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and best in the world of food whilst trying
to have a few laughs along the way.
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And a whole world of stuff for you to explore.
But everything we do starts with you.
- Hello, my name is Mike and this...
Nope, my name is Ben (laugh) and this is Mike.
- We're talking about falafels today, three times.
- Wow.
- In front of us we have three falafel dishes.
Each one is different.
One them is really different.
But we're going to see which one is better.
- We are going to teach you how to make each and every one
and tasting and compare them at the end.
But Jamie is going to start us off with...
- Quick falafel.
- Quick?
- This super speedy falafel recipe is light.
It's fresh and its going to be made quicker than
it take Barry to learn how to spell the word Falafel.
For this, I am going to be using a tin of chickpeas,
a lemon, sumac, cumin seeds, flour, and some fresh herbs.
For my salad, I'm going to be using baby plum tomatoes,
cucumber, chilli flakes, some olive oil, and I'm going to be
serving it with a dollop of smoked paprika
and tahini yogurt.
And what's going to help bring
all of our ingredients together? This.
Now, first things first.
What is falafel?
It's essentially deep fried balls of usually chickpeas.
We are going to be using a tin of chickpeas
plus all of the other ingredients I mentioned before.
Throwing them into a food processor with a knife blade.
Blitzing them all up.
One of things you will notice as soon
as you take that food processor lid off,
is the smell.
It's so fresh and citrusy.
The herbs that you get in there
just make the whole thing a lot lighter
than the onion and garlic you get maybe
in more traditional falafel.
Time to roll some balls.
You should be able to get about 10
golf ball sized balls form the mixture.
Once they are made, put them into oil, 170 degrees Celsius,
for about two to three minutes, until about golden brown.
Then, leave for a bit to cool on your kitchen roll.
Once they are frying, I can whip up a quick
smoked paprika and tahini yogurt
by mixing smoked paprika and tahini into yogurt.
I'm making a quick plum tomato, cucumber,
and chilli flake salad
by chopping up some plum tomato, cucumber
and adding them in with some chilli flakes into a bowl.
A little bit of extra virgin olive oil to help smooth it up,
but you know.
And that's our falafel done.
All that's left to do is to serve it up.
I can guarantee you Barry is only still trying to find out
where the second A goes.
- Ah
- That's fairly classic.
Is it time that we move on to some dessert?
- I'd rather go savoury, but...
- No, it's time for sweet falafel.
Sorry, but you haven't heard of sweet falafel before?
Well, neither had we until we tried it.
We realised it actually works and its delicious.
And this is what I'm going to need to make it.
I've got some ground flour, some sugar and spices,
some sesame seeds, some pistachios, dates,
and of course this is a falafel, so some chickpeas.
I'm going to fry all that off and toss it in some sugar.
And I'm going to serve that on a chocolatey,
yogurty, tahini lemony sauce.
And to make it chefy, some honey, pomegranate,
and sumac on top.
And I'm also going to be using the same machine
as Jamie, earlier.
Step one is very simple.
Chug all your falafel mix into a food processor.
Then, you are going to blitz this up
with a knife blade to get a course paste.
Then, you want to tip that out and start forming some,
well, ping pong balls.
That's about the size of a ping pong ball, right?
Then, take those and put them onto a slotted spoon
and lower them carefully into your oil.
This oil is at 180 degrees.
With out chocolate now melted,
it's time to make out chocolate yogurt.
I'm going to put my whisk attachment on,
and then chunk in my chocolate, yogurt, tahini paste
and lemon zest.
Once these are all golden in colour, you want to drain them
with you slotted spoon and chuck them onto some sugar.
I'm going to toss them around.
To plate up, we're going to put a few dollops of our yogurt
into our bowl, our falafel on top and then garnish
with some pretty stuff.
I got honey, pomegranate, mint, and some sumac.
- Whoa
- I'm most intrigued by that one.
If you're coming on this side, we have sort of, classic.
For this version, I'm making falafel using dried chickpeas.
They're going to taste incredible.
I'm going to serve them on top of babaganoush.
So, we are going to need dried chickpeas, onion, garlic,
whole bunch of fresh herbs, ground coriander, zaatar,
which is a really interesting spice blend, gram flour.
Then for the babaganoush, a couple of aubergines,
a couple lemons, some yogurt, some fresh coriander.
And to garnish, pomegranate seeds, and little more zaatar.
Where as both of the other dishes were served
with a form of yogurt.
I'm going to make a babaganoush, which is a good chunk
of yogurt, but also roasted aubergines.
So a couple of aubergines.
Chare them on an open grill or with a blow torch.
And them roast them off in the oven at 200 degrees Celsius
for about 20 minutes.
Now this is the biggest point of difference between
this one and the other two.
I'm using dried chickpeas.
It will be interesting to see if there is a taste or texture
difference when we compare them at the table.
Dried chickpeas, they need soaking in cold water overnight.
So, an amount of chickpeas and plenty of water to cover it.
Leave it and by the next morning,
they have completely changed, swollen and are ready to go.
They're not necessarily cooked, but they are hydrated.
Then the method for the actual falafel is very similar
to the other guys.
Everything goes into the food processor and gets blitz up
with a knife blade.
That's a peeled onion, a couple, of cloves of garlic,
ground coriander, and zaatar.
Zaatar has kind of sesame seeds, and thyme, and marjoram,
and some incredible different spices.
Extra sesame seeds, gram flour.
That's chickpea flour.
It keeps the whole dish gluten free.
Fresh parsley and fresh coriander.
Season the mixture well, and then blitz up to a paste
you can begin to bind together.
Now, much like the other two, we're going to shape them
into balls. But because these chickpeas were raw,
they're actually a very different texture.
Plus you've got the moisture of the onion and the garlic.
Again, vegetable oil, 170 degrees Celsius.
If it's too hot, you're not going to cook these
all the way through.
And you want to get rid of that raw onion,
raw garlic flavour.
So, 170 for a few minutes until golden brown.
Once your aubergines are roasted and soft through,
as soon as they're cool enough, cut them in half,
scoop out all that middle flesh and put it
into the food processor bowl you just wiped out.
We're still going to use the knife blade.
We're going to blitz it up with zaatar, yogurt,
fresh coriander, and juice the lemons.
Season it generously.
That's the base to your falafel
- And there we go, babaganoush.
Best looking balls at the table.
All right, J, let's start with yours.
- Would you like the quick falafel?
- Cheers
- The thing is with all of those herbs
and the lemon zest in there, it's so light and fresh.
- The texture of that falafel is really good.
You still got crispy outside.
You've got that kind of stodge in the middle you get
from little bits of doughiness you get from chickpea.
But, the lemon, and the herbs, and the sumac, love it.
I'm going to put it out there.
Can we break the formate and go savoury again
before we go sweet?
Also, probably the best direct comparison
and then a curve ball.
- Cheers
- Fundamentally, still chickpeas rolled
into balls and deep fried. Completely different.
- That is completely different, also flavour.
I think the big flavour that you're getting there is zaatar.
So, its kind of the dried herbs of marjoram and thyme.
- So, just as clean but a very different texture.
- Also that babaganoush.
- Smokey, but super tangy. Lots of lemon juice in there.
Lots of fresh herbs, but also some smokiness
in there just from toasting the aubergines on a hot plate.
- I'm not actually ready for this.
I wasn't ready for it, but I started making it
and now I'm utterly convinced that this is sheer brilliance.
- Cheers.
- How
- I don't know, I really don't know.
- The dates and the pistachios and the sesame.
It's kind kind of got this sticky baklava kind of flavour
and I have to be honest.
Chocolate yogurt is a really clever thing.
Yogurt has that tartness and tang
and the chocolate makes it rich and even more luxurious,
but not sweet.
- Doughy in the middle.
- Yeah
- They are kind of doughnut like, but when they break apart,
they are all baklava.
If I had to pick one of these three,
I'd have this pudding more.
I'd have this sweet one.
For me, eh, its more about flavours.
With those two, its very different.
But, I don't prefer one over the other.
- There's not a huge amount of textural difference.
It holds its form better and goes crispier
and I think they look neater. But the freshness,
the sumac and the lemon flavour, is as good as the zaatar
and the ground coriander.
Its a personal preference.
That, knocks it out the park.
- I think personally, I prefer the kick of flavour
that you get from that particularly knowing
there is little to no prep.
It's astonishing and its something I have never heard of
before and I've never had before.
And if I was served that in a restaurant or somebodies home,
I would be amazed.
Well, you know what we think, but we'd love the know
what you think.
Have you ever had sweet falafel before?
Which one of these three would you serve up
as your falafel favourite?
Comment down below and let us know.
- Are you still Micheal or are you Ben now?
- No, I'm definitely back to Ben.
That would please everyone.
Really enjoy when we mix stuff up.
The sweet falafel was bizarre.
If you liked it, like the video. It really does help.
- And we'll see you every Sunday
and every Wednesday at 4pm UK time.
- See you next week
- Bye-bye
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Check it out if you are interested.
Thank you for watching and we will see you in a few days.
- What's that?
Tennis tabled ball sized balls?