LEBANESE FALAFEL RECIPE + FALAFEL SANDWICH WRAPS for £6.50 | + Salad Boxes | at Round Falafel
FALAFEL RECIPE INGREDIENTS:
* Chickpeas (soaked in water overnight) use dry chickpeas not tinned
* Spring Onion
* Fresh Coriander
* Fresh Parsley
* Garlic
* Salt
* Falafel Spice Mix ( The following dry spice blend mix is used; Abido Falafel Spice Mix: ):
Coriander Powder, Salt, Allspice, Sodium Bicarbonate, Marjoram, Basil, Garlic Powder, Onion Powder, Caraway Seeds, Fennel, Cumin, Red Chilly, Cinnamon,)
* Baking Powder
* Cold Water
What makes their fully loaded vegan and vegetarian falafel wraps and Falafel Boxes very special is that they come with the following pickles and salad fillings:
* Hummus (optional)
* Lettuce
* Tomato
* Fresh Parsley
* Fresh Cucumber
* Pickled Cucumber Gherkins
* Pickled Turnip (Coloured Pink with Beetroot)
* Red Onion
* Spring Onion
* Homemade Hot Red Chilli Sauce
* Tahini Sauce (Homemade Sesame Sauce)
* Freshly fried Falafel Balls
The falafel wraps are £6.50 and you can add Houmous for 0.50p and add Halloumi for £2.00 extra
What makes the pure vegan & vegetarian wrap such a treat is that the falafels are made to order and once the wrap is rolled, it is toasted in a sandwich toaster so it's served piping hot.
This is Camden Market Town's Best Kept Secret Falafel Wrap place: i.e the people who need to know, know about it !!! The other people carry on going to get their falafel wraps from starbucks and pret a manger.
This tiny compact Hole in the Wall shop can probably count itself amongst some of the smallest falafel wrap shops of this world, it is absolutely tiny; but everything required is in place to produce some of the most delicious falafal wraps around.
The shop is simply named Round Falafel and is located on Parkway in Camden Town and just a few minutes away from the world famous Camden Market.
If you want to see where else our Falafel Quest has taken us so far, you can check out our delicious Falafel playlist:
Here's some links to some (or similar) of the cooking equipment seen and used in this video:
* Stöckel Stainless Steel Professional Falafel Scoop Maker, 3-Pack:
* Falafel Ball Making Scoop Kitchen Tool:
* Abido Authentic Falafel Spice Mix - 500g (as seen used in the video):
* Al'Fez Falafel Mix 150g (Pack of 5):
* Amisa OrganicFalafel Mix 160g (Pack of 6):
* 20 Litre 5000W Single Tank Basket Countertop Electric Stainless Steel Deep Fryer Temp Control:
Some recipe books that you may perhaps like:
* Falafel Forever - Tasty recipes for fried, baked, raw:
* On the Hummus Route Culinary Book:
(Disclosure: Some of the links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
???? Our Amazon Storefront Shop: ????
Round Falafel is located at: 79B Parkway, London, United Kingdom, NW1 7PP (exactly opposite the world famous Dublin Castle Pub)
If you have any questions such as regarding their opening times, you can phone them on: 07846 319499
If you're Indian and somehow you've never heard of Falafel....think of falafel as Chana (Chickpea) Pakoras'.
Falafel is popular food in the Mediterranean / Lebanese / Turkish / Egypt / Kurdish / Iraq / Sudan / Palestine countries.
It's a great day when we can share another great Falafel wrap shop. This is delicious restaurant quality vegetarian cuisine served at Middle Eastern street food prices.
The falafel balls are continually being freshly fried so they retain a crispy bite when eaten.
(The lebanese flat breads are almost like an Indian style naan bread or roti)
Round Falafel shop opens 7 days a week and is located just a couple of minutes walk from Camden Town Underground Station
The Falafel chef Bassam has run the shop now for 12 years.
Can you believe that we were given a fully loaded wrap comprising of a Lebanese flatbread, which was filled with 4 pieces of freshly fried crispy falafel balls. We absolutely love down to earth, honest places like this.
A special thank you to Bassam who very much welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
Copyright free music used is: Easy Jam by Kevin MacLeod which is licensed under a Creative Commons Attribution licence (
Source:
Artist:
Video Chapters:
00:00 Video Highlights
00:44 Falafel Recipe Making Process
08:01 Frying Falafel
09:03 Tasting the Freshly fried Falafel
10:40 Rolling a Falafel Wrap
12:02 Falafel Salad Box
13:21 Preparing three Falafel Wraps
15:52 Cycling away from Round Falafel shop
(02/08/22)
Hema's 2 Beautiful Chickpeas Recipes | Falafel with Hummus | Lebanese Food | Mediterranean recipes
Hema's 2 Beautiful Chickpeas Recipes | Falafel with Hummus
#Falafel #hummus #Mediterraneanrecipes #LebaneseFood #Healthyrecipes #chickpea
Falafel is an extremely tasty middle eastern delicacy. It is so soft inside and has a crispy texture on the exterior. It is best had with hummus. It is a creamy dip made with chickpeas that is so yummy and healthy. I am going to show you both the recipes. This is a great party appetizer and it can also be had as a snack or as a filling for wraps.
Prep time: 8 hours
Cook time: 90 mins
Number of Servings: 5-6 persons
Ingredients
To Make Falafel
Chickpea - 1 Cup
Onion - 1 No. Chopped
Green Chili - 3 Nos
Garlic - 5 Cloves
Lemon Juice - 1 Tsp
Cumin Seeds - 1 Tsp
Coriander Powder - 1 Tsp
Baking Soda - 1/4 Tsp
Salt - 1 Tsp
Coriander Leaves
Oil For Deep Frying
To Make Hummus
White Sesame Seeds - 1/4 Cup
Extra Virgin Olive Oil - 2 Tbsp
Chickpea - 1 Cup
A Pinch Of Baking Soda
Tahini Paste
Lemon Juice - 2 Tbsp
Garlic - 2 Cloves
Salt - 1 Tsp
Cumin Powder - 1/2 Tsp
Extra Virgin Olive Oil - 2 Tbsp
Hot Water - 2 Tbsp
Method
Falafel
1. Soak a cup of dried chickpeas overnight
2. Strain the chickpeas and add it to a food processor
3. Add all the remaining ingredients to the food processor
4. Pulse it at intervals
5. Pulse it till you get very small crumbles of the mixture
6. Make sure not to grind it to a fine paste
7. Make small round balls or patties
8. Heat some oil for deep-frying
9. Drop the balls into the hot oil and deep fry them till they get even brown color on the exterior
10. Once it turns color, take them out and serve them hot with hummus
Hummus
1. Soak the chickpeas in water overnight
2. Cook them with some baking soda till they become very soft and mushy and the skin peels off the chickpeas
3. Add all the ingredients to a food processor (except hot water and oil)
4. Grind it to a smooth paste by adding oil and hot water while its grinding
5. Once it is smooth, transfer it to a shallow bowl and add olive oil and paprika and serve it chilled.
How to Make Falafel? Falafel Recipe That Will Make You So Happy Every Time!
Today I have the best falafel recipe for you! You just need some small tricks to make this crispy, delicious gluten free and vegan miracle. We made a delicious plate with the hummus and spoon salad as supporting actors, also not forgetting the deliciously crunchy simit! Enjoy today's episode and don't forget to let us know what you think down in the comment section! ????
#Falafel #Hummus #Homemade
Check out our Etsy Shop:
JOIN:
SUBSCRIBE:
Ingredients:
250 g dried chickpeas, (or 125 g dry chickpeas + 125 g dry broad beans)
1 pack (10 g, 1 tablespoon) of baking powder
1 small onion (120 g), roughly chopped
4 cloves of garlic
12 sprigs of coriander
10 sprigs of parsley
6 sprigs of dill
3 pinches of ground cinnamon
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon hot paprika
3 whole cloves
1 levelled tablespoon baking powder
2 tablespoons sesame seeds
Hazelnut oil (or sunflower oil, grapeseed oil), for frying
Sides:
Hummus (check the link for the recipe,
Spoon salad (you can find the recipe down below)
2 simits, halved (simit is a type of bread coated with molasses and covered in sesame seeds, but you can use pita as well)
Thick, savoury yoghurt or labneh
Pickled cucumbers
Sumac, to garnish
Method:
• Soak the chickpeas with a tablespoon of baking powder for 20 hours. If you don’t want to wait, place the chickpeas in a pressure cooker and fill with water up to the level of the chickpeas. Cook for 5-8 minutes on high heat and high pressure. This works like soaking overnight but the falafel texture will be smoother (puree-like) compared to soaking overnight.
• Drain the chickpeas and place in your food processor.
• Grind the whole cloves by using a pestle and mortar.
• Add in the onion, garlic, coriander, parsley, dill, cinnamon, black pepper, salt, paprika, 1 levelled teaspoon baking powder and cloves.
• Pulse until the mixture is finely chopped and blended, scraping down the sides of the processor if needed. Be careful not to over pulse and turn it into a smooth, doughy texture.
• Mix in the sesame seeds and refrigerate for an hour.
• Shape the mixture into 16 patties by using a falafel scoop or a mocha pot funnel-my invention! -. You can also use your hands to shape them into 1,5-2 cm (~½ in.) thick patties. Oil the funnel and your hands, if the mixture is sticky.
• Pour the oil into a large frying pan to a depth of 4-5 cm (~2 in.) The oil should fully cover the falafels while frying-.
• Heat the oil to 180 C (355 F). You can check the temperature by using a thermometer or dip the handle of a wooden spoon and count to ten. If you can see bubbles, it is at the right temperature. If bubbles come out earlier, it means the oil is too hot. If bubbles come out later, it is not hot enough yet.
• Place half of the patties into the hot oil carefully and fry for 5-6 minutes until crispy and brown. Turn them occasionally and transfer to a sieve or paper towel. Fry the second batch.
• To serve falafel, halve the simit and spread some hummus on it. Top with spoon salad and place the falafels. Finally add some yoghurt on the falafels and sprinkle some sumac. For a classic dish, serve with hummus, spoon salad, pickles, pita, greens and lemon.
Spoon salad:
2 medium tomatoes, finely chopped
4 green pepper, finely chopped (or 1 large bell pepper)
1 medium onion, finely chopped
10 sprigs of parsley, finely chopped
½ lemon
4 tablespoons extra virgin olive oil
Salt
Red pepper flakes
• Mix the tomatoes, green pepper, onion and parsley in a bowl. Season with salt and red pepper flakes. Squeeze the lemon and pour in the olive oil. Give it a good mix and ready! You can also add a cucumber if making this salad in summer.
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
फलाफल व हम्मस घर पर ही बनायें । Falafel with Hummus Dip । How to make falafel n hummus from scratch
how to make falafel, garbanzo fritters, chickpea fritters, falafel recipe lebanese, fried falafel, homemade hummus, falafel recipe, Chickpeas Pakoda
#FalafelHummas #ChickpeaCutlets #HummusDip #FafelRecipe
Ingredients for Hummus Falafel
Kabuli Chana - काबुली चना - 1 Cup (200 gms)
Sesame Seeds - सफेद तिल - ¼ Cup
Salt - नमक - 3/4 tsp
Lemon - नींबू - 1 small
Olive Oil - जैतून तेल - 3 tbsp
Curd - दही - 1
Cinnamon - दालचीनी - 1 inch stick
Black Cardamom - बड़ी इलाइची - 1
Cloves - लौंग - 3
Black Pepper - काली मिर्च - 6
Cumin Seeds - जीरा - 1/2 tsp
Asafoetida - हींग - 1/2 a pinch
Turmeric Powder - हल्दी पाउडर - 1/2 tsp
Coriander Powder - धनिया पाउडर - 1 tsp
Ginger - अदरक - 1/2 inch baton
Green Chilli - हरी मिर्च - 2
Red Chilli - लाल मिर्च - 1/4 tsp, coarsely ground
Salt - नमक - 1/4 tsp
For Tadka:
Desi Ghee - घी - 1 tbsp
Cumin Seeds - जीरा - 1/4 tsp
Red Chilli Powder - लाल मिर्च पाउडर - 1/8 tsp
Subscribe for more recipes -
For the Best recipes on YouTube, log onto -
Find us on Facebook at -
Visit my Hindi Website
Lebanese Falafel
#lebanese #falafel #recipe #vegetarian #tasty
Official website:
Like us on Facebook
Follow us on Instagram
Please Like Sahe & Subscribe to our Channel
Servings - 2 - 3
INGREDIENTS
White sesame seeds - 40 grams
Olive oil - 40 milliliters
Boiled chickpeas - 250 grams
Onions - 130 grams
Garlic cloves - 10
Cumin - 1 teaspoon
Coriander - 10 grams
All purpose flour - 25 grams
Salt - 1 teaspoon
Cayenne pepper - 1 teaspoon
Oil - for frying
Yogurt - 250 grams
Salt - 1/2 teaspoon
PREPARATION
1. Take a pan, add 40 grams white sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender, add 40 milliliters olive oil and blend it into a paste. Keep aside.
3. In a another blender, add 250 grams boiled chickpeas, 130 grams onions, 10 garlic cloves, 1 teaspoon cumin, 10 grams coriander, 25 grams all purpose flour, 1 teaspoon salt, 1 teaspoon cayenne pepper and blend it well.
4. Transfer this into a bowl, take some mixture in your hands and shape it into a tikki.
5. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. In a bowl, add 250 grams yogurt, prepared paste, 1/2 teaspoon salt and mix it well.
8. Serve with prepared falafel.
Falafel, Lebanese Falafel stuffed in Pita Bread by Tarla Dalal
Falafel, an all-time favourite Lebanese dish.
Recipe Link :
Subscribe :
Tarla Dalal App:
Facebook:
YouTube Channel:
Pinterest:
Google Plus:
Twitter:
Tarla Dalal Blogspot:
Falafel
An all-time favourite Lebanese dish, Falafel can classify as a sumptuous snack or a meal in its own right depending on when you have it! Here, unleavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried ‘bullets’ made of a kabuli chana batter. This Middle-Eastern delight is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too. Serve the Falafel as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long.
Preparation Time: 25 minutes.
Cooking Time: 20 minutes.
Makes 9 falafels.
Soaking Time: Overnight.
For the bullets
½ cup kabuli chana (white chick peas), soaked overnight and drained
1 tbsp chopped garlic (lehsun)
¼ cup chopped onions
2 tbsp chopped parsley
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
½ tsp cumin seeds (jeera) powder
Salt to taste
¼ tsp baking powder
1 tsp green chilli paste
Oil for deep-frying
To be mixed into a dressing
1 cup whisked curds (dahi)
¼ cup chopped spring onions (whites and greens)
½ tsp chopped garlic (lehsun)
A pinch of sugar
Salt to taste
Other ingredients
9 pita bread
Butter for brushing
4½ tsp garlic chutney
½ recipe tahini dip
18 sliced tomato halves
9 tbsp shredded lettuce
For the bullets
1. Combine the kabuli chana, garlic, onions, parsley, coriander, mint leaves, cumin seeds powder and salt and blend in a mixer to a coarse mixture using approx. ¼ cup of water.
2. Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well.
3. Divide the mixture into 18 equal portions.
4. Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. Shape 5 more portions, into a ball and put it in the oil and deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides.
5. Repeat step 4 to make 12 more balls in 2 more batches. Drain on an absorbent paper and keep aside.
How to proceed
1. Cut a pita bread into two vertically and slit each halve to form a pocket.
2. Brush each halve with little butter on both the sides.
3. Heat a non-stick tava (griddle), and cook it on a medium flame till light brown spots appear on both the sides.
4. Repeat steps 1 to 3 with the remaining pita breads.
5. Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.
6. Top it with 1½ tbsp of the prepared curd dressing, place 2 tomato halves and 1 tbsp of the shredded lettuce.
7. Repeat steps 5 and 6 to make 8 more falafels.
Serve immediately.