Hi.

Welcome to show me the curry dot com.

I am a new jer and today we're making falafel now.

Falafels do not need any introduction.

Very simple recipe again.

Very simple to make it at home.

So let's get started now.

Falafels.

Different countries have different regions, have different recipes.

So this is the recipe that I thought I like the best.

So be showing it to you.

So here I have ah taken one cup off garbanzo beans or your chickpeas or your Sophie China and I had soaked it overnight.

So one cup of china's approximately 200 grams.

So just to give you a rough idea, I washed it and I soaked it overnight with lots of water and morning.

That's it.

A drain out the water.

It again gave the rinse and clean water and straight to use.

Now the falafels do not.

You do not need to cook the channels.

You do not need to go the garbanzo beans.

So we have a food processor over here and you need a food processor for this.

Ah, blender is not going to cut it.

You're gonna have a paste.

And you don't want that you want a little texture in your falafel?

Some, We'll just put chickpeas.

And here I have drained out all the water, and I'm going to process it.

It becomes like a bread crumb kind of texture.

Look at this.

Just like bread crumbs.

And we put it into a bowl.

You can see the consistency.

Beautiful.

Look at it.

This is exactly how we want it.

Gonna keep it aside.

But the food processor back on.

And I want to add in some garlic.

Amusing about six pieces of garlic against Gail.

Upscale down, depending on your taste.

The blade in there before I forget.

Put it in that.

Take a a small red onion, Big bite instead.

INS tenders and small by U.

S standards.

But it just rough chop it because it is going to go into the food processor.

So why waste time?

I'm gonna give it a quick world once, so it gets a little head start and I'm now going to add in some pub.

So I have over here some mint leaves, absolutely divine again.

Little short moment from my garden.

So I'm gonna just use a handful and for mint leaves on like cilantro leaves or coriander leaves.

You do not use the stem.

These stems are still a little tender because I've just blocked them.

Major, there's soft and just the best for you guys.

But usually they're little stuff or if you buy them from the store and I washed it, and I'm just going to use them, So I'm gonna take our own lease.

It's a good handful.

I have.

Ah, handful off parsley.

Flat parsley over here again.

Beautiful, Beautiful.

So I'm gonna chop them up roughly, and it's gonna go in there.

The mint leaves are gonna go in there and equal amount off coriander leaves or cilantro leaves.

So again, I'm gonna chop that mop roughly and put them in there.

So let me get this started.

Okay?

Once everything is in no, Turn it open.

Scrape down the sides.

Very important on one more world legal.

This place smells amazing.

Look at that.

Oh, so I'm gonna take this back here.

Now I'm going to combine this.

Oh, I cannot tell you know if you for all the people who like spicy food, I did a green chile along with your onion and your garlic on you all set.

Look at it.

It looks so beautiful when it makes it absolutely fantastic.

I would add some seasoning to it, but one of things I want to mention is that if you're going to be making it a little later, I would suggest you add the salt last.

Otherwise, all the greens will let the moisture go.

And entering the onions will let some moisture go, and you'll have a like a soggy mess.

And to this, we're gonna add about, nor one teaspoon off ground black pepper adjusted to your taste.

But I don't want tea.

Spoon off human powder.

Now, if I was not using as much cilantro or coriander, I would add in some coriander powder.

But I think I got plenty.

I'm not going to use that, But if you cannot lay our hands on that fresh stuff because that's the best, just do this.

I'm gonna also add in about two tablespoons off lemon juice, one tablespoon off olive oil mix.

Now this is really green, and that's exactly how you want it.

So a little bit here and there as far as the other concern.

Trust me, it can only get better.

Falafels are inside are usually, um, green.

And a lot of levels use father being some of them use, you know, cook decrees.

This is the recipe that worked really, really well for me, Brad.

And one teaspoon off baking soda, not baking powder.

I'm using baking soda directly because there is lemon juice, and there it is.

Goingto activate it.

So I don't have to worry about half a teaspoon of kosher salt.

You know, it was a just later.

Once you taste it and I wanna mix it now, the salt and the baking soda needs to be added last or just before frying.

Okay, I'm gonna give it a little try here.

The salt is good, but I need a little bit more lime juice.

So I'm gonna just just half more tablespoon at this point and we'll cover it.

And I'm going to put it in the fridge while I get the oil heated up so much 15 20 minutes maximum.

That's all I need to that fatal.

Just set the flavors and all will go into the garbanzo beans.

And it'll be really easy to form balls.

Also, to make the falafel says being about 15 20 minutes.

The oil is hard.

It's a reach approximately 350 degrees Fahrenheit, 180 C.

You don't want to get hot like black on the outside.

You wanted to cook a little bit inside but not get try.

So here you go, going to give it another good mix.

So for some reason, you the greens are let the moisture going has become very watery.

But this is good.

Like see if if your hands are like red, it's perfect.

But if for some reason you're not able to form the falafel balls, just add in a just a couple of tablespoons off all purpose flour and you'll be fine.

But I like to make my falafels pin, so that's where they're crispy.

Some people in some regions make it round, and that's also fine.

I've actually abused upon your damn pan and made them because I didn't want to waste so much oil, so that's always a good idea.

This is about the size.

I like to keep it, flatten it out and and it doesn't need a lot of time.

It needs very little amount of time when both sides And as soon as you see it kind of color changing a little bit and you gonna flip it around?

You don't do not need to deep fried us if you're making it flat.

And that's one of the other reasons why I like to make it flat that they don't have to use up consume so much oil Perfect And this is done little Pull it to the side and I got a plate with it with a towel on it makes put it on that and I'm going to carry on and do the rest So the falafels already wanna give it a shot He opened it up It's still so moist inside and the outside is crispy I don't know love you love you grumble that that you can hear me chewing So he has a great example about the outside being crispy and the inside being soft and moist on if you can hear it.

But it is absolutely amazing.

I just love it.

And this is how I like to serve it.

You have, ah, little beat up rockets over here.

You can buy them from the store or you can have a video on it.

You can check it out.

Just cut it up.

Quarter them.

But a little falafel in there, but a little bit of tahini sauce.

Fabulous.

Come on.

You can do this with me.

Absolutely amazing.

But a little thing of letters but a tomato, but some pickled You come back and well, you have a fabulous meal.

So check out our video on the genie sauce.

The unit based on pita bread made it home.

And, of course, you already have the falafel now.

So what more do you want?

So if you like this video and you'd like to see more from us, please don't forget to subscribe and join us again on another episode of Show me the curry dot com adding a pinch of spice to your life.