I am from Egypt, we make falafel with fava beans instead of chickpeas and it comes out moist. However i had some chickpeas around so i tried your recipe. The 1st patch was a fail because i overcrowded the frying pan, the falafel fell apart and crumbled on top of the oil. 2nd patch i added less falafels and it turned out amazing ! Served with tahini sauce and salad, my family loved it. Thank you Helen for another great video and recipe.
These are by far the best falafels I have ever tried. Taking the first bite made me almost cry :p. Instead of gulping them all down I contained my self and took my time so that I can savor them the way they deserved. Needless to say that it was one of the two best dishes I tried in 2020. Aaaaaah, this recipe will stay forever in my tabs. I’m vegan so I don’t regularly follow your content but lucky me my partner does. He was the cook for this dish and thank you dear because I know he is reading the comments. And of course thank you Helen for uploading this wonderful recipe. Keep up what you’re doing because you’re also really fun :)
I asked a restaurant how they get theirs so moist. They told me the "secret" is avocado. I gave it a try and since then I always add avocado. Crispy on the outside, super moist inside. No flour or baking soda needed.
@@minnoux I've never tried Helen's recipe. For a traditional recipe that starts with 280g dried chickpeas I use one medium avocado. I guess you could use up to two.
yogurt is actually really traditional lol. i'm an arab, so i make falafel the traditional way, and they're not dry because i eat them with sauce and pickles and cucumbers and the like. but i think your way is pretty cool, and i might try it
Though probably not traditional, I had a very nice falafel wrap the other week, where the 'falafels' were surprisingly underseasoned and/or dry. But, the brightness of the pickled vegetables and the sauces wonderfully complemented them and made me crave their dry umami in every bite. Reminds me of the food portion philosophy that Adam Ragusea espouses: make each component imperfect on its own, so that they complete each other. (E.g. underseasoned carbs with too-salty-on-its-own sauce.) But as Helen says in the video (about not putting these in a sandwich), these are meant to be delicious on their own, so they're kind of fighting in a different league. Very cool, and I look forward to trying them one day.
Good idea! - The secret is not the carrots themselves - It's the addition of a cooked element in the Falafel ball that adds moisture to the final result.
I make a similar variation on falafel but add an 8 oz package of thawed and squeezed frozen spinach in place of carrots for a bit of extra moisture and flavor. I think it complements the other herbs really well and adds to the vibrant green inside that I like so much in falafel.
Hi Helen, I've been watching your channel for just over a year and just wanted to say thank you for all the informative and easy to watch videos! I've never had a bad experience with your recipes and I suspect this falafel will be no different. Hope you and your family are well. Looking forward to whatever comes next!
Helen, thank you so much for your videos. I needed some new inspiration (and to upgrade my skills in the kitchen), and your videos are perfect! thanks for the laughs as well.
That looks amazing! Can't wait to try it. All of your recipes come out perfect. I made your Earl grey chiffon cake last week and it was so good that my sister asked me to make it for her wedding
I felt a need to defend falafel, but as usual, you made me happy to see your take on the traditional recipe. I love your candor and how relatable you are, Helen.
Helen, in Egypt we make the Falafel from fava beans, not chickpeas. This produces a much moister mixture. You can probably google: Egyptian Falafel or Tamiya recipe to see examples. Some have experimented having chickpeas and fava beans together and it seemed to have added the right moisture. Gotta say, love the creativity of this recipe. Been a subscriber for years. Great work!!
I've had fava bean falafel and loved it! I think it's a lot tastier than the chickpea version. The reason I tried to develop my recipe with chickpeas is because they are easier to find in American supermarket. I'll see if I can find dried favas online.
Hi Helen, I love looking at your videos. I love falafel but I find it too grainy. So I decided to grind the chickpeas to a fine fine grind, I put garlic powder, onion powder, ginger, paprika and whatever you wish. I put a little oil in a narrow saucepan , use a spoon and throw small batches in the oil. It is so delicious. Try it Helen,
Hi Helen, I discovered your channel very recently. Can give more information on the frying pot you used in this video. It would be even better if you give a link where to buy it. Thanks. Keep up the great work!!
I think that this is the first time that I have laughed out loud while watching a video like this one. I had to watch it twice to concentrate on the technique! 😂🇬🇧
This is the most subversive thing I've seen you do. Curious to try it. And kudos for your bravery in taking on such a divisive and well-loved food with a new idea.
Helen, I have tried your (not) falafels in a gluten-free version: using rice flour in half the batch and oat flour in the other half, instead of wheat flour. The rice flour batch came out very good, the oat flour one ok but definitely more oily. I froze the uncooked leftovers like you suggested. Thank you!
Love this idea to enhance the basic recipe! Must try this one. I’ve enjoyed all your videos and recipes. I notice you use pomegranate molasses quite a bit. Where do you find it? How about a video about when and how to use it?
Helen I enjoyed listening & watching you. Have you tried mixing equal portions of chickpeas & fava beans. I have had it at an Egyptian restaurant & they are deliciously moist😋
I’m really glad to have found this video. I love the taste of falafels but have always been disappointed by how dry they are. I always thought the places I was getting them from must have been doing something wrong.
I tried falafel 20 years ago in Israel and that night at the hotel I was sick. Lasted for 3 days. I doubt that the falafel was related to my illness, but it was the last thing I tasted when it came back up, so due to association it has left a bad taste in my memory. Last year I decided to give them another try and found an “authentic” Saudi recipe online. It called for so much cilantro that one bite was more than enough for me and I ended up tossing the rest. This recipe looks good so I’m ready to give them another try.
this is a great recipe! i found a wonderful non-dairy yogurt that's made with pine nuts, it's got a really great flavor and a subtle natural sweetness. ''lava'' brand yogurt (i found it in whole foods market), i'm going to be trying that for my tahini sauce. thank you for the great ideas!
I like falafel, but I have to admit these are terrific. The smoked paprika is addictive! I still put them in a sandwich along with classic falafel and it was delicious. I have falafel still in my freezer since I made both classic falafel and this recipe, so next will be a plate of hummus, vegetables, and tahini sauce to switch it up a little. I personally love Kenji’s tahini sauce so I made that instead, but I’ve made versions like Helen’s and they’re good, too.
the non-stick pan I used to cook carrots is Misen. I wouldn't buy it again. They wear out quickly. The pot I used to deep fry is some unknown brand from TJ Maxx. Google for a mini wok if you want something like that.
Thanks for the video, looks great, looking forward to trying it. Question: what is the purpose of baking soda in the recipe and why does it need to be activated? Спасибо!
baking soda produces a lighter texture. It's a chemical leavening agent. In order for it to work, it needs acid -- this makes it produce bubbles which expand when you apply heat.
@@helenrennie thanks a lot for the reply. I was just under the impression in order for that to work it need to be activated just right before you cook something. In this case it is activated about 30min before cooking...
Im always saddened by this because man when youve had great, tender, moist falafel with a beautiful crust, ohh man itll be one of those things u crave just as much as anything with meat
Thank you for the great video. Is it possible to use a different binder than the two tablespoons of flour? Or could it possibly be left out? I roommate has an intolerance to most grains, but I am sure she would love these!
Vegetarian catering cook weighing in: Psyllium husk is my go-to binder for gluten free balls and patties! It works so well that I've started added it in "regular" recipes as well. But it's super strong, so as a substitution for 2 tbsp of wheat flour I would add maybe 1 tsp of psyllium and 1½ tbsp of cornstarch. Works best if you let the mixture sit for a while before shaping. :^)
When I'm making something with tahini I pour out the entire contents into my food processor and pour it up. This combines it beautifully and smooths it out and when I pour it back into the storage container it leaves about as much in the work bowl as I'm going to need for whatever I'm making. Obviously if I need a little bit more I don't pour it all back into the jar. Love these ideas. Thanks Helen.
New to your channel - this was delightful! I'm pretty sure I can substitute gluten free flour and come up with a delicious and safe result! Thank you! 🙏🏻
and also white onion of often used over yellow as it is milder. Ofc as u said you didn't do it traditionally and im not berating you for it, just pointing out how its make traditionally for those who might want to know
Anu suggestion for a spice to add to replace paprika due to allergies (all capsicum peppers allergy)? I am wandering if a little tomato paste would be a good alternative?
I used to think j hate falafel because all the falafel at home was dry I moved somewhere different and where I live now I struggle to find dry falafel. I love it now!
Even though many people here said that a tahini-yogurt is common, at least in Israel, in falafel-shawarma shops, it's not. Yogurt cannot be sold in the same place with meat, as it is not "kosher", therefore it is not commonly done. A falafel is usually a dish that's neither dairy nor meat-based here. Goes for both Jewish owned shops and Muslim ones (most have customers from all backgrounds and religions), at least in my experience, but will be happy to hear if someone knows otherwise? How is the dairy tahini thing goes in Islam-Hallal?
I'm not sold on all of the sweet ingredients, especially the carrots. It's a matter of taste I suppose, but my go-to is potatoes, which is very common in Iranian falafel. I'm also very confused about the choice to not remove the chickpea skins. While I understand that removing the skins is arduous to the point of bordering to prohibitive, I think that the skins ruin a wonderful dish.
I've made these 3 times, freezing the balls each time. Twice, they were still frozen on the inside, even after they were well browned in the oil. What am I doing wrong?
What’s that pan style called? Having made this recipe once, I can see how much oil it takes to get depth in a straight sided pan, and would appreciate one like yours. Thanks! #realcomment
@@helenrennie thank you! I was searching all over restaurant supply places seeing all kinds of frying pans of different shapes but nothing quite like this.
Density doesn't depend on grain size, it depends on grain structure. "Kosher" (kosherizing) salt consists of clumps of smaller grains, thus it's less dense, than any salt with uniform solid grain.
I wonder does the carrots change the flavor or just add moisture? I like carrots so it wouldn't be an issue for me, but someone in my household who eats falafel when I make them is not crazy about carrots.
I am from Egypt, we make falafel with fava beans instead of chickpeas and it comes out moist. However i had some chickpeas around so i tried your recipe. The 1st patch was a fail because i overcrowded the frying pan, the falafel fell apart and crumbled on top of the oil. 2nd patch i added less falafels and it turned out amazing ! Served with tahini sauce and salad, my family loved it. Thank you Helen for another great video and recipe.
thank you so much for giving this recipe a try. glad your family enjoyed it :)
These are by far the best falafels I have ever tried. Taking the first bite made me almost cry :p. Instead of gulping them all down I contained my self and took my time so that I can savor them the way they deserved. Needless to say that it was one of the two best dishes I tried in 2020. Aaaaaah, this recipe will stay forever in my tabs.
I’m vegan so I don’t regularly follow your content but lucky me my partner does. He was the cook for this dish and thank you dear because I know he is reading the comments.
And of course thank you Helen for uploading this wonderful recipe. Keep up what you’re doing because you’re also really fun :)
So glad you enjoyed them :)
😊😊
I haven't laughed so hard in years! The truth in why we all have scales!
ROFLMAO!!! I had to back it up 3 times to make sure I heard her right!
I asked a restaurant how they get theirs so moist. They told me the "secret" is avocado. I gave it a try and since then I always add avocado. Crispy on the outside, super moist inside. No flour or baking soda needed.
@youtubeAcc have you tried fried avocado bites ? Super Yum 🤗😋
Sounds interesting, how much avo would you use to Helen’s recipe?
Oooooh! I love this idea, thanks for the tip!
@@minnoux I've never tried Helen's recipe. For a traditional recipe that starts with 280g dried chickpeas I use one medium avocado. I guess you could use up to two.
@@benjwilliams5104 You won't regret it. What I love most about this is that they stay moist longer. Especially after coming out of the fridge.
yogurt is actually really traditional lol. i'm an arab, so i make falafel the traditional way, and they're not dry because i eat them with sauce and pickles and cucumbers and the like. but i think your way is pretty cool, and i might try it
Did you try it, Suzan? And what was your verdict?!
Though probably not traditional, I had a very nice falafel wrap the other week, where the 'falafels' were surprisingly underseasoned and/or dry. But, the brightness of the pickled vegetables and the sauces wonderfully complemented them and made me crave their dry umami in every bite. Reminds me of the food portion philosophy that Adam Ragusea espouses: make each component imperfect on its own, so that they complete each other. (E.g. underseasoned carbs with too-salty-on-its-own sauce.)
But as Helen says in the video (about not putting these in a sandwich), these are meant to be delicious on their own, so they're kind of fighting in a different league. Very cool, and I look forward to trying them one day.
@@IndoPersian1969 and yogurt is not a greek thing, it is a turkish thing. even the word is turkish!
@@salamanje noone said yoghurt is greek, but there is such a thing as Greek yoghurt.
actually adding yogurt to your tahini sauce is traditional! at least where I come from in the Middle East...
You are gorgeous...
Good idea! - The secret is not the carrots themselves - It's the addition of a cooked element in the Falafel ball that adds moisture to the final result.
I make a similar variation on falafel but add an 8 oz package of thawed and squeezed frozen spinach in place of carrots for a bit of extra moisture and flavor. I think it complements the other herbs really well and adds to the vibrant green inside that I like so much in falafel.
WOW..... I love spinach. Will be trying this with my mixture.
Hi Helen, I've been watching your channel for just over a year and just wanted to say thank you for all the informative and easy to watch videos! I've never had a bad experience with your recipes and I suspect this falafel will be no different. Hope you and your family are well. Looking forward to whatever comes next!
Helen, thank you so much for your videos. I needed some new inspiration (and to upgrade my skills in the kitchen), and your videos are perfect! thanks for the laughs as well.
That looks amazing! Can't wait to try it. All of your recipes come out perfect. I made your Earl grey chiffon cake last week and it was so good that my sister asked me to make it for her wedding
Oh my gosh -- I am honored! Congrats to your sister :)
I love this video and thank you for this recipe and your great commentary!
I felt a need to defend falafel, but as usual, you made me happy to see your take on the traditional recipe. I love your candor and how relatable you are, Helen.
Helen, in Egypt we make the Falafel from fava beans, not chickpeas. This produces a much moister mixture. You can probably google: Egyptian Falafel or Tamiya recipe to see examples.
Some have experimented having chickpeas and fava beans together and it seemed to have added the right moisture.
Gotta say, love the creativity of this recipe. Been a subscriber for years. Great work!!
I've had fava bean falafel and loved it! I think it's a lot tastier than the chickpea version. The reason I tried to develop my recipe with chickpeas is because they are easier to find in American supermarket. I'll see if I can find dried favas online.
@@helenrennie You can get fava beans at Stop & Shop.
Chefs are all middle schoolers at heart. I’m glad to see you’re really one of us. Drop your balls, indeed!
Hi Helen,
I love looking at your videos.
I love falafel but I find it too grainy.
So I decided to grind the chickpeas to a fine fine grind, I put garlic powder, onion powder, ginger, paprika and whatever you wish.
I put a little oil in a narrow saucepan , use a spoon and throw small batches in the oil. It is so delicious.
Try it Helen,
You are fantastic! Love your style and what a super recipe! Thankyou sooooo much x
Hi Helen, I discovered your channel very recently. Can give more information on the frying pot you used in this video. It would be even better if you give a link where to buy it. Thanks. Keep up the great work!!
I think that this is the first time that I have laughed out loud while watching a video like this one. I had to watch it twice to concentrate on the technique! 😂🇬🇧
This is the most subversive thing I've seen you do. Curious to try it. And kudos for your bravery in taking on such a divisive and well-loved food with a new idea.
I immediately hit the thumbs up button anytime I start watching a new Helen video. I haven't been wrong yet.
Yup! Same!
Thank you for all you do, and this singular inspiration! Now I know what to do with all the butternut squash I harvested this fall!
You’re so happy and cheerful in this video!
Helen, I have tried your (not) falafels in a gluten-free version: using rice flour in half the batch and oat flour in the other half, instead of wheat flour. The rice flour batch came out very good, the oat flour one ok but definitely more oily. I froze the uncooked leftovers like you suggested. Thank you!
glad you enjoyed it. thanks for the tip on the gluten free version :)
Love this idea to enhance the basic recipe! Must try this one. I’ve enjoyed all your videos and recipes. I notice you use pomegranate molasses quite a bit. Where do you find it? How about a video about when and how to use it?
My local Asian market has it, and I'm sure you could get on Amzn.
I made this for dinner today. They were delicious! My hubby never had a falafel before, and he loved them!
so glad you enjoyed them :)
You make my heart happy. I will now give Not Falafel to my daughter, who is not awful.
These look yum! I have a favourite recipe, but will enjoy trying this different version!
I make falafel in a meat grinder , very good results..definitely gonna try this recipe, thx!
I enjoy these videos so much. Brilliant!
Helen I enjoyed listening & watching you. Have you tried mixing equal portions of chickpeas & fava beans. I have had it at an Egyptian restaurant & they are deliciously moist😋
I’m really glad to have found this video. I love the taste of falafels but have always been disappointed by how dry they are. I always thought the places I was getting them from must have been doing something wrong.
I just love watching you. all your recipes are brilliant
I tried falafel 20 years ago in Israel and that night at the hotel I was sick. Lasted for 3 days. I doubt that the falafel was related to my illness, but it was the last thing I tasted when it came back up, so due to association it has left a bad taste in my memory. Last year I decided to give them another try and found an “authentic” Saudi recipe online. It called for so much cilantro that one bite was more than enough for me and I ended up tossing the rest. This recipe looks good so I’m ready to give them another try.
feel free to replace cilantro with parsley or mint if you don't like it.
this is a great recipe!
i found a wonderful non-dairy yogurt that's made with pine nuts, it's got a really great flavor and a subtle natural sweetness. ''lava'' brand yogurt (i found it in whole foods market), i'm going to be trying that for my tahini sauce. thank you for the great ideas!
I add cauliflower rice to my falafel. And I have always made my tahini sauce with sour cream. Seeing Helen do this validates my crazy choices!!
Why am I only finding out about this instructor now? She is awesome!!!
I like falafel, but I have to admit these are terrific. The smoked paprika is addictive!
I still put them in a sandwich along with classic falafel and it was delicious. I have falafel still in my freezer since I made both classic falafel and this recipe, so next will be a plate of hummus, vegetables, and tahini sauce to switch it up a little. I personally love Kenji’s tahini sauce so I made that instead, but I’ve made versions like Helen’s and they’re good, too.
What are the pink pickles from Middle Eastern restaurants called? They're delicious and I love them.
Can't wait to try this!! Could I substitute honey for the pom molasses?
Pomegranate molasses are tart, not at all like honey! Something like balsamic vinegar is more similar.
@@annchovy6 Thank you!!
What brand non stick pan did you use? I need one and would love a recommendation. Love your videos! You've got me weighing everything!
the non-stick pan I used to cook carrots is Misen. I wouldn't buy it again. They wear out quickly. The pot I used to deep fry is some unknown brand from TJ Maxx. Google for a mini wok if you want something like that.
Thanks for the video, looks great, looking forward to trying it. Question: what is the purpose of baking soda in the recipe and why does it need to be activated? Спасибо!
baking soda produces a lighter texture. It's a chemical leavening agent. In order for it to work, it needs acid -- this makes it produce bubbles which expand when you apply heat.
@@helenrennie thanks a lot for the reply. I was just under the impression in order for that to work it need to be activated just right before you cook something. In this case it is activated about 30min before cooking...
Hi Helen, what can be substituted for the pomegranate molasses? Love your videos, thanks!
Brilliant! Thank you for sharing this.
Fluffy and moist on the inside 😍 just what I wanted for my falafel!!
The cream puffs video is on it's way… you mean the one that came out last week? Great video btw
oh sh*t -- I posted them out of order and didn't even notice. good thing someone is paying attention ;)
Gram scale, memory loss, it's all adding up... :D
You didn't want to go traditional but went full traditional with the sauce. This is how the sauce is made in the original countries.
Awesome video! Can one use canned chickpeas instead of soaked dried ones? Thanks!
no -- the texture of canned chickpeas is WAY softer than soaked chickpeas.
Thanks for the channel🥰, can I ask what can you use instead of pomegranate molasses? I can't find it where I live (Italy) thank you
use balsamic vinegar, but reduce the amount to 1 tsp
Io la ho ordinata su Amazon!
Helen, could you please share a link for the frying pan in your video. Thanks
Love your videos...and your fun!!!
Thank you for this video.
Those look amazing.
Have you tried onion bhaji? They are also chickpea fritters. Or chilli bites?
Just googled for onion bhaji -- they sound so good :)
@@helenrennie They are the best! Greetings from Bombay, Helen! HUGE fan here!
I really like the idea; thanks for sharing. I think I'll try it with peas instead of carrots.
Watched you for years. This is Hilarious 😂 and im definitely going to make them
I will try this as all the falafel I have had have chokingly dry.
Im always saddened by this because man when youve had great, tender, moist falafel with a beautiful crust, ohh man itll be one of those things u crave just as much as anything with meat
Thank you for the great video. Is it possible to use a different binder than the two tablespoons of flour? Or could it possibly be left out? I roommate has an intolerance to most grains, but I am sure she would love these!
I've never done this with wheat flour. In my country people use chickpea flour. You can find in South Asian shops and natural food shops.
I would try chickpea flour or rice flour.
@@helenrennie Rice flour doesn't bind - it adds crunch. Great for onion bhajis, but not for falafel where you want a moist result.
Vegetarian catering cook weighing in: Psyllium husk is my go-to binder for gluten free balls and patties! It works so well that I've started added it in "regular" recipes as well. But it's super strong, so as a substitution for 2 tbsp of wheat flour I would add maybe 1 tsp of psyllium and 1½ tbsp of cornstarch. Works best if you let the mixture sit for a while before shaping. :^)
@@elleboman8465 What a great idea!
When I'm making something with tahini I pour out the entire contents into my food processor and pour it up. This combines it beautifully and smooths it out and when I pour it back into the storage container it leaves about as much in the work bowl as I'm going to need for whatever I'm making. Obviously if I need a little bit more I don't pour it all back into the jar. Love these ideas. Thanks Helen.
Looks so yummy!!
@Helen Rennie Wondering why baking soda and lemon juice instead of baking powder?
baking powder might work too. I haven't tried.
Hi Helen, What is the diameter of your mini wok. Thanks.
These look great!
And speaking of "cool twists", a tzatziki would be fab with these!!!
#realcomment. Do you have to use a bovine/ovine dairy product for the yoghurt? I have allergies.
you can substitute a vegan yogurt or sour cream
Made them tonite for dinner, Sooooo amazing!
so glad you enjoyed them :)
Omg Im lovin this. This recipe. You.
Wow, somehow i stumbled on this video and channel. Wow. You are so cool.
I'll go ahead and save this recipe ;) thanks
If you have more vegan recipes please do share!! ♡
Very convenient, barely an inconvenience!!
But... pomegranate Molasses. Please tell me I can use regular molasses? Because I cannot procure this oddity. Loved your video regardless.
just skip it. or replace with a little splash of balsamic vinegar (vinegar is way more sour, so you'll need less)
@@helenrennie Thank you for the fast reply.
Check Persian/European stores in your area. Also Amazon.
New to your channel - this was delightful! I'm pretty sure I can substitute gluten free flour and come up with a delicious and safe result! Thank you! 🙏🏻
I know this is older video but I must know about the little "bowl" pan....please : )
Lol I love her. The family friendly channel bit was funny
“So back to salt”
Haha you’re very refreshing to watch
traditionally falafel are spiced with cumin and coriander as a base and other spices are what you prefer to add like paprika, tumeric ect
and also white onion of often used over yellow as it is milder. Ofc as u said you didn't do it traditionally and im not berating you for it, just pointing out how its make traditionally for those who might want to know
I tried to search the comments, but I would love to find the pot you used here. Can you post a link?
Helen! I hope you’ve treated yourself to a proper 14-cup Cuisinart since this video. You’ve earned it!
Anu suggestion for a spice to add to replace paprika due to allergies (all capsicum peppers allergy)? I am wandering if a little tomato paste would be a good alternative?
traditional falafel has no paprika, so it would be fine to leave it out
Just leave it out. I add it for smokiness. tomato paste isn't smoky.
I love traditional falafel but I'm very interested in trying this variation
You're a really good cook. The only non-vegan chef I follow.
Looks good...Danke
I used to think j hate falafel because all the falafel at home was dry
I moved somewhere different and where I live now I struggle to find dry falafel. I love it now!
Helen is a good reason to visit Boston.
Any substitute for the pomegranate molassas?
balsamic vinegar mixed with honey or maple syrup (50/50)
I too always struggle with actual Falafel. I like the notion of turning this into a moistier and perhaps sweeter version with sweet potatoes though.
yum sounds good
Do you have a Hummus recipe?
Even though many people here said that a tahini-yogurt is common, at least in Israel, in falafel-shawarma shops, it's not. Yogurt cannot be sold in the same place with meat, as it is not "kosher", therefore it is not commonly done. A falafel is usually a dish that's neither dairy nor meat-based here. Goes for both Jewish owned shops and Muslim ones (most have customers from all backgrounds and religions), at least in my experience, but will be happy to hear if someone knows otherwise? How is the dairy tahini thing goes in Islam-Hallal?
Falafel is usually served with tahini sauce but adding dairy tahini is halal in islam .
Is your chickpeas a before-soak of after-soak weight?
the chickpea weight given in the recipe is before soaking.
@@helenrennie thanks-giving the recipe a spin today.
I'm not sold on all of the sweet ingredients, especially the carrots. It's a matter of taste I suppose, but my go-to is potatoes, which is very common in Iranian falafel. I'm also very confused about the choice to not remove the chickpea skins. While I understand that removing the skins is arduous to the point of bordering to prohibitive, I think that the skins ruin a wonderful dish.
I definitely remove the skins for hummus. The texture is far superior to blending with them on.
I've made these 3 times, freezing the balls each time. Twice, they were still frozen on the inside, even after they were well browned in the oil. What am I doing wrong?
What’s that pan style called? Having made this recipe once, I can see how much oil it takes to get depth in a straight sided pan, and would appreciate one like yours. Thanks! #realcomment
search on amazon for a "mini wok"
@@helenrennie thank you! I was searching all over restaurant supply places seeing all kinds of frying pans of different shapes but nothing quite like this.
What is the diameter of the pot?
Hi Helen, can we fry in the AirFryer?
I have no idea. I don't have one.
AirFryer is besicly a table top convection oven. It's great, but it has nothing to do with actual frying.
Wouldn't table salt be finer thus more dense thus require a smaller volume?
Right -- you'll need smaller volume of table salt. Tbsp is tablespoon and tsp is teaspoon. 1 Tbsp = 3 tsp
@@helenrennie Silly me, I failed to see the top measurement was Tbsp and the lower one was tsp.
Density doesn't depend on grain size, it depends on grain structure. "Kosher" (kosherizing) salt consists of clumps of smaller grains, thus it's less dense, than any salt with uniform solid grain.
🤣🤣 while the falafel mix is chilling, let's skin up a big blunt! Awesome 👌
Thanks for calling me out on why I have a gram scale! Shhhhh.
Running to the kitchen after this video! 😍😍😱😱😱😱
The last time i was this early falafel was still moist
I wonder does the carrots change the flavor or just add moisture? I like carrots so it wouldn't be an issue for me, but someone in my household who eats falafel when I make them is not crazy about carrots.
they change the flavor too
Love this 💋😘😍👏