- We are Sorted. A group of mates from
London exploring the newest and best in the world
of food whilst trying to have a few laughs along the way. We've got chefs, we've got normal. And a whole world of
stuff for you to explore. But everything we do starts with you. - Hello, my name is Mike and this... Nope, my name is Ben
(laugh) and this is Mike. - We're talking about
falafels today, three times. - Wow. - In front of us we have
three falafel dishes. Each one is different. One them is really different. But we're going to see
which one is better. - We are going to teach you how
to make each and every one and tasting and compare them at the end. But Jamie is going to start us off with... - Quick falafel. - Quick? - This super speedy
falafel recipe is light. It's fresh and its going
to be made quicker than it take Barry to learn how
to spell the word Falafel. For this, I am going to be
using a tin of chickpeas, a lemon, sumac, cumin seeds,
flour, and some fresh herbs. For my salad, I'm going to
be using baby plum tomatoes, cucumber, chilli flakes, some
olive oil, and I'm going to be serving it with a dollop of smoked paprika and tahini yogurt. And what's going to help bring all of our ingredients together? This. Now, first things first. What is falafel? It's essentially deep fried
balls of usually chickpeas. We are going to be using
a tin of chickpeas plus all of the other
ingredients I mentioned before. Throwing them into a food
processor with a knife blade. Blitzing them all up. One of things you will notice as soon as you take that food processor lid off, is the smell. It's so fresh and citrusy. The herbs that you get in there just make the whole thing a lot lighter than the onion and garlic you get maybe in more traditional falafel. Time to roll some balls. You should be able to get about 10 golf ball sized balls form the mixture. Once they are made, put them
into oil, 170 degrees Celsius, for about two to three minutes,
until about golden brown. Then, leave for a bit to
cool on your kitchen roll. Once they are frying,
I can whip up a quick smoked paprika and tahini yogurt by mixing smoked paprika
and tahini into yogurt. I'm making a quick plum tomato, cucumber, and chilli flake salad by chopping up some plum tomato, cucumber and adding them in with some
chilli flakes into a bowl. A little bit of extra virgin
olive oil to help smooth it up, but you know. And that's our falafel done. All that's left to do is to serve it up. I can guarantee you Barry is
only still trying to find out where the second A goes. - Ah - That's fairly classic. Is it time that we move
on to some dessert? - I'd rather go savoury, but... - No, it's time for sweet falafel. Sorry, but you haven't heard
of sweet falafel before? Well, neither had we until we tried it. We realised it actually
works and its delicious. And this is what I'm
going to need to make it. I've got some ground flour,
some sugar and spices, some sesame seeds, some pistachios, dates, and of course this is a
falafel, so some chickpeas. I'm going to fry all that off
and toss it in some sugar. And I'm going to serve
that on a chocolatey, yogurty, tahini lemony sauce. And to make it chefy,
some honey, pomegranate, and sumac on top. And I'm also going to be
using the same machine as Jamie, earlier. Step one is very simple. Chug all your falafel mix
into a food processor. Then, you are going to blitz this up with a knife blade to get a course paste. Then, you want to tip that
out and start forming some, well, ping pong balls. That's about the size of
a ping pong ball, right? Then, take those and put
them onto a slotted spoon and lower them carefully into your oil. This oil is at 180 degrees. With out chocolate now melted, it's time to make out chocolate yogurt. I'm going to put my whisk attachment on, and then chunk in my
chocolate, yogurt, tahini paste and lemon zest. Once these are all golden in
colour, you want to drain them with you slotted spoon and
chuck them onto some sugar. I'm going to toss them around. To plate up, we're going to
put a few dollops of our yogurt into our bowl, our falafel
on top and then garnish with some pretty stuff. I got honey, pomegranate,
mint, and some sumac. - Whoa - I'm most intrigued by that one. If you're coming on this side,
we have sort of, classic. For this version, I'm making
falafel using dried chickpeas. They're going to taste incredible. I'm going to serve them
on top of babaganoush. So, we are going to need dried
chickpeas, onion, garlic, whole bunch of fresh herbs,
ground coriander, zaatar, which is a really interesting
spice blend, gram flour. Then for the babaganoush,
a couple of aubergines, a couple lemons, some
yogurt, some fresh coriander. And to garnish, pomegranate
seeds, and little more zaatar. Where as both of the
other dishes were served with a form of yogurt. I'm going to make a babaganoush,
which is a good chunk of yogurt, but
also roasted aubergines. So a couple of aubergines. Chare them on an open
grill or with a blow torch. And them roast them off in the
oven at 200 degrees Celsius for about 20 minutes. Now this is the biggest
point of difference between this one and the other two. I'm using dried chickpeas. It will be interesting to see
if there is a taste or texture difference when we
compare them at the table. Dried chickpeas, they need
soaking in cold water overnight. So, an amount of chickpeas and
plenty of water to cover it. Leave it and by the next morning, they have completely changed,
swollen and are ready to go. They're not necessarily
cooked, but they are hydrated. Then the method for the
actual falafel is very similar to the other guys. Everything goes into the food
processor and gets blitz up with a knife blade. That's a peeled onion, a
couple, of cloves of garlic, ground coriander, and zaatar. Zaatar has kind of sesame
seeds, and thyme, and marjoram, and some incredible different spices. Extra sesame seeds, gram flour. That's chickpea flour. It keeps the whole dish gluten free. Fresh parsley and fresh coriander. Season the mixture well,
and then blitz up to a paste you can begin to bind together. Now, much like the other two,
we're going to shape them into balls. But because
these chickpeas were raw, they're actually a very different texture. Plus you've got the moisture
of the onion and the garlic. Again, vegetable oil, 170 degrees Celsius. If it's too hot, you're
not going to cook these all the way through. And you want to get rid of that raw onion, raw garlic flavour. So, 170 for a few minutes
until golden brown. Once your aubergines are
roasted and soft through, as soon as they're cool
enough, cut them in half, scoop out all that middle flesh and put it into the food processor
bowl you just wiped out. We're still going to use the knife blade. We're going to blitz it
up with zaatar, yogurt, fresh coriander, and juice the lemons. Season it generously. That's the base to your falafel - And there we go, babaganoush. Best looking balls at the table. All right, J, let's start with yours. - Would you like the quick falafel? - Cheers - The thing is with all of those herbs and the lemon zest in there,
it's so light and fresh. - The texture of that
falafel is really good. You still got crispy outside. You've got that kind of
stodge in the middle you get from little bits of doughiness
you get from chickpea. But, the lemon, and the
herbs, and the sumac, love it. I'm going to put it out there. Can we break the formate
and go savoury again before we go sweet? Also, probably the best direct comparison and then a curve ball. - Cheers - Fundamentally, still chickpeas rolled into balls and deep fried.
Completely different. - That is completely
different, also flavour. I think the big flavour that
you're getting there is zaatar. So, its kind of the dried
herbs of marjoram and thyme. - So, just as clean but
a very different texture. - Also that babaganoush. - Smokey, but super tangy.
Lots of lemon juice in there. Lots of fresh herbs,
but also some smokiness in there just from toasting the
aubergines on a hot plate. - I'm not actually ready for this. I wasn't ready for it,
but I started making it and now I'm utterly convinced
that this is sheer brilliance. - Cheers. - How - I don't know, I really don't know. - The dates and the
pistachios and the sesame. It's kind kind of got this
sticky baklava kind of flavour and I have to be honest. Chocolate yogurt is a
really clever thing. Yogurt has that tartness and tang and the chocolate makes it
rich and even more luxurious, but not sweet. - Doughy in the middle. - Yeah - They are kind of doughnut
like, but when they break apart, they are all baklava. If I had to pick one of these three, I'd have this pudding more. I'd have this sweet one. For me, eh, its more about flavours. With those two, its very different. But, I don't prefer one over the other. - There's not a huge amount
of textural difference. It holds its form better and goes crispier and I think they look
neater. But the freshness, the sumac and the lemon flavour,
is as good as the zaatar and the ground coriander. Its a personal preference. That, knocks it out the park. - I think personally, I
prefer the kick of flavour that you get from that
particularly knowing there is little to no prep. It's astonishing and its
something I have never heard of before and I've never had before. And if I was served that in a
restaurant or somebodies home, I would be amazed. Well, you know what we
think, but we'd love the know what you think. Have you ever had sweet falafel before? Which one of these
three would you serve up as your falafel favourite? Comment down below and let us know. - Are you still Micheal
or are you Ben now? - No, I'm definitely back to Ben. That would please everyone. Really enjoy when we mix stuff up. The sweet falafel was bizarre. If you liked it, like the
video. It really does help. - And we'll see you every Sunday and every Wednesday at 4pm UK time. - See you next week - Bye-bye As we mentioned, we don't just make top quality YouTube videos. We've built the sorted club
where we use the best things we've learned to create stuff
that is hopefully interesting and useful to other food lovers. Check it out if you are interested. Thank you for watching and we
will see you in a few days. - What's that? Tennis tabled ball sized balls?
