الطريقة الصحيحة لعمل فلافل خفيفة ومقرمشة | Light and Crunchy Falafel Recipe
طريقة عمل وصفة فلافل خفيفة ومقرمشة لأفضل سندويش فلافل
How to make a light and crunchy falafel recipe for the best falafel sandwich. Crunchy vegetarian chickpea balls.
كوبين من الحمص
نقعة في الماء لمدة 12 ساعة أو أكثر
استنزف المياه
بصلة
ربع كوب كل من بقدونس وكزبرة
أربع فصوص ثوم مقطعة إلى شرائح
اخلطها
نمزج
أضف القليل من الماء
يجب أن يكون هذا الاتساق
ملعقة صغيرة كزبرة
ملعقة صغيرة كمون
ربع ملعقة صغيرة من صودا الخبز
ملح حسب الذوق
امزج كل شيء
شكل الفلافل بقالب أو استخدم يديك
اضغط على الجانبين
اصنع ثقبًا في المركز
زيت طبخ ساخن على نار متوسطة
شكرا للمشاهدة. لا تنسى الإعجاب والتعليق على الفيديو.
Thank you for watching. Subtitles and translations are available for your convenience in your language. Click on the [cc] on the top right and the 3 dots to choose your language from the captions section and enjoy the video.
Two cups of chickpeas
Soak in water for 12 hours or longer
Drain the water
Onion
One fourth of a cup of parsley coriander
Four sliced garlic cloves
Mix it
Blend
Add a little bit of water
This should be the consistency
One tsp of coriander
One tsp of cumin
One fourth of a tsp of baking soda
Salt to taste
Mix everything
Shape the falafel with a mold or use your hands
Press on the sides
Poke a hole in the center
Hot cooking oil on medium heat
Thanks for watching. Don't forget to like and comment on the video.
#asmr #falafel #vegetarian
Easy Lebanese Falafel Recipe
Hello and welcome to another episode of Uncle Bill's Kitchen! Today, we are going to delve into the wonder that is a Falafel Pita Sandwich. This recipe is one of my all time go to vegetarian dishes and is sure to please the foodies in your life.
Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl] is a deep-fried ball or patty-shaped fritter made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).
Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt and with chickpeas in the Levant. It is popular with vegetarians world-wide.
History
The origin of falafel is controversial. The dish most likely originated in Egypt, possibly influenced by similar Indian dishes. There is a legend that a fava bean version was eaten by Copts as early as the 4th century during Lent, but there is no documentary evidence for this. It has been speculated that its history may go back to Pharaonic Egypt. However, the earliest written references to falafel from Egyptian sources date to the 19th century, and oil was probably too expensive to use for deep frying in ancient Egypt.
As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East. The dish later migrated northwards to the Levant, where chickpeas replaced the fava beans.
Middle East
Falafel is a common form of street food or fast food in Egypt as well as the Levant. The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. Falafel became so popular that McDonald's for a time served a McFalafel in its breakfast menu all over Egypt. Falafel is still popular with the Copts, who cook large volumes during religious holidays.
Debates over the history of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis. In modern times, falafel has been considered a national dish of Egypt, Palestine, and Israel. Many Palestinians resent what they see as the appropriation of their dish by Israelis. Additionally, the Lebanese Industrialists' Association has raised assertions of copyright infringement against Israel concerning falafel.
Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the country. While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin. Later, it was adopted by early Jewish immigrants to Ottoman Palestine. As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.
In 2012, one of the hotels in the capital of Jordan, Amman, prepared the world's largest falafel disc weighing about 75 kg – breaking the previous record set at a Jewish food festival in the United States.
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#Unclebillskitchen #easy #falafel #recipe #Lebanese
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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Falafel , the original falafel recipe , فلافل
falafel
Falafel is a good source of vegetarian protein, It is a dish of Middle Eastern origin that’s especially popular among vegetarians and vegans.
It consists of deep-fried patties that are made from a combination of chickpeas (or fava beans), herbs, spices, onion.
Falafel can be a stand-alone side dish, but it’s commonly served in a pita pocket, flatbread, or as part of an assortment of appetizers called a meze.
Although it’s quite popular and packed with healthy ingredients.
Falafel contains a variety of important nutrients, but it’s traditionally deep-fried in oil, which can make it high in fat and calories.
٢ك حُمُّص ينقع في 6 ك ماء
عدد 2بصله
حزمة كسبره خضراء
حزمتين بقدونس
عدد 5 بصلات خضر
3 فصوص توم
تضرب في الماكينة
توضع عدد بيضه قبل القلي مباشرة
١ ملعقه كسبرةً ناشفه
١ ملعقه كمون
ملعقه ملح
ويتم القلي في زيت غزير درجه حرارته 350
Sent from my iPhone
Lebanese Falafel #lebanon #falafel
Lebanese Falafel Wrap | Easy To Make Wrap Recipe | Ruchi Unboxes With Bajaj Electricals
In the first episode of this brand new show of Ruchi Unboxes With Bajaj Electricals, learn how to make Lebanese Falafel Wrap at home a delicious wrap recipe by Ruchi Bharani.
Making Lebanese wrap at home has become an easy and timing saving task with the help of the latest food processor by Bajaj Electricals. Be it kneading the dough or shredding the vegetables it does it all. So make one of the yummiest and delicious middle eastern delicacy, Lebanese Falafel Wrap at home with chef Ruchi Bharani only on Rajshri Food.
Bajaj Electricals Website :
Bajaj Electricals Facebook Page :
Ingredients
Dough
-1 ½ cup of wheat flour
-1 tbsp of oil
-salt to taste
- water as required
Falafel
- 1 ½ cup of soaked white chickpeas
- 1 chopped onion
- 5 cloves garlic
- juice of half a lemon
- coriander leaves
- parsley
- ½ tsp of cumin seed powder,
- ½ tsp of red chilli powder,
- ½ tsp of coriander powder,
- 1/4 tsp of pepper powder,
- salt to taste,
- 2 pinches of so bi carb
- 2tbsp of rice flour
Sauce
- Tahini sauce
- garlic paste
- finely chopped parsley
- lemon juice
- salt
- water
Salad
- cabbage
- red cabbage
- chopped carrots
- tomatoes
- sliced pickled cucumber
Method
- Make dough in food processor by adding wheat flour, oil, salt and water.
- Add oil and knead it for one minute and cover it with cloth and keep it aside for resting.
- In a grinder add white chickpeas, onion, garlic, juice of half a lemon, coriander leaves, and parsley.
- Season the falafel mix with cumin seed powder, red chilli powder, coriander powder, pepper powder, salt to taste, so bi carb and rice flour.
- Mix everything well and make small flat rounds of the falafel mix
- Fry them in oil until they turn brown in color
- In a bowl add tahini sauce, garlic paste, finely chopped parsley, lemon juice, salt, water whisk all the ingredients together
- Shred the cabbage, red cabbage and mix with chopped carrots and tomatoes and refrigerate it for some time
- Take a ball out of dough, dust wheat flour and roll it into small oval shape and brush some oil, sprinkle wheat flour and pinch in the middle and roll it into flat bread. Repeat it
- Roast on the hot pan, apply some oil and flip it over.
- Spread hot sauce over the flat roti and place the falafel and drizzle the tahini sauce and place the thinly sliced pickled cucumber and the chilled salad . Fold it properly and the lebanese wrap is ready.
Host - Ruchi Bharani
Copyrights: Rajshri Entertainment private Limited
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