Style Broth)
400g green cabbage, shredded
6 spring onions, finely sliced
1 packet Yumi’s Sesame falafel, roughly crumbled
4 eggs
2 tbsp Yumi’s Middle Eastern Hommus
Cooking oil spray
Okonomiyaki sauce, Kewpie mayonnaise, Bonito flakes, Ao-nori (seaweed powder), to serve


  1. In a large bowl whisk together flour and stock. Refrigerate for 1 hour.
  2. In another large bowl combine cabbage, spring onions and falafel. Mix well. Whisk together eggs and hommus, add to the cabbage mixture and toss well to evenly coat.
  3. Add the cabbage mixture to the batter and stir until completely mixed.
  4. Divide batter into 6 portions. Spray a small frypan with cooking spray, heat over a medium heat then add a portion of the mixture, cook for 2-3 mins each side until light golden and cooked through.
  5. Serve drizzled with okonomiyaki sauce,mayonnaise. Sprinkle with bonito flakes and Ao-nori.
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