How to make Baked Falafe l Falafel Recipe using Prestige POTG 20 RC OTG скачать в хорошем качестве

How to make Baked Falafe l Falafel Recipe using Prestige POTG 20 RC OTG

Kitchen Products & Utensils https://www.amazon.in/shop/sciencesir Equipments & etc: Camera: Sony a7 III - https://amzn.to/2MflaZf Canon 80D - https://amzn.to/2MhkaUl Nikon D750 - https://amzn.to/2oZ7zwV Lens: Sigma 35mm f/1.4 - https://amzn.to/30MTgZB Canon 50mm f/1.8 - https://amzn.to/2Mks5QC Nikon 105mm micro - https://amzn.to/31QZ9qe Lens filter: Kodak Variable 72mm ND Filter - https://amzn.to/35axIJQ Tripod: Digitek dtr 510vd - https://amzn.to/2AO7aAl Vanguard Alta Pro 2+ 263AB - https://amzn.to/31QQy6S Mic: Zoom H1n - https://amzn.to/2OnjZcT Monitor: Lilliput - https://amzn.to/2AObL5m Edit: Adobe Premiere Pro CC -------------------------------------------------------------------- Facebook :   / sciencesir2010   For utensils and other products: Instagram :   / sciencesir2010   ------------------------------------------------------ Falafel is a baked or deep-fried ball made from ground chickpeas, spices, and onion. It is an Egyptian dish as well as a very famous Middle Eastern dish. Ingredients for about 12 falafel balls: 1 (1/2) cup dried chickpeas 1 tsp coriander powder 1/2 onion, diced 1 tsp black pepper powder 1 tsp cumin powder 1/4 tsp baking soda 1 (1/2) tsp salt, or to taste 1/2 tsp kashmiri chilli powder or paprika 4 - 5 cloves garlic 1 tbsp bread crumbs (or all purpose flour) 1/2 cup roughly chopped coriander leaves 1/2 cup roughly chopped parsley 2 tsp lime juice 1 tbsp extra-virgin olive oil or vegetable oil (for brushing) Instructions: Step 1: Soak the chickpeas in the water, refrigerate for overnight, ensuring that the chickpeas are fully submerged. Step 2: Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours. Step 3: Add the dried chickpeas, parsley, coriander leaves, coriander powder, cumin powder, 5 cloves of garlic, onion, kashmiri chilli powder, baking soda, all purpose flour, salt and pepper in a food processor and process until medium to fine coarse mixture, place in a container, cover and refrigerate for 1-2 hours. Step 4: Remove from fridge, form mixture into falafel balls about 2 inch in diameter. Step 5: Place them on a lined baking sheet. Preheat oven to 180 °C or 350°F. Step 6: Brush the outer surface of the falafel with oil. Bake for about 25-30 minutes with same oven settings (carefully flipp the falafels halfway through baking) or until crispy. Step 7: Serve the falafel with the yogurt sauce or cucumber raita & Enjoy! Note: These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months. Cucumber raita recipe: Grate 3 large cucumbers and add 1/2 teaspoon salt. Let the cucumber sit for ten minutes and then squeeze the liquid out. You can use the liquid to dilute the yogurt if you like. Finally you’ll be left with about a cup of grated cucumber. Mix this in two cups whisked yogurt with cumin powder, salt and chopped green chilies. ------------------------------------------------------- Music :Frozen in love by Aakash Gandhi Source : YouTube Creator License : free to use