One MAGICAL Ingredient Makes The Best Falafel Ever
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- Опубліковано 4 жов 2024
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Full falafel recipe:
500g chickpeas (uncooked and soaked overnight). This is 500g of soaked chickpeas which is around 250g of dried chickpeas
1 medium onion
3 large cloves of garlic
A bunch of fresh parsley
1 tsp salt
Good pinch of pepper
1 tsp curry powder
1 tsp coriander powder
1 generous tsp of cumin powder
Half a tsp baking soda
1 tbsp lemon juice
20g ground linseed/flaxseed mixed with 75ml boiling water
Cook for 3-4 minutes per side when shallow frying or around 7 minutes for deep frying until you have a deep golden colour. Enjoy!
#theteessidechef #falafel
This channel is so underrated, quality cooking and quality chat!
Thanks mate that's very nice of you to say
Will try this with the flaxseed. Thanks for the tip chef!
Thanks for this one, can't wait to try it. Never would have thought to add flaxseed!😀
Your recipe is very different from mine, I usually cook the chickpeas till tender and I add bulgur that has soaked for a few hours in hot water (after everything else has blended) and egg to bind not flour. Bulgur gives a nutty flavor and adds to the texture, but I see nothing wrong with flax/linseed as it is a common substitute for eggs, but it definitely adds a fair bit of fat. I also just turn them into discs and pan fry them.
Interesting. I've never seen a falafel recipe that uses bulgur before. Thanks for sharing
Wow, your recipe is really different. I use ground soaked, uncooked garbanzos, fava beans or a mix. What area does your recipe come from? Mine is from the Levant.
An egg as a binder, sounds more like a recipe for a vegetarian meat substitute
@@MsCdngrrl Yes, very different from what I know as falafel. I've never heard of egg in falafel, that's why I'm curious what area their recipe is from. Falafel has never needed a binder; mine have never fallen apart. Maybe the cooked chickpeas need binding. I find it so interesting to see recipes change, evolve and adapt to new regions. It seems like the name remains consistent, but that's about it.
@@hollywebster6844 I’ve never used binder either at all, not anything. Soaked dried chickpeas, cumin, coriander seed, salt, garlic, mint, parsley and coriander leaf. They always hold their shape.
linseeds are flax seeds right? brilliant idea!
Yes👍
I make a toum-like sauce for falafel with a large amount of garlic pureed, runny tahini, lemon juice, a pinch of cayenne and salt to taste. It's delicious, lasts nearly forever in the fridge and is much less temperamental than toum.
Very nice! I love a bit of toum but have never thought to mix it with tahini as a stand alone sauce. I think you should patent that sauce before I steal it lol
@@TheTeessideChef You are welcome to conquer the world with my faux toum recipe!
Yummmmm omg bottoming homosexual... Im in hysterics... Dude your hilarious 😂😂😂
Yum!
Falafels
250g dry chickpeas (soaked overnight) 500g soaked
1 medium onion
3 large cloves garlic
bunch fresh parsley
1 tsp each salt & pepper
1 tsp curry powder
1 tsp coriander powder
1 generous tsp cumin powder
1/2 tsp baking soda
1 tbsp lemon juice
2 tbsp neutral oil
Binder:
20g ground flaxseed+75ml boiling water
1) Blend all ingredients but the binder.
2) Prepare binder & let for 15m to set.
3) Pour binder into falafel mix & combine.
4) Refrigerate for 1h to chill.
5) Form falafels & cook for 3-4m per side when shallow frying
or around 7m for deep frying 'til deep golden.
6) Place on paper towels to rid of excess oil.
He puts the method in the video description :)
That looks right tasty. I think we’ll have that tomorrow. 👍 I’m one of those snobby tarts who always has linseed in the fridge.
(I might have even voted Tory once or twice, although I cannot possibly definitively confirm that.😈)
Really like your special ingredient.
Have you used canned chickpeas? If you save the liquid you can whip it to be like egg whites and use as a binder too.
I use soaked, uncooked chickpeas
Has your brother found your stash of French lentils yet?
Not yet but honestly, the look on his face when he found my pastry tamper was one of pure, unadulterated hatred. Like he thought I was pathetic lol. Nobody has ever looked at me with such contempt before
@@TheTeessideChef Get yourself a spiralizer, that should top it🤣
@@TheTeessideChefOh mate, that’s rough. Seriously: I’m sorry you experienced this, and regret making light of it. Likening you to a louche, monocle-sporting, listed house dwelling mocker of the destitute-well, that leaves a mark😒 But owning a mint muddler does not make a man a card carrying friend of Dorothy. It’s a fecking tool is all. Respect and ❣️
No worries. I take the slings and arrows with good humour. I do feel a little superior truth be told, which can be a problem for us lefties I admit.