I was once given a Falafel sandwich on a plane journey. Up until that point I always ate meat based sandwich but once I tried that sandwich it opened me up to a whole new world of flavours and taught me that not everything has to be meat based. Now I order them at restaurants whenever I see them on the menu. How blessed we are to enjoy foods from different cultures.
In Alexandria, Egypt, they put ground coriander, cumin and some anise in addition to the onions, leeks or green onions, cilantro or parsley, and some garlic too, and make sure the mixer is a little wet, so it will not be dense when you fry it.
Did you smile at the thought of measuring greens? 😂 My mom adds something in between 25 grams and 6 tons of green leaves😂 yes, you are right, she adds water straight to the blender to get it a fluffy falafel
Great job! But the Egyptian falafel is missing one main component which is coarse ground coriander seeds. It's an important ingredient that adds a very distinctive flavor, you're not gonna find a falafel place in Egypt that doesn't put it in. Not sure why Joseph skipped it. Maybe he personally doesn't like the taste of coriander seeds. Try to add it next time and let us know what you think. You can either add it to the mixture AFTER you're done blending it, or you can add it to the surface just like the sesame seeds. I prefer it mixed in. Remember this has to be COARSE ground, not fine. You probably won't find it sold in that state so you can buy whole coriander seeds and coarsly chop them in your spice blender or with a mortar and pestle. Another tip to make it really airy and fluffy like the street falafel in Egypt is to put the mixture in your mixer bowl and use a flat beater or even better, a flex edge beater so that you don't have to scrape the sides of the bowl, and get it going at low speed for several minutes up to as long as you want, the shops in Egypt keep the mixer running as long as they're not scooping up from it to make falafel. They use huge bowls with a massive attachment that holds enough mixture for about half a day, that's a lot of falafel! This keeps the mixture super airy and fluffly. There are other optional ingredients you can play with like fennel seeds and dill, but unlike the coriander seeds they are not used everywhere. Thank you for your great content. Keep it coming.
As a former student of Egyptology, the word Falafel is from the old Egyptian language. "Fa" stands for "which is", "La" means "full of" and "Fel" means "fool", which is fava beans. So the word "Falafel" is thousands of years old!! Ta'mya is a newer arabic version used only in Egypt........
Lived in Cairo for 7 years... the tamayah was awesome... the better places made them into small patties and pressed into the sides a mixture of sesame seeds, crushed coriander seed and a touch of cracked fennel seed ... fabulous! I loved them in fresh pita bread smeared with creamy tangy feta cheese!
Totally agree they are the best, and I’ve tasted many from all the various Middle East countries I’ve visited! Temeyah Is the Egyptian ones are the best
Here in south africa we call them Vada and we use split yellow peas and all the other ingredients but it has to have chillies....they are so yum freshly deep fried....they don't get a chance to sit to cool as they are delicious crunchy flat donut styled patties with a hole in the centre so it cooks well and crispy crunchy...Omg soooooo yum
Hi I m from Syria we use chickpeas to make falafel and crushed coriander seed is essential in the recipe We use a flat spoon for filling the falafel tool and by using the binky finger we make a hole in the centre to make a small doughnut like shape, that helps to fry it more in the middle finally a light dipp in sesame seeds After frying in oil we add Sumac that acidity adds a lot to the flavor.
Hey Chef , amazing job , as a falafel restaurant owner i go two third of chickpeas and one third of fava beans , this is the golden ratio in my opinion , additional to the spicies you used i use some more coriander seeds powder and some Nutmeg powder and some cumin powder , and when you form the falafel by the scoop try to make a hole in the middel of the falafel to make it like a donats shape , this will allow the oil to penetrate the falafel and cook it better from the inside , but you need a wider scoop the the one you have , so this is the syrian style falafel :)
Thank you for including Egyptian felafel, the origin of all felafel. I recommend you use the recipe from MiddleEats channel, theirs is a truly authentic and meticulously descriptive one. The Egyptian felafel you made needed substantially more greens, needed cumin and ground coriander (the most essential spice for Egyptian felafel) and possibly a tiny bit of caraway. It also needs to be aerated/fluffed up by beating them in a stand mixer to incorporate some air into them.
I’d choose Egyptian falafel over Levantine falafel when Egyptian restaurants start using clean fresh oil to fry them instead of a week old oil that looks more like engine oil
@@itsame2271 hey man , the prices of fodd in egypt is low so they forced to use the oil for alot of time bec if they increased the prices no one will buy it ... u can go to more luzury restaurants
I grew up in Egypt 🇪🇬 yes they have the best falafel they call it "ta'ameya"... awesome 👌 Thanks for your content. We make it 50% fava/50% chickpeas. Same spices, cumin, coriander seed, salt & pepper. Lol... Parsley should be washed after leaving them in a bowl full of water....rinsing under running water doesn't clean them enough. Repeat at least twice. Love you channel 🙏
But In Alexandria They Call It Falafel - I did not find two restaurants in my city that cooked falafel with the same taste Each restaurant has his own Falafel
Try Sudanese style You might like it too Soaked chickpeas Soaked red lentils Lentils to chickpeas ratio is 1:8 More chickpeas ofc Dill Onion Garlic Salt Black pepper Baking powder Toasted and ground Coriander seeds
Lived in Egypt, Lebanon, Jordan, and other Arab countries for quite some time, and I have to say that the Egyptian falafel is the best with no competition.I believe you are missing many key ingredients, such as cumin, garlic, and coriander seeds. Also, I think they use packing soda, not packing powder.
I'm Cuban. The day I tasted falafels I went to heaven, had a greag conversation with Jehovah God & came back. Ever since I eat it every time I can..is unbelievable thd simplicity & deliciousness of this plate that can nurture us to the level of a super food! This is amazing! Thank you for the addition of the fava beans & sesame on top, you may drop them one side or both in sesame seeds, no one will complain because of that!
In Syria, we dip the falafel with sumac powder on one side, just a tiny bit it adds a nice soury flavor that goes very well with the mild falafel ingredients.😋
I had my mind blown by the owner of a food truck I used to eat at everyday when I worked for a company in a city right south of Paris. He was making Lebanese food and soberly called his fallafel "Lebanese falafel" but it did taste TOTALLY different from any falafel I ate (and I already ate of lot of good ones/different styles at that point). They were small and puck shaped like regular ones made with the tool, very crispy outside but buttery inside!! It was a pure texture bomb and I couldn't extract the recipe out of the guy. "It's a family secret!" he kept telling me but I managed to convince him when I told him I was gonna stop working here soon and needed to know to make them at home... So the secret ingredient is adding grated zucchini to the batter hahaha. Amazing trick and that explains the butteriness without adding any fat!
@@twolfrom although TH-cam can have an international audience, it is a slim chance anyone watching this video is going to open up a business in direct competition with the Lebonese gentleman let alone put him out of business. So, there should be no need for concern. In my opinion, the story which was shared honors him.
My mother usually cook falafel but she sometimes mix an egg or two with the raw falafel at the same step of adding baking powder. And that adds a ton of taste.
My Mom would make the combo version, but the addition of coriander and cumin and actually a little lemon juice. I love the combo. Both are good on their own too. Thanks for sharing.
I have always done the half chickpeas and half fava. I would add also teaspoon of corn flour to the dough because it will keep it crunchy and not too oily.
A Sudanese here👋. My grandma makes it similar to your recipe, she uses only the green parts of the green onions and she adds garlic and one egg, and sesame. Usually served with white cheese and ful (fava beans). Good job 👏👏
Great video. Fava beans are widely used in Iraqi cuisine but not in falafel (usually made with chickpeas). I must bring to people's attention that some people have allergy to fava beans that can be fatal (favism). Most people in Middle East are aware of that. You can start with a very small portion to see if you have any allergy. If not then you can eat it as much as you want.
Looks great!!! Some ideas from the Galilee: 1. Loose the food processor. Use an electric meat grinder for the whole process (beans, onions, herbs) using the fine plate. You'll get perfect consistency every time. 2. Loose the parsley, double the coriander, add half a green hot pepper. Keep the spices but add a tiny sprinkle of cinnamon. 3. Another dip you might want to try out: tahini-yogurt: only three ingredients. Greek yogurt, tahini paste and salt (no garlic and no lemon). Add some tahini paste to yogurt and mix well keep adding while mixing until you get to same consistency as regular tahini (takes about half the amount of tahini paste you use with water). Add salt to taste.
Grew up in the Middle East , ate falafel all the time . Move to California get invited to Egyptian friend home for falafel and best falafel I ever ate and he also mixes fava with chickpeas. I prefer now just sticking to fava beans only when I make mine at home though he says mixing the two makes a better lighter falafel. Regardless best falafel I ever ate came from Egyptian persons house
Egyptian falafel expert here... The Egyptian falafel (made of fava beans) is supposed to be ground in a falafel stone grinder which makes the falafel batter airy and fluffy like whipped cream which produces crispy falafel. Falafel batter should float in frying oil even when very wet and raw). A falafel stone (mortar) is not reasonable to own or use at home. That's why the chickpea falafel is easier to make crispy in a home kitchen. Another thing for home falafel, shape them into thin disks (the thinner the crispier) they cook better when they're thin and they suit shallow frying.
Are there any tricks to replicate the stone? Or is it just a large mortar and pestle? Google has let me down and only shows recipes when l search for falafel stone. Thanks.
@@nikiTricoteuse you can try a mortar and pestle, a stone grain mill or a wet mill (wet grinder/conche). I haven't tried any of them and I'm not sure how easy or how successful it's going to be. The falafel grinder stone also mashes the herbs and whips the batter which might prove to be difficult using a smaller machine. I'll post another reply showing a falafel stone working so you can imagine it better. Cheers.
@@geniuspharmacist Thank you so much. What an interesting machine. Nothing like l imagined and now l understand about it making the mix fluffy. The ones in the second video looked SO good but sadly there were no subtitles so l have no idea what was in them. It was great to watch him work as l love watching people who are so skilled at what they do. At the beginning l think he said something about Ful medames and, if l'm right they were the only words l recognised. 😁 l had an Egyptian friend many years ago when l lived in London and they used to make them. They were so good l have never forgotten the name.
Hello ! We made the falafel this morning and we followed your recipe . Excellent! The falafel were perfect and delicious. This is our to go recipe from now on ! Thank you 🙏🏼
Great video! Apparently, falafel was invented in Egypt. They call it "To'omiyah". And any of the three variations can be found in Lebanon, depending on the Falafel joint. They always give the falafel patties a lentil shape. It helps frying them in a uniform way. The classic sides for falafel are: sliced tomatoes, pickled turnips, thinly sliced raw radishes, tahine sauce (tahine, lemon juice, garlic, cumin), and chopped parsley. Garlic cream (Thoum) is for grilled chicken.
@@DovahHouse As I wrote, falafel was “apparently” invented in Egypt. I follow several TH-cam channels in the Arabic language and I have found a number of references mentioning the probable origin of falafel in Egypt. One TH-cam channel, NGNO, is mostly dedicated to Middle Eastern food. The TH-camr is the Lebanese Anthony Rehayel. He has published more than 4500 videos. Wikipedia also does address the theory of falafel’s Egyptian origin: en.m.wikipedia.org/wiki/Falafel
@@DovahHouse falafel is in fact Egyptian but is very known to the rest of the Middle East , they also make it quite differently but originally it’s Egyptian
Barley i find chefs who really cares about details in food. It means, they are really passionate of thier work and career ... love and respect from Egypt ❤🎉
Great addition to my never-ending quest for a great falafel! Though I do recommend NOT to add the baking powder to the mix if you know that you're going to freeze the batter for later use. I always thaw out my leftover batter and add the baking powder just before shaping them. I"m not sure if this makes sense, but I believe that the baking powder should be as fresh as possible when adding to the mix.
As far as I know traditionally for the Egyptian falafel people usually add Egyptian leeks which is actually the version I made once. Also what people seem to do is find a way to almost "whip" the batter which results into almost this fluffy airy mixture that basically melts in your mouth. I didn't do the fluffing because I didn't have the proper things to do it and it for sure could of turned out better. I just think the fava beans can benefit from the "fluffing" compared to chickpeas.
I’m so glad you did this video. I absolutely agree having eaten falafel in many countries. Egypt is the winner hands down. Israel and Palestine have the best Hummus, Lebanon gets “best overall meal spread “ the Druze people in Northern Israel get “Best Labane” I could go on. Anyway, glad I’m not the only one who is team Egyptian Falafal
Good job and give you good advice The materials from which we make falafel are legumes and are tough, and many people find it difficult to digest them Therefore, when we make a piece of falafel, it must not be thick so that it cooks well and does not remain raw on the inside. In this way, you get a delicious taste and flavor and no pain in the stomach after eating it. Thank you.
I've been eating the "hybrid" version for 20 years, after trying them at a local falafel shop that makes theirs this way. It's just excellent -- the best of both worlds.
Everyone remembers their favorite falafel as do I. So I found that a heavy amount if parsley can cancel out your spices (depending how fresh they are ) so always TASTE your mix before frying them and you may achieve the perfect falafel for YOU !
i cannot believe the taste of these falafels!! ever since my neighbor convinced me that the wraps she fed me didn't have meat, i opened my ears and eyes and shut my mouth to hear the correct ingredients.... chick peas, lentils, fava beans. unreal. I'll be eating these at least every other day for the rest of my life
The recipe that you did is the falafel known in Syria, Palestine, and Jordan. The Egyptian is called Ta’meyya and this is the kind of falafel known in Egypt. The mixture is the traditional Lebanese falafel. The falafel is best when served with hummus and tahini sauce and traditional middle eastern salad.
Right well no surprise there no one every mentions Palestinian. We have a simple version which is only chick pea spice 7 spice i believe… and parsley and that’s it his simple version is weird.
I was so proud of myself following your technique exactly...till I forgot to fold the baking powder in!! Dang it. But it was still delicious! I eyeballed spices because I did less than a cup of chickpeas. Wanted to just make enough for myself 2 meals. I absolutely loved how you first pulsed the chickpeas and then added them after. It made the consistency perfect. I baked mine because I don't get along with trying to fry stuff! 400 for about 22 minutes. Flipped em once. I made a green goddess dressing with my left over cilantro and parsley and made a big salad with beets, avocado and crispy lentils. Winner winner falafel dinner!
If you are going to freeze or refrigerate the extra falafel dough you better do it before adding the baking powder. The baking powder is important just before frying, you don't want to store the dough with baking powder in it, it wouldn't work next time you take it out from the refrigerator unless you add more baking powder, not sure about having that much baking powder in my falafel. Thanks
Thank you, Chef. In my wife's words, “the best falafel I’ve ever had!” and trust me, she’s tried almost everything mid-eastern cuisine has to offer. So, thank you again for this wonderful video. ❤
Great video and presentation. In Lebanon we also/mostly use the "toum" (which means garlic) as a dressing for grilled chicken, lots and lots of it, with pita bread.
I believe you are missing another key ingredient here ... As an Egyptian we add Leek as well to the mix and we add about double the amount of green herbs to the mixture other than the one you did ... Only Fava beans we use ... Try it with these sleigh adjustments and I am sure you will be amazed
I love Falafel so much, one of my favorite food, I was born in Jordan, the Falafel there are out of this world, I remember that when I was a kid, we would have it in all different ways, in sandwiches, with hummus, and as a snack “ likes fries !!!! They made it into small thumb size for snack, discs for sandwiches, and large stuffed discs !!!!!
Brazil's state Bahia has "Acarajé" which is similar to Falafel and it's made from shell-less white beans as well, it originated from slaved north African people who were brought there through Portuguese slave trade, they didn't have access to chickpeas but had white beans and plenty of shrimp and Dende oil so Falafel's recipe got adapted into Acarajé
In Alexandria Egypt , some families used to mix fave beans with chickpeas , this was also the recipe our family followed for ages , also I think that some key ingredients are missing in the Egyptian falafels , garlic , coarse coriander , and we always use baking soda ... nice video 👏🏻👏🏻
2 ingredient that make Egyptian falafel even better leek u can replace some green onions with Egyptian leeks and coriander half crushed seeds should be mixed with sesame seeds
I am Egyptian and u should add dill this herb is a key element for the special flavor of our falafel, Cummins is a must and sometimes we add leeks and garlic
I didn’t know the garlic sauce is so simple to make at home. Thank you for your wonderful Falafel recipe of combining both chickpeas and Fava beans. Must try your recipe secret next time I make it.
In Syria,we make it from both fava and chickpeas. We also make a hall in the middle of the flafel to give it more contact surface with the oil, would taste even better that way 😍❤️
I made your recipe today with garbanzo beans, because I didn't have any fava beans. Absolutely delicious, can't wait to make it with both garbanzo and fava beans. Thanks for the recipe and the Toum dressing
Lebanese here too, living in the States outside of Boston. I haven't been able to find the skinned (and split, although that's not necessary) fava beans despite looking hard. Anyone had better luck and can advise where I can find them? I am not inclined to skin them by hand.
I would get a falafel sandwich from this one restaurant and they gave you 2 squeeze bottles, one with a chili sauce and the other was a tahini-yogurt sauce. They were wonderful and the sauces went so well. I can’t wait to make these!
I am Egyptian , we also add green cilantro and coriander to our falafel by the way , but the cilantro is optional and we must add onion and garlic garlic is a must
Great Video, Brings back beautiful Egyptian vibes! Try adding the same seasoning, cilantro and red onions, that is the way locals do it. Bonus Tip: Try to stuff the falafel patty with some "Haris" which is paste of red pepper with some seasoning, that is the best falafel ever.
Try the koshary next Ask Joseph about the Alexandrian Koshary 😉 And whenever u come to Egypt I’ll take you to try the balady foods in the upper Egypt … made with the Balady Ghee (ask Joseph about Quena city and their food cultures) Waiting for you ❤
Try using a meat grinder with the small plate attached. That way you can also keep the stems on your herbs, since the grinder will mince them. Run all your veggies through first, then again with your chickpeas. That way the falafel doesn’t overhydrate. Fry at 300 degrees to make sure they cook all the way through. Amazing results.
The third version is what we have in my region of the Middle East, Palestine, Lebanon and Syria. Dedemed has an old video in English that has a good recipe from that region of the Middle East
I’m Egyptian 🇪🇬 my advice to you to get a pretty felafel is first use a good peal beans soak it 24 hrs only fresh leek needs to be add don’t add any green only leek one small onion 2 garlic plus some of dried coriander funnel and caraway
Thank you for this lovely video! Do you or your friend have a recipe for Egyptian dolma? The best I’ve ever had was when I visited the Egyptian Quarter in Old Jerusalem! So yummy! It was amazing & the best. It was served warm in a sauce. I believe the filling was meat & rice!❤️
@@zombieat we actually do use meat and sometimes we mix the meat with a bit of extra fat for taste however depends on the budget some people can absolutely do it without any meat.
Falafel is also made by the people of the island of Crete Greece but they are called revithokeftedes. We use cumin powder also in them n an egg for binding maybe depending on the recipe. Just an fyi.... Crete is historically tied to the Phoenicians which is why the artwork in the Minoan ruins is so similar to the Egyptian. All that i care about is the fact that they are delicious 👼🥰
@@MohamedIbrahim-rv7ii that's bc in 1463, the Turks overran Constantinople and subsequently all of Greece and the islands. Then, in 1821 when the Greek Independence Revolution started to occur, parts of Greece became indenpendent of the Ottoman Turk. The governor assigned to Crete married a Cretan girl in order to keep the peace there as long as possible and I believe THATS what you are referring too. However, the Minoan civilization ruled the seas from antiquity days and if you notice the paintings in Knossos, for example, it is almost identical to Phoenician n therefore Egyptian art/ hieroglyphics too. We werent "owned" dearie, we were "occupied".
2 Things about my Egyptian Flafel Recipe and Joe’s I include also beside his ingredients: 1 Tbs of Salt 3 Tbs of Ground dry coriander seeds powder 2 Spoons of Cumin 5 Cloves of Garlic Try this one and then try to do 1/2 Portion of Garbanzo 1/2 Portion Fava Beans Try those both and I challenge you that you will reach completely different level ❤ Tahini without Garlic Tahini - Cumin - Lemon and White Vinegar and Cold water then mix until smother and lighter than Mayo Add just Tomato 🍅 Slices And in Pita Bread stuff those cuties Now you have officially the Egyptian Breakfast Sandwich Authenticity 👌🏽 Stuffed Flafel have its 2 Mixes of Stuffing 1- 5 Red Bell peppers roasted + 1Roasted Tomatoes (peel peppers skin) add Paprika + Hot Chili Peppers add to the level you could handle + Cumin + Salt + Black pepper and put on stove low heat until it’s a Paste! Now Chop onions till get translucent and 2 Cups of the Paste for every 2 Onions and keep the simmering for 10:13 min Put in fridge chill cold to get THICK as Bums 😂 now use your hands and try to to stuff you Flafel with that Thick hot sauce add sesame seeds on top FRY at once an then taste the goodness! 2- Stuffed with Fried Onions 🧅 Chop onions joulia’s cut “slices” add 2 spoons off oil and mix with hands put that to air Fryer 110 C for 6 Min. Or until golden brown and crispy You just keep them cool in the air and Stuff them like before in side our Flafel and FRY I believe I gave you a whole Flafel Series Idea 😂😂😂 You should hire me after that as a Creative for you team 😂❤ Oh oh and one more thing, technically We invented the Flafel bites and we call the “AMATI” اماطي 😂 I study culinary culture for fun so sorry about that 😂😂😂
@@carolhariramani8831 Trial an error because some likes it loss and others prefer it creamy and that depends on the amount of water added because everything else (Lime + Vinegar each 1TBS + Pinch of Salt and Ground Cumin) so the consistency is according to your preference 😊
I normally make the half chickpeas half fava beans mix, and it works great. One suggestion is to add fresh green peppers to the parsley/onion etc mix, which gives it improved flavour.
Excellent… Actually it is pronounced “Thoum” which means in Arabic (my mother tongue) “Garlic”… The Arabic Language has so many dialects and some as the Egyptian dialect pronounces “Th” as “T”… Beautiful diversity… Regards🇶🇦
I make them with soaked split fava beans (or broad beans) (Lebanese ladies showed me) and sometimes a mix of soaked split fava beans and chick peas. Lots of fresh cilantro (coriander) and some parsley, cummin, garlic, onion, a hint of chilli. Even sometimes I add frozen peas maybe half a cup as this makes them green and moist inside after frying. I prefer the fava beans or fava bean/chick pea mix as opposed to straight chick peas mix. Yum
The Lebanese falafel are made either with chickpeas alone or with a mix of chickpeas and fava beans. There is also a special tool that the Lebanese use to shape the falafel so there is no need for an ice cream scoop nor for hands and the falafel come out light. As for the Egyptian all fava beans recipe, it is very heavy on the stomach for those who are not used to eating it for years while the chickpea one is not heavy at all. The Lebanese falafel are served on a plate or in a pita bread with pickled turnips, or pickled cucumbers, chopped parsley, tomato slices and the most important the tahini sauce which is made with crushed garlic, tahini paste, lemon juice to taste, salt to taste and some water because the consistency should be smooth but not runny. The garlic sauce is used for BBQ chicken the Lebanese way or for BBQ meat dishes and not for falafel. As you mentioned there are several recipes for the Lebanese falafel including one without fresh parsley or corriander which is the original Lebanese falafel. I have tried the Egyptian fava beans falafel but sorry they are not tasty at all and they are heavy like a brick on the stomach.
In Egypt we use bean, muddled chopped parsley Fresh coriander, chopped Shallots, or chopped green onions onion, chopped Garlic, minced Vegetable oil for frying sesame for decorating and Coriander, crushed on the top before frying
I have never made falafels before and I have to say- this was easy and they were SO GOOD! I’m excited to play around with different spices. Thank you very much!!
Egyptian food is so underrated it's infuriating, I get that levantine food is good too but it has nothing on Egyptian dishes, not to mention that most of their recipes are tweaked versions of Egyptian dishes and it makes sense knowing that Egypt is a much older country and culture.
ما عندكم غير الكشري والملوخية 😂 الكبة الشامية لوحدها فيها انواع اكثر من اكل مصر كله. والفتوش بكل اكلكم 😂 وثانيا سوريا اقدم من مصر بكثير مدينة حلب وحدها اقدم من شيء اسمه مصر الزراعة والحضارة بدأت من هناك.
Different parts of the ME use different beans in their falafel but I personally prefer the Egyptian recipe. It is called ta'amiya BTW in Egypt. In Sudan I heard they use lupine, and in Yemen they use lentil or black eyed peas. In Saudi Arabia we use chickpeas in some parts of the country and fava beans in other parts. If you combine chickpeas and fava beans, then this is the lebanese and Alexanderian recioe
Only Egyptian Falafel 🔥 But Joseph's ingredients are not accurate they need tweaks like you must add grinded coriander seeds, green coriander leaves, dill, cumin, leek and garlic they are key ingredients it's not Egyptian Falafel without
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I was once given a Falafel sandwich on a plane journey. Up until that point I always ate meat based sandwich but once I tried that sandwich it opened me up to a whole new world of flavours and taught me that not everything has to be meat based. Now I order them at restaurants whenever I see them on the menu. How blessed we are to enjoy foods from different cultures.
In Alexandria, Egypt, they put ground coriander, cumin and some anise in addition to the onions, leeks or green onions, cilantro or parsley, and some garlic too, and make sure the mixer is a little wet, so it will not be dense when you fry it.
As an Alexandrian myself, I salute 🫡
I mean that's most of Egypt, not just Alexandria.
Great 👍
Egyptians live for foul.. Beans
Did you smile at the thought of measuring greens? 😂 My mom adds something in between 25 grams and 6 tons of green leaves😂 yes, you are right, she adds water straight to the blender to get it a fluffy falafel
Great job! But the Egyptian falafel is missing one main component which is coarse ground coriander seeds. It's an important ingredient that adds a very distinctive flavor, you're not gonna find a falafel place in Egypt that doesn't put it in. Not sure why Joseph skipped it. Maybe he personally doesn't like the taste of coriander seeds. Try to add it next time and let us know what you think.
You can either add it to the mixture AFTER you're done blending it, or you can add it to the surface just like the sesame seeds. I prefer it mixed in. Remember this has to be COARSE ground, not fine. You probably won't find it sold in that state so you can buy whole coriander seeds and coarsly chop them in your spice blender or with a mortar and pestle.
Another tip to make it really airy and fluffy like the street falafel in Egypt is to put the mixture in your mixer bowl and use a flat beater or even better, a flex edge beater so that you don't have to scrape the sides of the bowl, and get it going at low speed for several minutes up to as long as you want, the shops in Egypt keep the mixer running as long as they're not scooping up from it to make falafel. They use huge bowls with a massive attachment that holds enough mixture for about half a day, that's a lot of falafel! This keeps the mixture super airy and fluffly.
There are other optional ingredients you can play with like fennel seeds and dill, but unlike the coriander seeds they are not used everywhere.
Thank you for your great content. Keep it coming.
Thank you. I will try the coarse coriander next time.
He also forgot the leek
@@theexplorer1476 he used scallions / green onions which is an acceptable substitute.
Great tips. Thanks.
You sound so passionate about falafel! I hope to make them for my wife who I love a lot. But apparently not as much as you love falafel.
As a former student of Egyptology, the word Falafel is from the old Egyptian language. "Fa" stands for "which is", "La" means "full of" and "Fel" means "fool", which is fava beans. So the word "Falafel" is thousands of years old!! Ta'mya is a newer arabic version used only in Egypt........
"What are you eatong?"
"Something which is full of idiots"
Doesnt make it egyptian. İt makes it regional.
@@gorollofarms5729 then you can say this about any dish anywhere.
Good.
You mean falafel is an old Egyptian word that means the food that is full of Fava beans. Interesting!
Lived in Cairo for 7 years... the tamayah was awesome... the better places made them into small patties and pressed into the sides a mixture of sesame seeds, crushed coriander seed and a touch of cracked fennel seed ... fabulous! I loved them in fresh pita bread smeared with creamy tangy feta cheese!
The small ones are my favourite. Add to the sandwich some tomatoes and arugula and it's perfection ❤️
My wife is Egyptian and she makes taameya, ful madamas and aish. I like kushari more....LOL
They sound fabulous. Will, definitely try the coating mix. Thanks.
Totally agree they are the best, and I’ve tasted many from all the various Middle East countries I’ve visited! Temeyah Is the Egyptian ones are the best
yes i am Egyptian. and i love it soooooo much
My favourite felafel is the Egyptian ones, nothing can beat it! It’s amazing! They use foul or favs beans and have much more greens added! To die for!
Add a boiled potaoe and white pepper to garlic sauce
LOL NOPE Egyptian falafel are NOTHING compared to the Lebanese, Syrian falafel
@@28Justchecking Egyptian one’s are better in my opinion! The others are too dense and heavy
@@28Justchecking
بس يا بيض الراجل كبسك 😂😂
@@marioma812 😂
Here in south africa we call them Vada and we use split yellow peas and all the other ingredients but it has to have chillies....they are so yum freshly deep fried....they don't get a chance to sit to cool as they are delicious crunchy flat donut styled patties with a hole in the centre so it cooks well and crispy crunchy...Omg soooooo yum
Hi I m from Syria we use chickpeas to make falafel and crushed coriander seed is essential in the recipe
We use a flat spoon for filling the falafel tool and by using the binky finger we make a hole in the centre to make a small doughnut like shape, that helps to fry it more in the middle finally a light dipp in sesame seeds
After frying in oil we add Sumac that acidity adds a lot to the flavor.
Hey Chef , amazing job , as a falafel restaurant owner i go two third of chickpeas and one third of fava beans , this is the golden ratio in my opinion , additional to the spicies you used i use some more coriander seeds powder and some Nutmeg powder and some cumin powder , and when you form the falafel by the scoop try to make a hole in the middel of the falafel to make it like a donats shape , this will allow the oil to penetrate the falafel and cook it better from the inside , but you need a wider scoop the the one you have , so this is the syrian style falafel :)
NUTMEG!! 😋
Spices are right on point
Thank you! So many of the ball shaped ones are underdone inside and it’s such a disappointment.
Thank you for including Egyptian felafel, the origin of all felafel. I recommend you use the recipe from MiddleEats channel, theirs is a truly authentic and meticulously descriptive one. The Egyptian felafel you made needed substantially more greens, needed cumin and ground coriander (the most essential spice for Egyptian felafel) and possibly a tiny bit of caraway. It also needs to be aerated/fluffed up by beating them in a stand mixer to incorporate some air into them.
I’d choose Egyptian falafel over Levantine falafel when Egyptian restaurants start using clean fresh oil to fry them instead of a week old oil that looks more like engine oil
There nothing exist as middle east
@@itsame2271 hey man , the prices of fodd in egypt is low so they forced to use the oil for alot of time bec if they increased the prices no one will buy it ... u can go to more luzury restaurants
@@itsame2271 This only adds to the flavor, Yain't got no taste, shame
I have had falafel one time at a restaurant that made them and Egyptian dishes with hamburger w/ greens and was slightly spicy and good.
I grew up in Egypt 🇪🇬 yes they have the best falafel they call it "ta'ameya"... awesome 👌
Thanks for your content. We make it 50% fava/50% chickpeas. Same spices, cumin, coriander seed, salt & pepper. Lol... Parsley should be washed after leaving them in a bowl full of water....rinsing under running water doesn't clean them enough. Repeat at least twice. Love you channel 🙏
Exactly, coriander SEED, not coriander leaf (cilantro).
@@77Carecare both, leaves and seeds.
But In Alexandria They Call It Falafel
- I did not find two restaurants in my city that cooked falafel with the same taste
Each restaurant has his own Falafel
I think in egypt we make it 100% fava beans+ the greenery of course
@@djehuti5571 دول عندهم فلافل غير اللى عندنا خالص
ولا بيحطوا فيها حشو حامى و لا بيبططوها علشان تستوى كويس و كمان بيعملوها صوص
Try Sudanese style
You might like it too
Soaked chickpeas
Soaked red lentils
Lentils to chickpeas ratio is 1:8
More chickpeas ofc
Dill
Onion
Garlic
Salt
Black pepper
Baking powder
Toasted and ground Coriander seeds
I am sudanese and i have never seen one putting lentils,from which part of sudan is this recipe?
Falafel is a wonderful Egyptian dish, in addition to koshary and Egyptian appetizers
The Egyptian Falafel is definitely the best falafel version. And better with coriander seeds.
Which country has the best BAAAAAALZ ??!
You know nothing sherif
The lebanese are the top of them😅
True nothing beat egyptuan versioion when it made with right ingredients its since pharoh days
Lived in Egypt, Lebanon, Jordan, and other Arab countries for quite some time, and I have to say that the Egyptian falafel is the best with no competition.I believe you are missing many key ingredients, such as cumin, garlic, and coriander seeds. Also, I think they use packing soda, not packing powder.
You mean future Israel right?
@@fredwillowshire1090 in your dreams colonisers , seems like you forgot when Egyptians kicked your as* in 1973
@@fredwillowshire1090 It will be disappeared soon. Just enjoy the small time you live in Jerusalem! Or leave it before we mak
e you say goodbye!
@@salmanageeb5416 how can i consider your fantasis? Dont worry Israel know how to treat arabs.
You will be a 4th class citizen in future Israel.
@@fredwillowshire1090 you’re hilarious is it a kind of standup comedy show?
You can use leeks, fill, cumin, dry coriander and little Chili in the Egyptian falafel. It will take you to another world
And chives
Falafel is certainly something we can all come together and agree upon.
Skip the frying...just cook for 35 minutes in a 350F oven, turn over after 20 minutes. Crispy and crunchy.
I love Egyptian falafel the best! 😍 I wish I could find outside of Egypt.
I'm Cuban. The day I tasted falafels I went to heaven, had a greag conversation with Jehovah God & came back. Ever since I eat it every time I can..is unbelievable thd simplicity & deliciousness of this plate that can nurture us to the level of a super food! This is amazing! Thank you for the addition of the fava beans & sesame on top, you may drop them one side or both in sesame seeds, no one will complain because of that!
The chickpea makes the falafel more dense but the Fava beans makes it more fluffy and airy.
That's the original bean that falafel was made with... but I guess not everyone has access to them
We add fave beans as well
Be careful with fava beans. They can kill you if you have a deficiency of the G6PD enzyme.
In Syria, we dip the falafel with sumac powder on one side, just a tiny bit it adds a nice soury flavor that goes very well with the mild falafel ingredients.😋
before roasting?
I had my mind blown by the owner of a food truck I used to eat at everyday when I worked for a company in a city right south of Paris. He was making Lebanese food and soberly called his fallafel "Lebanese falafel" but it did taste TOTALLY different from any falafel I ate (and I already ate of lot of good ones/different styles at that point). They were small and puck shaped like regular ones made with the tool, very crispy outside but buttery inside!! It was a pure texture bomb and I couldn't extract the recipe out of the guy. "It's a family secret!" he kept telling me but I managed to convince him when I told him I was gonna stop working here soon and needed to know to make them at home...
So the secret ingredient is adding grated zucchini to the batter hahaha. Amazing trick and that explains the butteriness without adding any fat!
This might be a perfect example of why he didn't want to tell you the secret family recipe.
@@twolfrom Don't be such a Debbie downer twolfrom
@@TomatePasFraiche logic isn't always happy news.
@@twolfrom although TH-cam can have an international audience, it is a slim chance anyone watching this video is going to open up a business in direct competition with the Lebonese gentleman let alone put him out of business. So, there should be no need for concern. In my opinion, the story which was shared honors him.
@@dianamanzanilla2261 defo going to try at home.
You are the first youtube chef to give exact and honest advice about pulsing the falafel mixture in a blender step by step. Thanks.
My mother usually cook falafel but she sometimes mix an egg or two with the raw falafel at the same step of adding baking powder. And that adds a ton of taste.
My Mom would make the combo version, but the addition of coriander and cumin and actually a little lemon juice. I love the combo. Both are good on their own too. Thanks for sharing.
I have always done the half chickpeas and half fava. I would add also teaspoon of corn flour to the dough because it will keep it crunchy and not too oily.
A Sudanese here👋. My grandma makes it similar to your recipe, she uses only the green parts of the green onions and she adds garlic and one egg, and sesame. Usually served with white cheese and ful (fava beans).
Good job 👏👏
Great video. Fava beans are widely used in Iraqi cuisine but not in falafel (usually made with chickpeas). I must bring to people's attention that some people have allergy to fava beans that can be fatal (favism). Most people in Middle East are aware of that. You can start with a very small portion to see if you have any allergy. If not then you can eat it as much as you want.
Looks great!!! Some ideas from the Galilee:
1. Loose the food processor. Use an electric meat grinder for the whole process (beans, onions, herbs) using the fine plate. You'll get perfect consistency every time.
2. Loose the parsley, double the coriander, add half a green hot pepper. Keep the spices but add a tiny sprinkle of cinnamon.
3. Another dip you might want to try out: tahini-yogurt: only three ingredients. Greek yogurt, tahini paste and salt (no garlic and no lemon). Add some tahini paste to yogurt and mix well keep adding while mixing until you get to same consistency as regular tahini (takes about half the amount of tahini paste you use with water). Add salt to taste.
Grew up in the Middle East , ate falafel all the time . Move to California get invited to Egyptian friend home for falafel and best falafel I ever ate and he also mixes fava with chickpeas. I prefer now just sticking to fava beans only when I make mine at home though he says mixing the two makes a better lighter falafel. Regardless best falafel I ever ate came from Egyptian persons house
Egyptian falafel expert here...
The Egyptian falafel (made of fava beans) is supposed to be ground in a falafel stone grinder which makes the falafel batter airy and fluffy like whipped cream which produces crispy falafel. Falafel batter should float in frying oil even when very wet and raw). A falafel stone (mortar) is not reasonable to own or use at home. That's why the chickpea falafel is easier to make crispy in a home kitchen. Another thing for home falafel, shape them into thin disks (the thinner the crispier) they cook better when they're thin and they suit shallow frying.
Are there any tricks to replicate the stone? Or is it just a large mortar and pestle? Google has let me down and only shows recipes when l search for falafel stone. Thanks.
@@nikiTricoteuse you can try a mortar and pestle, a stone grain mill or a wet mill (wet grinder/conche). I haven't tried any of them and I'm not sure how easy or how successful it's going to be. The falafel grinder stone also mashes the herbs and whips the batter which might prove to be difficult using a smaller machine. I'll post another reply showing a falafel stone working so you can imagine it better. Cheers.
@@nikiTricoteuse Check out this video
th-cam.com/video/XPDKnsl6n2w/w-d-xo.html
Or this one
th-cam.com/video/CoVsd73Vx60p/w-d-xo.html
@@geniuspharmacist That would be brilliant. Thank you.
@@geniuspharmacist Thank you so much. What an interesting machine. Nothing like l imagined and now l understand about it making the mix fluffy. The ones in the second video looked SO good but sadly there were no subtitles so l have no idea what was in them. It was great to watch him work as l love watching people who are so skilled at what they do. At the beginning l think he said something about Ful medames and, if l'm right they were the only words l recognised. 😁 l had an Egyptian friend many years ago when l lived in London and they used to make them. They were so good l have never forgotten the name.
Hello ! We made the falafel this morning and we followed your recipe . Excellent! The falafel were perfect and delicious. This is our to go recipe from now on ! Thank you 🙏🏼
Great video! Apparently, falafel was invented in Egypt. They call it "To'omiyah". And any of the three variations can be found in Lebanon, depending on the Falafel joint. They always give the falafel patties a lentil shape. It helps frying them in a uniform way. The classic sides for falafel are: sliced tomatoes, pickled turnips, thinly sliced raw radishes, tahine sauce (tahine, lemon juice, garlic, cumin), and chopped parsley. Garlic cream (Thoum) is for grilled chicken.
It was “ invented “ in the Middle East and that include Egypt. It’s was not exclusive in Egypt I don’t know who told you that.
@@DovahHouse As I wrote, falafel was “apparently” invented in Egypt. I follow several TH-cam channels in the Arabic language and I have found a number of references mentioning the probable origin of falafel in Egypt. One TH-cam channel, NGNO, is mostly dedicated to Middle Eastern food. The TH-camr is the Lebanese Anthony Rehayel. He has published more than 4500 videos. Wikipedia also does address the theory of falafel’s Egyptian origin: en.m.wikipedia.org/wiki/Falafel
@@DovahHouse falafel is in fact Egyptian but is very known to the rest of the Middle East , they also make it quite differently but originally it’s Egyptian
*There is an ancient ancestor to all these tasty Falafels you have mentioned, that is the south Indian "MASALA VADAI".*
Not all Egyptians call it ta'mia..it depends on the region but mostly yes..but long time before all Egyptians used to call it falafel
Barley i find chefs who really cares about details in food. It means, they are really passionate of thier work and career ... love and respect from Egypt ❤🎉
Great addition to my never-ending quest for a great falafel!
Though I do recommend NOT to add the baking powder to the mix if you know that you're going to freeze the batter for later use. I always thaw out my leftover batter and add the baking powder just before shaping them. I"m not sure if this makes sense, but I believe that the baking powder should be as fresh as possible when adding to the mix.
yes it makes sense, because the gasses that baking soda creates will definitely go away if you freeze the batter
Adding the baking powder after the freezer is much better. You are correct
As far as I know traditionally for the Egyptian falafel people usually add Egyptian leeks which is actually the version I made once. Also what people seem to do is find a way to almost "whip" the batter which results into almost this fluffy airy mixture that basically melts in your mouth. I didn't do the fluffing because I didn't have the proper things to do it and it for sure could of turned out better. I just think the fava beans can benefit from the "fluffing" compared to chickpeas.
In egypt we don’t usually serve them alone we either eat them using bread or put them in a sandwich with green salad and some tahini
I’m so glad you did this video. I absolutely agree having eaten falafel in many countries. Egypt is the winner hands down. Israel and Palestine have the best Hummus, Lebanon gets “best overall meal spread “ the Druze people in Northern Israel get “Best Labane” I could go on. Anyway, glad I’m not the only one who is team Egyptian Falafal
I ADORE READING & I AM SO PROUD OF BEING EGYPTIAN 🇪🇬 🇪🇬 🇪🇬
Good job and give you good advice
The materials from which we make falafel are legumes and are tough, and many people find it difficult to digest them
Therefore, when we make a piece of falafel, it must not be thick so that it cooks well and does not remain raw on the inside. In this way, you get a delicious taste and flavor and no pain in the stomach after eating it. Thank you.
I've been eating the "hybrid" version for 20 years, after trying them at a local falafel shop that makes theirs this way. It's just excellent -- the best of both worlds.
My husband loves falafels! I’m gonna try this recipe. Thanks for sharing!
Everyone remembers their favorite falafel as do I. So I found that a heavy amount if parsley can cancel out your spices (depending how fresh they are ) so always TASTE your mix before frying them and you may achieve the perfect falafel for YOU !
Cairo falafels are the bomb! Loved how Egyptians make them! 😋 Soooo good. 😊
I'm used to falafel made with split peas, but these look yummy so I'll try this recipe.
i cannot believe the taste of these falafels!! ever since my neighbor convinced me that the wraps she fed me didn't have meat, i opened my ears and eyes and shut my mouth to hear the correct ingredients.... chick peas, lentils, fava beans. unreal. I'll be eating these at least every other day for the rest of my life
The Egyptian version is missing 2 main components 1-leeks 2-dry coriander... They are a must 👍
we use dry coriander
@@poloelite2106 and leeks takes it to another level
you mean chives
@@lastpokemon no...leeks not chives
*We call it in Egypt dry coriander but it is actually coriander seeds.
I was born in Egypt I still remember the different taste fluffy and green inside
The recipe that you did is the falafel known in Syria, Palestine, and Jordan.
The Egyptian is called Ta’meyya and this is the kind of falafel known in Egypt. The mixture is the traditional Lebanese falafel. The falafel is best when served with hummus and tahini sauce and traditional middle eastern salad.
Right well no surprise there no one every mentions Palestinian. We have a simple version which is only chick pea spice 7 spice i believe… and parsley and that’s it his simple version is weird.
The frist falafel came from egypt, the tamya is not another kind of it, its just the same but different name
@@lero_as long as we all agree where the hell it most definitely didn’t come from
@@kuroshm yeah i don't mind it coming from anywhere except that place
I was so proud of myself following your technique exactly...till I forgot to fold the baking powder in!! Dang it. But it was still delicious! I eyeballed spices because I did less than a cup of chickpeas. Wanted to just make enough for myself 2 meals. I absolutely loved how you first pulsed the chickpeas and then added them after. It made the consistency perfect. I baked mine because I don't get along with trying to fry stuff! 400 for about 22 minutes. Flipped em once. I made a green goddess dressing with my left over cilantro and parsley and made a big salad with beets, avocado and crispy lentils. Winner winner falafel dinner!
If you are going to freeze or refrigerate the extra falafel dough you better do it before adding the baking powder. The baking powder is important just before frying, you don't want to store the dough with baking powder in it, it wouldn't work next time you take it out from the refrigerator unless you add more baking powder, not sure about having that much baking powder in my falafel. Thanks
I learned something new today. Egyptian falafel using fava beans. I will try this. Thanks
Okay, that's it. I'm going to have to try them ALL.
❤❤
Thank you, Chef. In my wife's words, “the best falafel I’ve ever had!” and trust me, she’s tried almost everything mid-eastern cuisine has to offer. So, thank you again for this wonderful video. ❤
Great video and presentation. In Lebanon we also/mostly use the "toum" (which means garlic) as a dressing for grilled chicken, lots and lots of it, with pita bread.
Lebanese falafel is my favorite. Levantine falafel is superior in my opinion.
Made the Egyptian one tonight. Best. Falafel. Ever!!!!
I believe you are missing another key ingredient here ... As an Egyptian we add Leek as well to the mix and we add about double the amount of green herbs to the mixture other than the one you did ... Only Fava beans we use ... Try it with these sleigh adjustments and I am sure you will be amazed
I love Falafel so much, one of my favorite food, I was born in Jordan, the Falafel there are out of this world, I remember that when I was a kid, we would have it in all different ways, in sandwiches, with hummus, and as a snack “ likes fries !!!! They made it into small thumb size for snack, discs for sandwiches, and large stuffed discs !!!!!
Brazil's state Bahia has "Acarajé" which is similar to Falafel and it's made from shell-less white beans as well, it originated from slaved north African people who were brought there through Portuguese slave trade, they didn't have access to chickpeas but had white beans and plenty of shrimp and Dende oil so Falafel's recipe got adapted into Acarajé
In Alexandria Egypt , some families used to mix fave beans with chickpeas , this was also the recipe our family followed for ages , also I think that some key ingredients are missing in the Egyptian falafels , garlic , coarse coriander , and we always use baking soda ... nice video 👏🏻👏🏻
2 ingredient that make Egyptian falafel even better
leek u can replace some green onions with Egyptian leeks
and coriander half crushed seeds should be mixed with sesame seeds
I am Egyptian and u should add dill this herb is a key element for the special flavor of our falafel, Cummins is a must and sometimes we add leeks and garlic
I love falafel..and you will love them more with lamb Kebab and hummus😘❤
These look amazing😍
I didn’t know the garlic sauce is so simple to make at home. Thank you for your wonderful Falafel recipe of combining both chickpeas and Fava beans. Must try your recipe secret next time I make it.
In Syria,we make it from both fava and chickpeas.
We also make a hall in the middle of the flafel to give it more contact surface with the oil, would taste even better that way 😍❤️
I made your recipe today with garbanzo beans, because I didn't have any fava beans. Absolutely delicious, can't wait to make it with both garbanzo and fava beans. Thanks for the recipe and the Toum dressing
I’m Lebanese and the fava and chickpea is our method. I Believe Palestinians also use this combo
And I love your channel!!! 😊 big fan.
Thanks for watching!
I am Palestinian.. and yes... we use this method. oh.. and I love the channel too 🙂
Lebanese here too, living in the States outside of Boston. I haven't been able to find the skinned (and split, although that's not necessary) fava beans despite looking hard. Anyone had better luck and can advise where I can find them? I am not inclined to skin them by hand.
@@charlesabaday6815 I use "Cedar's Split Feva Beans" brand. its just the one I find in Toronto easily. I'm sure there others, but that's what I find
I would get a falafel sandwich from this one restaurant and they gave you 2 squeeze bottles, one with a chili sauce and the other was a tahini-yogurt sauce. They were wonderful and the sauces went so well. I can’t wait to make these!
The falafels of the Levant are the best imo 😋 (Syria, Jordan, Palestine, Lebanon)
And Israel 🧆💙🇮🇱‼️
@@EllenPapernick Yeah sure the European settlers from Poland, Ukraine, etc. must have known how to make Falafel before wiping off the indigenous ppl
Thanks for sharing your thoughts about good food recipes
I am Egyptian , we also add green cilantro and coriander to our falafel by the way , but the cilantro is optional
and we must add onion and garlic
garlic is a must
Nothing can beat Tamiah from Egypt .
Great Video, Brings back beautiful Egyptian vibes!
Try adding the same seasoning, cilantro and red onions, that is the way locals do it.
Bonus Tip: Try to stuff the falafel patty with some "Haris" which is paste of red pepper with some seasoning, that is the best falafel ever.
Try the koshary next
Ask Joseph about the Alexandrian Koshary 😉
And whenever u come to Egypt I’ll take you to try the balady foods in the upper Egypt … made with the Balady Ghee (ask Joseph about Quena city and their food cultures)
Waiting for you ❤
Try using a meat grinder with the small plate attached. That way you can also keep the stems on your herbs, since the grinder will mince them. Run all your veggies through first, then again with your chickpeas. That way the falafel doesn’t overhydrate. Fry at 300 degrees to make sure they cook all the way through. Amazing results.
The third version is what we have in my region of the Middle East, Palestine, Lebanon and Syria. Dedemed has an old video in English that has a good recipe from that region of the Middle East
and Jordan
I learned to make falafel with fava beans, the same procedure, soak them the night before, etc. They are delicious.
Taameya rocks 💃💃💃💃💃but Joseph forgot the coriander which is like the most important ingredient in taameya
I’m Egyptian 🇪🇬 my advice to you to get a pretty felafel is first use a good peal beans soak it 24 hrs only fresh leek needs to be add don’t add any green only leek one small onion 2 garlic plus some of dried coriander funnel and caraway
Thank you for this lovely video! Do you or your friend have a recipe for Egyptian dolma? The best I’ve ever had was when I visited the Egyptian Quarter in Old Jerusalem! So yummy! It was amazing & the best. It was served warm in a sauce. I believe the filling was meat & rice!❤️
Egyptians never use meat as filling in stuffed veggies.
@@zombieat we actually do use meat and sometimes we mix the meat with a bit of extra fat for taste however depends on the budget some people can absolutely do it without any meat.
Thanks 🙏
The First recepie I would put white seasam 🙏🙏🙏
Falafel is also made by the people of the island of Crete Greece but they are called revithokeftedes. We use cumin powder also in them n an egg for binding maybe depending on the recipe. Just an fyi.... Crete is historically tied to the Phoenicians which is why the artwork in the Minoan ruins is so similar to the Egyptian. All that i care about is the fact that they are delicious 👼🥰
Agreed. Tried them once in Crete. Very similar to the Egyptian Taamiya 👍
Crete was part of Egypt between 1830 and 1840
@@MohamedIbrahim-rv7ii that's bc in 1463, the Turks overran Constantinople and subsequently all of Greece and the islands. Then, in 1821 when the Greek Independence Revolution started to occur, parts of Greece became indenpendent of the Ottoman Turk. The governor assigned to Crete married a Cretan girl in order to keep the peace there as long as possible and I believe THATS what you are referring too. However, the Minoan civilization ruled the seas from antiquity days and if you notice the paintings in Knossos, for example, it is almost identical to Phoenician n therefore Egyptian art/ hieroglyphics too. We werent "owned" dearie, we were "occupied".
The water from soaking is great for your plants, keep and use on house plants or dump outside if you don't do indoor plants. ❤❤
2 Things about my Egyptian Flafel Recipe and Joe’s I include also beside his ingredients:
1 Tbs of Salt
3 Tbs of Ground dry coriander seeds powder
2 Spoons of Cumin
5 Cloves of Garlic
Try this one and then try to do
1/2 Portion of Garbanzo
1/2 Portion Fava Beans
Try those both and I challenge you that you will reach completely different level ❤
Tahini without Garlic
Tahini - Cumin - Lemon and White Vinegar and Cold water then mix until smother and lighter than Mayo
Add just Tomato 🍅 Slices
And in Pita Bread stuff those cuties
Now you have officially the Egyptian Breakfast Sandwich Authenticity 👌🏽
Stuffed Flafel have its 2 Mixes of Stuffing
1- 5 Red Bell peppers roasted + 1Roasted Tomatoes (peel peppers skin) add Paprika + Hot Chili Peppers add to the level you could handle + Cumin + Salt + Black pepper and put on stove low heat until it’s a Paste!
Now Chop onions till get translucent and 2 Cups of the Paste for every 2 Onions and keep the simmering for 10:13 min
Put in fridge chill cold to get THICK as Bums 😂 now use your hands and try to to stuff you Flafel with that Thick hot sauce add sesame seeds on top FRY at once an then taste the goodness!
2- Stuffed with Fried Onions 🧅
Chop onions joulia’s cut “slices” add 2 spoons off oil and mix with hands put that to air Fryer 110 C for 6 Min. Or until golden brown and crispy
You just keep them cool in the air and Stuff them like before in side our Flafel and FRY
I believe I gave you a whole Flafel Series Idea 😂😂😂
You should hire me after that as a Creative for you team 😂❤
Oh oh and one more thing, technically We invented the Flafel bites and we call the “AMATI” اماطي 😂 I study culinary culture for fun so sorry about that 😂😂😂
Thank you so much for sharing. It means a lot to me. What are the measurements for the tahini sauce please?
@@carolhariramani8831
Trial an error because some likes it loss and others prefer it creamy and that depends on the amount of water added because everything else (Lime + Vinegar each 1TBS + Pinch of Salt and Ground Cumin) so the consistency is according to your preference 😊
@@shadyworld1 Thank you.
I normally make the half chickpeas half fava beans mix, and it works great. One suggestion is to add fresh green peppers to the parsley/onion etc mix, which gives it improved flavour.
Excellent… Actually it is pronounced “Thoum” which means in Arabic (my mother tongue) “Garlic”… The Arabic Language has so many dialects and some as the Egyptian dialect pronounces “Th” as “T”… Beautiful diversity… Regards🇶🇦
In Egyptian Arabic we call it “ta'ameya”
@@truefalse934
Exactly… I love Egyptian Cuisine 😋…
Regards🇶🇦❤️🇪🇬✌🏽👍🏽
@@truefalse934 Still called Falafel in Alexandria by the way…
From a Nigerian Egyptian woman, I adore & appreciate this conversation indeed.
@@truefalse934 in Alexandria people say falafel 🥙
I make them with soaked split fava beans (or broad beans) (Lebanese ladies showed me) and sometimes a mix of soaked split fava beans and chick peas. Lots of fresh cilantro (coriander) and some parsley, cummin, garlic, onion, a hint of chilli. Even sometimes I add frozen peas maybe half a cup as this makes them green and moist inside after frying. I prefer the fava beans or fava bean/chick pea mix as opposed to straight chick peas mix. Yum
The Lebanese falafel are made either with chickpeas alone or with a mix of chickpeas and fava beans. There is also a special tool that the Lebanese use to shape the falafel so there is no need for an ice cream scoop nor for hands and the falafel come out light. As for the Egyptian all fava beans recipe, it is very heavy on the stomach for those who are not used to eating it for years while the chickpea one is not heavy at all. The Lebanese falafel are served on a plate or in a pita bread with pickled turnips, or pickled cucumbers, chopped parsley, tomato slices and the most important the tahini sauce which is made with crushed garlic, tahini paste, lemon juice to taste, salt to taste and some water because the consistency should be smooth but not runny. The garlic sauce is used for BBQ chicken the Lebanese way or for BBQ meat dishes and not for falafel. As you mentioned there are several recipes for the Lebanese falafel including one without fresh parsley or corriander which is the original Lebanese falafel. I have tried the Egyptian fava beans falafel but sorry they are not tasty at all and they are heavy like a brick on the stomach.
In Egypt we use bean, muddled
chopped parsley
Fresh coriander, chopped
Shallots, or chopped green onions
onion, chopped
Garlic, minced
Vegetable oil for frying
sesame for decorating and Coriander, crushed on the top before frying
Best one is the Egyptian ❤
I love falafel so thanks for the receipe, I think masala vada is a cousin it has a fabulous crunchy feel and flavour is amazing
Egyptian ❤
I have never made falafels before and I have to say- this was easy and they were SO GOOD! I’m excited to play around with different spices. Thank you very much!!
Egyptian food is so underrated it's infuriating, I get that levantine food is good too but it has nothing on Egyptian dishes, not to mention that most of their recipes are tweaked versions of Egyptian dishes and it makes sense knowing that Egypt is a much older country and culture.
So true
Yup! I second that emotion.
Syria is older than egypt
And levantine cusine is much bigger and wider known
ما عندكم غير الكشري والملوخية 😂
الكبة الشامية لوحدها فيها انواع اكثر من اكل مصر كله. والفتوش بكل اكلكم 😂
وثانيا سوريا اقدم من مصر بكثير
مدينة حلب وحدها اقدم من شيء اسمه مصر
الزراعة والحضارة بدأت من هناك.
Yes, shelled and split fava beans (any beans really). I discovered this making tempeh.
Different parts of the ME use different beans in their falafel but I personally prefer the Egyptian recipe. It is called ta'amiya BTW in Egypt.
In Sudan I heard they use lupine, and in Yemen they use lentil or black eyed peas. In Saudi Arabia we use chickpeas in some parts of the country and fava beans in other parts.
If you combine chickpeas and fava beans, then this is the lebanese and Alexanderian recioe
its called Taameya and Falafel in Egypt.
@@joeycsk8305 true
Whenever the bad and crazy news of the world gets to be too much to bear I watch cooking shows such as this.
Chef Billy does a great job!
Only Egyptian Falafel 🔥
But Joseph's ingredients are not accurate they need tweaks like you must add grinded coriander seeds, green coriander leaves, dill, cumin, leek and garlic they are key ingredients it's not Egyptian Falafel without
🤮
I look forward to trying your hybrid recipe! Thank you for taking the time to demonstrate and explain that the hybrid type are common in Lebanon.