The Only Video YOU NEED, To Make EPIC Falafel

As an Egyptian I’m a firm believer that fava bean falafel is the true falafel and the best! 😂That said, your recipe is fantastic and I can tell that Salma’s scientific background is coming into play here with all the precise measurements and instructions.

Falafel Soak the chickpeas in water the night before (they will double in size). Rinse them. To a food processor, add the cilantro, parsley, green chili, onion, chick peas. Do not add salt/seasonings yet. Pulse/scrape down (you don’t want to overwork it). You want a paste that will hold together. If you toss it can lands in one piece without breaking, and you can pick it up. If making extra, freeze the excess now in a ziplock flattened. Let rest 30 min. When ready to fry, add salt and seasonings, gently mix. Portion 1.25 TBSP and shape into a ball. Deep fry @ 325F 6-8 min. When brown, floating, and bubbles are subsiding, they are done. Pita Add milk and water together and heat to 100F. Add yeast, sugar and mix. Let sit 15 min. In mixing bowl, add flour, salt and mix. Pour in yeast mixture. Add oil and combine. Knead 8-12 min in mixer until smooth and stretches easily. Form into a ball, place in oiled bowl, cover and rest in a warm spot for 1h. Preheat oven to 465F with a stone. Place dough on floured surface. Divide into 8 portions, each 60-65g. Ball them and roll each into a 6-inch disc. Rest 15-20 min covered. Throw each disc onto stone and cook 3 min. Remove and stack, covered, and cook the rest. Quick Pickled Red Cabbage Quarter cabbage, slice. Wash the cabbage twice. Drain, add salt, sugar, citric acid, massage in. Let sit 30 min. Add vinegar and lemon juice, massage. Add olive oil, mix. Store in fridge with liquid. Spicy Onions Halve the onion lengthwise and cut into thin strips lengthwise. Add salt and sugar, massage. Let sit 10 min. Rough chop chillies, add to chopper with garlic, vinegar, and spices, process until it is a paste. When onion has softened, add the chili paste, mix and refrigerate. Arabic Salad Dice cuke, onion, tomato, add other ingredients and mix. Tahini Sauce Add tahini, lemon, and then water in stages. Mix and keep adding water until desired consistency. Add salt and spices. Dispense via squeezy bottle. Assemble Slice open one end of puffed pita. On bottom side, add a layer of tahini sauce, pickled cabbage, spicy onions, Arabic salad, falafel balls. Turn upright and add more tahini sauce.

I've found that the batter holds together better after resting in the fridge for 6+ hours (or overnight). I think it gives the starch time to develop and moisture time to distribute evenly.

I love meal prepping falafel. I shape mine into pucks as they fry faster, crispier and require less oil to cook. I shape, place them on lightly oiled baking pans, freeze them until firm, then bag them up in large freezer bags. They go straight from the freezer into the oil and cook up beautifully.

Could you do a video on the best recipe for baked falafel? I love frying falafel but realistically don't do it too often.

Years ago every recipe for falafel used tinned chickpeas and every single time it was a very messy complete failure. It took me years to finally learn where I went wrong - but it wasn't really my fault for trusting the recipes. Anyway, thanks for putting people right on this. I look forward to following your recipe very soon.

You took me back to Falasteen grandma memories

Wonderfully complete and easy description! I like how you break the elements down, and perhaps you could emphasize more the "make ahead" elements that can play multiple roles v the "a la minute" processes for this specific dish. We have been big fans of your channel for a couple of years now and thank you for your enthusiasm and tutelage!

Plz get us lavash bread recipe

Are these recipes in written form anywhere? I can’t wait to make these. Thank you!