Hey andong. I highly reccomend brining the eggplant in very salty water for an hour before frying. This way, the eggplant won't absorb nearly as much oil. Instead as it fries it will expell the water, and will still crisp up and get silky inside.
@@Red3yeX you cut it, first. You can also cover it in salt for about 20-30 minutes after slicing, then rinse it very well and dry it in a towel, squeezing out as much water as possible.
it was not cheese on your falafel, it was a very thin piece of potato, dipped in batter and fried. its an old classic, not many places bother to make it nowdays. only the best places do 😉
next time try adding RAW potato, just grate it as thin as posdible and then grind it with the chickpeas. it will add lots of starch to stabilize the mixture, plus make grinding easy because of the added moisture
Dude, you have the most infectious, genuine and fun energy AND you know food. As a Lebanese myself, you really "get it" and are making new fans. I share "you" with everyone. Thanks and keep up the great work!
This is awesome! Just some hacks and tips from my Iraqi jew grandma: - Slice your eggplant vertically (instead of horizontally as you did in the video). this way the eggplant will absorb much less oil and you won't end up with a soggy and oily mush. what makes the difference is that when you cut vertically you cut against the fibres and they are the main part that absorbs oil. - As people commented before me- after cutting eggplant it's recommended to salt them and leave them to rest, and afterwards wash and gently squeeze them from excess water. - Oh, and a tip for choosing a good eggplant: a heavier eggplant means a lot of seeds, and lots of seeds mean a bitter eggplant. choose one that is significantly lighter than others on its size.
Da Kakashi great tips! Never knew that about the heavier the eggplant, the more seeds. Did you know those are the females (more seeds)? Also, I just learned that the male eggplants have a round tip and the females have a slit. Hehe, much like human reproductive organs.
@@falconofbalasagun4163 circa 50% of israeli citizens came from arabic countries. do you think they ate pizza, burger or french fries? and of course they sell falafel or hummus on the streets! it's the most fitting food made of ingridients found in tonnes in the middle east. use your brain....
@@Saaaaaaraaaaahhhh first of all it's Arab countries not Arabic countries, Arabic is the language. Secondly, I know where Israeli jews come from; everywhere except Palestine, like maybe 10 Israelis had lived in the holy lands before the first Aliyah which I believe was around the end of the 19th century. Thirdly I don't deny that Mizrahim have cultural and culinary Arab hertaige, but since their state is oppressing Palestinians whom are partly the source of that heritage, we, Arabs, do not accept associating our culture and our national dishes with the name of the state which is killing our brothers and sisters.
@@falconofbalasagun4163 are you freaking stupid? this is the same ARABIC people are doing elsewhere than the ARABIC countries, right? like in europe etc.... you are a cry-baby pretending supporting the arabs in gaza but wouldn't even trust a penny to them... so stop your hypocrisy Food has no nationality so stop writing this BS. the food subject shows a lot about arabic mentality....
@@Saaaaaaraaaaahhhh Food has no nationality?! So I guess now I can claim pizza is not Italian but Indian and sauerkraut is Chinese. This is what Israel wants; to redefine the concept of identity and sovereignty so that a Palestinian whose ancestor have been living in Palestine for hundred of years is not considered native to that land and is forbidden from living on the land that his grandparents owned before Israelis exiled them, but a russian jew whose ancestors fled from Palestine 2000 years ago after the bar Kokhba revolt, and since that time he had no material connection to that part of the world, is now considered native and even invited to become a citizen of the illegal state of Israel.
The ingredients that go into a sabich sandwich are basically what every Iraqi household has for a light supper. BTW with Iraqi felafil, we add Amba and a fresh salad like the one you added to the Sabich. Tahina sauce is more of a Lebanese thing. Try the amba with felafil next time!
Tahini is more popular in isreal for 2 reason (and its also way you will rarly find yoghurt souces) its mainly because its a very popular plant to grow and because its vegan(non dairy or meat) so its ok to eat it after meat/dairy eating for Kashruth law
Almost 70 years old here. I raised four kids when we didn’t have much money and used that trick to freshen up stale bread (usually bought cheaper) all the time! Love your videos - making falafel tomorrow!
Hey Andong I am from Mumbai India and Amba means "mango" in my mother tongue. May be its just a coincidence but I think its sone kind of cross culture phenomenon. Great recipe btw.❤️ Love from India.
yes, it is made from mango. In fact the name is borrowed from India for it was introduced to iraqis through merchants who traded with India. I like amba. it come either in a glass jars or as powder which then should be diluted with water and vinegar
Vegan FOOD is great. It's vegans themselves we have a problem with. The moment you reach into a man's plate, you better be expecting to leave some fingers behind.
I'm from Iraq and our falafel is with Amba, like a must. It's true, it was invented by Iraqi Jews. Try to add an egg to the falafel mixture, it's another level.
In Syria we don't add favabeans to falafel, we only use chickpeas, and for its sandwich we don't use tahini sauce, we use 'TARATOUR sauce' which include tahini + garlic + yogurt + water.. or may be thats what we do in Homs particulary.. regards
It has been some time since I've been to that part of the world, but the Israelis use a similar sauce with tahini, garlic and water and I think, i am not sure, lemon juice. They just call it "tahina" which can be confusing at first, because it is not JUST tehini. Definitely something to thin it out. It does vary a little bit from city to city as far as what they put on the falafel, but that s One thing I learned that I took back home with me to the states--in my small city, most of the restaurants that sell falafel & hummus are run by people from Lebanon, is to make sure it is hot and fresh! I think people who don't like falafel have not had it when it is straight out of the fryer. Do they serve any kind of hot sauce with it in Syria? In Israel they serve a sauce that came from the people of Yemen, called "schug" which is a paste, some is green, some red. Lots of garlic. May we all one day have peace and lots of food to share! PS. Check out Mark Weins youtube!
@@doctorbombay4104 you are correct, I am Jordanian myself who loves falafel too much and yeah I was always mislead to think that the tahini in falafel sandwiches is just tahini until my mom made a homemade tahini sauce for falafel, I understood that the tahini specifically in falafel sandwiches is a mix of tahini, garlic and lemon, and some would add yougurt. Tahini by itself is very bitter and thick and it doesnt taste good while the tahini mix made for falafel is light, a bit sour and salty, and mostly bitter but not as bitter as when it's by itself.
The reason its called Israeli salad os modern day cherry tomatoes and many of cherry tomatoe varities come from Israel. The plant itself was from Peru, but bred in agriculture labs in Israel for many years to get modern-day domesticated variety.
Massive respect for you Andong and the way you handle these recipes. Particularly when you talk about origins of Falafel etc. You recognise its a dish in Israel but don't limit it and say therefore Israelis made it.
Its so hard to find good Falafel outside the middle east. I've been to too many Kebap joints in Europe and the US that commit the ultimate sin of reheating falafel balls in a microwave. :(
Oh That's an awesome video. Thanks for sharing your pita trick I will try it. I am Iraqi and I told you little secret do not add baking soda with the mixture from the beginning. After you mix your ingredients put it in the fridge then when you ready to fry it add the baking soda and drop the balls in oil do not ask me why I just learn it this way and it turns out delicious also your falafel mix needs more water to combine the ingredients it is a bit dry but your spices are spot on I use cumin and coriander ( no cardamon ) next time I will try to add cardamon and see. As Iraqi we never put Tahini sauce to our falafel laffa; Tahini sauce is new to Iraqi culture we put the veggies then the falafel and at the end a massive drizzle of Amba is a must. regarding sabich Iraqis do love fried eggplants I can eat it all the time whether it is in a laffa or as musaka or in a stew with lamb chunks. Yummy
With the Fava Beans, use split skinless fava beans, otherwise you'll have a funky flavor in your falafel, also to avoid to much onion in falafel, use Leeks, have better flavor in Falafel :),
Fava beans aren’t used in Israeli or Palestinian falafel. They’re used in the Egyptian version, which is called ta’amiyeh. Unfortunately, and for the most curious reasons, ta’amiyeh is unavailable in Israel. From videos on youtube, it seems to be well worth the effort of making, but I must try one in Egypt, as a point of reference, before I attempt to make it at home. Some people in Israel have a problem with fava beans, and if they take any, they lose their red blood cells rather quickly. This condition is life-threatening, so fava beans are never used/added to falafel in Israel, and to get fava beans you need to order a dish that specifically mentions them, so you cannot consume them accidentally.
The comment about the onions is spot on! I will only add that if you use much onion in your recipe, the sugar in the onions, which caramelizes during frying shall cause the falafel to darken quickly.
Mayer Goldberg Mayer Goldberg we call ta3mya in North west Egypt “Alexandria” Falafel as well, since Alexandria is the main port probably this how falafel term got popularized. I know the condition, Mediterranean fever, I got it, it doesn’t stop me from loving falafel tbh, actually most of my friends got it as well and we all knew accidentally😂. I hope you like it, make sure you use red onions and leeks with it fam. Hopefully you like it.
Mayer Goldberg well don’t use sweet onions, remember Egyptian onion is not common outside of Egypt it’s not sweet at all and very similar to shallots but not quite the same. They call it Egyptian whaling onion outside
@@gmayer66 I think Fava beans aren't popular In Israel because a lot of Israelis are of Curdi (Kurd) or Iraqi decent (Jews who came to Israel) the Curdi and Iraqi population have a larger than average chance of being allergic to the beans. It's a deadly allergy.
You are blessed to travel as you do, and we are blessed to ride along! I had to join the military to travel, and people shooting at you tends to wreck the whole tourist vibe!
This sabich is also known by us middle easterns as sandwichet magally and its basically what you made in addition to fried potatoes, cauliflower, and tahinia
I am from a pontian greek and a tradition flatbread of the pontus region is perek which when stored for later use becomes very dry and when you want to use it in cooking you first have to put it under water
Actually, Sabich is not a person's name but rather the Arabic world for morning, as this dish was originally prepped as a breakfast dish. Second, in order to get a perfect result, you can not just boil just any white egg, but rather make it into a brown egg, or HAMINADOS. It makes all the difference.
Dude, I'm a huge fan... After 2 years on the waiting I finally gave this recipe a try. Here in Brazil it's really hard to find a falafel sandwich, so I had to do it... And boy... I wasn't ready for such a treat! This thing is delicious 😋 I totally love it! Thank you man, you're a genius!
Very well done great us full video ,big Salut,I am from Israel living in berlin I learned a few tricks from u which I didn't know, and there was not many I didn't know about falafel and sabich , god bless u for sharing your wisdom כל הכבוד
Excellent video and succulent food. As a Norwegian, a humanist and third as a Jew who loves the Middle Eastern cultures and food, I enjoyed discovering the story of Sabich. I got the chance to discover Lebanese food in Lebanon when I was studying Arabic language at the American University of Beirut . It was wonderful, beautiful country, culture, gastronomy, wine, and the art of Mezze. Nobody does it better than the Lebanese . So sad about the horrible explosion at the port of Beirut. Such a beautiful and dynamic city.
I’m Saudi Arabian and I’m so loving this channel. That sabich sandwich looks delicious, I want some lol I heard so much about Israeli falafel and as an avid falafel eater I’d like to try it! I wish i can visit Tel Aviv as a tourist, hopefully someday. Greetings to you & keep up the good work.
The Amba sauce is supposed to be dark yellow....Recently I went to Trader Joe’s and I found the same Amba sauce I used to eat in Israel ! I’m so happy ! Try it. It’s in a yellow pouch
AB Israel is made from individuals from all around the world, each community brought the cuisine from their own roots. Jews from the Lebanon or Egypt had Falafel ( or Ta3amiya ) in their food habits already. Nobody ”stole” anything, people have cultural similarity. Vietnamese borrow the French Paté and baguette which are now part of their own culinary culture...never heard about Lee Sandwiches? it's all French... Would you say Lebanese ”stole” the falafel from the Egyptian Ta3amiya? What about the Shawarma? Did Arabs ”steal” it from the Turkish Döner? Stop falling for the propaganda Akhi, look forward and see what people have in common instead of what separates them, would be a more successful path for Peace 🕊️
Emma Linnemann Sorry, I just noticed your question, I hope it's not too late. Here is a link about Amba sauce, the real deal: th-cam.com/video/zN_lE6QwCDA/w-d-xo.html
my husband and i have never heard of sabich before but now we want it so badly! it sounds amazing! thanks for this video and for sharing that little bit of your family and cultural background with us!
It is highly recommended that prior to frying the eggplant slices , you spread salt on top of them and let it rest for about 30 minutes. This will remove the often annoying sense of acidness that some people feel while eating eggplants. After resting them - wash with water to remove the salt - otherwise you will get a too salty sabikh which is not too healthy or tasty. Also: We in Israel use Tjina as a secondary paste in the Pita - The first being Hummus. and you said Malfuf but Malfuf is cabbage in Arabic and not Hebrew - KRUV (pronounced like Kroov). Regarding the name Sabikh - There are many explanations. No one really knows the real one. The most popular is: SA(salad) + B(Beitsa = Egg in Hebrew) + Y(Yotter = More in Hebrew)+H(Hummus)
Pretty sure that explanation of the origion of the name is the one became popular by one of the most known sabich places in Israel... However, as Andong mentions in his video and as my Iraqi father always told me, this dish originates in the Jewish-Iraqi cuisine and is a spin-off of the Shabatt breakfast. The word 'sabich' most likely comes from the word 'sabah' in arabic which simply means 'morning'. BTW - agree on the eggplant tips. Adding: pick lighter eggplants - they usually tend to have less seeds, hence less bitterness. Also, my grandma used to make the eggplant slices about half or third of the thickness Andong cut them (also, skin off and the 'long' cut). Dont be scared to get them to be more brown, they should really melt in your mouth effortlessly...
I recommend adding two hard boiled eggs to the sabich, dice them up inside the pita, one half a slice of baked potato and you got yourself the best god damn sabich
I can’t wait to get paid so I can grocery shop and try to male all the wonderful foods you have showed me. These both look amazing. I have to try sabich
Three tricks: 1) when you use fava beans (fool), there is a peeled version (called in Arabic fool magroush) to avoid the thick skin in falafel mix; 2) you can crack an egg with falafel mix and it will come together; 3) before frying the egg plant, put plenty of salt on it first and leave for say 30 minutes to extract the moisture out of the egg plant (the salt will wash away with the liquid) and frying will be so much easier.
From my research, it looks like the original version of falafel is the Egyptian version, which they call ta'ameya (literally "small tasty thing"), which exclusively use fava beans rather than chickpeas. When the dish moved into Israel, they switched to chickpeas instead because a lot of Ashkenazi Jews have a high rate of G6PDD, an inherited enzyme deficiency which means that fava beans can cause their red blood cells to break down. As such, fava beans were a no-go so they switched in chickpeas.
I thought seriously about looking for a recipe to make falafel and this comes on my recommandations. Are you tube algorythms working on a telepathic Mode already ?
No, but if you mentioned it to someone around you, your phone or whatever smart device you're logged in on and you're around sends that data to the cloud. It happened to me so many times where a few minutes after I was talking about something, I suddenly get a recommendation or ad for it when I hadn't had one in a long time.
@@sidneytoombs I have a surprise for you my friend, Jews have middle eastern origins in their DNA and yes even the Ashkenazi ones, in fact! Askenazi Jews are more related to Druze, Kurds and Yazidis from DNA precpective than the Arabs are! secondly, the Ashkenazi Jews in Israel are a minority compared to the Mizrahi Jews(Jews who came from the Middle Easterns countries) and that's why Israelis jews eat Middle Eastern food while the Ashkenazi Jews in Europe and US do not
@@sidneytoombs I have a surprise for you my friend, Jews have middle eastern origins in their DNA and yes even the Ashkenazi ones, in fact! Askenazi Jews are more related to Druze, Kurds and Yazidis from DNA precpective than the Arabs are! secondly, the Ashkenazi Jews in Israel are a minority compared to the Mizrahi Jews(Jews who came from the Middle Easterns countries) and that's why Israelis jews eat Middle Eastern food while the Ashkenazi Jews in Europe and US do not
@@sidneytoombs most jews arent ashkenazi, certainly not in israel. More over, food doesn't pass in your dna. Its a cultural thing. And judaism is an eastern religion and culture that sparked all eastern religion, you can find way more in common between judaism and islam, or judaism and eastern churches (ethiopian, kopt and the like) than you would find in judaism and western catholicism, wether be it not eating pork or ceremonial circumcision. Ashkenazi jews are and always were part of a nomad oriental nation.
What you had in the falafel was not cheese but a thin slice of potato in the batter, protected with deep oil, it is very special, I am originally from Netanya and there the falafels in the market serve it
Next time your in Israel go to Givatim there: the best Sabich is over there (in a place called Ovad or Sabich Ovad) It's the best Sabich in the entire world.
Just made this, ALL OF IT from scratch, the pita, salads and falafel. Best falafel recipe! My new go to falafel recipe. Same goes for the pita, amazing! Not all puffed up to perfect pita, but still so chewy! Thank-you for the recipes!
I dry the soaked raw chick peas and greenies herbs in a salad spinner or towel before I put in food processor and make very small balls. Then rest for several minutes. No need for starchy binder. No disintegration ever. Some people put fine bulgur wheat to canned version that might work too for people who cannot access dry chickpeas.
Sabih is the best!!!!!!! It's a comfort food! It's mostly soft but in a very satisfying way and the richness of the t'hina.....🤯 I wish to find a gluten free pita 🤐🤐🤐
the best channel on youtube. also lol bc i love putting hummus and fried eggplant in my falafel sandwich. :) and by the way, I'd love to see a baba ghanoush recipe from you!
Sabikh is Iraqi breakfast we eat it with Amba and Amba عمبة is a very popular sauce in Iraq we Iraqis eat falafel with Amba usually and Amba usually is a yellow sauce not red And Amba brought to jewish settlements via Iraqi jewish population. Also Israeli Salad is actually Everyday Arabic dinner Salad as you said it could be found in any country in Iraq we eat it with everything but not with chicken😂 we switch the cucumber with Iraqi lettuce.
so sabich is basically just.... falafel toppings? It's quite common to add boiled eggs, fried eggplants and french fries to falafel, you should try them together next time
As a guy from Israel that eats stuff like that on a regular base i can approve sabikh is better, yet if you like those flavors, you should try shawarma, its like kabab but quite different. It shares the condiments of the other dishes yet the main one are pieces of spiced chicken meat(or lamb and beef) that are slow roasted on a unique spinning device with fat dripping all over them, and although it can be served in pita bread the best way to eat it is in a flat bread called a lafa. You have to try it, its pretty mind blowing, and its my go to here in israel, much preferred over falafel and sabikh.
I smiled when he wet the pita, then put it in the over. I’m Mexican and we do the same with tortillas. They really do feel like they gain a second life!
In Iraq, we used to mix both. That is, falafel and fried eggplant in the same sammwich. Add in some anba and HP Sauce, and you have the staple of most Iraqi teenagers' diet over the past 4 or so decades :D
@@advocatusdiaboli1436 Nope, we just call it a fried eggplant sandwich, but it's virtually the same. I can't comment to the origin of the word, but wouldn't be surprised at all if it originated with Iraqi Jews.
Having been both to Israel and Egypt, I definetly prefer the Egyptian version, where they're made of fava beans only. They had an amazing crunch while still managing to be super fluffy inside. And bonus point, you can add all that hummus :)
Once, I ate from a foodtruck in the city of "Villejuif" (south of Paris) a lebanese falafel and they were adding zucchini to the mix (I came everyday for a week for them to finally spill out the info :D)!! It acts like butter and keeps the falafel so moist and melty. I've never seen that in Tel Aviv I hope someone would bring it and change the game here :).
Ive eaten the Fuul version as well, and i prefer the Israeli (chickpeas) one. There are a few Egyptian versions in Tel Aviv, though, but they are rare.
Next time you go visit, try "Dr. Sa'adia" falafel on King George street, which is close by (it's an easy to miss shop between Mishol Ya'akov alley and Bugrashov street). It's the best falafel in town, and very different than Johnny's. And yes, the sabich place you hit is great!
Andong, the phrase "Did I not regret it?" sounds like, I regretted it soooo much! You might say instead "I so did not regret it." Hope you enjoyed your time with your grandma. My mom used to live in Tel Aviv. I enjoyed that city so much.
Hallo Andong! Such a pleasure having you here in Israel. Dieses ding über dein Falafel ist kein Käse, aber ein Kartoffel! I too like Sabich much more than Falafel, and you were lucky to stumble into one of the better places in Tel Aviv to get it :) Next time you're there you should try their variation to the classical version, which includes Feta Cheese instead of a Hummus spread inside the Pita. Tastes great and I never saw it anywhere else. Falafel Johnny Benin, where you got your fix, is also quite alright but there are much better places in the city IMO, so next time you're in Israel I'd be happy to show them to you! Bis bald :)
That is the most legit Falafel I've seen made by a non-middle-eastern. And I can't believe I had to watch a German guy's TH-cam video to find out about a glorified Falafel shop in my hometown, but I will definitely give this place a try! BTW, I LOVE Hummus in my Falafel, but a lot of people here will tell you you actually shouldn't put it in, and a lot of the cheaper Falafel places won't even have Hummus. So it's not that weird!
If you come to Tel Aviv again, may I recommend Falafel HaKosem ("The Magician") - their falafel is fine, but their shawarma is great, their sabich is awesome, and they have a unique dish called "Morrocan fish in a pitta", which is is simply incredible. Also, for the best Shawarma, go to Bino's, on Rotshield Avenue
Very close to HaKosem, is an actual good one called Mifgash Osher ("Happiness place") - they have the best Falafel, Sabich and also hybrids as Sabi-lafel and Sabich with fried cauliflower instead of eggplant. They also have an amazing salad with chickpeas and Labneh
@@elonlandman8180 Honestly, not a fan of Mifgash Osher. I mean, they're good, but the falafel balls themselves are kind of lackluster, in my opinion. But to each their own. At least, you gotta agree with me on the Bimo thing
My dad taught me how to make falafel when I was young. I usually make a large batch and freeze half. When I want some I take a few out and put it directly into a 375 degree F oven for maybe 20min. Same fresh taste. The Sabich sounds amazing and I'll definitely be adding that to my meals.
@@mynameisandong In my opinien the country Israel stole the Land of the Palästinenser, which had been realy friendly to them (You can See the Story of my oppinion in the movie Gelobtes Land (i Just know the German Title))
In Iraqi falafel ( in my opinion the best version of falafel :D ) we add to every 1/2 kilo of re-hydrated chickpeas 2 chopped onions and 1/4 cup of water until the mixture becomes paste-like and not grainy like you showed, try it sometime you will love it its a more airy and crunchy version of the syrian falafel
When you want to order falafel, but they don't serve it... Life's sabich
This is gooood
This only has 120 likes? This is the best comment ever
Haha! Dang!
hahahah genius
Huehueheuheuheuheuhuehuehuheuheuhe
Hey andong. I highly reccomend brining the eggplant in very salty water for an hour before frying. This way, the eggplant won't absorb nearly as much oil. Instead as it fries it will expell the water, and will still crisp up and get silky inside.
Great cooking tip! Thank you :)
That's a great idea, do you cut the eggplant before hand or keep it whole during the brining process?
@@Red3yeX you cut it, first.
You can also cover it in salt for about 20-30 minutes after slicing, then rinse it very well and dry it in a towel, squeezing out as much water as possible.
@@jameshaulenbeek5931 thank you!
It also loses the bitterness, which is a problem for some dishes.
it was not cheese on your falafel, it was a very thin piece of potato, dipped in batter and fried. its an old classic, not many places bother to make it nowdays. only the best places do 😉
BTW it will never be cheese, as falafel needs to be non-dairy and non-meat, its traditionally vegan
next time try adding RAW potato, just grate it as thin as posdible and then grind it with the chickpeas. it will add lots of starch to stabilize the mixture, plus make grinding easy because of the added moisture
In Dubai, there are some places that have a modern twist, they add crispy French fries 😉
Ajisen Ramen Not modern at all, enter the favorite Greek snack; Pita souvlaki filled with ‘French’ fries, vegetables, meat or courgette bals.
Does it have a name?
Dude, you have the most infectious, genuine and fun energy AND you know food. As a Lebanese myself, you really "get it" and are making new fans. I share "you" with everyone. Thanks and keep up the great work!
I agree, what an awesome dude.
Yes he it feels like he just love everything about it
Hi I'm Lebanese too
This is awesome! Just some hacks and tips from my Iraqi jew grandma:
- Slice your eggplant vertically (instead of horizontally as you did in the video). this way the eggplant will absorb much less oil and you won't end up with a soggy and oily mush. what makes the difference is that when you cut vertically you cut against the fibres and they are the main part that absorbs oil.
- As people commented before me- after cutting eggplant it's recommended to salt them and leave them to rest, and afterwards wash and gently squeeze them from excess water.
- Oh, and a tip for choosing a good eggplant: a heavier eggplant means a lot of seeds, and lots of seeds mean a bitter eggplant. choose one that is significantly lighter than others on its size.
thank you for these great tips
Great tips that I will use @da kakashi ! Thank you (and your Grandma!)
Ty ❤️
Da Kakashi great tips! Never knew that about the heavier the eggplant, the more seeds. Did you know those are the females (more seeds)? Also, I just learned that the male eggplants have a round tip and the females have a slit. Hehe, much like human reproductive organs.
@@BeingReal1 Interesting! Thanks
Russe, der in Deutschland lebt, Chinesisch kann und Videos auf Englisch macht mit der Oma aus Israel.... Hallo, Mr. Worldwide
@@falconofbalasagun4163 circa 50% of israeli citizens came from arabic countries. do you think they ate pizza, burger or french fries?
and of course they sell falafel or hummus on the streets! it's the most fitting food made of ingridients found in tonnes in the middle east. use your brain....
@@Saaaaaaraaaaahhhh first of all it's Arab countries not Arabic countries, Arabic is the language. Secondly, I know where Israeli jews come from; everywhere except Palestine, like maybe 10 Israelis had lived in the holy lands before the first Aliyah which I believe was around the end of the 19th century. Thirdly I don't deny that Mizrahim have cultural and culinary Arab hertaige, but since their state is oppressing Palestinians whom are partly the source of that heritage, we, Arabs, do not accept associating our culture and our national dishes with the name of the state which is killing our brothers and sisters.
@@falconofbalasagun4163 are you freaking stupid? this is the same ARABIC people are doing elsewhere than the ARABIC countries, right?
like in europe etc....
you are a cry-baby pretending supporting the arabs in gaza but wouldn't even trust a penny to them... so stop your hypocrisy
Food has no nationality so stop writing this BS. the food subject shows a lot about arabic mentality....
@@Saaaaaaraaaaahhhh Food has no nationality?! So I guess now I can claim pizza is not Italian but Indian and sauerkraut is Chinese.
This is what Israel wants; to redefine the concept of identity and sovereignty so that a Palestinian whose ancestor have been living in Palestine for hundred of years is not considered native to that land and is forbidden from living on the land that his grandparents owned before Israelis exiled them, but a russian jew whose ancestors fled from Palestine 2000 years ago after the bar Kokhba revolt, and since that time he had no material connection to that part of the world, is now considered native and even invited to become a citizen of the illegal state of Israel.
@@falconofbalasagun4163 Oh just fuck off with your political bullshit.
The ingredients that go into a sabich sandwich are basically what every Iraqi household has for a light supper. BTW with Iraqi felafil, we add Amba and a fresh salad like the one you added to the Sabich. Tahina sauce is more of a Lebanese thing. Try the amba with felafil next time!
A fellow Kurdish Jew?
Amba! I second that.
Yep, u got to add amba
Tahini is more popular in isreal for 2 reason (and its also way you will rarly find yoghurt souces) its mainly because its a very popular plant to grow and because its vegan(non dairy or meat) so its ok to eat it after meat/dairy eating for Kashruth law
Almost 70 years old here. I raised four kids when we didn’t have much money and used that trick to freshen up stale bread (usually bought cheaper) all the time! Love your videos - making falafel tomorrow!
Hey Andong I am from Mumbai India and Amba means "mango" in my mother tongue. May be its just a coincidence but I think its sone kind of cross culture phenomenon.
Great recipe btw.❤️
Love from India.
Yes Amba Sauce is Made from Mango.
yes, it is made from mango. In fact the name is borrowed from India for it was introduced to iraqis through merchants who traded with India.
I like amba. it come either in a glass jars or as powder which then should be diluted with water and vinegar
In fact Indian ‘mango pickle’ is a good substitute for Israeli amba.
Am आम means mango. Amba is a mango sauce made of sour mangos. It was introduced into Israel by Iraqi Jews.
Amba is Marathi word for mango. That’s again Indian. One of many languages spoken in India.
"vegan food has no flavour" ... those falafels look INCREDIBLE
Preach
Vegan FOOD is great. It's vegans themselves we have a problem with.
The moment you reach into a man's plate, you better be expecting to leave some fingers behind.
@@shrk128 Wow, so manly.
I mean go to india, their vegan food is so good you wont miss meat when you eat it.
Yeah...well "Sabich is life", "...better then falafel ( 10:52 )". Not vegan 😅
Sabikh is a great Iraqi food. Levantine falafel is usually made only with chickpeas. Egypt likes to add fava beans to make falafel.
@@jonahs92 Definitely!
I'm from Iraq and our falafel is with Amba, like a must. It's true, it was invented by Iraqi Jews.
Try to add an egg to the falafel mixture, it's another level.
In Syria we don't add favabeans to falafel, we only use chickpeas, and for its sandwich we don't use tahini sauce, we use 'TARATOUR sauce' which include tahini + garlic + yogurt + water.. or may be thats what we do in Homs particulary.. regards
It has been some time since I've been to that part of the world, but the Israelis use a similar sauce with tahini, garlic and water and I think, i am not sure, lemon juice. They just call it "tahina" which can be confusing at first, because it is not JUST tehini. Definitely something to thin it out. It does vary a little bit from city to city as far as what they put on the falafel, but that s One thing I learned that I took back home with me to the states--in my small city, most of the restaurants that sell falafel & hummus are run by people from Lebanon, is to make sure it is hot and fresh! I think people who don't like falafel have not had it when it is straight out of the fryer. Do they serve any kind of hot sauce with it in Syria? In Israel they serve a sauce that came from the people of Yemen, called "schug" which is a paste, some is green, some red. Lots of garlic. May we all one day have peace and lots of food to share! PS. Check out Mark Weins youtube!
@@doctorbombay4104 you are correct, I am Jordanian myself who loves falafel too much and yeah I was always mislead to think that the tahini in falafel sandwiches is just tahini until my mom made a homemade tahini sauce for falafel, I understood that the tahini specifically in falafel sandwiches is a mix of tahini, garlic and lemon, and some would add yougurt.
Tahini by itself is very bitter and thick and it doesnt taste good while the tahini mix made for falafel is light, a bit sour and salty, and mostly bitter but not as bitter as when it's by itself.
Thanks
Im arab iraqi and i love you. thank you for your honesty about food history.
Egyptians also eat fried eggplant and potato in their falafel sandwiches. Delicious. I never tire of this food.
I've tried it in an Egyptian restaurant and they put fried eggplant and falafel in the same sandwich, very delicious 😋
salafel
Deine Videos sind interessant, lehrreich und einfach nur genial gefilmt und geschnitten! Mega sympathischer und inspirierender Typ!👍🏼
Yes ::) - could you please tell me whats in the squirt bottle ?
Hallo, mein freund
@@gigasquid2040 bro gahn go schlafe
Bold claim in the title but I was not disappointed.
The reason its called Israeli salad os modern day cherry tomatoes and many of cherry tomatoe varities come from Israel. The plant itself was from Peru, but bred in agriculture labs in Israel for many years to get modern-day domesticated variety.
Peru is an underrated country.
Massive respect for you Andong and the way you handle these recipes. Particularly when you talk about origins of Falafel etc.
You recognise its a dish in Israel but don't limit it and say therefore Israelis made it.
I am Israeli. We did not invent felafel, but we are lucky to share some good things with our cousins in the Middle East. Way to go Andong!
My friend, we Israelis don't claim ti have invented it, but rather we brought it here fron Turkish/Lebanese refugees, though we have our own twist now
Yeah....the Egyptians invented it.....just like he mentioned in the video
Its so hard to find good Falafel outside the middle east. I've been to too many Kebap joints in Europe and the US that commit the ultimate sin of reheating falafel balls in a microwave. :(
O no!
I can never go back to Doner after having tasted real Shawarma.
I’ve had some good falafel and shawarma in California in Lebanese communities.
You should go to Malmö they have the best falafel outside of middle east
Better than falafel? Sir, you may have had my curiosity, but now you have my attention.
Oh That's an awesome video. Thanks for sharing your pita trick I will try it. I am Iraqi and I told you little secret do not add baking soda with the mixture from the beginning. After you mix your ingredients put it in the fridge then when you ready to fry it add the baking soda and drop the balls in oil do not ask me why I just learn it this way and it turns out delicious also your falafel mix needs more water to combine the ingredients it is a bit dry but your spices are spot on I use cumin and coriander ( no cardamon ) next time I will try to add cardamon and see. As Iraqi we never put Tahini sauce to our falafel laffa; Tahini sauce is new to Iraqi culture we put the veggies then the falafel and at the end a massive drizzle of Amba is a must. regarding sabich Iraqis do love fried eggplants I can eat it all the time whether it is in a laffa or as musaka or in a stew with lamb chunks. Yummy
@@jonahs92 Thank you
With the Fava Beans, use split skinless fava beans, otherwise you'll have a funky flavor in your falafel, also to avoid to much onion in falafel, use Leeks, have better flavor in Falafel :),
Fava beans aren’t used in Israeli or Palestinian falafel. They’re used in the Egyptian version, which is called ta’amiyeh. Unfortunately, and for the most curious reasons, ta’amiyeh is unavailable in Israel. From videos on youtube, it seems to be well worth the effort of making, but I must try one in Egypt, as a point of reference, before I attempt to make it at home.
Some people in Israel have a problem with fava beans, and if they take any, they lose their red blood cells rather quickly. This condition is life-threatening, so fava beans are never used/added to falafel in Israel, and to get fava beans you need to order a dish that specifically mentions them, so you cannot consume them accidentally.
The comment about the onions is spot on! I will only add that if you use much onion in your recipe, the sugar in the onions, which caramelizes during frying shall cause the falafel to darken quickly.
Mayer Goldberg Mayer Goldberg we call ta3mya in North west Egypt “Alexandria” Falafel as well, since Alexandria is the main port probably this how falafel term got popularized.
I know the condition, Mediterranean fever, I got it, it doesn’t stop me from loving falafel tbh, actually most of my friends got it as well and we all knew accidentally😂.
I hope you like it, make sure you use red onions and leeks with it fam. Hopefully you like it.
Mayer Goldberg well don’t use sweet onions, remember Egyptian onion is not common outside of Egypt it’s not sweet at all and very similar to shallots but not quite the same. They call it Egyptian whaling onion outside
@@gmayer66 I think Fava beans aren't popular In Israel because a lot of Israelis are of Curdi (Kurd) or Iraqi decent (Jews who came to Israel) the Curdi and Iraqi population have a larger than average chance of being allergic to the beans. It's a deadly allergy.
You are blessed to travel as you do, and we are blessed to ride along! I had to join the military to travel, and people shooting at you tends to wreck the whole tourist vibe!
YOUR VIDS GET BETTER AND BETTER!!! TH-cam don't deserve you for real!!!! thank you
This sabich is also known by us middle easterns as sandwichet magally and its basically what you made in addition to fried potatoes, cauliflower, and tahinia
Always a pleasure learning from your videos, sincerely your Iraqi brother from
Dänemark :D
Homie sabeh is an extremely Iraqi thing
Amba is a very Iraqi
He was an Iraqi Jew and we are proud of him
How have I not found your channel until now? Instant subscription! Keep up the great work!
I am from a pontian greek and a tradition flatbread of the pontus region is perek which when stored for later use becomes very dry and when you want to use it in cooking you first have to put it under water
Both are the best vegetarian choices
Local people here in middle east need no special equipments for the perfect shape, they do it just by their hands with incredible speed
And by being punished by grandma for making it wrong hundred of times...
@@fakename9303 hahah what? It's something I saw in restaurants only never seen it made at homes
pro tip: tahini in falafel places is close to water to save $ decent tahini is less runny.
Yeah I hate that, I make it way thicker at home.
But tahini sauce is meant to hydrate a dry fried falafel sandwich. Thick Tahina sauce does not play that role. Runny is better.
@@Ratseeker having it on the runny side is ok, but having it run like water is dreadful. Besides, for hydration there are salads
Actually, Sabich is not a person's name but rather the Arabic world for morning, as this dish was originally prepped as a breakfast dish. Second, in order to get a perfect result, you can not just boil just any white egg, but rather make it into a brown egg, or HAMINADOS. It makes all the difference.
Dude, I'm a huge fan... After 2 years on the waiting I finally gave this recipe a try. Here in Brazil it's really hard to find a falafel sandwich, so I had to do it... And boy... I wasn't ready for such a treat! This thing is delicious 😋 I totally love it! Thank you man, you're a genius!
I’m in love.
👌🏻love how you cross the sub-cultural boundaries within such a diverse region of the world 😍
I’m fasting right now and all I want is this, both those sandwiches. I shall make it asap! thank youuu
Very well done great us full video ,big Salut,I am from Israel living in berlin I learned a few tricks from u which I didn't know, and there was not many I didn't know about falafel and sabich , god bless u for sharing your wisdom כל הכבוד
Excellent video and succulent food. As a Norwegian, a humanist and third as a Jew who loves the Middle Eastern cultures and food, I enjoyed discovering the story of Sabich. I got the chance to discover Lebanese food in Lebanon when I was studying Arabic language at the American University of Beirut . It was wonderful, beautiful country, culture, gastronomy, wine, and the art of Mezze. Nobody does it better than the Lebanese . So sad about the horrible explosion at the port of Beirut. Such a beautiful and dynamic city.
You know it's delicious when he started dancing at 10:26, it has to be good 😂.
Hi andong! i recently moved few months ago to Berlin from Israel and discovered your videos!! i love them keep up with the good work!
I’m Saudi Arabian and I’m so loving this channel. That sabich sandwich looks delicious, I want some lol I heard so much about Israeli falafel and as an avid falafel eater I’d like to try it! I wish i can visit Tel Aviv as a tourist, hopefully someday. Greetings to you & keep up the good work.
Hope to see you soon in Jerusalem
You probably can today
Falafel is Egyptian word is from coptic language means thing made of fava beans "foul' ..
The Amba sauce is supposed to be dark yellow....Recently I went to Trader Joe’s and I found the same Amba sauce I used to eat in Israel ! I’m so happy ! Try it. It’s in a yellow pouch
How to make that sauce?
elhirba
I found it too. It’s very good.
Israel doesn't have a cuisine, they just copy other neighboring countries.
AB Israel is made from individuals from all around the world, each community brought the cuisine from their own roots. Jews from the Lebanon or Egypt had Falafel ( or Ta3amiya ) in their food habits already. Nobody ”stole” anything, people have cultural similarity. Vietnamese borrow the French Paté and baguette which are now part of their own culinary culture...never heard about Lee Sandwiches? it's all French... Would you say Lebanese ”stole” the falafel from the Egyptian Ta3amiya? What about the Shawarma? Did Arabs ”steal” it from the Turkish Döner?
Stop falling for the propaganda Akhi, look forward and see what people have in common instead of what separates them, would be a more successful path for Peace 🕊️
Emma Linnemann Sorry, I just noticed your question, I hope it's not too late. Here is a link about Amba sauce, the real deal:
th-cam.com/video/zN_lE6QwCDA/w-d-xo.html
my husband and i have never heard of sabich before but now we want it so badly! it sounds amazing! thanks for this video and for sharing that little bit of your family and cultural background with us!
I love the time lapse video of the beans swelling up in the jar. Artistry!
fyi u remind me of my cat, he is fluffy and nice like you 😍😍😍
But can he cook?????
This was the most beautiful description of a human I've heard in quite a while.
It is highly recommended that prior to frying the eggplant slices , you spread salt on top of them and let it rest for about 30 minutes. This will remove the often annoying sense of acidness that some people feel while eating eggplants. After resting them - wash with water to remove the salt - otherwise you will get a too salty sabikh which is not too healthy or tasty.
Also: We in Israel use Tjina as a secondary paste in the Pita - The first being Hummus. and you said Malfuf but Malfuf is cabbage in Arabic and not Hebrew - KRUV (pronounced like Kroov). Regarding the name Sabikh - There are many explanations. No one really knows the real one. The most popular is: SA(salad) + B(Beitsa = Egg in Hebrew) + Y(Yotter = More in Hebrew)+H(Hummus)
Light&Shadow סלט ביצה יותר חציל****
j maybe he meant tahini
@@afik1200 I did !
Pretty sure that explanation of the origion of the name is the one became popular by one of the most known sabich places in Israel... However, as Andong mentions in his video and as my Iraqi father always told me, this dish originates in the Jewish-Iraqi cuisine and is a spin-off of the Shabatt breakfast. The word 'sabich' most likely comes from the word 'sabah' in arabic which simply means 'morning'.
BTW - agree on the eggplant tips. Adding: pick lighter eggplants - they usually tend to have less seeds, hence less bitterness. Also, my grandma used to make the eggplant slices about half or third of the thickness Andong cut them (also, skin off and the 'long' cut). Dont be scared to get them to be more brown, they should really melt in your mouth effortlessly...
I recommend adding two hard boiled eggs to the sabich, dice them up inside the pita, one half a slice of baked potato and you got yourself the best god damn sabich
Love from Kurdish People 🇮🇱 ❤️✌️👍 I like Falafel and new In
I can’t wait to get paid so I can grocery shop and try to male all the wonderful foods you have showed me. These both look amazing. I have to try sabich
Three tricks: 1) when you use fava beans (fool), there is a peeled version (called in Arabic fool magroush) to avoid the thick skin in falafel mix; 2) you can crack an egg with falafel mix and it will come together; 3) before frying the egg plant, put plenty of salt on it first and leave for say 30 minutes to extract the moisture out of the egg plant (the salt will wash away with the liquid) and frying will be so much easier.
In Saudi, the falafel sandwiches used to have fried eggplants too.
From my research, it looks like the original version of falafel is the Egyptian version, which they call ta'ameya (literally "small tasty thing"), which exclusively use fava beans rather than chickpeas.
When the dish moved into Israel, they switched to chickpeas instead because a lot of Ashkenazi Jews have a high rate of G6PDD, an inherited enzyme deficiency which means that fava beans can cause their red blood cells to break down. As such, fava beans were a no-go so they switched in chickpeas.
I thought seriously about looking for a recipe to make falafel and this comes on my recommandations. Are you tube algorythms working on a telepathic Mode already ?
No, but if you mentioned it to someone around you, your phone or whatever smart device you're logged in on and you're around sends that data to the cloud. It happened to me so many times where a few minutes after I was talking about something, I suddenly get a recommendation or ad for it when I hadn't had one in a long time.
@@sarimira maybe I should try to talk about getting lots and lots of free money
Sabich!!!! :D I grew up eating these. It's a classical Iraqi-Jewish breakfast. Personally I'd have it over Falafel any day.
Same!!
@@sidneytoombs yeah .whats the ethnicity of the sabich ? what ethnic groups its related to ? which dna it has ?
@@sidneytoombs I have a surprise for you my friend, Jews have middle eastern origins in their DNA and yes even the Ashkenazi ones, in fact! Askenazi Jews are more related to Druze, Kurds and Yazidis from DNA precpective than the Arabs are!
secondly, the Ashkenazi Jews in Israel are a minority compared to the Mizrahi Jews(Jews who came from the Middle Easterns countries) and that's why Israelis jews eat Middle Eastern food while the Ashkenazi Jews in Europe and US do not
@@sidneytoombs I have a surprise for you my friend, Jews have middle eastern origins in their DNA and yes even the Ashkenazi ones, in fact! Askenazi Jews are more related to Druze, Kurds and Yazidis from DNA precpective than the Arabs are!
secondly, the Ashkenazi Jews in Israel are a minority compared to the Mizrahi Jews(Jews who came from the Middle Easterns countries) and that's why Israelis jews eat Middle Eastern food while the Ashkenazi Jews in Europe and US do not
@@sidneytoombs most jews arent ashkenazi, certainly not in israel.
More over, food doesn't pass in your dna. Its a cultural thing. And judaism is an eastern religion and culture that sparked all eastern religion, you can find way more in common between judaism and islam, or judaism and eastern churches (ethiopian, kopt and the like) than you would find in judaism and western catholicism, wether be it not eating pork or ceremonial circumcision.
Ashkenazi jews are and always were part of a nomad oriental nation.
What you had in the falafel was not cheese but a thin slice of potato in the batter, protected with deep oil, it is very special, I am originally from Netanya and there the falafels in the market serve it
The pita wetting trick is amazing
Next time your in Israel go to Givatim there: the best Sabich is over there (in a place called Ovad or Sabich Ovad)
It's the best Sabich in the entire world.
Presumably the best according to Ovad's words, but I personally like the one on the corner of Frishman and Dizingoff Streets in Tel Aviv.
Ovad's quality has been sadly deteriorating IMHO, it's still very good but not as good as it used to be.
@@SierraSierraFoxtrot true that - hell, they don't even do the soccer thing anymore.
broke my goddamn heart.
Did you just say "tachina-ted"? New favorite youtuber 😂😂
Just made this, ALL OF IT from scratch, the pita, salads and falafel. Best falafel recipe! My new go to falafel recipe. Same goes for the pita, amazing! Not all puffed up to perfect pita, but still so chewy! Thank-you for the recipes!
I dry the soaked raw chick peas and greenies herbs in a salad spinner or towel before I put in food processor and make very small balls. Then rest for several minutes. No need for starchy binder. No disintegration ever. Some people put fine bulgur wheat to canned version that might work too for people who cannot access dry chickpeas.
Thanks so much!!! I learned alot from you!! I will think of you with every bite of my sabich !
Sabih is the best!!!!!!!
It's a comfort food! It's mostly soft but in a very satisfying way and the richness of the t'hina.....🤯
I wish to find a gluten free pita 🤐🤐🤐
לצערי אני אל יכול להסכים איתך אני אישית לא אוהב סביח
That hydrate and bake hack works on many baked goods, I even saved entire loafs of bread with that method.
This has been a pandemic/quaratine stable in our house. Vielen Dank!
Love from Israel, great video as always!
the best channel on youtube. also lol bc i love putting hummus and fried eggplant in my falafel sandwich. :) and by the way, I'd love to see a baba ghanoush recipe from you!
Sabikh is Iraqi breakfast we eat it with Amba and Amba عمبة is a very popular sauce in Iraq we Iraqis eat falafel with Amba usually and Amba usually is a yellow sauce not red
And Amba brought to jewish settlements via Iraqi jewish population.
Also Israeli Salad is actually Everyday Arabic dinner Salad as you said it could be found in any country in Iraq we eat it with everything but not with chicken😂 we switch the cucumber with Iraqi lettuce.
THANK YOU for the falafel hacks (and also for the amazing doorway you opened by exposing me to SABICH!)
so sabich is basically just.... falafel toppings? It's quite common to add boiled eggs, fried eggplants and french fries to falafel, you should try them together next time
That's about as cursed as saying bread is sandwich toppings or skin is people toppings.
Sabih is love, Sabih is life
It came from Iraq but it's a true Tel Aviv classic? Okayyyy lolz
the tel aviv guy made it into a sandwich rather a plate breakfast
It's an Iraqi Jewish dish, and you guys kicked all of your Jews out.. can you guess where they went ?
While I have been eating falafel and schwarma for decades I had my first sabich this past May in Ramat Gan and Tel Aviv. I'm hooked.
As a guy from Israel that eats stuff like that on a regular base i can approve sabikh is better, yet if you like those flavors, you should try shawarma, its like kabab but quite different. It shares the condiments of the other dishes yet the main one are pieces of spiced chicken meat(or lamb and beef) that are slow roasted on a unique spinning device with fat dripping all over them, and although it can be served in pita bread the best way to eat it is in a flat bread called a lafa. You have to try it, its pretty mind blowing, and its my go to here in israel, much preferred over falafel and sabikh.
man, I do want to go to Tel Aviv now!
btw, subscribed after 1 video.
Same here! :D
I just found your videos. Dope content. Love the history lesson with the food/travel. Great job.
I smiled when he wet the pita, then put it in the over. I’m Mexican and we do the same with tortillas. They really do feel like they gain a second life!
In Iraq, we used to mix both. That is, falafel and fried eggplant in the same sammwich. Add in some anba and HP Sauce, and you have the staple of most Iraqi teenagers' diet over the past 4 or so decades :D
The dish is called SABIKH in Iraq?
I thought it is an Israeli word.
Iraqis use the same word for it?
@@advocatusdiaboli1436 Nope, we just call it a fried eggplant sandwich, but it's virtually the same. I can't comment to the origin of the word, but wouldn't be surprised at all if it originated with Iraqi Jews.
My dude, that "Israeli" salad is literally the iranian salad: "salat'e shiraz". 😂
Funny thing: in Israel we often call it "Arab salat"... it must be one of the more common salats in middle eastern cuisine.
@@HeyNonyNonymous oh nice, very interesting!
well, it's basically cucumbers and tomatoes, I guess people are eating it in many places
@@user-wo5ug7sl9z cucumber, tomato, onion all diced with salt (sometimes herbs) and lemon
@@alexmeyer2751 yeah that's the same thing here as well
Having been both to Israel and Egypt, I definetly prefer the Egyptian version, where they're made of fava beans only. They had an amazing crunch while still managing to be super fluffy inside. And bonus point, you can add all that hummus :)
Once, I ate from a foodtruck in the city of "Villejuif" (south of Paris) a lebanese falafel and they were adding zucchini to the mix (I came everyday for a week for them to finally spill out the info :D)!! It acts like butter and keeps the falafel so moist and melty.
I've never seen that in Tel Aviv I hope someone would bring it and change the game here :).
Ive eaten the Fuul version as well, and i prefer the Israeli (chickpeas) one. There are a few Egyptian versions in Tel Aviv, though, but they are rare.
Next time you go visit, try "Dr. Sa'adia" falafel on King George street, which is close by (it's an easy to miss shop between Mishol Ya'akov alley and Bugrashov street). It's the best falafel in town, and very different than Johnny's. And yes, the sabich place you hit is great!
sabich is amazing
next time, i recommend hakosem in tel aviv.
Hi ANDONG, I FEEL TO GIVE U TIGHT HUG EVERY-TIME I SEE THE ALERT 🚨
I like the Arabic salad a lot with extra lemon juice my grandma use to make it with falafel too ❤️
Btw s pita with both falafel and sabich in it is called tasbich (which also stands for "issues"")
Andong, the phrase "Did I not regret it?" sounds like, I regretted it soooo much! You might say instead "I so did not regret it."
Hope you enjoyed your time with your grandma. My mom used to live in Tel Aviv. I enjoyed that city so much.
Hallo Andong! Such a pleasure having you here in Israel.
Dieses ding über dein Falafel ist kein Käse, aber ein Kartoffel!
I too like Sabich much more than Falafel, and you were lucky to stumble into one of the better places in Tel Aviv to get it :) Next time you're there you should try their variation to the classical version, which includes Feta Cheese instead of a Hummus spread inside the Pita. Tastes great and I never saw it anywhere else.
Falafel Johnny Benin, where you got your fix, is also quite alright but there are much better places in the city IMO, so next time you're in Israel I'd be happy to show them to you! Bis bald :)
Watching you from Israel 🇮🇱
I love your channel bro !
Damascus, 2007: falafel AND eggplant, AND refried fries, all in a sandwich. Perfect.
That is the most legit Falafel I've seen made by a non-middle-eastern.
And I can't believe I had to watch a German guy's TH-cam video to find out about a glorified Falafel shop in my hometown, but I will definitely give this place a try!
BTW, I LOVE Hummus in my Falafel, but a lot of people here will tell you you actually shouldn't put it in, and a lot of the cheaper Falafel places won't even have Hummus. So it's not that weird!
If you come to Tel Aviv again, may I recommend Falafel HaKosem ("The Magician") - their falafel is fine, but their shawarma is great, their sabich is awesome, and they have a unique dish called "Morrocan fish in a pitta", which is is simply incredible. Also, for the best Shawarma, go to Bino's, on Rotshield Avenue
Very close to HaKosem, is an actual good one called Mifgash Osher ("Happiness place") - they have the best Falafel, Sabich and also hybrids as Sabi-lafel and Sabich with fried cauliflower instead of eggplant. They also have an amazing salad with chickpeas and Labneh
@@elonlandman8180 Honestly, not a fan of Mifgash Osher. I mean, they're good, but the falafel balls themselves are kind of lackluster, in my opinion. But to each their own. At least, you gotta agree with me on the Bimo thing
That sandwich place looks 1000X more appetizing than Subway
My dad taught me how to make falafel when I was young. I usually make a large batch and freeze half. When I want some I take a few out and put it directly into a 375 degree F oven for maybe 20min. Same fresh taste. The Sabich sounds amazing and I'll definitely be adding that to my meals.
"This one is to easy to Show you guys" ah I see you underestimated my incompetentce :D
Hey Andong a little tipp the name of the country is Palestine and not Israel
@@mynameisandong In my opinien the country Israel stole the Land of the Palästinenser, which had been realy friendly to them (You can See the Story of my oppinion in the movie Gelobtes Land (i Just know the German Title))
In Iraqi falafel ( in my opinion the best version of falafel :D ) we add to every 1/2 kilo of re-hydrated chickpeas 2 chopped onions and 1/4 cup of water until the mixture becomes paste-like and not grainy like you showed, try it sometime you will love it its a more airy and crunchy version of the syrian falafel
That water trick with the storebought pita works for pretty much every type of bread as well ^^