Simple Delicious Falafel Recipe That Will Make You Sooo Happy Everytime!

this is a celebration day because our hummus video reached one and a half million people and that's great for us and you've been asking with the hummus the great falafel and trust me guys this is one of the best falafel recipes you can find on the internet maybe the best and with the details that i'm going to tell you you're going to make a marvelous one with no now to start with we don't have like very fancy ingredients we have the good old chickpeas and from yesterday i put 250 grams of chickpeas to water and added a bit of baking powder but you can also put baking soda why did i put baking powder instead of soda sometimes the soda gets out of date and it has this weird aftertaste and i don't like that so baking powder if you have in like small packs you can use it and it waited around 20 hours and now what i'm going to do i'm just draining it and then adding it to my processor now guys this is the most important part you might say rifika we don't have another day we want to make the falafel immediately and i want to tell you what happens there's a recipe below for the ones who want to do it immediately but i want to show you the difference what it is is instead of making it overnight you can boil the chickpeas under pressure cooker or normal to five to eight minutes but then when you take it out and when you crush it when it's still warm the warmth and the starchiness makes a difference and instead of having like small tiny critical particles you have more like a pure kind of thing and when you cook it the inside becomes a mushy it's a very nice coffee like texture but what falafel is is small still not cooked a little crunchy chickpeas combination and we want that in an overnight falafel the surface area is more and there are crunches on the one that we boil which will be more rounder and less surprising still crunchy but different i believe this was really important also we can do this recipe just with chickpeas but you can decrease the chickpeas to half and add the same amount of fava beans and the rest of the recipe is the same and to this what is really important is first of all an onion onion increases the taste i have a small one here and i'm going to use all of it and i'm going to also add the grams if you have a bigger one use half then two huge cloves of garlic we can easily say three cloves of garlic and with this four cloves of garlic [Music] garlic and green herbs as the herbs i have here three types parsley dill and coriander and the king is coriander 12 sprigs of coriander 10 sprigs of parsley and six sprigs of dill is here and i'm going to push them in like this i'm also using these parts have a look at it if they're woody which are not they are woody you don't use them but if they are not they're as good as the leaves so use them the power of a really good falafel comes from two things small crunches of chickpeas which can be done not by the boiled chickpea but overnight watered chickpea and the second one is the spices if you have a good combination of spice mixture it becomes heavenly with the herbs to that i'm going to have a leveled teaspoon of cinnamon you might not be a cinnamon fan but what this amount of cinnamon does is it balances and gives a belly to the taste rounds up all the other tastes here i have powdered red pepper it's hot but if you don't like hot you don't need to use hot same amount this is teaspoon a heap teaspoon of black pepper and heap teaspoon of salt this spoon probably you don't have in turkey we call this actually the teaspoon but it's like smaller because we have small teas if you don't have such a spoon it's just like three pinches of wood though another spice that i'm going to add is clothes i'm going to crush them the best part is the top so don't miss them they get in as well this has this flowery very nice in a way oriental taste and they go together very well one last thing is the baking powder and it's one tablespoon guys this is it for the perfect taste of the falafel but you might not have clothes at home or red pepper probably you have black pepper and salt but some of them are non-existent it will still be a really good base and very tasteful if you're a coriander fan and you don't have fresh corianders around you can use dried coriander and that's it this can go for the food processing now i started crushed but as you can see the greens are on top so what i'm going to do i'm going to mix it a bit now i have this very nice perfect mixture here and what it's lacking is sesame seeds whoop one two tablespoons and i'm gonna roughly mix that as well the mixture needs to come to its senses what it is is same with many of the mises when you mix several good things together they all need a bit of time to adjust and get into harmony with each other if i cook it immediately the juices won't be able to flow to one another the taste won't be in harmony but if you let it sit for an hour the content will be much better and the taste will at least triple or comes four times more and i want to show you the texture as well like squeeze it with my hands there's no gluten there's nothing but just the chickpeas but it holds by itself but it also leaves a bit of water in my hands that's the best version of it now i'm going to put this to the refrigerator and let it sit for an hour guys i need a small break if you like our videos if you like this one please press like and have a small comment and that's how our word spreads and if you haven't subscribed it's really hard around the world to find us please subscribe so that the coming new great recipes will also be with you let the force be with you subscribe now the frying and the shaping i'm going to put this oil this is a used oil it's hazelnut oil you can cook it in whatever you fry things with and why i want to show you my used oils is each oil can be used for at least four or five times maybe more depending on the way you use it for example yesterday i did some falafels and what i did was let it cool and then filter it and put it to the jar and i believe these kind of information is nowadays more important than the recipe most of the time so for the falafel we're going to have small like things the oil that we put should totally cover the thickness it shouldn't be shallow it shouldn't be halfway it should be almost the whole thing should get dipped in the oil that's how it doesn't sucks much oil and we have the perfect texture now here comes the fun part do you know what this is it's a stovetop espresso machine do you know why i'm going to use it no clue okay it's called the mocopot and the classic espresso machine i have recently discovered something i didn't know why there is where is mokapatsumoka coming from and moka was actually the city where the first coffee beans were found by this sufi guy in years 1100 he was like starving himself in the mountains for several reasons etc then he makes coffee and he survives etc and the name of the city is it's a yemen port city the relation of this story to our falafel is nothing but this filter falafel makers have this ice cube kind of thing the shape is very international we can make that shape by hand almost like this but it's never the same what i'm going to do this is the filter part and i put some olive oil here i dip it and make sure that every part is oiled and i'm going to put this falafel here and press it will my coffee taste like falafel afterwards that's your dream isn't it what i'm going to do is just pull it like this as you can see wow yeah perfect shape whose idea was this when you're making this if the chickpeas rested in water enough time and it was crushed well it should be very easily moved like this but if for example you let your chickpea sit for eight hours or something or less it will be harder to put everything together and it will be more sticky in that case you can make it with your hands and your hands in a way gets a little bit of the extra water is there a trick to fill this mould where it is important what is important is when i'm feeling it i'm not gentle i'm just like really pressing it well when it's frying i want everything to hold together well and for the guys who doesn't have a mocha pot i'm going to do the rest with my hands like this and when i'm doing it what i'm going to do i want a straight edge so with my fingers i'm making it round like this first it's high up and i'm pressing it down and shaping it again perfect but these edges are bitter they will be crunchier now it's frying time and for frying time three very important things the oil should cover the patty one second one it shouldn't be very hot around 180 degrees if it's much hotter our colorful can fall apart and it shouldn't be very crowded because when you put 10 at a time what happens is the heat is not enough so the degrees in the pan reduces and starts to like boil and give its water out and etc and it might also make it dissolve so how will we understand that the heat is sufficient if you have a heater like this it's now 180 it's 185 so i'm reducing the heat or otherwise we can put a wooden spoon shimshare one it's much better and in like 15 seconds if it starts to boil like this it's done if it boils immediately it's a bit too hot it needs like 10 seconds for it to come to its senses so what i'm going to do i'm going to put it into the pan first one i'm going to press the patties mine were a bit thick so at the time now because i'm adding i'm reducing the heat down so i'm increasing the heat a bit now as you can see they're happening and it's around 180 degrees that's what i want and my falafels are about to be ready and when you're for example collecting your falafels that time decrease the heat now because they're almost cooked they don't need the extra heat and for the next tour i don't want my oil to be very hot so i'm reducing the heat now i have fried the first batch but i want to make an incredible plate which now on the other side please someone shoot mahar she's like that you know anyways uh i'm going to make a small salad normally it's not the season but for this it's it's amazing we call this a spoon salads kashik salat i have diced tomato here pepper here half an onion here very thinly sliced we call this mice teeth sides onions and parsley every week there's a turkish word and to this week it's my teeth onions anyways bit off lemon but i'm going to use a little so i just cut a small part and whoa you squeeze the lemon so that the juices fall faster you rub the lemon first so a bit of olive oil to this and a bit of salt we mix it all together and a bit off for the ones heat lovers some red pepper or if you don't like you can use sumac the mixture is ready this is the first part how we are going to eat it guys this is an original refika we have cemetery you can find cement in many places around us now uk germany if you don't have it like if you're looking for a business making symmets is a great business i'm going to cut it in half like this we have hummus here if you haven't watched our hummus video guys you can look at the comments as well the hummus is great and there are so many people who did it and loved it when they did it so please watch the video and you can have the recipe from here i'm going to put some house here then to this the salad this is the crown [Music] and then put them here like this these are the diamonds are a girl's best friend and i understand the whole story wrong probably what's next is there's a bit of yogurt on top and sumac on top pickles on the side and i'm going to open one up for you show you the greenness the crunchiness and the taste now it's time for the team to eat guys of course you might not have seen it you can do it with any kind of bread make with classical pita bread as well maybe if it's easier for you to find but this is the redhika touch of it guys as she turned vegetarian a while ago so the floor comes marked up too i'm gonna divide this into four [Music] are you hippie insanely delicious [Music] [Applause] [Music] guys i also wanted to make a plate more like a traditional one so this is another version that you can do if you don't want to eat any bread i hope you like this video hope you make your falafel and understand that how easy it is if you do this with my recipe it will mean the world to me for now that's it take great care love you endlessly turkey is having a hard time right now pray for us wish us good luck

Channel: Refika's Kitchen

Views: 524,459

Rating: 4.9580803 out of 5

Keywords: refika, refika's kitchen, falafel recipe, refika hummus, refika falafel, turkish simit, refika simit, refika birgul, spoon salad, turkish bagel, how to make hummus, how to make falafel, recipe, recipes, vegan recipes, vegetarian recipes, how to make

Id: sF7DiC9ECy8

Length: 16min 10sec (970 seconds)

Published: Sat Mar 27 2021