I'm going to share with you the most delicious
homemade falafel recipe, it's quick, it's easy, it's full of flavour and texture and to go
with that I'm going to give you a whole bunch of different sauces, pickles, and garnishes that
make it exceptional but most importantly you can use each and every one of these recipes in so many
different ways in your own cooking. So, let's get going. Let's start off with a food processor.
I've got two tins of chickpeas. Open the tin and we're going to get rid of the water like that
in a sink. So go in with your drained chickpeas then plain flour, 1 tablespoon. Harissa paste,
1 tablespoon goes in. 1 teaspoon of allspice. A generous pinch of salt and pepper goes in. So I've
got one regular bunch of coriander here, I'm going to take the stalks that a lot of people waste,
we ain't wasting them right they've been washed, they go in. That's going to give it a sweetness
and a beautiful perfume. I've got a nice lemon that I've washed and just give the skin, just
the yellow part, a little rub like that. And I want these falafels to be like light but full
of attitude. So lid on, give it a little pulse. Get a little spatula and go around the rim. You can see that ball going around the side now,
so it's telling you that it's actually a really good kind of patty-like consistency. This ball
here I'll roll into about 16 little patties. So I want to get them golden and crisp and I want
to bring out the flavour in all those spices. Falafels are an ultimate really nutritious and
really affordable street food. Roughly chop these into 16-ish roughly the same size patties. If
you get a little bowl of water they help keep the patties or meatballs nice and smooth instead of
kind of breaking so just wet your hands like this, like that, and then we'll just roll it into a nice
little patty like that and just press it down, about 2 inches in diameter. I'm going to put
it onto a medium heat and I want a nice lug of olive oil and I'll lay that falafel
straight into there like that. A bit of water. So roll it first, pat it next,
it's as simple as that. Roll it. Pat it. Lay it. We'll keep them small so we can manage
this. You'll make filling for 4 generous pittas. So while those falafels cook for about 3 minutes
on each side, I've got them on a medium-low heat I'm not rushing them, I want to show you different
expressions of dips, garnishes, and sauces. First up, beautiful organic yoghurt. I'm going to take
this other half of the coriander and just finely chop it. Could use a pestle and mortar if you
want. Beautiful, so I'll take a bit of garlic, I'll go back to this grater here and I'll just
grate half the garlic like that. And that will be more than enough to make it pungent and delicious.
We'll take a little pepper here. We'll take the coriander and the garlic here. The lemon that I
took the zest from. So what I don't want this to be is boring. Okay, so first sauce is done. So
I've got a standard red cabbage, white cabbage, it doesn't matter. I'll use a little speed peeler
and you'll just get the most wonderful pickle of red cabbage, lovely antioxidants, super healthy
but most importantly utterly delicious. A pinch of sea salt. Red wine vinegar, white wine vinegar,
get a little splurge of that in there. Just use your hand, so scrunch scrunch. I'm going to take
a nice little handful there. Joy joy joy. Right. Let's check this just going to make
sure we're taking care of things. Now look this is looking pretty
good. Look at this, beautiful. Yes, smells amazing! Here's a quickie, and it's
a funny fruity little number... tahini. A nice couple of spoons goes in. I'll show you a little
funky crazy thing, if I put lemon juice in that to make a little tahini sauce (delicious by the way),
it affects the tahini and makes it go super hard. It's getting thicker and thicker and thicker.
So from a flavour point of view, delicious, especially with a little pinch of salt right,
to convince it that it's savoury. If it goes too thick just add a little bit of hot water and
you can thin it down until it's nice and spoonable and that's what we want and if you want to give
that a little hit of chilli you can. Tahini sauce, done. A really quick little number that I love is
taking some chillies and just finely slicing them, and a little swig of vinegar and a little salt.
Chillies go in. What I'm thinking here is texture, flavour, like sprinkles, garnishes. So
last but not least I want to show you a very quick cucumber and mint salad. Use
any cucumbers you can get your hands on, these are the lovely small ones which I love. Get
a fork and scratch that cucumber like that. This allows seasoning and dressings to get in there.
And all I do is put the 3 cucumbers together... Slice it up. Mix it up, into your bowl. And
then I'll just grab the stalks like that, twist it off, just the leaves. Finely slice
this, and I'll just dress it like a salad. Leave it quite chunky. Vinegar, but then the same amount of olive oil
so it's dressed but still tangy. Use the tips of your finger to dress this salad. So look let's
have a quick wipe down and these will be ready. So in the 6 minutes it's taken to cook these
lovely falafels right, we've done beautiful simple salads, sauces, pickles, little garnishes
sprinkles, love that. One last thing that you can do if you've got a gas hob is just reheat
your pittas you can put them in the toaster, you can put them in the oven, you can have
it cold. But I quite like putting them onto a little gas hob like this just take care of it,
get a little set of tongs like this and just have a little eye on it like that, turn it over and
we'll just toast them up get them nice and warm, fluffy on the inside and a little bit sort of
crispy on the outside. Okay so pittas are toasted, falafels are done come and have a look, look
how lovely and sizzly they are, gorgeous. Okay, let's do one. So I'm gonna get the knife in,
open up the lovely pitta. You can fully open it. I'm gonna go in first with that lovely
yogurt, with the mint. We're going to go in with a few cucumbers in and around the
edge. I'm trying to create like the perfect mouthful. And then a little bit of that lovely
pickle, look at the colours, yes! Look at that, there's one, sizzling away. And then another
mate. Then we'll take that lovely sauce. Come on Eileen look at that. Just go, go OTT.
We've got the mint leaves here, be bold, be big. The chillies. And you've got that nice
hot pitta. A little bit of oil on top and then straight on top, look I mean just look at that.
That... is a picture. Put this on top and then you put the weight of your body on it, push
it down. I might just cut it in half just so you can see what's going on in this story.
That's what's going on. Gorgeous. Decadent. Mm! That is full of flavour, full of life,
full of nutrition. So guys if you want the full recipe and all the shopping lists simply go
to JamieOliver.com where we've got thousands and thousands of recipes, and we're always updating
it for free with love from me to you. Take care.
