The Only Video YOU NEED, To Make EPIC Falafel

this video is sponsored by Squarespace if you're craving an epic fful sandwich but can never get it quite right this video is for you today I'll show you all the tips and tricks you need to make the most flavorful chickpea Fel in a regular home kitchen we'll talk about the mistakes a lot of homecooks make that ruin FFL and how to avoid them we'll also show you how to make the bread pickles and sauces you need to turn the FFL into the most epic sandwich by the end of this video you'll have the recipes and knowhow to make Fel sandwiches better than any restaurant now over the past few months we ran a load of experiments to develop the perfect chickpea FFL recipe our goal was to create restaurant quality Fel that on the outside are crispy golden brown and on the inside Herby with a fluffy and light texture and this recipe delivers exactly that the night before making the F fill a container with 250 g of dried chickpeas pour over a ton of water and leave this to hydrate overnight the next day the chickpeas will have doubled in size give them a quick wash and pick out any weird looking ones and this is what you'll start with now you might be thinking that you can use can chickpeas instead but that would be a big mistake they're already cooked so when you turn those into a batter and fry them they have nothing binding them together into a bowl and they'll fall apart in the oil that's why recipes using canned chickpeas need to add a binder like flour or eggs but that only makes the flet feel dense and oily so don't use canned ones and instead soak dried ones a day in advance yes it needs some planning but you can make them freeze the batter and have fful on demand more on that later in my opinion FFL is only good if it's Herby and fragrant so we're making a batter with herbs and vegetables to pack it fill flavor grab a food processor or blender to make the batter even a small one like this works if you're doing a large batch use a large processor add in 25 G of fresh pasty with all the stems and leaves then 15 G of fresh coriander add 15 G of a medium heat green chili then three cloves of garlic and 110 G or half a medium onion next add the hydrated chickpeas on top of the vegetables their weight will push the herbs down into the blade so they evenly minced now pulse everything together in short bursts if you just leave it running the batter will get overly processed which results in dense fer instead pulse it and then every 10 seconds scrape Down the Walls and fold from top to bottom so everything is evenly chopped when it's homogenous Place some batter on your hand and use these three tests to check if it's ready first is the visual test look at the batter and it should be mostly paste rather than small chunks this one on the left is almost there and this one on the right is what you should aim for second is the touch test lightly squeeze some batter in your hands and it should leave your hands moist if not you need to add a little water the third test is the structural test roll the batter into a bowl and it should hold its shape without forming any cracks toss it in the air and if you can pick it up without breaking it and it leaves a wet Mark then it's going to hold together when frying now here's where you can make your life easier by freezing parts of the batter so there's less work next time you're craving for LEL add the batter into a Ziploc bag and squeeze out all of the the air flatten it into a rectangle and then you can go from freezer to fryer in less than half an hour if you're going to use it right away let the batter rest for half an hour to reabsorb any loose moisture then season it right before frying add 1 and 1/2 taspo of salt 1 taspo of ground cumin half a teaspoon of ground coriander and 1/4 teaspoon of cayenne add an optional 1 teaspoon of raw or toasted sesame then evenly mix the spices in with your hands and once done the batter is ready to meet the fryer now one mistake I see a lot is shallow frying Fel and this leads to Fel falling apart when flipped over and an uneven cook you have to deep fry chickp FFL in plenty of oil so they sink to the bottom and the batter quickly hardens forming a skin that stops IT from falling apart and prevents it from absorbing too much oil so at the stove place a pot on high heat and pour in a few inches of vegetable oil you can reuse this a few times if you make Fel a lot you also need a bowl and a mesh drainer to drain the filin after frying to turn the batter into bowls use a medium or 30 G ice cream scoop to portion them out if you don't have one just use your hands and go for the size small Scoops make these awesome fun siiz fil but don't use a large scoop as they won't cook through the Scoops leave Jagged edges which can come apart in the oil it's best to shape these I recommend rounding the edges out or shaping them into small pucks the less cracks on the fet the better it will fry if you have trouble getting yours cooked through make a dimple in the fev with a utensil or skinny finger and that will allow it to cook quicker now heat the oil to 17 to 180° C which is the temperature you add fet to the pot at once added they need to cook at 160 to 170° if the oil is too hot then the bubbles from frying can tear the Fel apart or they can be overcooked on the outside and Raw on the inside and if the oil is too cold the fil will absorb too much oil and take a long time to cook through pay close attention to the temperature and adjust it as needed while the oil is heating shape a batch of FFL into pucks when ready lower them in with a spoon by jiggling them off or pushing them off if they get stuck and if you're feeling confident lay them into the pot with your hands you can also scoop the batter directly into the pot but expect some batter to break off the Fel don't fry too many balls at once and if you're using a smaller pot do smaller batches fry the FFL for about 6 to 8 minutes and check and maintain the temperature while they're cooking to know when they're done watch the bubbles there'll be loads at first then it will calm down gradually as it Cooks when the F float to the top and the bubbles thin out they are pretty much cooked through using a spider or slaughtered spoon to pull them out and then drain them in the strainer while you make the next batch don't forget to bring the oil up to temperature before adding them in when it's cool enough check the F for dness and adjust the cooking time if it needs it the skin should be a crispy golden brown and the inside should be cooked through with no damp or oily patches the crumb should be distinct and visible and if so these f are perfect the ones that aren't shaped end up a bit crispier which you'll love for sure and the mini Fel are ridiculously fun to eat now I have some good news you can store them in the fridge and reheat them in an air fryer and they'll be just as crisp as the day you made them you now have the knowledge to make fil better than any home cook but it's about to get even better if you assemble the FFL in a sandwich with the salads and sauces we're about to make you're going to be eating the best fer sandwich of your life now a good sandwich needs the right bread store bought P or tortillas are okay but fresh p is just a whole another level of amazing to make these pillowy breads at 85 G of room temperature water and 85 G of whole milk to a jug Heat this up to around 40° then add in 7 and 1/2 G of dry active yeast this will come alive in the milk and so give it some extra food by adding 13 g of sugar wh that together until the yeast dissolves then leave The Jug somewhere warm for 15 minutes for the yeast to activate when the time is up the mixture will be really frothy if this doesn't happen your yeast is probably dead and you need to buy a new pack in a mixing bowl add 300 G of allpurpose flour and 8 and 1/2 G of salt mix that together then pour in all of the yeasty mixture add 20 G of extra virgin olive oil then mix together to combine when the liquid has been absorbed start kneading the dough in the bowl until it turns into a Shaggy dough ball transfer the bowl to a clean worktop and knead it with your hands for about 12 to 15 minutes or for 8 to 10 minutes in a mixer check if it's been needed Enough by stretching a piece of the dough if there is very little stretch and a sudden snap it needs more work when it gets easy to knead it should form a super smooth ball test it again and this time it should stretch quite a bit before tearing this means the dough is done so form it into a bowl oil a bowl and add the dough in cover and let it rest somewhere warm for an hour halfway through the rest time start preheating your oven place a heavy botton metal sheet pan upside down in the oven or use a pizza stone if you have one and preheat to 240° C when the hour rest is up the dough will have doubled in size dust your worktop with flour add the dough ball and punch out any gas form it into a log then divide into eight roughly equal pieces if you want to get precise with a scale they should weigh between 60 to 65 G each keep the piles covered while you turn each one into a neat bowl of dough in the palm of your hand then flower the work toop and use a rolling pin to roll it into a 6-in circle that's evenly thick all around transfer the rolled out Pitter to a baking tray sprinkled with flour and keep this covered while you roll out the rest the pits need to rest for 15 to 20 minutes before being baked in the same order you rolled them in when rested open the oven and throw a pit onto the tray close the oven and set a timer for 3 minutes and watch the dough puff up if you're lucky they'll all turn into fully puffed pitters once the timer goes use a wooden spoon to drag the pitter onto a plate it should be golden on the bottom and have some minor Browning on top keep the warm bread covered as you make the rest of them if any stall while puffing you can try to flip them over but it doesn't always work and once done you'll have these luscious soft and fluffy pits you can tear them in half to make them into pockets and this freshly baked Pitter is exactly what you need to make the perfect fful sandwich all that's left is the salads and sauce we're going to make three different salads Each of which serve a distinct purpose the first salad is a quick pickled red cabbage which adds a Tangy pickled flavor and a fresh crunch to the sandwich this is one of my top three salads of all time grab a whole red cabbage and slice it into quarters then slice each quarter Into Thin strips about this wide this might stain your hands so I'd advise you wear gloves once sliced use your hands to scrunch up the cabbage and break all the layers apart now you need to wash the Cabbage to get it all clean fill a bowl with room temperature water and agitate the Cabbage then empty the water and wash the Cabbage again drain and rinse the Cabbage then add it back to the Bowl add in 2 tspoons of salt 1 teaspoon of sugar and half a teaspoon of citric acid then work that into the Cabbage that will mate and soften the Cabbage so mix thoroughly and fold from the bottom to coat it all then you let it sit for half an hour to wilt and then it will have softened a lot and turned to deep red purple now you'll amp up the flavor by quick pickling it first pour in 30 ml of red grape or apple cider vinegar and then 35 ml of fresh lemon juice crush the cabbage in your hands to mix it with the liquid so they really penetrate after mixing pour in 30 ml of olive oil and give it another mix and now this beauty is ready it's sour and sweet with a strong kick of freshness and a great crispy bite I love this stuff and I think it's just a great quick pickle or Salad to make for anything you can use it right away but the flavor will intensify over the next few days so trans transer it into a clean jar and compact it then pour over all of the liquid and once you've Jarred up these pickles put them in your fridge they'll last about a week honestly I think you'll be done with them before that throw them in sandwiches and salads even just on a plate with whatever food you have these things are fantastic and if that salad was about adding a pickled freshness this one is about adding some spicy heat chili sauces are great with FFL but this takes the sandwich to the next level start by slicing a large white onion Into Thin strips like this to the slice slices add 1 teaspoon of salt and 1/4 teaspoon of sugar then crush them together so they can mate with the salt they'll start to soften and go wet then transfer them to a bowl to sit for 10 minutes while you prep the chilies roughly chop two red chilies over heat you can handle add them to a small food processor along with three cloves of garlic half a teaspoon of ground coriander and 1/4 teaspoon of cumin add 3 tbsp of white vinegar then blend everything together scraping Down the Walls until you have finally crushed chilies like this when the onions have fully softened pour the chilies over over them and mix until well coated the onions will start absorbing that spicy mixture which is going to give them a strong kick of heat transfer them to a jar and let them sit until you're ready to use them these are perfect for adding heat to a sandwich but be careful a little of these definitely goes a long way the third salad is a classic Arabic salad which is perfect for adding loads of fresh flavors to F dice a cucumber into small chunks and a plum tomato to the same size finally dice half a red onion and add it to the others season with half a teaspoon salt 1/4 taspo black pepper then add 1 to 2 tbsp of lemon juice and 1 tbsp of olive oil mix well and then let the salad sit for 10 minutes so the flavors can melt you could add some sumac or dried mint for a boost of flavor but regardless this is going to be so fresh alongside the fil and now for the most important condiment of all the tahini sauce this adds creaminess and moisture to the sandwich to really bring it all together for a vegan sauce add 150 g of Tahini paste to a bowl then pour in 25 G of fresh lemon juice add about 120 g of water in stages to the bowl and whis together if it seizes up add more each brand of tahini is different so adjust the Water by eye until you get a smooth and Saucy consistency like this when it looks luscious add half a teaspoon of salt a/4 teaspoon of cayenne and then a/4 teaspoon of cumin mix and you now have the creamiest vegan sauce known to man fill a squeezy bottle with the sauce and you are ready to assemble the most incredible F sandwich start off by slicing a pocket in a p bread squeeze in a bed of tahini sauce then add a layer of the pickled cabbage and spicy onions add some Arabic salad then stuff it with plenty of crispy FFL give it one last squeeze of tahini sauce over the top and you now have the ultimate FFL sandwich if your fil isn't green like that I don't want to see it that is so so good and those herbs they just give it so much fresh flavor M now that is what you call an incredible sandwich every single component is packed to the brim with flavor and it all comes together to become one of the nicest bites you'll ever have at home honestly you've got to make this I doubt you'll find a better video on YouTube for making this follow it and let me know what you think if you're an expert on making a particular recipe or have a craft to share with the world Squarespace can help you spread your insights and knowledge on the internet with ease answer a few simple questions and you'll be matched with beautifully designed templates that you can start customizing into your own website upload your own text and photos or use some of squarespace's stock photos then personalize the website to make it stand out you can drag and drop any of the hundreds of predesigned sections from product listings to testimonials and videos right onto your website and use them right away squares space provides 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Channel: Middle Eats

Views: 73,325

Keywords: Middle Eats, Middle eastern food, middle eastern recipe, middle eastern recipes, middle eastern cooking, arab food, arab recipe, arab recipes, arab cooking, arabic food, arabic recipes, falafel, falafel recipe, falafel sandwich, falafel sandwich recipe

Id: 9RGbr9m-uCY

Length: 14min 36sec (876 seconds)

Published: Sat Jan 06 2024