Unpopular opinion: if you come into these videos with Molly, Carla, Claire, etc. and your comment is about how you wish the video was a Brad video, you're a jerk. Molly worked hard on this video (and did an amazing job) and she deserves a lot of credit.
Awesome to see Falafel is getting a proper representation abroad! Great recipe BA! For the home cooks, there's no shame in shallow frying falafels in a flat shape (like half an inch thick)! They cook perfectly well and turn out just as delicious, without the mess of deep frying (and arguably less oil in them). I also recommend skipping the herbs and some spices if you're going to eat it in a pita, meaning not a "herb falafel" but just a purist version with chickpeas, onion, garlic, salt and pepper. Maybe Cumin. That way, the falafel balls themselves are very deliberate in their flavor and everything else in the pita goes to complement them. Dill pickles, saurkraut, tahini, fenugreek sauce, Amba, they all go incredibly well in Falafel. But if you flavor the balls themselves with herbs and spices, the whole thing can become overpowering. Falafel like this is usually eaten as finger food, since you pack so much flavor into each ball, they really are the star of the show and need no pita. You pick up a ball and dip it in a sauce like Tahini, Hummus, Amba, other Fenugreek products... even yoghurt. Whatever you fancy really. And it's great. I'm sure these turned out amazing.
Technically speaking, as a specific collector of mid-20th-century spray paints, seafoam green varies but tends to be a pastel tone of blue toned teal. That sauce is more of a pea soup earth green from the late 60's and into the 1970's. I love those colors dearly.
Why is it that if you take an interest in anything now, it is considered pretentious? Do we really hate knowledge that much as a culture? I enjoyed his / her comment, even if colour is somewhat subjective, it is nice to learn something new.
I'm Lebanese and I give this recipe my stamp of approval! It's a bit more involved than my family's recipe (we forgo some of the aromatics and include fava beans) but it sounds really flavorful. I will say however, no falafel sandwich is truly authentic without some pickled turnips. They give a really good crunch and round out the sandwich better. Be sure to try them sometime!
I think this is the first time I've watched a video where the chef actually adds more salt to taste, rather than saying 'it's perfect!' after adding the first pinch. Thanks for the honesty!
I fell in love with felafel in the seventies and have always looked for better ways to prepare them. This recipe is so far ahead of any other I've ever tried. It's not even close. The jalapeno,, the fenugreek in the sauce. I put about 10 dry chickpeas in my spice grinder to make the flour. I threw a bunch of course stuff away. I also put the balls in the freezer while I got everything else ready. and everything held up well during the frying process. Great job BA, you too, Molly.
Pretty close to an Egyptian style falafel called Ta'ameya, but a standard chickpea style thing. The Egyptian style replaces chickpeas with Fava beans and sesame seeds as the bulk, with the same herbs, the addition of much more garlic and much more cumin (probably about 6x for this amount). Notably the Egyptian falafel is very herbaceous like this recipe, so stick with the parsley and coriander and also add mint, dill and microplaned lemon zest. Generally served smashed inside a wrap on top of a bed of houmous and spicy sauce, with shredded lettuce and tomato, grilled halloumi, grilled aubergine and pickles of spring vegetables and carrots. Then drizzle with the sauce which is thinned down yoghurt blended with the same herbs, extra mint, the juice of the zested lemon and a good pinch of salt. It's nowhere near as simple but there's a reason Ta'ameya is considered one of the best. You probably triggered every single falafel vendor from germany to arabia by not smashing them inside the wrap though, that is the essential falafel move, nobody wants to eat perfect falafel balls. That's messed up instagram photo nonsense, please nobody try to eat these in ball form, break them up, it's the only way.
Egyptian taameya is smashed (or shaped like a flat disc but the sandwich is usually done with thin tahini (usually doesn't have yogurt in it ) a salad and sometimes fried aubergine, pickles are on the side. But otherwise the falafels themselves are just as you described very herbaceous with a ton of garlic and cumin.
For the last paragraph: there’s just no “only way” for anything, some people like them smashed and some don’t. And for the things u mentioned that come on the sides with the falafel: they vary across regions in egypt, again, nothing is the exact same everywhere
Good technique, but I like way more garlic in my falafel. In addition to the cumin I add coriander, nutmeg, cinnamon and cayenne powder. I want falafel to explode with flavor, and I always make fresh hummus to go with it. One of the best dishes in the world.
There are regions in India that use different methods of cooking. The southern portion uses more dried spices when the north uses the taste of pure peppers considering they grow some of the best. This recipe follows more of how North India would make it.
kind of hard to see any of the ingredients in a falafel I would say... I might have eaten a lot of falafels with jalapeno or I might not have eaten any, all I've bought at random falafel stands, restaurant or whatever have been good though :P
Yes!!...w/ the cups, half cups, third cups which actually are all different weights for different stuff!!! spoons and teaspoons and desert spoons, pinches and dashes, drops and splashes, shots, sticks and half sticks and third sticks, oz and ounce (liquid and not) and quart and pound and gallon and pint, inches and feet and yards and acres and miles, Fahrenheit ...AND they don't break down nicely in multiples of something, like10s in the metric sistem. Water boils at 100 degrees Celsius and 212 degrees Fahrenheit...what kind of number is this? NOTHING MAKES SENSE! :))) I was trying to cook smth. and was so frustrated w/ looking for the meaning of everything in grams & mls and finding out what 1 cup of every different thing was that I was ''Americans are so stupid w/ this idiotic system" and then it dawned on me that at some point their measuring system must have been too complicated for them and instead of switching to metric, they went one step further down the stupid ladder and just started using household items to measure -.-
Cazadoo nske Some people have decidedly used weight but they used ounces. Ounces are fine but grams are usually better because well, the whole rest of the world uses metric.
I've just cooked falafel with this tahini sauce the way you showed and it turned out not good, but FREAKING AMAZINGLY DELICIOUS!!! Thank you so much for the recipe ☺️
Egyptian falafel (Taamiyah) made with beans instead of chickpeas is the Arab world’s best kept secret!! Way lighter, fluffier and more delicious in my opinion!
haha, as an Egyptian, I *just* came to the comments section to say that falafel (a.k.a ta3meyya) should be made with fava beans. El tare2a el masreyya ahsan, bas mahadesh 3arefha!
I love falafel wraps! I usually eat it with a very simple but perfect dressing. just mix some tahin with joghurt, lemon juice, salt and pepper and add it to your sandwich/ wrap. I can guarantee that you will love it!
This is the sudanese way 😍 we make our Ta’miah out of garbanzo beans and herbs “no mint though“. My father always like to add some green chillis in the mixture!! But I’m not a big fan of the heat 😅
If you want a little spice in your falafel, I highly recommend getting jarred jalapeños and using some of the brine in the water you use to soak the chickpeas. This also replaces the salt need
I really enjoy Molly as a host - she's the only one I feel I consistently learn something from - everyone has their own taste but I way prefer this style of video to a host that's trying to figure it out as they go
Oh my god I could listen to her chopping herbs all day. For real they should put out an asmr chopping video using that mic. It makes it sound so round and satisfying. 😍
Made these last night and they turned out great : ) made pita, tzatziki, and hummus from scratch and pickled some jalapeños for it and sprinkled in some pomegranate seeds, very wonderful! Thank you molly
Finally seeing a falafel recipe being done properly. I have never seen jalapenoes added to falafel but whos mad at a little bit of spice, add yogurt to you tahini sauce, and for easier eating and assembly put the falafel into the pita bread and slightly mash with a fork then add your tahini and toppings. You can also stuff falafel with either cheese or spicy salsa, but they will be somewhat flat and disk shaped (many places in jordan do this).
If you're concerned about the size of the grind on the chickpeas, use a meat grinder with a 3/16" plate instead of a food processor. I don't even use the food processor for the herbs and veg--I just rough chop all that and run it through the grinder with the chickpeas. It produces a MUCH more consistent particle size. Plus, the grinder both crushes and cuts the herbs, which releases a lot more of the flavor than simply cutting like a food processor does. And because it also crushes the chickpeas, it releases a lot of free starch, which acts as a binder, so you don't need to add any extra chickpea flour, or baking powder for that matter. Also, hand-forming is not only slow, but leads to inconsistent size, which you can see in the video. Using a portion scoop works better. Lastly, if you're worried about them cooking fully before the outside gets too dark, flatten them out a bit. A flattened disk cooks through faster than a sphere of the same volume. I just dish mine out onto a sheet tray with the previously mentioned portion scoop, then cover them with some plastic wrap and use another sheet pan to press them all down to about 3/4" thick. They cook fully in about 4 minutes and are easier to pack into a pita because they are thinner. And if you're looking for a real time-saver, just press out a full sheet pan of falafel grind 3/4" thick, then cut it into little squares and fry them up. They cook and taste just the same, but they're square-shaped, which only bothers purists. And purists bother me, so I guess that's just payback.
@@maisondav1d I started with the Serious Eats recipe, but they (like BA) use a food processor, which generally leads to inconsistent particle size. So I use a meat grinder like I mentioned above. Beyond that, I double the amount of cumin, add some MSG, and add some dry mustard powder, black pepper and finely grated lemon zest. Normally I would use sumac to get that lemony-peppery flavor that plays really well with mint, but sumac turns them reddish-brown on the inside. The combination of mustard, pepper, and lemon gives me roughly the same flavor without discoloring the mix. They fry up perfectly at about 350°F for about 4 minutes, maybe 4 1/2 if you like them a bit darker.
I love falafels and I was lucky to be on an exchange program ( seven years ago)in Lebanon at the American University of Beirut. That country was literally a revelation. I had the finest food in my life, and I I used to often indulge myself with falafel wraps whenever I had to squeeze my budget, but it never felt like a punishment because it always tasted heavenly.
love falafel.. always . even being Asian. Arabian food always interesting to me . the way they make meats and vegetables in the intense heat . that is full of flavour is amazing to me .
This is the first Bon Appétit recipe i tried, omg it turned out to be so so so so good! That green tahini sauce is liquid gold 😍 Give this a try everyone!
Proud to have my ancestors be the pioneers of falafel... as a Palestinian I can assure u that I wouldn’t exactly call this falafel and that’s not how you do it. This is the fancy westernized version. Good job on the attempt and if you come to Palestine, we’ll take you to Bethlehem, teach all about our complicated history and about the origin of falafel and how to make falafel in the true old fashioned Palestinian way.
Here's how you make actual Tahini (It's Called Tahina in Egypt, and Tahini sounds really soft btw, I shrug when I hear it): -You mix a garlic clove with a tablespoon of Vinegar (or a small lemon), let it sit for 10 mins. or so -mix the Tahina in with the vinegar (or lemon) and garlic mix -add salt, pepper and cumin to taste -lighten with water until smooth (whip creamy sort of) (The Middle East likes to keep the vinegar, pepper and lemon off, and add chickpeas and olive oil instead, they also keep it heavy with less water) But the falafel were spot on (In Egypt we like to add some beans and Call it Tamia, but this excatly how the middle east makes it)
but when a certain dish is region specific, it's most probable that the natives know how to do it best. there can absolutely be a correct way to make a dressing.
How many Muslims watching this for Ramadan lol 😂 I’m so ready to make some .... I’m Mexican but I’ve seen my Arabic friends make falafel and I’m definitely inspired MashAllah
I tried to make falafel with a blender because our food processor blade went mysteriously missing. Did not work. Nor did a potato masher.... Must replace blade and try again!!!
"I don't really support baking falafel. So, I'm not going to show you how to bake them." - Molly Badass
Joshua Branum at first I thought she said "making falafel" and I was so confused... Like molly what is this video about then?
And I actually like baked falafel better. 🤷🏽♀️ But this looked super good.
Not “badass” so much as “snotty”; not a welcoming demeanor.
Ken Hunt way too sensitive.
@@kenhunt2861 good lord you suck
Great recipe!
Arabian tips: Add yogurt to your Tahini sauce, and crush the flafels then put them first in the pita bread followed by Tahini and salad.
Big Dipper YESSSSSS
Yum.
This is what I came here to say!!
I mean, crushing falafel is just... Free real estate!
Falafel is not Arab food, it is Lebanese or Egyptian (depending if you use chickpeas or fava beans)
"24 falafel balls you might as well invite some friends over"
You underestimate my love for falafel
Tip from an Arab: One garlic clove is never enough
Hahaha! She's serving it with a garlicky sauce, so I can let that go.
@@perfumaphilia3246 no still not close to what falafel needs
Love this and I agree even though I’m not Arabic....
whatever you are cooking, one garlic clove is never enough! lol.
Any recipe that calls for just 1 garlic clove is suspicious to me lol
Unpopular opinion: if you come into these videos with Molly, Carla, Claire, etc. and your comment is about how you wish the video was a Brad video, you're a jerk. Molly worked hard on this video (and did an amazing job) and she deserves a lot of credit.
this
Perhaps unpopular, but absolutely right.
Brad where are you? Why’d you leave?
ᴀʟᴇᴊᴏ ひ he’s on paternity leave
highly agree
Awesome to see Falafel is getting a proper representation abroad! Great recipe BA!
For the home cooks, there's no shame in shallow frying falafels in a flat shape (like half an inch thick)! They cook perfectly well and turn out just as delicious, without the mess of deep frying (and arguably less oil in them).
I also recommend skipping the herbs and some spices if you're going to eat it in a pita, meaning not a "herb falafel" but just a purist version with chickpeas, onion, garlic, salt and pepper. Maybe Cumin. That way, the falafel balls themselves are very deliberate in their flavor and everything else in the pita goes to complement them. Dill pickles, saurkraut, tahini, fenugreek sauce, Amba, they all go incredibly well in Falafel. But if you flavor the balls themselves with herbs and spices, the whole thing can become overpowering.
Falafel like this is usually eaten as finger food, since you pack so much flavor into each ball, they really are the star of the show and need no pita.
You pick up a ball and dip it in a sauce like Tahini, Hummus, Amba, other Fenugreek products... even yoghurt. Whatever you fancy really. And it's great. I'm sure these turned out amazing.
Alon Tako thank you for this, I really didn’t want to deep fry anything.
Thank you 🙌🏾
I can't believe it just clicked for me that that's why it's called deep frying.
Plus one for shallow-frying flying suacer shaped falafels, when at home :-) (One day, I'll buy a tiny Mars Bar size deep fryer for my apartment...;-))
You can do in a cast iron pan with oil, works great
Technically speaking, as a specific collector of mid-20th-century spray paints, seafoam green varies but tends to be a pastel tone of blue toned teal. That sauce is more of a pea soup earth green from the late 60's and into the 1970's. I love those colors dearly.
Technically speaking, as a specific collector of internet memes, your comment is a cool story bro.
LOL
Why is it that if you take an interest in anything now, it is considered pretentious? Do we really hate knowledge that much as a culture? I enjoyed his / her comment, even if colour is somewhat subjective, it is nice to learn something new.
+Alastair Hewitt
Agreed!
no we just hate when someone is dying to correct someone when it literally doesn’t matter at all.
Molly is so pretty.
She aiight
totally, but it was boring
You all have no right to look at this women so disrespectfully. Rather find your own type of women who is unmarried. Wow.
Not Interested Um that's not disrespectful, it's nice. It's a compliment.
Hooah! ABN
I'm Lebanese and I give this recipe my stamp of approval! It's a bit more involved than my family's recipe (we forgo some of the aromatics and include fava beans) but it sounds really flavorful. I will say however, no falafel sandwich is truly authentic without some pickled turnips. They give a really good crunch and round out the sandwich better. Be sure to try them sometime!
I think this is the first time I've watched a video where the chef actually adds more salt to taste, rather than saying 'it's perfect!' after adding the first pinch. Thanks for the honesty!
I love how minimalist and simple her outfits are ❤️
seems she's trying to hide her shape ... embarrassed ??
I fell in love with felafel in the seventies and have always looked for better ways to prepare them.
This recipe is so far ahead of any other I've ever tried. It's not even close. The jalapeno,, the fenugreek in the sauce.
I put about 10 dry chickpeas in my spice grinder to make the flour. I threw a bunch of course stuff away. I also put the balls in the freezer while I got everything else ready. and everything held up well during the frying process.
Great job BA, you too, Molly.
It's entirely Vegan. Thank you BA and Molly
@montanadoctor I hope you don't judge other people for their eating choices, especially if it doesn't directly affect you
montanadoctor your opinion holds such weight; I can tell you know a lot about diets when you don’t even know that the word omnivore exists. :)
montanadoctor you’re pathetic
Right?! I was thrilled!!!!! I'm glad I'm not the only one always converting recipies 🙏🙏🙏🙏
I'm not vegan but I'm so happy this recipe is for y'all! And I'm so impressed by all the support on this thread ❤️❤️❤️
Beautiful
How come there aren't more Molly videos? I love her recipes and how she's so helpful with the others. More Molly!
Fasting is hard when you're subscribed to Bon Appetit
Food Videos are never as interesting as when you're starving, so that's a plus in a way.
Also fasting but if you have one meal a day... make it a good one 😅
@@someoneinnz you underestimate my gluttony my man
@@karoma7898 not a man
Lmao I am fasting and watching this rn. So hard!!! 😆
I love Molly’s videos, she’s so precious
Pretty close to an Egyptian style falafel called Ta'ameya, but a standard chickpea style thing. The Egyptian style replaces chickpeas with Fava beans and sesame seeds as the bulk, with the same herbs, the addition of much more garlic and much more cumin (probably about 6x for this amount). Notably the Egyptian falafel is very herbaceous like this recipe, so stick with the parsley and coriander and also add mint, dill and microplaned lemon zest.
Generally served smashed inside a wrap on top of a bed of houmous and spicy sauce, with shredded lettuce and tomato, grilled halloumi, grilled aubergine and pickles of spring vegetables and carrots. Then drizzle with the sauce which is thinned down yoghurt blended with the same herbs, extra mint, the juice of the zested lemon and a good pinch of salt.
It's nowhere near as simple but there's a reason Ta'ameya is considered one of the best.
You probably triggered every single falafel vendor from germany to arabia by not smashing them inside the wrap though, that is the essential falafel move, nobody wants to eat perfect falafel balls. That's messed up instagram photo nonsense, please nobody try to eat these in ball form, break them up, it's the only way.
Spot on!
Egyptian taameya is smashed (or shaped like a flat disc but the sandwich is usually done with thin tahini (usually doesn't have yogurt in it ) a salad and sometimes fried aubergine, pickles are on the side. But otherwise the falafels themselves are just as you described very herbaceous with a ton of garlic and cumin.
For the last paragraph: there’s just no “only way” for anything, some people like them smashed and some don’t. And for the things u mentioned that come on the sides with the falafel: they vary across regions in egypt, again, nothing is the exact same everywhere
iNfx1 I KNOW!
Have been allergy. What can I sub beans for to make this flavorful fritter? Any ideas?
Good technique, but I like way more garlic in my falafel. In addition to the cumin I add coriander, nutmeg, cinnamon and cayenne powder. I want falafel to explode with flavor, and I always make fresh hummus to go with it. One of the best dishes in the world.
Mood
Marry me
Typical Arab breakfast, lunch, or dinner, lol chickpeas different ways all day!
She uses cilantro. Isn't cilantro another word for coriander?
@@eljanrimsa5843 It is
Can't say I've ever seen a jalapeno in a falafel, but it sounds damned good.
my family does and its great little heat!
There are regions in India that use different methods of cooking. The southern portion uses more dried spices when the north uses the taste of pure peppers considering they grow some of the best. This recipe follows more of how North India would make it.
kind of hard to see any of the ingredients in a falafel I would say... I might have eaten a lot of falafels with jalapeno or I might not have eaten any, all I've bought at random falafel stands, restaurant or whatever have been good though :P
Or cilantro
Yeesssssssssssss falafel is amazing!!!!
Would love to see more veggie or vegan recipes ^_^
I’m in charge of a vegan get together next week, this looks so easy, I’m so doing a falafel party 😂
I really wish the USA would convert to grams for weights.
Cazadoo nske me too. It’s more accurate I feel. Like when I’m at work I always use grams when measuring
As an American, I agree. We are too far gone, though, I fear.
Yes!!...w/ the cups, half cups, third cups which actually are all different weights for different stuff!!! spoons and teaspoons and desert spoons, pinches and dashes, drops and splashes, shots, sticks and half sticks and third sticks, oz and ounce (liquid and not) and quart and pound and gallon and pint, inches and feet and yards and acres and miles, Fahrenheit ...AND they don't break down nicely in multiples of something, like10s in the metric sistem. Water boils at 100 degrees Celsius and 212 degrees Fahrenheit...what kind of number is this? NOTHING MAKES SENSE! :)))
I was trying to cook smth. and was so frustrated w/ looking for the meaning of everything in grams & mls and finding out what 1 cup of every different thing was that I was ''Americans are so stupid w/ this idiotic system" and then it dawned on me that at some point their measuring system must have been too complicated for them and instead of switching to metric, they went one step further down the stupid ladder and just started using household items to measure -.-
I get really bugged when a cooking program/channel uses weights and doesn't use grams. Has anyone ever seen a kitchen scale that didn't have metric?
Cazadoo nske
Some people have decidedly used weight but they used ounces. Ounces are fine but grams are usually better because well, the whole rest of the world uses metric.
That looks amazing! I’ve always wanted to make falafel from scratch!
Science with Katie try making it with fava beans instead of chickpeas
Do it! It's super fun and easy.
Science with Katie what stopped you?
Hey man is the fava beans variation the traditional way, i am not the falafel expert but curious?
@@bastinjo93 its the way its made primarily in Egypt, most of the rest of the Levant uses chickpeas.
This is the second time I've watched this. I actually intend to make the recipe now. The first time I was just hanging out.
Elizabeth Bailey did you make it?
im in love with molly, so cute!
I've just cooked falafel with this tahini sauce the way you showed and it turned out not good, but FREAKING AMAZINGLY DELICIOUS!!! Thank you so much for the recipe ☺️
Egyptian falafel (Taamiyah) made with beans instead of chickpeas is the Arab world’s best kept secret!! Way lighter, fluffier and more delicious in my opinion!
wesh asawi what beans do you use?
Victoria Hauck fava beans
...*was* the worlds best secret
Ful is delicious, of course falafel made from it will be great! But I still prefer falafel made from hummus!
haha, as an Egyptian, I *just* came to the comments section to say that falafel (a.k.a ta3meyya) should be made with fava beans. El tare2a el masreyya ahsan, bas mahadesh 3arefha!
I love falafel wraps! I usually eat it with a very simple but perfect dressing. just mix some tahin with joghurt, lemon juice, salt and pepper and add it to your sandwich/ wrap. I can guarantee that you will love it!
Theodor Zerbst just add a touch of cumin and red pepper flakes and you've got exactly what I do
tommihommi1 good one. I will try that :)
And remeber: Damp hands make smooth balls.
Stevie T directions unclear: there’s a penis in my hand
😂 👏 👏
Freakishly small damp hands needed
ChiefJohn Worthy!
♡♡♡
These are the best food videos on TH-cam
Totally agreed
" I wish we had smellevision"
That was literally the first thing that i wished for after i fell in love with Bon Appétit.
We need smellevisio😂
Trying this over the weekend!! Thanks!
Wish you had more vegan recipes like this!
No wonder Molly wasn't in the 'Pro Chefs Guess & Make A Recipe' video. Cause she already did the recipe here! 😂
This is the sudanese way 😍 we make our Ta’miah out of garbanzo beans and herbs “no mint though“. My father always like to add some green chillis in the mixture!! But I’m not a big fan of the heat 😅
If you want a little spice in your falafel, I highly recommend getting jarred jalapeños and using some of the brine in the water you use to soak the chickpeas. This also replaces the salt need
I really enjoy Molly as a host - she's the only one I feel I consistently learn something from - everyone has their own taste but I way prefer this style of video to a host that's trying to figure it out as they go
Oh my god I could listen to her chopping herbs all day. For real they should put out an asmr chopping video using that mic. It makes it sound so round and satisfying. 😍
I’m so glad I found this because my husband loves falafel. Yay for BA trying out vegan recipes!
Made these last night and they turned out great : ) made pita, tzatziki, and hummus from scratch and pickled some jalapeños for it and sprinkled in some pomegranate seeds, very wonderful! Thank you molly
molly's outfit is like...90's amish chic in a rly good way, i love it
Keep the Molly videos coming, we love watching!
This is gonna be the weirdest thing I write or say all day, but I love how quiet that food processor is. Mine literally sounds like a buzz saw.
Is it actually quiet or is it sound editing?
Please put more of Molly cooking videos... She's awesome!!!!
It's Great
It's our daily breakfast
Hi from middel East
Molly’s videos are some of my faves because they tend to be designed for lower level cooks.
You dont have to round the falafel by your hands, here in Iraq we use a special falafel tool to shape the falafel as we desire.
I'm interested this item. What is it called?
@@bettychavez612 its called a falafel scooper. If you cant find it you can use an ice cream scooper!
Finally seeing a falafel recipe being done properly. I have never seen jalapenoes added to falafel but whos mad at a little bit of spice, add yogurt to you tahini sauce, and for easier eating and assembly put the falafel into the pita bread and slightly mash with a fork then add your tahini and toppings. You can also stuff falafel with either cheese or spicy salsa, but they will be somewhat flat and disk shaped (many places in jordan do this).
If you're concerned about the size of the grind on the chickpeas, use a meat grinder with a 3/16" plate instead of a food processor. I don't even use the food processor for the herbs and veg--I just rough chop all that and run it through the grinder with the chickpeas. It produces a MUCH more consistent particle size. Plus, the grinder both crushes and cuts the herbs, which releases a lot more of the flavor than simply cutting like a food processor does. And because it also crushes the chickpeas, it releases a lot of free starch, which acts as a binder, so you don't need to add any extra chickpea flour, or baking powder for that matter.
Also, hand-forming is not only slow, but leads to inconsistent size, which you can see in the video. Using a portion scoop works better. Lastly, if you're worried about them cooking fully before the outside gets too dark, flatten them out a bit. A flattened disk cooks through faster than a sphere of the same volume. I just dish mine out onto a sheet tray with the previously mentioned portion scoop, then cover them with some plastic wrap and use another sheet pan to press them all down to about 3/4" thick. They cook fully in about 4 minutes and are easier to pack into a pita because they are thinner.
And if you're looking for a real time-saver, just press out a full sheet pan of falafel grind 3/4" thick, then cut it into little squares and fry them up. They cook and taste just the same, but they're square-shaped, which only bothers purists. And purists bother me, so I guess that's just payback.
Fats McBustagut
Do you have a good recipe?
@@maisondav1d I started with the Serious Eats recipe, but they (like BA) use a food processor, which generally leads to inconsistent particle size. So I use a meat grinder like I mentioned above. Beyond that, I double the amount of cumin, add some MSG, and add some dry mustard powder, black pepper and finely grated lemon zest. Normally I would use sumac to get that lemony-peppery flavor that plays really well with mint, but sumac turns them reddish-brown on the inside. The combination of mustard, pepper, and lemon gives me roughly the same flavor without discoloring the mix. They fry up perfectly at about 350°F for about 4 minutes, maybe 4 1/2 if you like them a bit darker.
Watching her chop things is so cathartic for some reason
Molly is my favorite BA chef 🤟🏼
I love falafels and I was lucky to be on an exchange program ( seven years ago)in Lebanon at the American University of Beirut. That country was literally a revelation. I had the finest food in my life, and I I used to often indulge myself with falafel wraps whenever I had to squeeze my budget, but it never felt like a punishment because it always tasted heavenly.
They look absolutely delicious ❤️ definitely going to give them a try!
Made these for work today and people loved them!! Made my own chickpea flour too. Thanks for another great recipe
Ate too much of these. Now I falafel.... 🤢
jesus christ.
ichigo kurosaki - I know, I’m sorry
I can't even
what does this truly mean??
J-Mac's Amateur Kitchen didn't I hear this joke already on Food wishes channel?
love falafel.. always . even being Asian. Arabian food always interesting to me . the way they make meats and vegetables in the intense heat . that is full of flavour is amazing to me .
This looks so good! My mom and I are going to make this tomorrow!
I'm just here to see Molly cook. It's very soothing.
Brad with that dad bod 🔥🔥🔥🔥
kudos to the cook
it's the first time they get it right using soaked chickpeas not boiled nor canned
See you guys on trending!
Justin Y. Why are you everywhere?
TriZeven because he has no life
justin none of them have a job so keep it up!
lol justin i see u in every video xD
The food is as beautiful as the chef! Also, I love how Brad is such a bro and is like "whattup I'm here to help"
Thank you for this delicious vegan meal
Molly is my new favorite!!! Love thus channel!
everything is fun with brad
Made this yesterday and it was awesome! The dough(?) smells so perfect once the spices are mixed in.
Ohh yesss another molly video 😍
This is the best thing to eat after a night of drinking. Soo good while bar hoping.
Need pickled radish with that. Can't have Falafel without the pickles, just too bland. Also chili sauce drizzled on top. Yummm
The starting frame with brad and molly together 😍
I'm from the middle East, and I approve this video, well done! 👍
Masha Bitar you shouldn't have 😂
why not? -_-
This is the first Bon Appétit recipe i tried, omg it turned out to be so so so so good! That green tahini sauce is liquid gold 😍 Give this a try everyone!
In Egypt, we make it with beans instead of chickpeas.
Mohammed # طعمية بتقولولها صح؟
yes
بنقولها الاتنين فى المناطق الساحلية باسمها القبطى الفلافل فى الباقى طعمية
fava beans
T M peeled fava beans 😊😊😊
Proud to have my ancestors be the pioneers of falafel... as a Palestinian I can assure u that I wouldn’t exactly call this falafel and that’s not how you do it. This is the fancy westernized version. Good job on the attempt and if you come to Palestine, we’ll take you to Bethlehem, teach all about our complicated history and about the origin of falafel and how to make falafel in the true old fashioned Palestinian way.
Oh, hell yeah, Molly!
Molly workin her way up as one of my fav bon appetite chefs
Here's how you make actual Tahini (It's Called Tahina in Egypt, and Tahini sounds really soft btw, I shrug when I hear it):
-You mix a garlic clove with a tablespoon of Vinegar (or a small lemon), let it sit for 10 mins. or so
-mix the Tahina in with the vinegar (or lemon) and garlic mix
-add salt, pepper and cumin to taste
-lighten with water until smooth (whip creamy sort of)
(The Middle East likes to keep the vinegar, pepper and lemon off, and add chickpeas and olive oil instead, they also keep it heavy with less water)
But the falafel were spot on (In Egypt we like to add some beans and Call it Tamia, but this excatly how the middle east makes it)
Tahini is just toasted hulled sesame seeds blended with olive oil. There's no specific way to make a tahini dressing though
Could you bake falafel?
would not reccommend it
Vicky Hsieh yes, it's just not as good
but when a certain dish is region specific, it's most probable that the natives know how to do it best.
there can absolutely be a correct way to make a dressing.
I never knew I needed Molly in my life until I watched this video.
didn’t expect americans to make such good levantine falafels my mouth is watering
Rich Piana you first asshat
So, you like American balls
How many Muslims watching this for Ramadan lol 😂 I’m so ready to make some .... I’m Mexican but I’ve seen my Arabic friends make falafel and I’m definitely inspired MashAllah
I tried to make falafel with a blender because our food processor blade went mysteriously missing. Did not work. Nor did a potato masher....
Must replace blade and try again!!!
I like making em into patties, that way they'll fit into your bread perfectly
Yes make them into patties and fry them in very little oil like kebabs 😀
“ay i got kids to feed!”
“what, they dont like falafel?”
this is out of this world
Looks perfect!)
OmNomNom Production the food looks alright too.
Tried this recipe today for just falafels and turned out great! Thanks Molly!!
Close enough, except for the jalapeño, and you used ONE garlic clove, and once deep fried you need to crush the falafel and then add the sauce
Tried it today, worked out perfectly. Great for meal prep. Thanks for the recipe.
The jalapenos aren't advisable in my opinion. You can always add something hot afterwards. Also, no cardamom. Coriander would be more traditional.
Beautiful recipe!
So you using uncooked chickpeas that have been soaked overnight?
YīN YANG Chef yep!
That. Looks. Delicious.
I'm a simple man. I see Brad and I click
Oh, just STFU... 🤦🏻♂️😅😂
Brad wasn’t on the title nor was he on the thumbnail.. so you clicked not because of him.
Austin Thompson brand wasn’t on the thumbnail…
I don’t know about OP, but I would say “I’m a simple man. I see Brad in a video and I click like” in my case.
You guys are too mean, just humour OP a little bit
I falaFELL in love with this tahini sauce :P
Could we also force our friends to make the falafels for us?
Yes. A hundred times yes to a falafel party.
Falafel party is the best kind of party.
sparksoffyou shawarma party is better
I’m so glad I found this channel!
simple men everywhere