10 Min Falafel vs Chef's Falafel - Which is worth the effort? | Sorted Food
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- Опубліковано 7 вер 2024
- Ad | More than 2, but not quite 4 Falafel recipes up for grabs this week! 3 fantastic dishes reviewed by Barry, Jamie and Ben to answer all of the important questions like “does sweet falafel ACTUALLY work?”
You can find the recipes we made here…
Recipe 1: sorted.club/re...
Recipe 2: hsorted.club/re...
Recipe 3: sorted.club/re...
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COMMENT BELOW!
Which Falafel recipe was your favourite?
Ben's sneaky "best looking balls at the table" at the end was not missed. ;)
What about the balls under the table ;)
@@britnii113 ...
It's alright Ben, everyone wants to be Mike at one point or another.
Disappointed that Mike didn't introduce himself as Ben and then not mention that anything weird happened, but then my sense of humor leaves a bit to be desired.
@@daasbuffy Definitely expected that to happen too!
mike is a jerk who wants to be him ew
I love when Barry goes to the edge of possibilities when he cooks. Even when it doesn't work -- and who cares if it doesn't work? -- it's about the attempt and the passion and confidence in giving it a try. Astronaut food, cloud eggs, sweet falafel, hand-cut sashimi platter ... keep pushing the limits, Barry!
I could not possibly agree more. This is the reason I got into cheffing when I was younger...it was about passion and learning and experience and trying and failing and going back and doing it all over again and succeeding.
Like the old saying goes, 'you cant have success without many, many failures first'.
This falafel is gonna be made quicker than it takes Barry to spell the word falafel😂 love this burn Jay!
Renske van Essen there was quite some roasting in this video 😂
So... How long before we see "Paella Burrito 2: Electric Barry-loo"?
Nathaniel Shoresh truly an underrated comment 11/10 would giggle again
That was Jamie tho Barry has done far worse
I don't know if I want to see Barry on the loo but if he's being electrocuted on it...that might be something.
Sweet Falafel...
**The Entire Middle East wants to know your location**
Nobody in the Middle East:
Barry: Let's make sweet Falafel.
Vishwanath Iyer I’m form Israel
I bet Kenwood army would protect them.
It made me sad. Why does Barry always have to make something wanky
Vishwanath Iyer it’s always good to be creative !
I just made Falafel like Ben's style last week and I was impressed as was my co-worker Amr, who is from Egypt. He gave it high praise and asked if I wasn't secretly Arabic. ;-) The recipe I used is almost exactly like Ben's! Thanks for doing the odd vegetarian dish like these, fellas!
Ian Gifford I’m not vegetarian or vegan but I loooooove meat-free recipes more than meat cantered recipes. Much more innovation and technique in meat-free dishes these days!
@@MsLilyPickles Right. Because nobody out there is reinventing steak or roasted whatever. It's all been done a million times!
Yum! Sounds great
Ben was right to have his second
Don’t want to go savoury, sweet and then back to savoury. That’d just be weird
9:25 Barry: "It's doughy in the middle"
Me: "I'M GOOEY IN THE MIDDLE. BABY, LET ME BAKE"
I miss that intro!
He said doughy? I heard gooey.
I really do miss that intro
I would like to see their take on a Canadian classic, poutine.
they do have a video called "Canadian poutine recipe"! its three years old though so maybe we'll get another one at some point.
There is also a « breakfast poutine recipe » video wich I prefer. The « Canadian poutine » is almost a « galvaude » without the green peas! Neither are a classic Quebec poutine.
Having a real poutine in the UK can be a challenge though, as I imagine that the cheese curds are hard to find
@@TwlightDutch they could make them 🤷♀️
South Asia:
Barry: *Makes laddoo with chickpeas in it
South Asia: Looks on in confusion
0:26 is a Owen Wilson "wow" if I ever heard one!! Wooooow
you're right, somehow he managed Owen Wilson's fabulously nasal wow - thought you had to have Wilson's nose to manage that but apparently not :)
Quick correction if anyone is interested! The spice blend that Ben mentioned is actually pronounced "zah-trr" and is a staple spice blend in Middle Eastern foods that consists mostly of thyme. For a quick way to jazz up green peas, add some olive oil, some Za'atar, and s&p to taste for a new take on an easy mid-week side. If used sparingly, it pairs quite well with fish.
I've got thyme, can I make my own blend?
I can’t believe that Ben said “swollen and ready to go” without even cracking a smile. 😂
no idea what you mean!?! :p
You guys should try the Egyptian way of making falafel. It's made with split and peeled fava beans instead of chickpeas. We use a higher proportion of fresh herbs and spring onions or leeks instead of the white onions. We almost exclusively have it with tahini sauce (tahini + lemon juice + crushed garlic + water) and some shops in Egypt even offer the option of falafel stuffed with a chili paste.
Oh, we also don't call it falafel, we call it ta'meyya :)
I always like when someone comes up with a dessert version of something traditionally savoury. Sweet falafels, dessert perogies, dessert pizza... I've eaten (and made) the last two and truly enjoyed them. I've never had a falafel of any kind (I don't live near anywhere that they are sold) but the ingredients that Barry used would, in my mind, work well together. I wouldn't eat them as a meal, but as a dessert after a meal? Yes.
Pierogies in some regions of Poland are traditionally made with fruits like cherries, strawberries or blueberries, so there is no new dessert version, they always were like this along the savory ones ;)
@@asiamonicka8222 I lived in an area in northern Alberta with a lot of Ukrainian people who made a lot of 'white food'. They'd never heard of dessert perogies... only those made with potatoes and either cheese or onion. But they also made their cabbage rolls with no meat or tomato sauce. In another area I lived at (in BC) I had friends who were Ukrainian and 'Mom' taught me how to make a variety of yummy goodnesses... including the fruit perogies. She used drained pie filling for hers and they were really delicious.
Right? Langos with berries and cream is great! I mean, it's deep fried bread. It would go well with almost anything.
@@2CraftySeniors my grandma was born and lived all her life in Ukraine and she literally taught me how to make "desert perogies" every time I would visit her in the summers as a child, except they were not called sweet perogies, they were called vareniki. you can also buy ready made ones either frozen or fresh in most eastern european grocery stores. they are made with either fruit, or equivalent of sweetened riccota cheese. so I'm not sure about those people who have never heard of them O_O cabbage rolls without tomato sauce or meat sound like grape leaf rolls, but with cabbage O_O
P.S. I have a full set of cookie cutting rounds and i STILL use rim of the drinking glass half the time, out of habit. just go so used to using the glass to shape the dough rounds, I forget about the cookie cutters :p (which make much cleaner rounds then a drinking glass)
@@Forgefaerie The Ukrainians in that part of Alberta were a rather strange lot, in all honesty. I'm of Viking decent and they kept telling me I should 'turn Ukrainian'. LOL So yeah... very strange people. I used to tell people they 'were' the joke. ;)
I'd like to know what the chefs eat most evenings, how much time do they really spent , compared to normals
Most chefs I know spend the day cooking, so when they get home they have really quick and simple stuff most days
Yeah chefs are usually the worst home cooks. I've known several that lived on beer, smokes and cold pizza. Others whose only food that was ever cooked in their home kitchen was fried eggs for fried egg sarnies at 4 am lol. I'm sure there are chefs who eat well, but I'm also sure that they eat simply as well.
Jamie’s smile at 2:40 is so cute!!!
*Looks up Barry's recipe*
404 NOT FOUND
...I think we found this year's version of Jamie's paella burrito disaster.
Brianna Lamb Do a google search on sorted sweet falafel
HAHA, i thought you were joking but the link is borked.
I notified them and they're aware of it now
fixed x
Love it ♥️ one comment though is that the savory Felafel is missing a drizzle of olive oil in the processor to avoid being dry and lasts longer
Uploading these videos while I'm eating a dull sandwich allows me to live vicariously. It's not a sandwich, it's a falafel, whatever that is.
I am from Egypt my grandma does it the same as ben except she uses beans not chickpees and the babaganoog sauce is amazing
Ben says ‘zaatar’ in such a funny way hahaha
It’s Zaaaaa-tar
Like a long ‘zaa’
It's "leviOsa" not "levioSA" (sorry it was too easy)
There used to be a falafel shop on one of the main streets in my town. They had almost a dozen different varieties of sweet falafel, and I have to say that they weren’t half bad.
Just recently discovered your channel and even though I'm a professional chef I can relate to both the normals and the professional chefs. I would love to see a mystery box video using some of the most hated reviewed kitchen gadgets
8:00 you cutting the falafel made me laugh so hard .. just shove the whole thing in your mouth !! 😂😂
Been looking forward to this video since James's story entries yesterday! Can't wait to try the sweet recipe!
Send us a pic once you have made them!
Loved this!!! Za'atar = ZAHtar, not zaTAR. Just sayin', Ben. The sweet one looked super cool! Babaghanoush can easily be made dairy-free (usually is) just with tehina, olive oil and lemon juice. Nowadays, many prepared ones are made with mayo (yikes!!!)
But guys, where's the pita or laffa??? Eating falafel with a fork is just as wrong as eating shakshouka with one!!
Everything I was going to say!
The yogurt , babaganush, and the pita!
Every time Jamie wears shirts like this I think he looks like a referee!
Rude, but where's the lie?
He needs to start giving Barry some red cards.
I always add a bit of baking powder, helps to make them a bit fluffier inside.
I made snicker-doodle falafel for Christmas Eve dessert last year!
I had 2 watch the sweet part one twice. All look great but that sweet one would be nice for my Christmas guests.
Yes! I love falafel. I also make them with uncooked chickpeas. They hold much better I think.
By the way, if your falafel needs to be completely gluten-free, check the za'atar for ingredients!! Al lot of the mixtures contain wheat flour!
I really like the wider shot on the Fridge Cam wall. Gives some good perspective and background aspects that provides some nice visuals. Then when the guys are all 'Aahhhh" It draws your eyes back to the table. Nice camera work all around.
Next year you guys have to come to the channel islands for the Tennerfest food festival. Maybe half Jersey half Geurnsey. We're in Geurnsey atm, so much amazing food lots of seafood and French influence and so much more!
The sweet falafel makes complete sense. I have seen a lot of sweet desserts made with chickpeas and beans because people are wanting more protien and slower digesting carbs so you replace flour with beans.
BA have ruined me! I can’t hear the word ‘sumac’ without instantly thinking of brad and andy
Same.
HAHA
Ayup!
At least they didnt say "allicin" lol
Amen, I have the same reaction when I hear the word wourder
Pro tip: You don't need ANY binders in your falafel, not even chickpea flour!
Other than that, stellar recipes :D
This brings back memories of a place in Boston where some 30 years ago I could get a separated pita round... spread with hummus, filled with super finely chopped veg with some falafel on top, then dressed with tahini and rolled up. Labour-intensive to make at home, but so worth it. :)
Most intrigued by Barry's sweet version. He used a clever combo of ingredients to give it a different and thoughtful twist.
Strangely, when clicking on the link to his recipe, I get the notification 'No Results Found'.
The links to the other two recipes are working fine just so you know.
DonPandemoniac google “sorted sweet falafel”
I love sorted cuz they don't have those long sponsor parts, they throw a bad boy in the video and say he will help them, and do an epic short montage of it.
Hi Sorted, the Sudanese version is as followed: use a meat grinder to grind the soaked chickpeas. Then add a half a teaspoon to the mixture and a raw egg. Finally , shape it into a flat disk ( never seen a ball shape before 😂😂), and deep fry
Half a teaspoon of baking powder , sorry
Jamie: *when you got Sorted filming at 9 and a game to referee at **9:05*
Just had a small bowl of tesco apecial faces ith Freeze dried red fruits with oatmilk a broken u0 mirangue nest and a teaspoon of rhubarb and vanilla jam.... It was awesome 3am snack
One way of making falafel , my granny does it, is making it with faba beans instead of chickpeas! So great!
As an idea for another one of these, compare 3 different tiramisus?
Barry: And today I'm going to make beef tiramisu...
Interesting. Our local Middle Eastern food outlets are Lebanese and the falafel are made from soaked, peeled (but not cooked) broad beans and parsely. I've never had chickpea ones. I thought the herb in zataar is, specifically, zataar
All of them are worth it imo. The 10-min is a perfect midweek snack, the sweet one is something I would give to my friends just to see their reactions, and the final one is for special occasions where you need to impress.
I'm not aware that many Americans use the spice Sumac. We do have a shrub called "poison sumac" that causes a rash and blisters. So when we heard that an ingredient in two dishes was "sumac," it raised some questions!
In Egypt and I think only in Egypt we use peeled fava beans rather tan chickpeas and we call it taameya. Egyptians are unique when it comes to falalfel
Just quick note on Za'atar. The main ingredient should be the plant Za'atar (Origanium syriacum) a relative of Oregano very common in the Levant.
as a vegetarian who loves falafels and off and on watcher so happy to see this. Also sweet falafels looking forward to trying those.
Truth is, I ate a lot of falafel already, but always from street food places.
These are all lavish in comparison, and you make me want to try them!
Honestly za'atar has to be one of my favourite seasonings/ingredients ever. My grandmother makes it herself by drying herbs and adding toasted sesame seeds and she gives out big jars to the whole family. It's great to have good Arabic bread dipped into olive oil and then into za'atar as a snack or for breakfast 😋😋😍
This sounds incredible 😋
A friend of mine just came back from Isreal and brought me some zaatar. I've been looking for things to make it with! Yesssss!
Nobody :
Absolutely no one :
Berry : I'm gonna make dessert
I love these “3 ways” videos. Have y’all thought about putting in a cookbook format?
Ready to go try my hand at a sweet version of the traditional gluten free recipe!
my favourite part of this video is the way you pronounce felafel, zatar and babaganoush. Made my day! haha
Would be interesting seeing the Sweet Falafel concept (plus some Cardamon) taken a step further with a breakfast Sweet Falafel & Pita or even a breakfast Sweet Falafel Wrap (the latter possibly via a pancake wrap), with sweet (or chocolate) hummus, sweet tahini / sesame spread and a sweet fruit/vegetable mixed salad (e.g. peeled carrot, sliced berries, mint, etc).
I love you guys so much! You guys have been my favorite cooking channel since 2014
Fantastic! I have been waiting on bated breath for the upload today! I'm so happy! Thank you, guys, for being amazing and here's to an amazing video! Let's gooooo!
Awwwww stop it you.
Is it just me or when Ben grilled the aubergine did anyone else remember back to the pass it on where Barry low torched the pepper.... No just me.
If you ever do strange food pairings again, try apple and mustard, specifically dried/dehydrated apple rings dipped in mustard. The best mustard to use is honey mustard or a thinned out mustard, so that the mustard isn’t too overpowering. My family thinks I’m weird for eating it. If you want to take it a step further, use honey mustard seasoned with salt, pepper, onion and garlic powder, and a tiny bit of paprika. Dip the dried apple rings and enjoy!
"I'm going the use the same machine as Jamie earlier" THANK YOU! I hope Kenwood understands that we get the point and that you don't need to pound it into our faces three times a video.
Chill out! They're super low key in terms of sponsored videos. This is their job
@@efolinsky Oh, I get that, and I don't begrudge them sponsorships. I just think they way they did it in this video is better than in some past ones.
@@efolinsky Their job? I thought they were just a bunch of mates from London! That's what they say at the start! On no but wait, James let it slip in the last video that he was the chef and he was wearing a "shirt with the name of the company we works for".
This whole bunch of mates thing needs to be dropped. Bunches of mates don't go swanning off to New Orleans and Puerto Rico to taste food; bucnhes of mates don't get sponsorship from major appliance makers; and bunches of mates don't manage to produce two fully realised ivds a week, as well as cookbooks and all the rest of it.
Time to make your followers honest men (and women) guys. You're not a bunch of mates, you're an internet enterprise. You have two chefs, and you have three actors playing "normals" (to be fair, Mike is more usually off-camera). Stop treating your audience like idiots and start telling the truth.
@@AlanHope2013 holy shit, you mean cooking shows are semi-staged!? Next you'll tell me Alton Brown doesn't really live in the house his show's filmed in
They only did it once this time because it was the same machine. Normally the ones they show 3 times are 3 different machines
So need to try sweet falafel now.
I have only made falafel the way Ben do it. for greens i use parsley. every time i've used tinned chickpeas the have melted to nothing in the hot oil. although i have never added flour to the recipy
Jamie, your falafel
dressing/did sounds perfect for drizzling over a baked yam/sweet potato!
I’m re-watching all these so I know what quarantine snacks to make! Lol!
Gentlemen, I manage a restaurant here in Winnipeg, Manitoba called Shawarma Khan!
I make between 500 and 700 Falafel per week. I love your recipes. They are extremely different from mine, but I would love to try variations. I use dried chickpeas soaked overnight. However, because I want to keep them gluten free, my falafel mix is made without flour. I prefer raw potatoes - the glue that holds everything together! It also makes for a smoother blend, flour has a sawdust-like texture.
Without telling you the recipe
(I don't want to breach my non-disclosure agreement)
I include onions, garlic, parsley, potatoes. spiced include salt, turmeric, cumin, black pepper, chili flakes.
*** I prefer our Shawarma Meats over everything else in the world... But if I had to give up meat I could happily live on our falafel, everyday for the rest of my life! LOL. Please feel free to send the Jamie to my fair City. You guys would love it here. Especially in January! There's nothing like experiencing Winnipeg at -30°...
Jk... aim for July, our summers are gorgeous.
Tfw I get a notification from both Bon Appetit and SortedFood at the same time but don't know which one to watch first
Definitely us 😉
One thing to remember is that dried chickpeas are cheaper than tinned ones. 125g dried chickpeas is the equivalent of one tin when soaked overnight.
Using dried chickpeas makes such a difference. I felt like a right chump for ever using tinned when I first tried it.
urmintrude ...and they cook up quickly if you have a pressure cooker.
Love to see more recipe videos like the good old days.... and big night in... and comment of the week
Am I the only one that heard Ben say "best balls on the table"?😂
isn’t everything quicker than teaching barry how to spell falafel
😂
Barry's recipe is clearly from Ben, the mint leaf is a dead giveaway! :D
Ben may have sneakily added that mint leaf.
Three falafel recipes sooo good that Ben forgot his own name! 😂
I've never had sweet falafel but I really like to make falafel waffles.
Very good channel very good recipe than you for sharing my friend 👌👌👌👌
This video brings to mind a question or two...
"Which normal is getting more cheffy? And which chef is getting more normal?"
Maybe a contest is in order to find the answer. :D
Haha - interesting question!
Ya'll went a 70's record store to get that sitcom music to go with your video. Love ya'll and Jamie is such a sweet boy.
Sweet falafel!!!!! as an arab, this is my worst nightmare like i’m scared to imagine this...
I know right?! 🤣
As a Jew I can say we have found something to agree on.
As an Arab, I think the idea is quite nice. Not really a falafel but you could just ignore the label and enjoy something new, instead of being against it just for the sake of being “authentic” or some shit.
well Todd Ellner i've no hate towards jews!! maybe with a state but not individuals or their religion
Also suriana chakkour why are you pretty damn hard about my PERSONAL OPINION!!!! i'm not trying to be ath so stfu hun
i know right? i mean i like to experiment with food, and i had an idea about making a sweet version of falafel, but it didn't have chickpeas in it..
I will definitely be trying all 3 especially the sweet falafel mmmmm... the only sweet falafel I have had and make is with butternut squash.
Sweet falafel!! 100% gonna try that!
Good post, Thank you for sharing.
I was just looking for a falafel recipe an hour ago!!! Thanks!!!
Well...this Texas subscriber currently working in Spain can't wait to try the all three recipes, but #2 wins to me as well.
There used to be a food truck up the top of Spitalfields Market that did a brilliant falafel, peanut butter and spicy blueberry jam bagel - now sadly gone. One of the things I loved about it was that they didn't blitz the chickpeas up anywhere near as fine as they usually are for falafel. Any tips for binding a really coarsely chopped falafel?
Could you do a playlist for pickier eaters? (eg. Chicken tenders and chips etc.) I have always struggled with food and find it so hard to find recipes that I really like and can eat. I know a lot of people would like this
So I recently discovered I’m Gluten intolerant and now I don’t really know what to eat any more. Can you put together an awesome gluten free menu?
Just watched the video with a friend of mine in his shop (a traditional Arabian Streetfood shop)... First 2 versions he was just confused.. At the last recipe he completely lost, laughed and went back making Falafel since customers came in ^^
Jamie's recipe for a quick simple meal, Ben's for other people or if I've got the time and I'm in the mood to go fancier, and Barry's I'd try out (I prefer savoury over sweet in general) but I would be terrified to serve it to any of my Middle Eastern friends.
I get confused momentarily every time I hear "gram flour" since my American ear hears it as "graham flour," which is an ENTIRELY different thing. Not sure what we'd usually call gram flour here, probably "chickpea flour" or something, but since we pronounce it the same as "graham flour" it just causes that nice bit of weirdness.
It makes sense to me that dessert falafel would work as I grew up eating chickpea filled dessert calzones from southern Italy so when I was a kid I always associated chickpeas with dessert.
You should cook from this cookbook sometime The Necronomnomnom: Recipes and Rites from the Lore of H. P. Lovecraft
You guys should try making "Vade", an Indian snack that is similar to Falafel
The link for Recipe 2 (the sweet tahini) is broken (miscopied looks like); for anyone looking for it it's at /sweet-falafel-with-chocolate-and-tahini-yoghurt
Falafel is not eaten in a vacuum. If I could try only one dish from the video, it would be Ben's. The citrusy ganouj sounds wonderful.
If you want real game changing falafel, peel the chickpeas. Starting from dried ones, soak them, bring a lot of water in to a rolling boil, add baking soda and dump the chickpeas for ~1 minute. Sort of blaching them to the point when skins start to peel off. Drain them, then run through your hands and rinse a coupe of times, to peel off skins and wash them away.