Authentic Lebanese FALAFEL | Fry & Bake Methods
This authentic Lebanese falafel recipe is a popular Middle Eastern dish that's made with chickpeas, herbs, onion & spices - vegan, gluten-free and delicious.
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INGREDIENTS
1 ½ pound dry chickpeas
1 cup parsley stems removed
3/4 cup cilantro stems removed
1 small onion
1 garlic clove
2 tablespoons flour
1 tablespoon salt
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon black pepper
1 teaspoon baking powder/or soda
Oil for frying grapeseed, sunflower or canola work well
???? ???? ???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
***BONUS TAHINI SAUCE RECIPE:
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FOOD PROCESSOR:
FALAFEL SCOOP:
⏱️ TIMESTAMPS:
0:00 What is Falafel?
0:45 Soaking the Chickpeas
2:16 Draining the Chickpeas
2:40 Grating with the Food Processor
3:30 Adding the cilantro, parsley, garlic, onion, flour
4:22 Adding the Seasonings
5:04 Blending up the entire mix
6:05 Getting the consistency you want, store in the fridge
6:34 Forming the Falafel patties
7:43 Frying the Falafel
9:40 Baked vs. frying results
10:10 Making in Pita Sandwiches
11:25 Eat up and enjoy!
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Falafel Recipe | Falafel Shawarma | Hummus | Falafel Wrap | Home-Made Tahini | Chef Sanjyot Keer
For tahini
Ingredients:
White sesame seeds 2 cups
Olive oil 1/4th cup -½ cup
Salt to taste
Method:
Set a pan on medium heat, add the white sesame seeds and toast them until they release their aroma and the colour changes slightly. Make sure not to over toast the seeds.
Immediately transfer the toasted sesame seeds in a blending jar and blend while the sesame seeds are warm, while the blending process, the sesame seeds will leave their own oil as they are warm and it will turn into thick paste.
Further add 1/4th - ½ cup olive oil gradually to make a semi thick fine paste. The quantity of olive oil may differ on your mixer grinder.
Once the paste is made, season with salt and blend again.
Homemade Tahini is ready! Cool down to room temperature and store in an airtight container, refrigerate in the fridge, it stays good for about a month.
For hummus
Ingredients:
Chickpeas 1 cups (soak for 7-8 hours)
Salt to taste
Ice cubes 1-2 nos.
Garlic 2-3 cloves
Homemade Tahini paste 1/3rd cup
Lemon juice 1 tbsp
Olive oil 2 tbsp
Method:
Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water.
Transfer the soaked chickpea in a pressure cooker, along with it, add salt to taste and fill water up to 1 inch above the chickpea surface.
Pressure cook the chickpea for 3-4 whistles on medium heat.
After the Whistles, switch off the flame and let the cooker depressurize naturally to open the lid.
The chickpea should be completely cooked.
Strain the chickpea and reserve the water for later use and allow the cooked chickpea to cool down.
Further, transfer the cooked chickpea in a blending jar, and further add 1 cup of reserved chickpea water, ice cubes and garlic cloves, grind to a fine paste while adding additional 1- 1.5 cup reserved chickpea water, add the water gradually while grinding.
Further, add homemade Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until it's smooth in texture.
Hummus is ready, refrigerate until it's used.
For falafal
Ingredients:
Chickpeas (Kabuli chana) 1 cup
Onions ½ cup (diced)
Garlic 6-7 cloves
Green chillies 2-3 nos.
Parsley 1 cup packed
Fresh coriander ½ cup packed
Fresh mint few sprigs
Spring onions greens 1/3rd cup
Jeera powder 1 tbsp
Dhaniya powder 1 tbsp
Lal mirch powder 1 tbsp
Salt to taste
Black pepper a pinch
Olive oil 1-2 tbsp
Sesame seeds 1-2 tbsp
Flour 2-3 tbsp
Oil for frying
Method:
Wash the chickpea and soak for 7-8 hours or overnight. After soaking, drain the water and transfer in a food processor.
Further add the remaining ingredients (until sesame seeds) and blend using a pulse mode. Make sure to grind in intervals and not continuously.
Open the jar lid and scrap the sides to grind the mixture evenly into a coarse mixture.
Add olive oil gradually while blending.
Make sure the mixture should neither be too coarse nor too pasty.
If in case you do not have a food processor use a mixer grinder and blend the mixture, make sure to do it in batches to ease the work and make sure to keep the mixture coarse and not pasty.
Once the mixture is grinded coarsely add flour and sesame seeds, mix well and refrigerate for 2-3 hours. While it's resting you can make other components of the recipe.
After the rest in the refrigerator add, remove and add 1 TSP of baking soda and mix well.
Dip your fingers in cold water and take a spoonful of mixture and shape into tikki.
Set a wok on medium heat and heat oil for frying, fry the tikki in hot oil on medium heat until it's crisp and golden brown. Fry all the tikkis in the same way.
For salad
Ingredients:
Fresh lettuce ½ cup
Tomatoes ½ cup
Onions ½ cup
Cucumber ½ cup
Fresh coriander ⅓ cup
Lemon juice 2 TSP
Salt to taste
Black pepper a pinch
Olive oil 1 TSP
Methods:
Add all the ingredients in a mixing bowl and mix well, refrigerate until it's served.
Assembly
For wraps
Ingredients:
Pita bread
Hummus
Fried falafel
Salad
Garlic sauce
Hot sauce
Method:
Spread efficient amount of hummus over the pita bread, place the fried falafel, salad and drizzle some garlic dip and hot dip. Roll and serve immediately.
For bowl
Ingredients:
Hummus
Fried falafel
Salad
Pita bread
Method:
Spread a portion full of hummus in a bowl, place the salad, some fried falafel, drizzle some garlic dip and hot dip, place some pita bread aside, add some olive oil and olives and sprinkle some red chilli powder over the hummus. Seve immediately.
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Pita bread -
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What's the BEST Falafel Recipe?
Falafels are a Middle Eastern specialty consisting of small, fried croquettes or balls made from chickpeas. Spices, onions, and parsley. They are commonly served as an appetizer or inside pita bread with garlic or tahini sauce. The best part about falafel is that they are simple to make.
Falafel ingredients and flavors will differ depending on what country you are in and who is making it. For example, in Egypt, fava beans are used instead of chickpeas. However, there are also Governorates in Lebanon that use a combination of both garbanzo beans and fava beans. I loved the flavors for this recipe using both beans, but you can use just 1 or the other if that is all you have access to.
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Ingredients for this recipe:
• 1 ½ dry garbanzo beans
• 1 ½ dry shelled and split fava beans
• 1 medium-sized peeled and roughly chopped yellow onion
• 5 trimmed garlic cloves
• ½ bunch roughly chopped green onions, root end trimmed
• 1 medium-packed cup flat leaf Italian parsley leaves
• ½ medium-packed cup cilantro leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon sea salt
• ½ teaspoon ground black pepper
• neutral flavored oil for frying
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How to Make Falafel? Falafel Recipe That Will Make You So Happy Every Time!
Today I have the best falafel recipe for you! You just need some small tricks to make this crispy, delicious gluten free and vegan miracle. We made a delicious plate with the hummus and spoon salad as supporting actors, also not forgetting the deliciously crunchy simit! Enjoy today's episode and don't forget to let us know what you think down in the comment section! ????
#Falafel #Hummus #Homemade
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Ingredients:
250 g dried chickpeas, (or 125 g dry chickpeas + 125 g dry broad beans)
1 pack (10 g, 1 tablespoon) of baking powder
1 small onion (120 g), roughly chopped
4 cloves of garlic
12 sprigs of coriander
10 sprigs of parsley
6 sprigs of dill
3 pinches of ground cinnamon
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon hot paprika
3 whole cloves
1 levelled tablespoon baking powder
2 tablespoons sesame seeds
Hazelnut oil (or sunflower oil, grapeseed oil), for frying
Sides:
Hummus (check the link for the recipe,
Spoon salad (you can find the recipe down below)
2 simits, halved (simit is a type of bread coated with molasses and covered in sesame seeds, but you can use pita as well)
Thick, savoury yoghurt or labneh
Pickled cucumbers
Sumac, to garnish
Method:
• Soak the chickpeas with a tablespoon of baking powder for 20 hours. If you don’t want to wait, place the chickpeas in a pressure cooker and fill with water up to the level of the chickpeas. Cook for 5-8 minutes on high heat and high pressure. This works like soaking overnight but the falafel texture will be smoother (puree-like) compared to soaking overnight.
• Drain the chickpeas and place in your food processor.
• Grind the whole cloves by using a pestle and mortar.
• Add in the onion, garlic, coriander, parsley, dill, cinnamon, black pepper, salt, paprika, 1 levelled teaspoon baking powder and cloves.
• Pulse until the mixture is finely chopped and blended, scraping down the sides of the processor if needed. Be careful not to over pulse and turn it into a smooth, doughy texture.
• Mix in the sesame seeds and refrigerate for an hour.
• Shape the mixture into 16 patties by using a falafel scoop or a mocha pot funnel-my invention! -. You can also use your hands to shape them into 1,5-2 cm (~½ in.) thick patties. Oil the funnel and your hands, if the mixture is sticky.
• Pour the oil into a large frying pan to a depth of 4-5 cm (~2 in.) The oil should fully cover the falafels while frying-.
• Heat the oil to 180 C (355 F). You can check the temperature by using a thermometer or dip the handle of a wooden spoon and count to ten. If you can see bubbles, it is at the right temperature. If bubbles come out earlier, it means the oil is too hot. If bubbles come out later, it is not hot enough yet.
• Place half of the patties into the hot oil carefully and fry for 5-6 minutes until crispy and brown. Turn them occasionally and transfer to a sieve or paper towel. Fry the second batch.
• To serve falafel, halve the simit and spread some hummus on it. Top with spoon salad and place the falafels. Finally add some yoghurt on the falafels and sprinkle some sumac. For a classic dish, serve with hummus, spoon salad, pickles, pita, greens and lemon.
Spoon salad:
2 medium tomatoes, finely chopped
4 green pepper, finely chopped (or 1 large bell pepper)
1 medium onion, finely chopped
10 sprigs of parsley, finely chopped
½ lemon
4 tablespoons extra virgin olive oil
Salt
Red pepper flakes
• Mix the tomatoes, green pepper, onion and parsley in a bowl. Season with salt and red pepper flakes. Squeeze the lemon and pour in the olive oil. Give it a good mix and ready! You can also add a cucumber if making this salad in summer.
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LEBANESE FALAFEL RECIPE + FALAFEL SANDWICH WRAPS for £6.50 | + Salad Boxes | at Round Falafel
FALAFEL RECIPE INGREDIENTS:
* Chickpeas (soaked in water overnight) use dry chickpeas not tinned
* Spring Onion
* Fresh Coriander
* Fresh Parsley
* Garlic
* Salt
* Falafel Spice Mix ( The following dry spice blend mix is used; Abido Falafel Spice Mix: ):
Coriander Powder, Salt, Allspice, Sodium Bicarbonate, Marjoram, Basil, Garlic Powder, Onion Powder, Caraway Seeds, Fennel, Cumin, Red Chilly, Cinnamon,)
* Baking Powder
* Cold Water
What makes their fully loaded vegan and vegetarian falafel wraps and Falafel Boxes very special is that they come with the following pickles and salad fillings:
* Hummus (optional)
* Lettuce
* Tomato
* Fresh Parsley
* Fresh Cucumber
* Pickled Cucumber Gherkins
* Pickled Turnip (Coloured Pink with Beetroot)
* Red Onion
* Spring Onion
* Homemade Hot Red Chilli Sauce
* Tahini Sauce (Homemade Sesame Sauce)
* Freshly fried Falafel Balls
The falafel wraps are £6.50 and you can add Houmous for 0.50p and add Halloumi for £2.00 extra
What makes the pure vegan & vegetarian wrap such a treat is that the falafels are made to order and once the wrap is rolled, it is toasted in a sandwich toaster so it's served piping hot.
This is Camden Market Town's Best Kept Secret Falafel Wrap place: i.e the people who need to know, know about it !!! The other people carry on going to get their falafel wraps from starbucks and pret a manger.
This tiny compact Hole in the Wall shop can probably count itself amongst some of the smallest falafel wrap shops of this world, it is absolutely tiny; but everything required is in place to produce some of the most delicious falafal wraps around.
The shop is simply named Round Falafel and is located on Parkway in Camden Town and just a few minutes away from the world famous Camden Market.
If you want to see where else our Falafel Quest has taken us so far, you can check out our delicious Falafel playlist:
Here's some links to some (or similar) of the cooking equipment seen and used in this video:
* Stöckel Stainless Steel Professional Falafel Scoop Maker, 3-Pack:
* Falafel Ball Making Scoop Kitchen Tool:
* Abido Authentic Falafel Spice Mix - 500g (as seen used in the video):
* Al'Fez Falafel Mix 150g (Pack of 5):
* Amisa OrganicFalafel Mix 160g (Pack of 6):
* 20 Litre 5000W Single Tank Basket Countertop Electric Stainless Steel Deep Fryer Temp Control:
Some recipe books that you may perhaps like:
* Falafel Forever - Tasty recipes for fried, baked, raw:
* On the Hummus Route Culinary Book:
(Disclosure: Some of the links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
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Round Falafel is located at: 79B Parkway, London, United Kingdom, NW1 7PP (exactly opposite the world famous Dublin Castle Pub)
If you have any questions such as regarding their opening times, you can phone them on: 07846 319499
If you're Indian and somehow you've never heard of Falafel....think of falafel as Chana (Chickpea) Pakoras'.
Falafel is popular food in the Mediterranean / Lebanese / Turkish / Egypt / Kurdish / Iraq / Sudan / Palestine countries.
It's a great day when we can share another great Falafel wrap shop. This is delicious restaurant quality vegetarian cuisine served at Middle Eastern street food prices.
The falafel balls are continually being freshly fried so they retain a crispy bite when eaten.
(The lebanese flat breads are almost like an Indian style naan bread or roti)
Round Falafel shop opens 7 days a week and is located just a couple of minutes walk from Camden Town Underground Station
The Falafel chef Bassam has run the shop now for 12 years.
Can you believe that we were given a fully loaded wrap comprising of a Lebanese flatbread, which was filled with 4 pieces of freshly fried crispy falafel balls. We absolutely love down to earth, honest places like this.
A special thank you to Bassam who very much welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
Copyright free music used is: Easy Jam by Kevin MacLeod which is licensed under a Creative Commons Attribution licence (
Source:
Artist:
Video Chapters:
00:00 Video Highlights
00:44 Falafel Recipe Making Process
08:01 Frying Falafel
09:03 Tasting the Freshly fried Falafel
10:40 Rolling a Falafel Wrap
12:02 Falafel Salad Box
13:21 Preparing three Falafel Wraps
15:52 Cycling away from Round Falafel shop
(02/08/22)
फलाफल व हम्मस घर पर ही बनायें । Falafel with Hummus Dip । How to make falafel n hummus from scratch
how to make falafel, garbanzo fritters, chickpea fritters, falafel recipe lebanese, fried falafel, homemade hummus, falafel recipe, Chickpeas Pakoda
#FalafelHummas #ChickpeaCutlets #HummusDip #FafelRecipe
Ingredients for Hummus Falafel
Kabuli Chana - काबुली चना - 1 Cup (200 gms)
Sesame Seeds - सफेद तिल - ¼ Cup
Salt - नमक - 3/4 tsp
Lemon - नींबू - 1 small
Olive Oil - जैतून तेल - 3 tbsp
Curd - दही - 1
Cinnamon - दालचीनी - 1 inch stick
Black Cardamom - बड़ी इलाइची - 1
Cloves - लौंग - 3
Black Pepper - काली मिर्च - 6
Cumin Seeds - जीरा - 1/2 tsp
Asafoetida - हींग - 1/2 a pinch
Turmeric Powder - हल्दी पाउडर - 1/2 tsp
Coriander Powder - धनिया पाउडर - 1 tsp
Ginger - अदरक - 1/2 inch baton
Green Chilli - हरी मिर्च - 2
Red Chilli - लाल मिर्च - 1/4 tsp, coarsely ground
Salt - नमक - 1/4 tsp
For Tadka:
Desi Ghee - घी - 1 tbsp
Cumin Seeds - जीरा - 1/4 tsp
Red Chilli Powder - लाल मिर्च पाउडर - 1/8 tsp
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