Smashed Falafel (no deep-frying necessary)
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- Опубліковано 4 чер 2024
- Smashed Falafel (no deep-frying necessary)
00:00 Intro
01:17 Falafel Mix
04:45 Labneh or Yogurt Sauce
05:24 Cooking Falafel Patties
07:11 Sunny-side-up Eggs
Makes 6 patties (1 makes a good appetizer or breakfast, 2 make a good meal)
For falafel patties:
185g (1 cup) dry chickpeas, soaked for 8-16 hours, drained, rinsed, dried on paper towels
1 small yellow onion, diced (100g)
1 garlic clove, sliced
25g parsley, cilantro, mint, dill, or tarragon (any combination)
175g carrots, sliced 1/4 inch thick and cooked in 2 Tbsp olive oil with a pinch of salt in a small covered pan stirring occasionally until tender and golden brown
1 heaping tsp Smoked paprika
1 heaping tsp coriander
1 heaping tsp cumin
1 Tbsp pomegranate molasses
8.5 g salt (1 Tbsp Diamond Crystal Kosher or 1.5 tsp table salt)
2 Tbsp all-purpose or rice flour (18g)
1 Tbsp olive oil
Heaping 1/4 tsp baking soda
1 Tbsp freshly squeezed lemon juice
Canola or some other neutral oil for pan frying
For labneh sauce:
1 cup labneh or Greek yogurt or sour cream
1 garlic clove grated on a microplane zester
Lemon juice and salt to taste
For the eggs:
1 egg per pattie
1 tsp of butter per egg
Falafel patties:
Put everything into a food processor (except for canola oil) and process until homogeneous, but not smooth, scraping down as necessary. Can be cooked immediately, or refrigerated up to 24 hours, or frozen (see freezing instructions below)
Mix all the ingredients for the labne sauce.
Set a non-stick or a well seasoned cast iron pan over medium heat. Add enough oil to make a thin layer on the bottom of the pan (about 2 Tbsp for a 12 inch skillet). When the oil is hot, add the patties. You might need multiple pans to fit all 6. Cook on moderate heat until brown and crisp on the first side. Regulate the heat so that the browning takes 4-5 minutes per side. Flip and brown on the second side (adding more oil as needed). Remove to a plate.
Eggs:
Add 1 tsp of butter per egg into the same skillet where you cooked falafel patties. Set over low heat. Add the eggs, cover and cook for 1.5 min. After that, check every 30 seconds until the white is almost set except for right around the yolk. Take off heat and keep covered for an additional minute (you might need to adjust this time based on how set you like your eggs).
Spread labneh sauce on plates. Top with falafel patties and eggs. Sprinkle the eggs with salt and drizzle with olive oil.
Freezing:
Line a baking sheet with parchment of plastic wrap. Shape the patties on it using the cookie cutter and potato masher or any way you choose. Cover with another piece of parchment or plastic and put in the freezer for a few hours or until hard. Move into a zip lock bag with the parchment or plastic still attached on both sides and keep in the freezer. To defrost: either move them to the fridge the day before using, or let them defrost at room temperature for about an hour (it’s ok if they aren’t completely defrosted, they’ll finish up during cooking).
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Actually the way you made them in my this video is very similar to the way ega (عجة) a breakfast staple is made authentically in the streets of Egypt. The street vendors use the batter for the falafel and mix it with eggs, then shape it into large, round patties and pan-fry them. It's then eaten with pita bread, tomatoes, and tahini sauce.
I am an Egyptian but i have never tried jt before
I make falafel waffles in my waffle maker. Not full size, just a ball in each quadrant. It requires more oil than normal waffles, but it's nicely contained and has a lot of crispy surface area. I love the image of the patty with runny egg yolk, so I will try this too!
Oh my god that's brilliant.
The best part is being able to say the phrase “falafelwafel” to everyone near you. Yum!!
This is a great idea!!
Crunch!! Very creative!
Falafel waffle five times fast
Just the picture made me drool.
labneh is yogurt that has been strained in cotton cheesecloth until you obtain the labneh cheese.
Thank you for another great recipe. I think this could make a lovely patty for a veggie burger (I belong to the school of thought that veggie burgers do not need to taste like meat). I made somewhat similar patties using carrots and onions, except I used roasted sunflower seeds and cooked rice mixed/pulsed in a food processor as the base/binding agent that held the patties together.
There is a place down in the Milwaukee Public Market that sells what are essentially falafel burgers. Not bad at all.
That's actually a brilliant idea
@@linus1703 thank you!
toasted barley flour in veggie patties is life changing. and if you can, smoke your veggies too for an added layer of flavor
@@beatrizbalderasramirez8678 thank you! I've never heard of adding roasted barley flour to veggie patties--how much do you add? and do you just roast it in the oven (for how long)?
Helen, might I suggest running your onion through the processor alone, scoop out the purée and squeeze it through a cheese cloth. This removes the excess liquid and gives you the onion flavor and your falafels will remain solid during your cook.
Helen, I've been cooking for a while now. Wherever anyone asks me for advice on learning to cook, I send then your way. I'm preparing to start my first job and live on my own, and cooking for myself for every meal is very different from making a big fun meal for family or friends. I've been watching your videos even more frequently than before in preparation of moving into my own place. Thank you for making these lessons, you really are amazing.
good luck with your move!
This is like Tameya, the Egyptian flattened falafel made of half chickpeas and half fava beans!
I just made these. On my first patty I oiled an 8 oz ramekin to use as a mold but the mixture fell apart; I ended up with falafel ground beef. I added a bit more flour and shaped smaller patties by hand and these held together. Still pretty moist so maybe the ramekin technique was the point of failure. I used mustard oil, different herbs and spices but the taste was great. A little tough to gauge when they are done cooking. I guess you could brown 'em pretty good. I went all in and bought some labne. Much to my surprise the lemon juice, instead of being a tartness overload, gave a lift to the labne, brightening it. I usually don't know what those terms mean but here I did. I think I overdid it with the raw garlic so I added some pomegranate molasses and it worked out, pairing nicely with the falafel. Thanks for the recipe and the opportunity to use my sleepy microplane grater.
I used balsamic glaze instead of the pomegranate molasses and it taste great!
thank you for this method....I love falafel, but not deep frying... only enjoy it when I am out...this may change things... ciao bella
im making this for sure
I'm sitting here eating a delicious snack, and this STILL made me want to immediately make and eat this felafel with an egg on top of it. Drool!
I've been doing this for a while and honestly it's so good that I don't bother deep frying falafel any more, it's just not worth the effort in my opinion.
Just watched this video, and already soaking the chickpeas! I'm planning to try with beetroots instead of carrots this time, because that's what I've got at the moment.
ETA: the verdict is that this recipe is delicious and definitely a keeper! Beetroot works extremely well. Will try with carrots next time :)
ETA a month later: Carrots is fine, but beetroot wins.
I was thinking beets as well... thanks for your input!
Your (not) falafel recipe has become a staple in our house. We'll definitely try this approach too!
These turned out so well and we're so amazingly delicious that I am making them again but this time it's for a small party tonight!
so glad you enjoyed them :)
I can’t wait to try this recipe. A great idea to get away from fried falafels
Labneh, falafel for that matter...I always learn about something new in your videos.
as a Lebanese (land of Labneh and Falafel) I just want to say - this is by no means a traditional method or recipe...but It looks DELICIOUS! Would gladly pay 15$ at a restaurant for this, or better yet make it myself - except I don't own a food processor or bullet mixer of any kind! oh well.
Helen, you overcome yourself each time!I love meat, but I have to try this!Thanks.
This is great! I don't like deep frying either but I love Falafel. Now, if only I could find a way to make them without a food processor.
that's great cooking, taking a regional classic and reworking it into something that fits your style and taste. it's how every dish we love came to be. thanks for sharing
Make it in a waffle pan. The Falafel Waffle!
When I was vegetarian, I ate falafel in this way as a "veggie burger"!
A big, big thank you to your videos and this recipe! I made this recently with my partner who's vegan and it was phenomenal. We had a lot of fun dressing these up in different ways too! Much love for the detail and warmth you put in your videos ❤
Hi Helen! Glad to hear that you remembered my tip about rice flour on your other falafel video. Since I am not a great fan of deep frying either, I will be trying this version of falafels some time in the future (no dry chick peas in the pantry right now). We should like it, as I make a similar version of chick pea patties using canned chick peas (lazy me), cooked oats, carrot and celery. We often have those with an egg on the side, just like you. Thank you for coming up with this recipe and sharing it!
Thanks for the tip on rice flour!!!
Labneh is just strained yogurt, preferably with a Muslin cloth. You do need to use cream, whole milk yogurt is what grew up with.
30 years ago I had a café in Folsom, Ca. where I made a
Falafel burger. The patty was pan fried and put on a regular bun with Tahini sauce (with a bit of spices and vinegar), onion lettuce and tomato. It was delicious!
We could use your restaurant back here in Folsom. We go down to the Arden are for some great Mediterranean food these days.
@@muzaaaaak In a way, I'd love to do that. But I was in construction for many years and looked to the café as being a way to change directions back then. Turned out the actual work load as a "boss" was far greater than that as a general contractor, often putting in 18 hours a day with very little remuneration. Probably one of the worst things is that every day that you don't get customers in, your expenses stay pretty much the same.
But I did enjoy the customers and I did enjoy coming up with new dishes each week. We served things like SOS (creamed corned beef on toast), fried corn meal mush w/maple syrup (anyone who serves regular "syrup" should be shot), a substitute for hash browns I called "Roots" (equal portions of diced potatoes, carrots and onions) which actually sold 3-1 better than hash browns, English breakfast of bangers, eggs and fried red tomatoes. I loved coming up with pies as well, among them a seasonal favorite I called "Bogberry" - cranberry, apple, orange and raisins which came out with a similar flavor to mincemeat, but people who hated mincemeat loved it.
Weekly specials included things like Lamb Curry, Halbgerindfleisch platter, Swiss Brötli and what ever else I felt like making. That part was a lot of fun too.
But sadly, being partners with my brother didn't work out well...
@@cdc3 agreed. Restaurateur is a very had job with little economic return. It’s why I cook at home and for friends. I get to keep my day job and a happy life.
will definitely be trying falafel topped with egg. love that you also cover it while frying- this seems to help set the yolk better if runny isnt your preference :) your videos always have very a calming pace.
I love falafel, but don't like deep fat frying. This sounds great!
I recently discovered you and I love your content. Love the recipes and also the very comforting aura you have!
This recipe looks absolutely delicious and tasty thanks for sharing friend this amazing recipe with us preparation and persetion awnderfull stay connected plz friend have a nice day 👍💐💖
Gotta try this one! Love your videos..and cheerful attitude...and that "stuff" happens to every cook...so we can all relate..🙂
I've made something similar with (soaked and ground) lentils, although I've always had problems getting them to completely stick together. I know realize that adding some flour would probably solve that problem!
I’ve been searching for a falafel like this!
It's the best!
love this one. gluten free + no deep frying + added yummy of labneh & egg checks all the boxes for me!
This is the most friendly way I've seen to make falafels. Thank you so much!
Oooooh I'd like to substitute rutabaga for carrot. I think that would be delicious!
I have been binge watching your videos...how have I never come across your channel before??!! Your techniques and training style is unmatched! Tha k you
Others have commented on how suitable this would be for a veggie burger patty, and that made me think of the crumpet rings I have. They'd be just the right size.
Nice 👍
We don't want to deep fry stuff at home, either, but yeah, we love falafel.
I'm pretty sure, this one will be a crowd pleaser in my family!
Woow
Amazing, greetings
This sounds so good
this looks so so good!
These look delicious!
First... I love watching your videos and the fact you say way you do something instead of just do it. Thank you so much.
Can't wait to try this one. I love Falafel, but I too don't like to deep fry at home. I can see many uses for this done in many shapes.
Same here. Deep frying is my least favorite way to cook. It’s wasteful, messy, and a potential danger.
Yes, same here - and I immediately thought what a yummy little tray of appetizer treats they would make, bite-size with a dab of labneh and a leaf of herbs on top. Next potluck party, here I come!
Great idea ! ❤
Another great way to use the healthy food in my cupboard waiting for me to use!
So simple and easy! Thanks, Helen!
Oooh I am going to try this.
Beautiful recipe Helen!
This looks sublime. Falafel is life!
Thanks for that. I don't like deep frying also, so always on the look out for versions like this!
First off this looks amazing and I can't wait to give it a go (especially fascinated with the suggestion of subbing in butternut squash!), second 100% on the money with donuts. If it's not fried it's not a donut (and donuts that have been par fried, frozen, and baked off later are passable, but on thin ice)
As in Israeli - I adore this ! 😍 I don’t like deep fried anything either ! Will definitely try this !
My favorite falafel here is one in Jerusalem which makes a green falafel - full of herb and lots of garlic. It’s the best !
Hi, about 30 years ago I had falafels from a street vendor that were so, so good and fairly unique bc they were very green inside.
I had a feeling that maybe it was an Israeli thing, but I wasn’t sure.
Ever since then I have tried to find similar falafels, but have always been disappointed.
I’m assuming that they contain lots of fresh herbs, bc the color, but am wondering if there are specific herbs used to give them their unique flavor?
If anyone here is familiar, I’d love any info you can share! Thx
never had falafel. might give this one a try
Heleeeeeeeeeeen, this video was sooo goood. I MUST do it, thank you so much
I have always formed falafel into patties to avoid deep frying. Just always seemed like the best way!!
Awww Helen thanks for such a quality video. Super inspiring!!
Love this thanks..and subbed!
I use corn flour when I make different kind of patties for my gluten-free crowd. Will be trying this recipe, thanks for sharing!
This looks exquisite 🤤 love the idea of egg as a topping!
Delightful presentation, thank you!
Made them again and they are perfect! Genius recipe.
Yes! I love falafel patties. Good call!
Thank you so much for sharing this recipe. They looks like burger patties and I'm inspired. 🙏🏼
Пять баллов как всегда. Интересный рецепт. Я никогда не пробовал фалафель. Обязательно сделаю на днях. Спасибо, Лена!
Hi Helen! Huge thumbs up on this recipe! I tried it: loved it!
I char broiled (like for Mexican salsas): onion, garlic (in its husk), and jalapeño before adding them to blender.
I added the za'atar spice too.
Soo good!!!!! had it with a poached egg.
Reminds me of something in between kuku sabzi and falafel.
I love your variation!
Thanks for this.
Ahhh I have never been more excited for one of your videos!!! Love falafel and an egg is good on everything!!! I found the magical pomegranate molasses you always mention!
Good recipe for non-meat days, thanks!
It used to be that the bag of chick peas had a recipe for fritters that was similar to falafel, quite tasty
Yummy and Delicious. Thanks for sharing. Hope to stay connected😉😉
Beautiful and Delicious 👍👍👍👍👍
Thank you so much for taking the time to educate the culinary ignorant (myself included). Your warmth, humour, and matter of fact delivery is as important as your knowledge and experience.
Helen, hon, I need your help. Why does shop bought Mayonnaise taste so much lighter, creamier, and far more refreshingly palatable than the homemade gunk I currently endure?
Also, my homemade garlic mayonnaise is...well...worthy (to put it very politely).
What tricks do the mayo manufacturers possess that they are not imparting to us humble home cooks?
Keep up the great work - you are appreciated by myself and many, many more.🧡
PS. Where's the [hardback] cookbook? Something about watering the seed I've just planted and letting it flourish.📖🍴🌈🌟
I am guessing that store bought mayo (like Hellman's) is aerated. I actually prefer it to homemade. If you want to see a garlic version made with store bought many, google for my bouillabaisse video.
Am I the only one who loves making falafel in the air fryer? 😰 I’m excited to try this too
mine turned out dry
This turned out delicious! Thank you for an excellent recipe and - as always - detailed and easy to follow directions. I didn't add the egg but my husband and I loved the yogurt addition - a twist on the traditional tahini sauce. The flavor, the texture, the crunchy outside and the softer inside are just perfect!
Making this tonight. I have everything to make a few
I made these as directed but used level instead of heaping spices. The turned out great. Also great reheated in microwave the next day.
Great recipe!
I'm putting my chickpeas on to soak now, can't wait for brunch tomorrow!
Liked & subscribed!
Quick update, I have just finished my dinner!
Smashed Falafel with roasted Mediterranean veg, broccoli tabbouleh, yoghurt, hummus & poached egg.
Beautiful!
Thanks for the amazing recipe!
Helen this recipe is terrific! I made the dish, including labneh, topped it with an egg, served salad on the side and it was perfect! The addition of cooked carrots and zesty herbs (especially the dill) resulted in great texture and flavour. Will make this again, for sure. 💐
Ooh! I definitely need to try this - I too loathe deep frying! - and I will also definitely be using the silicone egg rings that I got when I replaced the nonstick pan last month!
What are silicone egg rings?
Off topic: you look great in that colour
I our part of Europe we should use parsley and celery root.
This looks amazing! I really need to fix my food processor!
I got hooked on Falafel while I was in Egypt. Patent come to your channel to find out how you made Falafel yet and here I got a notification within a month of coming back from Egypt haha. Thank you
wow Helen it look wonderful, I cant wait to try it. I have been making falafel deep fry which is I hate doing it at home.
I never put carrot but I will try your recipe next time. thanks for sharing it.
I didn't expect another video on kotlety so soon, lol! Excellent recipe.
Amazing
Greetings
Looks delicious, and comic sans is back! 🫶🏽🫶🏽
yes, by popular demand :)
Thank you so much for mentioning the gluten free option! I'm always unsure if I can just replace the wheat flour, since many recipes rely on the glutinous qualities of the flour.
That chickpea patty topped with soft boiled or poached egg looks so luscious for something that's probably very healthy.
Edited to add: I stopped the video at 0:45 and went to soak my dry chickpeas before continuing.
I am always so excited when someone is actually cooking and not just watching :)
I love you !
Falafel is Arabic Middle Eastern Street food loved by all other cultures and its very tasty you can not replicate it at home!!! .. Real falafel has no egg in it whatsoever, but Thank you for the twist 😘 my guess it will taste good 👍
Regarding the labneh, a great substitute for yoghurt is skyr - low in fat and high in protein.
Our falafel in egypt is different....soaked crushed beans ...leeks onion garlic dried coriander cumin salt pepper
I just cooked it for Sunday brunch ;-) I cooked the eggs in a round shape so I dont have to cut and loose and egg white at the end :) I would also try with poached eggs
It’s like you can read my mind:) I’m a huge recipe tweaker ❣️