The BEST Homemade Falafel Recipe скачать в хорошем качестве

The BEST Homemade Falafel Recipe

Use these techniques for my best falafel. It's crispy outside, fluffy and flavorful inside. Use BRIAN25 at checkout for 25% off your first month of @seed’s DS-01® Daily Synbiotic at https://seed.com/daily-synbiotic?utm_... ▶️WATCH NEXT: SMOOTH HUMMUS & EASY PITA:    • Super Smooth Hummus and EASY Pita Recipe   ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: FOOD PROCESSOR: https://amzn.to/4m0YryK CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT IMMERSION BLENDER: https://amzn.to/466T3o3 DUTCH OVEN: https://amzn.to/3SB4DAV SPIDER SKIMMER: https://amzn.to/4p52SLE FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* Falafel with Tahini Sauce Falafel: ∙225g (½lb) dried chickpeas ∙1000g/mL (4–5c) water (for soaking) ∙100g (1 medium) red onion, chopped ∙10g (2 cloves) garlic ∙25g (1 small) jalapeño, chopped ∙12g (2t) salt ∙5g (2t) ground cumin ∙2g (1t) ground coriander ∙2g (1t) ground turmeric ∙25g (½c) parsley, stems removed ∙25g (½c) cilantro, stems ok ∙2–3L (2–3qt) high smoke point oil (peanut, canola, grapeseed, etc, for frying) Tahini Sauce: ∙150g (2/3c) tahini paste (pourable style) ∙20g (1½T) lemon juice ∙3–4g (¾t) salt ∙1 small garlic clove, chopped ∙100–130g (½–⅔c) water, as needed Instructions 1. Soak chickpeas: Add dried chickpeas to 1000g water. Soak overnight. Drain well in a colander for 5–10 min before processing. Speed-soak option: Boil 1L water, add chickpeas + 10g baking soda, cover, and place in 180°F/80°C oven for 90 min. Drain well. 2. Process chickpeas: Transfer drained beans to a food processor. Pulse 25–30 times, scraping sides halfway. Aim for a texture like finely chopped garlic. 3. Make herb paste: In the processor, combine onion, garlic, jalapeño, salt, cumin, coriander, turmeric, parsley, and cilantro. Blend 1 min into a smooth herb paste. 4. Combine: Stir herb paste into chickpeas. Test mixture by squeezing—should hold together. If crumbly, pulse slightly more. Chill mix 30 min. 5. Form falafel: Scoop 40g portions (about 15–17 pieces). Press gently between palms until compact balls form. 6. Fry: Heat 2–3L oil in a heavy pot to 350°F/175°C, about 2" deep (never more than ½ way up your fry pot). Fry falafel in batches of 8 depending on size pot, carefully lowering into oil. Don’t disturb for 2 min, then agitate/turn gently. Fry 6–7 min total, until deep reddish-golden brown. Drain on wire rack. 7. Tahini sauce: In a tall container, combine tahini, lemon juice, salt, and garlic. Blend with immersion blender until thick. Slowly stream in 100–130g water until smooth and pourable. Adjust with more water or lemon as needed. Chapters: 0:00 Soaking/prepping the chickpeas 2:56 Making the falafel mix 4:04 Forming the falafel balls & prepping the oil 6:25 Making the Tahini Sauce 7:08 Frying the falafel 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referra... #falafel