I'm going to share with you the most delicious homemade falafel recipe, it's quick, it's easy,
it's full of flavour and texture and to go with that I'm going to give you a whole bunch
of different sauces, pickles, and garnishes that make it exceptional but most importantly you can
use each and every one of these recipes in so many different ways in your own cooking. So, let's get
going. Let's start off with a food processor. I've got two tins of chickpeas. Open the tin
and we're going to get rid of the water like that in a sink. So go in with your drained chickpeas
then plain flour, 1 tablespoon. Harissa paste, 1 tablespoon goes in. 1 teaspoon of allspice. A
generous pinch of salt and pepper goes in. So I've got one regular bunch of coriander here, I'm going
to take the stalks that a lot of people waste, we ain't wasting them right they've been washed,
they go in. That's going to give it a sweetness and a beautiful perfume. I've got a nice lemon
that I've washed and just give the skin, just the yellow part, a little rub like that. And
I want these falafels to be like light but full of attitude. So lid on, give it a little pulse.
Get a little spatula and go around the rim.
You can see that ball going around the side now, so it's telling you that it's actually a really
good kind of patty-like consistency. This ball here I'll roll into about 16 little patties. So
I want to get them golden and crisp and I want to bring out the flavour in all those spices.
Falafels are an ultimate really nutritious and really affordable street food. Roughly chop these
into 16-ish roughly the same size patties. If you get a little bowl of water they help keep the
patties or meatballs nice and smooth instead of kind of breaking so just wet your hands like this,
like that, and then we'll just roll it into a nice little patty like that and just press it down,
about 2 inches in diameter. I'm going to put it onto a medium heat and I want a nice lug
of olive oil and I'll lay that falafel straight into there like that. A bit
of water. So roll it first, pat it next, it's as simple as that. Roll it. Pat it.
Lay it. We'll keep them small so we can manage this. You'll make filling for 4 generous pittas.
So while those falafels cook for about 3 minutes on each side, I've got them on a medium-low heat
I'm not rushing them, I want to show you different expressions of dips, garnishes, and sauces. First
up, beautiful organic yoghurt. I'm going to take this other half of the coriander and just finely
chop it. Could use a pestle and mortar if you want. Beautiful, so I'll take a bit of garlic,
I'll go back to this grater here and I'll just grate half the garlic like that. And that will be
more than enough to make it pungent and delicious. We'll take a little pepper here. We'll take the
coriander and the garlic here. The lemon that I took the zest from. So what I don't want this to
be is boring. Okay, so first sauce is done. So I've got a standard red cabbage, white cabbage,
it doesn't matter. I'll use a little speed peeler and you'll just get the most wonderful pickle of
red cabbage, lovely antioxidants, super healthy but most importantly utterly delicious. A pinch
of sea salt. Red wine vinegar, white wine vinegar, get a little splurge of that in there. Just use
your hand, so scrunch scrunch. I'm going to take a nice little handful there. Joy joy joy. Right.
Let's check this just going to make sure we're taking care of things.
Now look this is looking pretty good. Look at this, beautiful.
Yes, smells amazing! Here's a quickie, and it's a funny fruity little number... tahini. A nice
couple of spoons goes in. I'll show you a little funky crazy thing, if I put lemon juice in that to
make a little tahini sauce (delicious by the way), it affects the tahini and makes it go super hard.
It's getting thicker and thicker and thicker. So from a flavour point of view, delicious,
especially with a little pinch of salt right, to convince it that it's savoury. If it goes
too thick just add a little bit of hot water and you can thin it down until it's nice and spoonable
and that's what we want and if you want to give that a little hit of chilli you can. Tahini sauce,
done. A really quick little number that I love is taking some chillies and just finely slicing them,
and a little swig of vinegar and a little salt. Chillies go in. What I'm thinking here is texture,
flavour, like sprinkles, garnishes. So last but not least I want to show you
a very quick cucumber and mint salad. Use any cucumbers you can get your hands on,
these are the lovely small ones which I love. Get a fork and scratch that cucumber like that. This
allows seasoning and dressings to get in there. And all I do is put the 3 cucumbers together...
Slice it up. Mix it up, into your bowl. And then I'll just grab the stalks like that,
twist it off, just the leaves. Finely slice this, and I'll just dress it like a salad.
Leave it quite chunky.
Vinegar, but then the same amount of olive oil so it's dressed but still tangy. Use the tips
of your finger to dress this salad. So look let's have a quick wipe down and these will be ready.
So in the 6 minutes it's taken to cook these lovely falafels right, we've done beautiful
simple salads, sauces, pickles, little garnishes sprinkles, love that. One last thing that you
can do if you've got a gas hob is just reheat your pittas you can put them in the toaster,
you can put them in the oven, you can have it cold. But I quite like putting them onto
a little gas hob like this just take care of it, get a little set of tongs like this and just have
a little eye on it like that, turn it over and we'll just toast them up get them nice and warm,
fluffy on the inside and a little bit sort of crispy on the outside. Okay so pittas are toasted,
falafels are done come and have a look, look how lovely and sizzly they are, gorgeous. Okay,
let's do one. So I'm gonna get the knife in, open up the lovely pitta. You can fully open it.
I'm gonna go in first with that lovely yogurt, with the mint. We're going to
go in with a few cucumbers in and around the edge. I'm trying to create like the perfect
mouthful. And then a little bit of that lovely pickle, look at the colours, yes! Look at that,
there's one, sizzling away. And then another mate. Then we'll take that lovely sauce. Come
on Eileen look at that. Just go, go OTT. We've got the mint leaves here, be bold,
be big. The chillies. And you've got that nice hot pitta. A little bit of oil on top and then
straight on top, look I mean just look at that. That... is a picture. Put this on top and then
you put the weight of your body on it, push it down. I might just cut it in half just so
you can see what's going on in this story. That's what's going on. Gorgeous. Decadent.
Mm! That is full of flavour, full of life, full of nutrition. So guys if you want the
full recipe and all the shopping lists simply go to JamieOliver.com where we've got thousands and
thousands of recipes, and we're always updating it for free with love from me to you. Take care.