How To Make Homemade Falafel
This is how to make homemade falafel from scratch using fresh ingredients. Vegetarian / Vegan and Organic Recipe.
+ 1/2 Lb soaked fava beans
+ 1/2 Lb soaked garbanzo beans
(Both soaked over night)
+ 1 medium sized onion
+ 1 head of garlic
+ 1/2 Tbsp baking soda
+ 2 Tbsp coriander
+ 1 Tsp salt
+ 1 Tsp crushed pepper
+ 1 Tsp white pepper
+ 3 Tbsp roasted sesame seeds
Tahini sauce
+ 1 cup of tahini paste
+ 1 1/2 cups of water
+ 4 Tbsp lemon juice
+ salt to taste
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Easy Lebanese Falafel Recipe
Hello and welcome to another episode of Uncle Bill's Kitchen! Today, we are going to delve into the wonder that is a Falafel Pita Sandwich. This recipe is one of my all time go to vegetarian dishes and is sure to please the foodies in your life.
Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl] is a deep-fried ball or patty-shaped fritter made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).
Falafel is eaten throughout the Middle East and is a common street food. Falafel is usually made with fava beans in Egypt and with chickpeas in the Levant. It is popular with vegetarians world-wide.
History
The origin of falafel is controversial. The dish most likely originated in Egypt, possibly influenced by similar Indian dishes. There is a legend that a fava bean version was eaten by Copts as early as the 4th century during Lent, but there is no documentary evidence for this. It has been speculated that its history may go back to Pharaonic Egypt. However, the earliest written references to falafel from Egyptian sources date to the 19th century, and oil was probably too expensive to use for deep frying in ancient Egypt.
As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East. The dish later migrated northwards to the Levant, where chickpeas replaced the fava beans.
Middle East
Falafel is a common form of street food or fast food in Egypt as well as the Levant. The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset. Falafel became so popular that McDonald's for a time served a McFalafel in its breakfast menu all over Egypt. Falafel is still popular with the Copts, who cook large volumes during religious holidays.
Debates over the history of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis. In modern times, falafel has been considered a national dish of Egypt, Palestine, and Israel. Many Palestinians resent what they see as the appropriation of their dish by Israelis. Additionally, the Lebanese Industrialists' Association has raised assertions of copyright infringement against Israel concerning falafel.
Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the country. While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin. Later, it was adopted by early Jewish immigrants to Ottoman Palestine. As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.
In 2012, one of the hotels in the capital of Jordan, Amman, prepared the world's largest falafel disc weighing about 75 kg – breaking the previous record set at a Jewish food festival in the United States.
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طريقة تحضير الفلافل المقرمشة الناجحة بكل الخطوات والتفاصيل Best Homemade Falafel Recipe Ever
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مقادير الفلافل:
1 كوب (200 غرام) حمص جاف
1 كوب (200 غرام) فول مجروش (مقشور)
2 ليتر ماء او 8 اكواب لنقع الحمص والفول
نصف بصلة (100 غرام)
5 فصوص ثوم
نصف باقة كزبرة خضراء
1 ملعقة صغيرة ونصف ملح
1 ملعقة صغيرة سبع بهارات
1 ملعقة صغيرة كزبرة ناعمة
1 ملعقة طعام كمون ناعم
نصف ملعقة صغيرة فلفل حار احمر
1 ملعقة صغيرة باكنغ باودر
1 ملعقة صغيرة باكنغ صودا
1 ملعقة طعام عصير الليمون الحامض
ربع كوب ماء
3 اكوب زيت نباتي لقلي الفلافل (او اكثر حسب حجم المقلاية)
خلطة السبع بهارات على الرابط التالي:
طريقة تحضير الطرطور او الطحينية:
Falafel ingredients:
1 cup (200 g) chickpeas
1 cup (200 g) split shelled fava beans
2 litters water or 8 cups
1/2 large onion (100 g)
5 cloves garlic
1/2 bunch fresh cilantro
1 1/2 tsp salt
1 tsp 7 spices
1 tsp coriander
1 tbsp cumin
1/2 tsp cayenne pepper
1 tsp baking powder
1 tsp baking soda
1 tbsp lemon juice
1/4 cup water
3 cups of vegetable oil or more depending on the size of your pan.
7 spices recipe on this link:
Tahina sauce recipe on this link:
????Instructions????
1. Place the dried garbanzo beans and the dried fava beans in a large bowl. Pour in 2 liters of water. Soak overnight .
2. Drain beans in a colander and rinse under cold water.Transfer to a large bowl.
3. Add onions, garlic, and cilantro to the beans, then mix with rubber spatula.
4. Transfer half of the beans mixture to a food processor and pulse until it resembles a medium coarse grind, scraping down the sides with rubber spatula as needed. Remove to a large bowl and repeat with the second half of the beans mixture
5. Add salt, baking powder, and spices, then mix well to combine. Place the baking soda on top and pour on it the lemon juice.
Add in 1/4 cup water and mix by hands for 2 minutes until well incorporated. Cover and let rest for 10 minutes.
6. Preheat 3 cups vegetable or canola oil in a medium pan to 350 degrees F (180 degrees C). Scoop the falafel mixture with a small ice cream scoop (1.5 tbsp), then use your hands to shape it into 2 cm thick patty. Fry the falafel until golden brown and fully cooked. Transfer to a plate lined with a paper towel.
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Best Lebanese Falafel, Fatteh and Humms in Istanbul | Turkish Street Foods
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Authentic Lebanese FALAFEL | Fry & Bake Methods
This authentic Lebanese falafel recipe is a popular Middle Eastern dish that's made with chickpeas, herbs, onion & spices - vegan, gluten-free and delicious.
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Stuffed Grape Leaves:
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INGREDIENTS
1 ½ pound dry chickpeas
1 cup parsley stems removed
3/4 cup cilantro stems removed
1 small onion
1 garlic clove
2 tablespoons flour
1 tablespoon salt
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon black pepper
1 teaspoon baking powder/or soda
Oil for frying grapeseed, sunflower or canola work well
???? ???? ???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
***BONUS TAHINI SAUCE RECIPE:
????PRODUCTS FROM VIDEO (affiliate)
FOOD PROCESSOR:
FALAFEL SCOOP:
⏱️ TIMESTAMPS:
0:00 What is Falafel?
0:45 Soaking the Chickpeas
2:16 Draining the Chickpeas
2:40 Grating with the Food Processor
3:30 Adding the cilantro, parsley, garlic, onion, flour
4:22 Adding the Seasonings
5:04 Blending up the entire mix
6:05 Getting the consistency you want, store in the fridge
6:34 Forming the Falafel patties
7:43 Frying the Falafel
9:40 Baked vs. frying results
10:10 Making in Pita Sandwiches
11:25 Eat up and enjoy!
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Falafel Recipe (With Dried Chickpeas) | Traditional Lebanese Falafel Recipe | Crispy Falafel
Falafel is a delicious snack from the Lebanese Cuisine made with dried chickpeas, herbs, spices and salt.
This Falafel recipe yields a crispy, crunchy, tasty falafel and is made in the traditional method.
Dried Chickpeas (Chana or Garbanzo Beans) are used in this authentic recipe. You can shape the ground chickpea mixture as patties or balls.
In the video a food processor is used to process the chickpeas. If you do not have a food processor, you can even use a blender or a mixer-grinder. If you are unable to process the chickpeas, then you can always add 2 to 3 tablespoons water.
You can serve these fried crispy Falafel with a dip or serve in pita bread with tahini sauce, hummus and pickles.
Complete detailed recipe -
INGREDIENTS FOR FALAFEL RECIPE
1 cup dried white chickpeas or 200 grams dried white chickpeas
water as required - for soaking chickpeas
1 small onion - chopped or ¼ cup chopped onions
1 teaspoon chopped garlic
3 tablespoon chopped coriander leaves (cilantro) or 3 tablespoons chopped parsley or 2 tablespoon chopped mint leaves
2 to 3 tablespoons water - for grinding chickpeas, optional
½ teaspoon red chili powder or cayenne pepper or sweet paprika
1 teaspoon ground coriander (coriander powder)
1 teaspoon ground cumin (cumin powder)
¼ teaspoon black pepper or ½ tsp crushed black pepper or pepper powder
1 tablespoon all purpose flour or add as required
salt as required
oil for deep frying - as required
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