- [Babish] This episode is
sponsored by Thrive Market, an online membership based market that makes healthy living
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and specialty grocery items to nontoxic home products and it all comes in
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first order and a free gift. The link is in the video description. Now, let's get down to basics. (fun music) All right, so today we're
making both falafel and hummus for both of which we're going to need some dried garbanzo beans. Just like most kinds of beans, you're gonna get better
mileage out of the dried stuff than the canned stuff. You can definitely make hummus
out of canned garbanzo beans but don't even try to make falafel. When you soak them, you wanna soak them in four
times their weight of water. That is I have eight ounces
of garbanzo beans here that I'm gonna soak in 32 ounces of water. It's not gonna smell so great but it's going to have the
perfect texture for falafel but first, we're going
to whip up some hummus dropping 12 ounces of
soaked beans in some water, covering and boiling for two hours. That's why you can use canned
garbanzo beans to make hummus because they're wildly overcooked. You know that your
garbanzo beans are ready when you can squish them
between your fingers at great peril of your fingers, ow. Anyway, we're gonna drain
these little suckers, rinse them and allow
them to cool off a bit before we puree them by
virtue of a food processor. Simply dump in your soaked
and cooked chickpeas as they're sometimes called along with two cloves of
garlic roughly chopped. We're gonna blitz that
up for about 30 seconds scraping down the sides of the bowl until relatively smooth and homogenous then we're adding the squeezed
juice of one large lemon, one half cup of extra virgin olive oil and a third of a cup tahini, an extremely flavorful sesame seed puree then while everybody's processing, we're gonna slowly stream
in between a quarter to a third of a cup of ice water continuing to allow the mixture to process for three to five minutes scraping down the sides of the bowl until it is smooth and creamy and has an almost hummus like texture. Be sure to season with
plenty of kosher salt and you've got yourself
a delicious condiment that will last four to
five days in the fridge. Next up, we're gonna make
a simple lemon tahini sauce to serve with our falafel. In a small bowl, we are combining a half
cup of tahini obviously, a quarter cup of lemon juice obviously, one clove of garlic either
pressed through a garlic press or minced, a half teaspoon
of freshly ground cumin and a generous pinch of
kosher salt to taste. Tiny whisk to combine and we want this sauce to
be extremely drizzleable so feel free to add some ice water to thin it out if necessary. Give it a taste and dream about how lovely
it would be on falafel. More on that after the
break and we're back. As you can see before me, I have a selection of fresh
dill, parsley and mint, all of which I'm going
to very finely chop. Maybe two to three tablespoons
worth of dill and mint and a quarter cup of
freshly chopped parsley. Once Jess has lined up the shot and she gives you the green light, go ahead and scoop 'em up. That looked pro. I think that was worth it. Set this aside and then it's
time to toast our spices. Into a small fry pan goes about
a tablespoon of cumin seeds, a tablespoon of coriander seeds and a quarter teaspoon of Aleppo pepper that we're gonna toast over medium heat tossing occasionally making
sure that they do not smoke but become lovely and fragrant. Once toasted, we just gotta dump 'em out, let 'em cool and grind 'em up. If you're using pre-ground spices, simply substitute with two
teaspoons of ground cumin and one and a half teaspoons
of ground coriander. Freshly ground spices are a
pain in the ass but preferable because of their brighter,
more floral flavors which are gonna translate really nicely in such a relatively simple dish. Make sure you run them
through a fine mesh sieve to catch any errant particles that might otherwise break
a tooth and with that, we are finally ready to break
out the food processor again into which we are gonna
deposit roughly one pound of our soaked chickpeas, one
small onion roughly chopped and two cloves of garlic roughly chopped. Pulse everybody together until
everybody is roughly chopped then of course, we're
gonna scrape down the sides of the food processor bowl and add all of our freshly chopped herbs along with the zest of one small lemon for a bit of zesty lemon flavor. One teaspoon of baking powder. That should add some
lightness to our bowls. A generous pinch of kosher salt and a few big twists of
freshly ground black pepper. Go ahead and process all that together. Don't forget your freshly ground spices. Go ahead and process all of that together until you have a pebbly
chunky kind of paste. This is your falafel dough batter. I'm not really sure what
this stuff is called. Let me know in the comments. I don't feel like Googling it. Next up, it's time to shape. There are two classic shapes for falafel. Probably the most familiar, the
perfectly round falafel ball or better suited for baking or pan frying, there's the falafel
patty which gets its name from the fact that it
is shaped like a patty. No matter what shape you you shape them, these guys can be covered
and fridged overnight but no matter what, you wanna fridge them
for at least a half hour before cooking to ensure
structural integrity. Now, let's go over the different means by which to make falafel. Probably the healthiest and most hands-off of which is baking for which we went to generously
oil a rimmed baking sheet with vegetable oil,
place our patties overtop and likewise, generously oil them so they get a nice brown crust when they head into a 375
degree Fahrenheit oven, 350 with convection for 15 to 20 minutes being flipped halfway through cooking. As you can see, this is a
relatively messy sticky process that doesn't really end up giving you a very good end product. It might be a bit healthier
but as with all things, it's way better when fried. So we are covering the
bottom of a medium saute pan with vegetable oil dropping in our falafel patties
once the oil is shimmering and frying to crispy golden completion about two to three minutes per side. Is this going to save you any
calories versus deep frying? No. Is it a lot easier and a lot
less scary than deep frying? Yes. Is it much harder than baking? Debatable. Does it end up crispier
and tastier than baking? Yes. Is it less healthy than baking? Negligibly. Will I ever run out of
questions to ask myself? Yeah. So lastly, we're moving on to deep frying. A medium best suited for the ball. We're frying these at
325 degrees Fahrenheit for four to five minutes. A low enough temperature where
the falafel will cook through but also develop a deep
golden brown crust. Retrieve and drain on paper
towels before serving hot with your contrastingly cold hummus. We wanna sort of make a bed of hummus with a crater in the center for any lovely number
of hummus accoutrement like roasted red peppers, olives, chicken or just more garbanzo beans. If you've got any sumac, now's
the time to break it out. It looks pretty and it's
light kind of citrusy flavor plays beautifully with hummus then we just gotta stack our
falafel around the crater, make it look all nice and
symmetrical if you're like me and that's something that
you really deeply care about. Optionally, drizzle with
our beautiful tahini sauce. Once again, looks nice, tastes good then maybe hit it with some
roughly chopped parsley and some more sumac and because this recipe begins
and ends with olive oil, some more olive oil. And there you have it, homemade falafel with homemade hummus, a dish that tastes as good as it looks even if you don't look super
tasty while tasting it. Thanks again to Thrive Market
for sponsoring this episode. Thrive Market is where
you can find thousands of the highest quality
and sustainable products in grocery, supplements, home and more. They make it easy to
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First thing I said after he finished the hummus - where's the garlic?!
We always use the liquid after pressure cooking to assist in making the hummus (a pressure cooker will be your best friend).
Is there a written version of the recipe anywhere?
1:44 A hummus that's homogenous, huh... you could say it's hummugenous?
I thought he was gonna make the Favabeans version(the original recipe sorry my Levantian friends😅🙈😂)
Is Falafel on humus the vegetarian equivalent of chicken on scrambled eggs?
Looks amazing! I usually serve mine with Greek tzatziki sauce, and would have loved to see Babish’s version. However, I’m psyched to try the tahini. Cannot wait!
No disrespect but that hummus recipe was, uh, pretty off-base. If anyone's curious I can post what I'd do differently and there are a few things (obviously what he did isn't wrong per se, it's just... not as good)
edit: Screw it. This is it more or less. Only change I'd make is adding the tahini later on than he does (only after the hummus peas are pasted up) and optionally using yoghurt (similar to greek yoghurt but uh, more liquid) for a nicer texture (I'd cut/reduce the lemon in that case though).
Lol i cut a few corners and didnt refrigerate the patties and the falafel fell apart on me
Interestingly enough, today is the International Hummus Day