Hi guys Welcome to Steve's Kitchen today I'm going to be teaching you how to make fantastic
Falafels and stick with me because through this little series I'm also going to be
making pita pockets
and almost going to make a Tahini sauce from scratch
so let's get on today and make the best tasting
Falafel you've ever tried. oh! and by the way you will need to subscribe to the channel
if you haven't already
If you want to see the other videos which will be coming in the next few days.
Intro Music ♫♪
Now for the best flavor of Falafel
you want to take your dry chick peas and just put them into
a glass jar, that's a cup of chick peas
So we cover the Chickpeas at least a couple inches above the peas themself
And we're going to leave them to soak overnight or at least eight hours
now you can use canned chickpeas as well and they work perfectly well
just make sure you drain all the moisture out of the chickpes before you start
making falafel
okay let's get these Falafel started we've got two cups of our chickpeas,
that we rehydrated overnight we pop those into a bowl
now the secret to really good Falafel
is lots of flavor, chickpeas are not great on their own
I mean they are good but look this is a whole big bunch
of parsley I'm just going to chop that up
roughly and that's going in the bowl as well, it doesn't have to be done too finely
just going to chop the whole lot up and pop it in
stalks and all, actually not right down to the tough stalks
Pop that in with our chickpeas. And flavor,
flavor, flavor, I've got four nice bunches here a nice great big bunch of coriander
or Cilantro I think Americans call it and again just
roughly chopping those up. And we are just going to pop those in
this is really what makes the flavor. oh! the smell coming off that Cilantro that
Coriander
its d-licious and I've got two brown Onions here
that I'm just going to cut up roughly, doesn't have to be
too fine and put into the bowl
so now the onions the chickpeas
and all the herbs are in there were just going to mix that through with our hands
Now guys my big food processor is not working at the moment
so I am going to use the smaller one and I'm going to do mine in two batches but it
doesn't matter
flavor, flavor, flavor this is what's going to make the difference
all these herbs and spices just look at the colors of that and now lets just
blitz that down. You can decide if you want it really fine or if want it
fairly coarse. I prefer a fairly fine Falafel
I think it fries up better
Now guys look at the colors of that, that is what falafels should look like
its coarse but reasonably fine it's
packed full of flavor, the texture
is moist but reasonably dry it'll hold together nicely but we haven't finished
yet
I've got one tablespoon of coriander seeds whole seeds not ground down
just pop those in there. I've got if I get it right
this is one tablespoon of seeds that I've ground down into a fine powder
coriander again.I've got 1 tablespoon of
Cumin or cumin as people call it
put that in there and one tablespoon of
ground cumin, a teaspoon and a half of a regular salt
and a really healthy portion of ground pepper now I'm using ground white pepper here
but you can use ground black pepper either will do now why did I use white
pepper you might ask
because I've run out of black and white tastes really great anyway
okay take a spoon and we start to mix those spices
in with the rest of our mixture here now I'll just show you now
this is almost perfect but I think it's a little bit
now I don't know if you can see that there but its a little bit damp
and the way to combat that and that's because the herbs had alot of moisture in
them
is just to add about a tablespoon to 2 tablespoons of flour into this mixture
so sprinkle some flour over there that's one tablespoon
I'll just fold that through and see if that's a
enough now I think that's enough flour they're holding it together nicely they're
still damp but let's test this one and cook it off
now I've got a pan a deep pan with about three inches of oil here and I want
to bring the temperature of this oil up
to about 350 - 375 degrees Fahrenheit thats 175 -
190 degrees Celsius So I reckon it's around about 175 now, I'm
testing with a little bit of bread see straight away that fizzled up
and that's going to cook nicely within 30-40 seconds that will be brown
so that's now ready for the falafels just making my falafels by hand just
roll them into a little
almond-shape and then just drop them into the oil okay whilst it's
bubbling away like that I'm just going to use a slotted spoon to drop the rest of
them in
Probably put 4 or 5 of them in at one time Now if I just gently put a slotted
spoon in there I mean look at those they're holding together beautifully
they've got a lovely crusty outside
I'm going to pop those on to some kitchen paper let them drain
and I'm going to cook some more. OK I've fried off my falafel
they're beautiful and crisp on the outside let's just open that one up and
inside you've got all that flavor and I can tell you
that tastes delicious that's the best falafel
I've ever had. Now we're going take our Falafel
our salad, our Tahini Sauce and mix it
altogether making one fantastic meal
okay guys firstly I'm going to make a quick Tahini Sauce
and I'm using freshTahini that I made earlier you can buy shop bought Tahini
but fresh is best so I've got 1/2 a cup of
Tahini sauce there and I'm just going to cut up a lemon there
fresh lemon and we want
we want the juice of that lemon in the bowl first so I've got all my lemon
in there and the keep all the pith in there as well
I put my 1/2 a cup of Tahini and then you want 1/2 cup of water in there as well
now just take a fork and mix that through
and then I just want to season it with about 1/2 a teaspoon to a teaspoon of salt
and I'm just going to add one quarter of a cup of a thick Greek yogurt
into the mix as well and then mix that together
with a fork and we got this lovely
Thick dressing that we will be using in our Falafel
Now to go with our falafel and our little pita pockets we're going make a little fresh
salsa
now a simple salsa is often best I've got red onions
fresh tomatoes and cucumber and I'm going to cut these up
and dice into little cubes so I've diced up cucumber
our red onion and our tomatoes or tomato as our American friends say
and then we're just going to pop those into a bowl together
And then we're just going to mix those through Now I've left all of the skin on the
cucumber as well
it adds beautiful color there so we'll set this aside in the fridge
ready to use when our Falafels are ready to construct
okay guys we've got our pita pockets now and we're just going to cut
a piece of the top and I've opened up the pocket inside
and this can get a little bit messy we're going take a couple of our Falafels and
pop them inside there
drop them into the bottom
and then we're going to take a spoonful of that salsa, that little salad salsa that we made
and pop that in there and I want
big spoonful of the Tahini sauce dressing
and then another couple of falafel
some more salad
and again our Tahini sauce over the top of that
and you take a look That is a falafel
that's going to taste absolutely delicious
so there is my take on a perfect falafel in a homemade pita pockets
with your homemade Tahini. Now guys you can buy Tahini from the shops it doesn't matter, Pita's
you can also buy but I'm going try this one now but not while your watching
It's going to be messy. guys thank you for watching
subscribe to the channel: you know and watch the other videos
watch How I Tahini , watch how I made the flatbreads
Pita pockets. Be good I'll see you next week
take care.
Hi Everyone welcome to Steve's Kitchen today I'm going to show you how to make pita breads
make pita pockets now thats not easy to say
Now if you were with me the other day where we were making falafel these are the pita breads that I used
now you can buy your own pita breads in the supermarket but they will never taste as good as these ones
So Lets show you now how to make wonderful Pita breads