Falafels from beginner to pro

Recipes:

Beginner (makes 8 falafels):

1 can of chickpeas
1 white onion
40g parsley
40g coriander
3 cloves garlic
2 eggs
1 tsp ground cumin
2 tsp ground coriander
2.5 tsp salt
1 tsp baking powder
150g breadcrumbs

Intermediate (makes 10 falafels):

200g dried chickpeas
3 garlic cloves
1 white onion
3 garlic cloves
30g parsley
30g coriander
15g dill
2 tsp salt
1 tsp cumin
1.5 tsp white pepper
1 tsp ground coriander
3 tsp sesame seeds

Pro (makes 10 falafels):

300g fava beans
60g parsley
60g coriander
30g dill
1 white onion
3 garlic cloves
3 tsp salt
1.5 tsp cumin
1.5 tsp white pepper
2 tsp ground coriander
+3tsp each of sesame seeds and crushed coriander seeds for coating falafels.

#cooking #food #recipe #falafel

[AA-dyqw]

Intermediate is the gold standard of falafel in Lebanese restaurants, advanced is the Egyptian recipe which is still nice but intermediate is that taste we all know and love

[itsukizy]

i’m Lebanese and in Lebanon they often use a mixture of both chickpeas and fava beans, i recommend trying that for the best of both worlds. also seeing eggs in falafel made me cry please just buy dry chickpeas guys it’s not hard 😭

[jkopppo]

It makes such a difference to toast the spices instead of preground. it smells amazing too

[hindashrafezzel-din]

I love the Egyptian falafel (fava beans) and I am so glad you tried it out. It's so so good ❤❤

[Ohallo-tpeb]

Nice. I appreciate how you don’t try to make the viewer feel bad for being a beginner like I’ve seen some other creators do

[Violentrain]

Man, you wouldn't think it but this really is the perfect song for this video

[halamohamed]

The second one is levantine falafel, the third one is Egyptian falafel (taamya) 😅

[gracelewis]

I highly recommend using a pestle and mortar for the chickpeas. This would be my "advanced' version - the texture is different, its creamier and more flavorful. It takes forever to do, but imo worth it for special occasions!

[adhamsherif]

An easy way to improve upon the advanced version is adding baking soda which will make it lighter on the inside but still has that nice crunch also make a derivative version (wouldnt really count it as a direct upgrade to falafel/tameya) is putting harissa inside the dough before frying cant really think of any other way to improve upon it but maybe test with other middle eastern stuff and u can invent something even better! - an egyptian

[jsandozr]

Speaking as someone who grew up on shami cuisine and is married to an Egyptian: wouldn’t say fava is pro it’s just a different kind, most often found in Egypt. I do like them both but I would take a shami falafel over any other kind any day of the week however the one above could use a lot more parsley

[largefam]

Egyptian falafel do indeed have the best possible flavour and texture 😎

Sincerely,
An Egyptian

[ahmedabdou]

The last one is the official falafel in Egypt

[bianconerocatracho]

This guy is the Goat of 1 minute recipes

[tasneemrashed]

Well he said it the last one was the best one! Which is the Egyptian way 😊

[YesIAmDavid]

Actually your advanced falafel is believed to be the first known iteration of the dish, from Egypt!

The intermediate is the standard Lebanese falafel in restaurants and at home, with every family and place having their own spin when it comes to the flavourings. Some falafel are very green, some barely have any, etc etc

[Shrevaba]

Nice choice of music too, of course the falafel looked great.

[doctorspraycan]

Fun fact: Yep! Falafel originated in Egypt, where English Troops stationed there wanted something close to Indian fried croquettes (being preciously stationed in India and wanted something close to it in Egypt). Local chefs got inspired by the indian croquettes, but using local ingredients (fava beans). Today fava beans falafel as synonymous with Egyptian Falafel, Chickpeas Falafel the Levant, and a mix of both more typical of Lebanese falafel.

[SewardWriter]

I like a mix of chickpeas and favas, dried obv. I'll have to add whipping next time I make some. Thanks!

[evadebruijn]

To me a pro falafel is solid green inside, from a boatload of fresh cilantro inside 😄👍✌️

[KomodoSoup]

The second approach seems the most easy one