Simple Delicious Falafel Recipe That Will Make You Sooo Happy Everytime!

This is a day of celebration because our hummus video reached a million and a half people and that's great for us and you have been asking with hummus the great

falafel

and believe me guys this is one of the best

falafel

recipe

s that you can find on the internet perhaps the best and with the details that I am going to tell you you are going to

make

a wonderful one without now to start we do not have very luxurious ingredients we have the good chickpeas as always and since yesterday I put 250 grams of chickpeas in water and I added a little baking powder, but you can also add baking soda.

Why did I use baking powder instead of baking soda? Sometimes the soda is expired and has a strange aftertaste and I don't like that. So if you have baking powder in small packets, you can use it and waited about 20 hours and now what I'm going to do is just drain it and then add it to my processor, guys this is the most important part. You could say rifika, we don't have another day, we want to

make

the falafel immediately and I want to tell you what happens. There is a

recipe

below for those who want to make it right away, but I want to show you the difference.

Instead of doing it all night you can boil the chickpeas in a pressure cooker or normal cooker for five to eight minutes but then when you take it out and when you mash it when it is still hot the heat and the starch makes the difference and instead of having like tiny little critical particles that you have more like something pure and when you cook it, the inside becomes soft, it's a very nice texture like coffee, but what the falafel is is small, not yet cooked, a little combination of crunchy chickpeas and we want it in a falafel overnight, the surface area is greater and there is crunchiness in the one we boil, which

will

be rounder and less surprising, still crunchy but different.

I think this was very important. We can also make this recipe with only chickpeas, but you can reduce the chickpeas. in half and add the same amount of beans and the rest of the recipe is the same and for this the really important thing is first of all an onion increases the flavor I have a small one here and I am going to use all of it and I am also going to add the grams, if you have a bigger one, use half and then two huge cloves of garlic, we can easily say three cloves of garlic and with these four cloves of garlic, garlic and green herbs like the herbs that I have.

Here are three types of parsley, dill and cilantro, and the king is cilantro, 12 sprigs of cilantro, 10 sprigs of parsley and six sprigs of dill, and I'm going to introduce them like this. I'm also using these parts. Check it out. If they're woody and they're not, you don't use them, but if they're not, they're just as good as leaves, so use them. The power of a really good falafel comes from two things: little crunches of chickpeas that can Don't do it with the boiled chickpeas but with the chickpeas watered overnight and the second is the spices, if you have a good combination of spice mix, It becomes heavenly with herbs.

I'm going to have a level teaspoon of cinnamon, you might not be. I'm a fan of cinnamon, but what this amount of cinnamon does is balance and spice up the flavor. Completes all the other flavors. Here I have red pepper powder, it is spicy, but if you don't like spicy, you don't need to use it. The same amount, this is one teaspoon, one teaspoon of black pepper and one teaspoon of salt. You probably don't have this spoon in Turkey, we actually call it a teaspoon, but it's smaller because we have small teas if you don't have that spoon.

They are like three pinches of wood, although another spice that I am going to add is the clothes, I am going to crush it, the best part is the top, so don't miss them, they also go in, it has this very pretty flower. an oriental flavor and they go together very well one last thing is the baking powder and it's a tablespoon guys this is for the perfect falafel flavor but you may not have clothes at home or red pepper you probably have black pepper and salt . but some of them do not exist, it

will

still be a very good base and very good taste.

If you are a fan of cilantro and don't have fresh cilantro on hand, you can use dried cilantro and that's it, this can be used for food processing. now I started shredded but as you can see the vegetables are on top so what I'm going to do I'm going to mix it a little bit now I have this very nice perfect mixture here and what's missing is sesame seeds, I shout one two tablespoons and I'm going to mix that too , the mix needs to come to its senses. Which is the same with many of the mises when you mix several good things together, they all need a little time to adapt and come into harmony. each other, if I cook it immediately the juices will not be able to flow together the flavor will not be in harmony but if you let it rest for an hour the content will be much better and the flavor will at least triple or come four times as much and I want to show you the texture like this how to squeeze it with your hands there is no gluten there is nothing else just the chickpeas but it stands on its own but it also leaves a little water on my hands that is the best version of Now I'm going to put this in the refrigerator and let it sit for a hour.

Guys, I need a little break. If you like our videos, if you like this one, hit like and leave a little comment. That's how the word spreads. If you have not subscribed it is very difficult to find us all over the world please subscribe so that the next new great recipes are also with you let the force be with you subscribe now the frying and the way I am going to put this oil this is a used oil, It's hazelnut oil, you can cook it into anything you fry with and the reason I want to show you my used oils is that each oil can be used at least four or five times, maybe more depending on the way you use it. you use it. for example yesterday I made some falafels and what I did was let them cool and then filter them and put them in the jar and I think this type of information nowadays is more important than the recipe most of the time so for falafel we are There are going to be small things.

The oil we put in it should completely cover the thickness. It should not be shallow. It should not be halfway. Almost everything should be submerged in the oil. That's how it doesn't suck much oil and we have the perfect texture now here. The fun part comes, do you know what this is? It is a stovetop espresso machine. Do you know why I'm going to use it? No idea. Okay, it's called a mocopot and the classic espresso machine I recently discovered. something i didn't know why mokapsumoka comes and mocha was actually the city where this sufi guy found the first coffee beans in the 1100's, it was like starving in the mountains for various reasons etc, then it makes coffee. and he survives, etc. and the name of the city is a port city in Yemen.

The relationship of this story with our falafel is nothing more than this filter. Falafel makers have these types of ice cubes. The shape is very international. We can make that shape by hand. almost like this but it's never the same what I'm going to do this is the filter part and I put a little bit of olive oil here I wet it and I make sure every part is oiled and I'm going to put this falafel here and press My coffee It will taste like falafel afterwards, that's your dream, isn't it? What I'm going to do is just throw it out like this as you can see.

Wow, yes, perfect shape. Whose idea was it when you do this? If the chickpeas rested. in water for long enough and crushed well, it should move very easily like this, but if, for example, you let the chickpeas rest for eight hours or a little less, it will be more difficult to put everything together and in that case it will be more sticky. You can do this with your hands and your hands so they get a little extra water. Is there any trick to filling this mold? Where is it important? The important thing is when I feel it.

I'm not gentle. I just like to press it down really well when it's frying, I want everything to hold together nice and for the guys that don't have a mocha pot, I'm going to do the rest with my hands like this and when I do that what am I going to do I want an edge straight so with my fingers I am making it round so first it is high and I press it down and I shape it again perfect but these edges are bitter they will be crispier now time to fry and for frying time three very important things the oil must cover the burger for a second one should not be very hot around 180 degrees if it is much hotter our colorful can fall apart and it should not be too crowded because when you put 10 at a time, what happens is that the heat is not enough, so the degrees in the pan reduce and it starts boiling and releases water etc. and could also cause it to dissolve, so how will we understand that the heat is enough?

I have a heater like this now it's 180 it's 185 so I'm reducing the heat or else we can put a wooden spoon in, sharing one is much better and in about 15 seconds if it starts to boil like this it'll be ready if it boils immediately it's a too hot, it needs like 10 seconds to come to its senses, so what I'm going to do is put it in the pan first, I'm going to press the burgers, mine were a little thick, so now it's time because I'm adding , I'm reducing the heat so I'm increasing the heat a little bit now as you can see it's happening and it's about 180 degrees that's what I want and my falafels are about to be done. and when, for example, you are picking up your falafels at that moment, reduce the heat now because they are almost cooked, they don't need additional heat and for the next round I don't want my oil to be very hot, so by reducing the heat now I have fried the first batch but I want to make an amazing dish now on the other side please someone shoot mahar she is like that you know anyway uh I'm going to make a small salad normally it's not in season but for this it's amazing we call it a spoon salads kashik salat I have cut tomato here pepper here half an onion here very thinly sliced ​​we call it mouse teeth sides onions and parsley every week there is a Turkish word and until this week it is my teeth onions Anyway, I took a little bit of lemon away, but I'm going to use a little, so I only cut a small part and squeeze the lemon so that the juice falls faster.

You rub the lemon first, so a little olive oil and a little salt. We mix everything together and a little for spicy lovers a little red pepper or if you don't like it you can use sumac the mixture is ready this is the first part how we are going to eat it guys this is an original refika we have a cemetery, you can find cement in many places around us now UK, Germany, if you don't have it, if you are looking for a business, making simmets is a big business, I'm going to cut it in half, so we have hummus here, if you haven't seen our hummus video guys you can also look at the comments.

The hummus is excellent and there are many people who made it and loved it when they made it, so watch the video and you can have the recipe from here I'm going to put something from home here then to this the salad this is the crown and then I'll put them here like this these are the diamonds they are a girl's best friends and I misunderstand the whole story probably what follows is that there is a little bit of yogurt on top and sumac on top pickles on the side and I'm going to open one to show you the greenness, which crunchy and the taste now it's time for the team to eat guys, of course, you may not have seen it.

You can make it with any type of bread, make it with classic pita bread too, maybe if it's easier to find for you, but this is the redhika touch guys, since she went vegetarian a while ago, so the flat is also marked. I'm going to break this down into four, are they incredibly

delicious

hippies? I also wanted to make a dish more similar to a traditional one, so this is another version you can make if you don't want to eat bread. I hope you like this video. make your falafel and understand that how easy it is if you make this with my recipe it will mean a lot to me for now that's all, take care of yourself, I love you infinitely, the turkey is going through a difficult time right now, pray for us, wish us good luck.