I love falafel, but I grew up with a dill based tzatziki while eating mine. Just goes to show that not only is the falafel recipe flexible, but so are the sauces. Delicious.
The flour and water paste is a game changer here. Just make sure the mixture doesn't boil in the microwave. Only has to be slightly thickened. Other issue is to knock back the baking power by half a teaspoon. Start with only 1.5 teaspoons. I found that using the full 2 teaspoons was causing the falafel to crack open while frying.
This may be first time I've actually had all the ingredients for a recipe. I might even have the harisa. Wish I'd found a recipe to make harisa, instead of spending hours searching every grocery store in a 25 mile radius that carried a decent selection of international foods. My son had asked me to gather the ingredients for a halal dish his boyfriend usually bought from street vendors in NYC. By the time I tracked down and paid for all the ingredients, I realized it would have saved time and money to just go back into the city and buy the food from the vendors. Especially after they said the dish he made "just wasn't the same." I can't wait to try this and the falafel; something different to do while we're staying in.
You're probably correct, however I live in Central California where we grow much of the nation's and the world's food supply and I frequent a variety of grocery stores, including some small ethnic shops since we have a large and diverse immigrant population and unfortunately I have only seen fava beans available once as a frozen product in one of those tiny ethnic shops, but otherwise, I have never seen fava beans in any of the other stores in any form, be it fresh, frozen or dried, so I suspect that the fava beans were not included due to a general lack of availability. I'm not sure why this crop/commodity is not more popular or commonplace here, but perhaps with the very popular plant-based trend we will see that change in the near future. ATK tends to limit their ingredients to those which are widely available to most American home cooks in order to make their recipes accessible. It's as if they are opening up a gateway to new cuisines for average folks who may not have had prior exposure to various ethnic cuisines or for people who are curious to learn how to make it at home. I knew what Falafel was prior to this episode, though I still have not tried any, but I'd not heard of Harira Soup before and their recipe looks both doable and delicious!
@@sunflowerbaby1853 ma'am, i have never had a problem, just curious, what type of bean it was ?, i'm 57, from rural Kentucky, & we usually can( boiled, sealed in mason jars) but always use goya brand if we run out of our own.
@@stevelogan5475 I've tried both dry & multiple brands of chick peas. Too many too count. But the consistent problem is loose skins coming off the chickpeas. I personally do not like the texture of the loose skins. So everytime I open a can I have to devote 15-20 min to remove the skins. I've even taken the time to call customer service & ask WHY. They say its something about the heating process & most people don't mind it. I have tried boiling them, same result. The only thing I haven't tried is pressure cooking them. Do you have any good tips or tricks?
@@sunflowerbaby1853 I haven't tried either method but Cook's Illustrated suggests this www.cooksillustrated.com/how_tos/6634-for-creamier-hummus-skin-your-chickpeas
it's not traditional to add yogurt to true middle eastern tahina. just add lemon juice, minced garlic, a little salt and water to tahini. it will make wonderfu israeli style tahina.
I was really surprised that ATK didn't include garlic! The first falafel I use to eat decades ago (made at a mom-and-pop Lebanese immigrant shop) had SUPER garlicky tahini sauce, and it really made the sandwich.
I’ve always wanted to try falafel. I’m gonna have to make this recipe to do so! I’m in a small, pretty insulated town in central CA. Not much for ethnic cuisine. This will be my only falafel experience! I’m excited!
@ Passion for food, my friend, that was a good one, lol, you just keep em' coming pal, they make me smile, & i'm teaching my 2 grand daughters ages 3 & 6 to cook, & i only let them watch family friendly sites & i never have to worry about your posts of puns/jokes using vulgar language, etc... have a good day friend.
That Moroccan lentil and chickpea soup looks great. Since my hands cannot keep still in the kitchen, I would probably add some _merguez_ ( en.wikipedia.org/wiki/Merguez ) or/and chicken to the soup.
You can use a boiled potato instead of flour and you need MINT in the sandwich and SESAME seed in the falafel. Tahina paste is actually made with lemon juice, garlic, salt and water. Otherwise, you get my expert thumbs up!
This looks delicious. I had the best falafel in Israel. (And please don’t get political; I realize that it’s popular in other Middle East countries as well)
Jose Gonzalez One can use a variety of beans- black or even lentils. Falafel is an amazingly flexible recipe. There should be no reason to not make an acceptable variation...
@@sdushdiu yea but not even beans are left on the stores right now because people are buying food for 2 weeks because we are going to be on lockdown soon in the USA.
the yogurt is absolutely not traditional and not necessary. tahini, water, lemon juice, minced garlic, a bit of salt and you are good to go. amazing just like that. i NEVER EVER EVER add yogurt and neither does any Israeli i know.
I hope one day to see ATK ... produce a cookbook tailored to single people, with no leftovers. Also salt-free recipes. We old singles are becoming a larger % of the public.
True, but nobody needs a salt free diet....and that is coming from someone who had heart failure and had to eat a very low sodium diet for a year. No sodium at all would be deadly. We do need some sodium. BTW, if you buy a can of regularly salted chickpeas, you can reduce the sodium by more than half simply by rinsing them. Most of the salt is in the brine. But no salt at all would just be gross and you wouldn't taste any flavor. Salt brings out flavor. I was on a low sodium diet of under 1800 mg a day and even now eat much less salt than I used to. It turns out that salt is "addictive." The more you eat, the more you need because people become desensitized to it over time. That's why some people literally pour salt on their food. They need to ease off the ssalt and get resensitized to it.
@@mygirldarby I think that the OP miswrote when stating "salt-free diet" Some of your points are valid, but only to a point. 1st: It is nearly impossible in the developed world to not get enough sodium (minimum 500 mg/day). Exceptions include certain medical conditions, eating disorders, and victims of adverse circumstances (caretaker abuse, hostage, POW, etc.). 2nd: Only 20-26% of the sodium is removed by rinsing canned beans/legumes, per ATK's research: www.cooksillustrated.com/how_tos/11227-does-rinsing-canned-beans-remove-sodium Goya chick peas (recommended in the video and tested in the article I cite) have 360 mg/serving. 24.7% of the sodium is removed with rinsing, leaving 271 mg, which is 18% of the RDA (see below). That is still a lot of sodium for just one serving!!! 140mg is the maximum a food can have and legally call itself "low sodium". 3rd: 1500 mg (not 1800) is the absolute maximum for people with sodium-sensitive medical issues. 1500 is the ideal maximum for healthy adults, with an absolute maximum of 2400. 4th: Yes, salt is addictive. People will stay addicted if they hear inaccurate and out-of-date information ("Really? I need salt to live?! Then pass the shaker"). I'll get off my soapbox now. Have a nice day
A lot of tour recipues feature LOTS of cilantro. I am one of "those people" that find cilantro tastes like rancid soap. Please release recipies with cilantro alternatives.
Or simply bake them with a little oil brushed or dabbed over them until golden, brown, and delicious. Air Frying is just an overpriced tiny convection oven, after all.
Jon G The oil is unnecessary - especially if you used any tahini in their prep. Avoid the addition of unhealthy endothelial inflammation causing oil. Yes, and if you just happen to have an ~$800+ convection oven, you can certainly use that in lieu of your "overpriced" ~$80+ air fryer. But if one has a convection oven and has to ask that question, they don't deserve to have the convection oven...
@@sdushdiu not sure why you are obsessed with the word endothelial... just say artery, lol. A couple of tablespoons of oil spread out over 4-5 servings of falafel is not going to cause any inflammatory responses in your body.
Jon G Because it is the critical single cell lining of arteries called the endothelium - and Not the arteries themselves that are affected snd which is directly related to cardiovascular disease. What's wrong big boy, are you simply so ignorant as to be unaware of the facts and the proper names? Or is is just too intimidating for someone to use the proper term instead of incorrect slang?? Hmmmmm?
Don't scoop as much Harissa as shown in the close up shot. Drag the Harissa radially through the soup with the tip of your spoon, so you can have a little with every scoop, rather than a blob like that. Even if you're really spice tolerant, having a blob like that, all you'll taste is Harissa.
Charly G00R1 sure, transforming a potentially very healthy recipe into an unhealthy recipe with the addition of endothelium inflammation causing oil - and there are NO oils that avoid this.
@@sdushdiu Oh god, your in here, too. You are literally obsessed with the word endothelium, and what EXCESSIVE oil does to it. 1-2 servings of oil spread out over 4-5 servings of falafel is FAR from excessive.
Jon G Wrong! Go read up on Dr. Lawrence Rudel's 5 and 7 year studies of the effects of all 6 types of oil based fats, and Dr. Robert Vogel's studies regarding oils and flow mediated vasodilation, as well as the clinical results of Dr. Caldwell Esselstyn and Dr. Neil Barnard - who find that it is exactly the repeated ingestion of such small amounts that directly result in the impairment and death of the endothelium (that produces nitric oxide and enables the dilation of the arteries) and the development of heart disease - as well as contributes yo diabetes and other diet related ailments. What is sad is your repeated pathetic anecdotal nonsense. It is simple to make small modifications in diet that result in significant healthy benefits that directly contribute to optimal health and the avoidance of the primary diet related diseases that literally dominate society today. So just think, while 'reasonable' (read: willfully ignorant) folks like yourself hide under your bed in a myopic response to the corona virus, each year in the US alone ~647,000 people die of preventable and reversible heart disease by simply making small adjustments to a whole food plant based no oil regimen.
Jon G And so now you are asserting that the only ROUTINE daily ingestion of oil is from "4-5 servings of falafel" - a delicious food that can easily be made COMPLETELY healthy by the simple elimination of UNNECESSARY oil - as you sit here and willfully and stupidly insist on persisting in turning it into an unhealthy food. Here's your sign, Bozo.
Jon G "Obsessed" No dimwit, I simply prefer to use an accurate description rather than your ignorant use of slang as you stupidly persist in positing anecdotal BS as fact! So tell us, genius, what part of the body us damaged by the ingestion of ALL oil that is responsible gor the production of NO that enables the dilation of the arteries and whose damage directly results in the development of cardiovascular disease? Hmmmmm? Sorry, but you are one supremely willful idiot.
Liwiathan What???? First you complain that less seasoning renders falafel "less versatile", while now you assert that "dried bean are plane" . I'm sorry for your pointless contradictory dilemma....
Liwiathan Yawn, yes, the more versatile until you try to use it for anything, genius. Seasoning literally ruins falafel for use as wall paper paste.... however it makes for wonderful falafel. I suspect that you prefer the acorns you stored for the winter unseasoned as well....
not that I am GF ( at ALL ) but for all of those annoying costumers... does binding the Falafel with Cornstarch ruin the whole thing? what do you suggest?
Just keep blitzing the chickpeas until really fine. They'll just barely stick together on their own with no binder. Kenji's recipe on Serious Eats uses this method and comes out perfectly.
I love falafel, but I grew up with a dill based tzatziki while eating mine. Just goes to show that not only is the falafel recipe flexible, but so are the sauces. Delicious.
I'm solidly in the tzatziki camp as well.
More vegetarian/pescatarian recipes would be greatly appreciated. I'll be making this Harira very soon!
The flour and water paste is a game changer here. Just make sure the mixture doesn't boil in the microwave. Only has to be slightly thickened. Other issue is to knock back the baking power by half a teaspoon. Start with only 1.5 teaspoons. I found that using the full 2 teaspoons was causing the falafel to crack open while frying.
This may be first time I've actually had all the ingredients for a recipe. I might even have the harisa. Wish I'd found a recipe to make harisa, instead of spending hours searching every grocery store in a 25 mile radius that carried a decent selection of international foods. My son had asked me to gather the ingredients for a halal dish his boyfriend usually bought from street vendors in NYC. By the time I tracked down and paid for all the ingredients, I realized it would have saved time and money to just go back into the city and buy the food from the vendors. Especially after they said the dish he made "just wasn't the same." I can't wait to try this and the falafel; something different to do while we're staying in.
I always add some hummus to my falafel sandwich and sometimes also fried halloumi. So good!
Today is my 3rd time making this delicious soup , I just simply love it 😋😋😋😋
Hahaha
If you go equal part garbanzo beans and fava beans, you get an even tastier falafel :) i would also grind it up a little more. Great job ladies!!
so true.
Yup
So l have heard
You're probably correct, however I live in Central California where we grow much of the nation's and the world's food supply and I frequent a variety of grocery stores, including some small ethnic shops since we have a large and diverse immigrant population and unfortunately I have only seen fava beans available once as a frozen product in one of those tiny ethnic shops, but otherwise, I have never seen fava beans in any of the other stores in any form, be it fresh, frozen or dried, so I suspect that the fava beans were not included due to a general lack of availability. I'm not sure why this crop/commodity is not more popular or commonplace here, but perhaps with the very popular plant-based trend we will see that change in the near future. ATK tends to limit their ingredients to those which are widely available to most American home cooks in order to make their recipes accessible. It's as if they are opening up a gateway to new cuisines for average folks who may not have had prior exposure to various ethnic cuisines or for people who are curious to learn how to make it at home. I knew what Falafel was prior to this episode, though I still have not tried any, but I'd not heard of Harira Soup before and their recipe looks both doable and delicious!
Wow, this lady is a good teacher.
Vegans and Vegetarians everywhere thank you for this episode!
I got goosebumps when they showed the assembled falafel. Looks so good.
Way to go Becky..all ur recipes are fabulous..and those falafel looked amazing Elle
Great episode. All my favorites!
The best falafel is the one made with both chickpeas and peeled fava beans 😋🌯
came here to say this
lmsalim ☺️
This is my favorite cooking show. I hope to work for ATK one day.
Folks, for any type of canned beans, if the bean is available in the " Goya" brand, they are the best.
I find they have a lot of skins. I spend too much time removing them. 😒
@Jeff, the God of Biscuits my friend, never had a problem either
@@sunflowerbaby1853 ma'am, i have never had a problem, just curious, what type of bean it was ?, i'm 57, from rural Kentucky, & we usually can( boiled, sealed in mason jars) but always use goya brand if we run out of our own.
@@stevelogan5475
I've tried both dry & multiple brands of chick peas. Too many too count. But the consistent problem is loose skins coming off the chickpeas. I personally do not like the texture of the loose skins.
So everytime I open a can I have to devote 15-20 min to remove the skins. I've even taken the time to call customer service & ask WHY. They say its something about the heating process & most people don't mind it. I have tried boiling them, same result. The only thing I haven't tried is pressure cooking them.
Do you have any good tips or tricks?
@@sunflowerbaby1853
I haven't tried either method but Cook's Illustrated suggests this
www.cooksillustrated.com/how_tos/6634-for-creamier-hummus-skin-your-chickpeas
I’ve made this Harira multiple times (without harissa). Love it.
I love it when a recipe gets the Bridget Lancaster Foot Stomp™ of approval.
it's not traditional to add yogurt to true middle eastern tahina. just add lemon juice, minced garlic, a little salt and water to tahini. it will make wonderfu israeli style tahina.
Parsley too
I was really surprised that ATK didn't include garlic! The first falafel I use to eat decades ago (made at a mom-and-pop Lebanese immigrant shop) had SUPER garlicky tahini sauce, and it really made the sandwich.
The Harira is more than the sum of its parts. Really good.
These falafel look so good!
Both recipes look amazing! I love falafel and the soup, omg, I can't wait to try it. ❤❤❤
I'm gonna do both recipes they look so delicious!
I’ve always wanted to try falafel. I’m gonna have to make this recipe to do so! I’m in a small, pretty insulated town in central CA. Not much for ethnic cuisine. This will be my only falafel experience! I’m excited!
I made the Harira tonight and it was a huge hit with my family. My son tends to be quite picky, but he loved it, too. Thanks for this recipe...
I ate at this Greek restaurant the other day, but I think the falafel might have been radioactive...
*Because I've became a super-gyro!*
@ Passion for food, my friend, that was a good one, lol, you just keep em' coming pal, they make me smile, & i'm teaching my 2 grand daughters ages 3 & 6 to cook, & i only let them watch family friendly sites & i never have to worry about your posts of puns/jokes using vulgar language, etc... have a good day friend.
It's "YEE-ro".
@@CantankerousDave ?
@@stevelogan5475 Have a great day bud!
Well done sir.
In the UK we call the leaf of the fresh coriander seed - just ‘coriander’ 😂
Wow! These two recipes are keepers in my book!
Where has harira been all my life?!
favorite food of all time. can eat for breakfast, lunch , dinner, desserts.
I made these yesterday...but I shallow fried them as patties...so yummy
"Smoked paprika - the bacon of the spice world." Couldn't agree more!
Becky has the best diamond wedding set ever.
I’ve only tried making once at home, a lot of effort, and I was very disappointed. I’ll be trying this method!
your resipies are wonderfull
That Moroccan lentil and chickpea soup looks great. Since my hands cannot keep still in the kitchen, I would probably add some _merguez_ ( en.wikipedia.org/wiki/Merguez ) or/and chicken to the soup.
alladin's falafel corner in the university district of seattle, wa and gypsy queen in asheville, nc are the top 2 falafels on my list.
You can use a boiled potato instead of flour and you need MINT in the sandwich and SESAME seed in the falafel. Tahina paste is actually made with lemon juice, garlic, salt and water. Otherwise, you get my expert thumbs up!
Wait, did I just hear beans, greens, potatoes, tomatoes at 13:54? YOU NAME IT!
I heard it too!
She didn't say potatoes.
I searched through so many comments because I KNEW someone else had to hear it.
I wonder why they didn't chop up the swiss chard stems and add them in the beginning with the onions and celery?
Thanks for posting recipes we can make with bulk items. They really help in times like these 😉👍
Way to go Elle. Becky, very good. Three cheers for both of you.
This looks delicious. I had the best falafel in Israel. (And please don’t get political; I realize that it’s popular in other Middle East countries as well)
With the Döner stands closed due to corona virus I might actually try self-made Falafel, thanks for the recipe
Love you guys. Have you ever researched okonomiyaki? Head some in Japan and gave not found a good way of making it.
Yum!
Love the recipes and always enjoy the taste test. Thanks
Yea! Love Becky and love seeing a vegan ATK recipe 😋👏👏👏👏
If is Goya it has to be Good! ¡Si es Goya tiene que ser bueno!
Hi, harrisa oil recipe link pls. I'm eating these meals through my eyes!
I was pretty sure ATK was doing an under-the-radar vegan episode until the chicken broth came out for the soup.
They can't help themselves. It's like the cooks have no vegetarian friends.
We need more Elle Simone on ATK.
Is it possible to air fry this recipe?
Jack Churchill Absolutely!!!!!
Definitely, just keep them on the sheet tray you used to form them, and pop in your convection oven of choice until crispy.
Brush the falafel with a little oil, then you should be fine. I have made falafel in the oven and they turned out great.
thankyou for the informative video
Can falafel be baked in the oven instead of fried?
LOVE Tahini-mixed sauce, use it on many things. Occasionally use tzadziki, depending on my mood.
It looks so good but i can't find any thing on the store to make it I guess I have to wait some months to make it.
Jose Gonzalez One can use a variety of beans- black or even lentils. Falafel is an amazingly flexible recipe. There should be no reason to not make an acceptable variation...
@@sdushdiu yea but not even beans are left on the stores right now because people are buying food for 2 weeks because we are going to be on lockdown soon in the USA.
Jose Gonzalez Try a Sprouts it other store that sells bulk dry goods. Most still have done left- at least here...
How can I prepare the flour paste without a microwave
Awesome! I can't do any dairy any alternatives for the yogurt?
use hummus
boeandthelizards ....soy yogurt
Coconut milk
the yogurt is absolutely not traditional and not necessary. tahini, water, lemon juice, minced garlic, a bit of salt and you are good to go. amazing just like that. i NEVER EVER EVER add yogurt and neither does any Israeli i know.
@@LaSopRAWna Not friends with any Greek Israel's I guess. 😉
I hope one day to see ATK ... produce a cookbook tailored to single people, with no leftovers. Also salt-free recipes. We old singles are becoming a larger % of the public.
Can we bake them
What did Elle say the chickpeas should be like at about 4:30? I couldn't quite make it out.
Steel cut oats. I missed that the first time too.
I had to listen several times, glad I'm not alone 😂
Have nice dinner today , Hahahaha , perfect!!!!!!!!
Putting those beautiful falafels in a store bought pita is practically sacrilege.
Good episode and will try both of these!
Egyptian falafel is the best ❤️🇪🇬.. actually it's egyptian food in origin
Could the Falafels be cooked in an Air Fryer instead of deep frying?
6:01 💨
I have chickpea flour, would that be good to use in place of all purpose?
Clint Perschon yes and it would be gluten free
Super tasty looking falafel and that soup!!!!
Everything looks good but as a maroccan this is not a harira soup not even close .....
Great
The paste you added to the falafel is a tangzhong, in point of fact, doing what tangzhong's do keeping things moist and tender. Just sayin'.
I made falafel. FAILED!
Here I am to try again!
?
Cinnamon?!?! Did I miss something for the soup?!?!
How do you make beheading sauce?
Can you use yellow lentils?
😊🕊
Sorry but no salt chick peas are necessary for those who need a salt free or low salt diet
True, but nobody needs a salt free diet....and that is coming from someone who had heart failure and had to eat a very low sodium diet for a year. No sodium at all would be deadly. We do need some sodium. BTW, if you buy a can of regularly salted chickpeas, you can reduce the sodium by more than half simply by rinsing them. Most of the salt is in the brine. But no salt at all would just be gross and you wouldn't taste any flavor. Salt brings out flavor. I was on a low sodium diet of under 1800 mg a day and even now eat much less salt than I used to. It turns out that salt is "addictive." The more you eat, the more you need because people become desensitized to it over time. That's why some people literally pour salt on their food. They need to ease off the ssalt and get resensitized to it.
@@mygirldarby I think that the OP miswrote when stating "salt-free diet"
Some of your points are valid, but only to a point.
1st: It is nearly impossible in the developed world to not get enough sodium (minimum 500 mg/day).
Exceptions include certain medical conditions, eating disorders, and victims of adverse circumstances (caretaker abuse, hostage, POW, etc.).
2nd: Only 20-26% of the sodium is removed by rinsing canned beans/legumes, per ATK's research:
www.cooksillustrated.com/how_tos/11227-does-rinsing-canned-beans-remove-sodium
Goya chick peas (recommended in the video and tested in the article I cite) have 360 mg/serving.
24.7% of the sodium is removed with rinsing, leaving 271 mg, which is 18% of the RDA (see below).
That is still a lot of sodium for just one serving!!!
140mg is the maximum a food can have and legally call itself "low sodium".
3rd: 1500 mg (not 1800) is the absolute maximum for people with sodium-sensitive medical issues.
1500 is the ideal maximum for healthy adults, with an absolute maximum of 2400.
4th: Yes, salt is addictive.
People will stay addicted if they hear inaccurate and out-of-date information ("Really? I need salt to live?! Then pass the shaker").
I'll get off my soapbox now.
Have a nice day
9:13
A lot of tour recipues feature LOTS of cilantro. I am one of "those people" that find cilantro tastes like rancid soap. Please release recipies with cilantro alternatives.
❤️🌹❤️🌹❤️🌹❤️🌹
Use tzatzicki as a sauce and use an air fryer for a healthy falafel sans the unhealthy endothelium inflammation causing oil.
Or simply bake them with a little oil brushed or dabbed over them until golden, brown, and delicious. Air Frying is just an overpriced tiny convection oven, after all.
Jon G The oil is unnecessary - especially if you used any tahini in their prep. Avoid the addition of unhealthy endothelial inflammation causing oil.
Yes, and if you just happen to have an ~$800+ convection oven, you can certainly use that in lieu of your "overpriced" ~$80+ air fryer.
But if one has a convection oven and has to ask that question, they don't deserve to have the convection oven...
@@sdushdiu not sure why you are obsessed with the word endothelial... just say artery, lol. A couple of tablespoons of oil spread out over 4-5 servings of falafel is not going to cause any inflammatory responses in your body.
Jon G Because it is the critical single cell lining of arteries called the endothelium - and Not the arteries themselves that are affected snd which is directly related to cardiovascular disease.
What's wrong big boy, are you simply so ignorant as to be unaware of the facts and the proper names? Or is is just too intimidating for someone to use the proper term instead of incorrect slang?? Hmmmmm?
@@sdushdiu Yes.
i wonder why they cut away when julia went to take a bite of the falafel???!!!
Filling!
does anyone know if chickpea flour can be a substitute in a fluffy falafel recipe?
I'd be too dense unless u load it with baking powder.
BUT, if someone is on a low sodium lifestyle, low sodium products are appreciated!
Don't scoop as much Harissa as shown in the close up shot. Drag the Harissa radially through the soup with the tip of your spoon, so you can have a little with every scoop, rather than a blob like that. Even if you're really spice tolerant, having a blob like that, all you'll taste is Harissa.
Nice but where are the dill pickles? That would be truly Israeli!
I’m not sure but i feel like replacing the water by olive oil for both the falafels and the sauce.
Charly G00R1 sure, transforming a potentially very healthy recipe into an unhealthy recipe with the addition of endothelium inflammation causing oil - and there are NO oils that avoid this.
@@sdushdiu Oh god, your in here, too. You are literally obsessed with the word endothelium, and what EXCESSIVE oil does to it. 1-2 servings of oil spread out over 4-5 servings of falafel is FAR from excessive.
Jon G Wrong! Go read up on Dr. Lawrence Rudel's 5 and 7 year studies of the effects of all 6 types of oil based fats, and Dr. Robert Vogel's studies regarding oils and flow mediated vasodilation, as well as the clinical results of Dr. Caldwell Esselstyn and Dr. Neil Barnard - who find that it is exactly the repeated ingestion of such small amounts that directly result in the impairment and death of the endothelium (that produces nitric oxide and enables the dilation of the arteries) and the development of heart disease - as well as contributes yo diabetes and other diet related ailments.
What is sad is your repeated pathetic anecdotal nonsense.
It is simple to make small modifications in diet that result in significant healthy benefits that directly contribute to optimal health and the avoidance of the primary diet related diseases that literally dominate society today.
So just think, while 'reasonable' (read: willfully ignorant) folks like yourself hide under your bed in a myopic response to the corona virus, each year in the US alone ~647,000 people die of preventable and reversible heart disease by simply making small adjustments to a whole food plant based no oil regimen.
Jon G And so now you are asserting that the only ROUTINE daily ingestion of oil is from "4-5 servings of falafel" - a delicious food that can easily be made COMPLETELY healthy by the simple elimination of UNNECESSARY oil - as you sit here and willfully and stupidly insist on persisting in turning it into an unhealthy food.
Here's your sign, Bozo.
Jon G "Obsessed" No dimwit, I simply prefer to use an accurate description rather than your ignorant use of slang as you stupidly persist in positing anecdotal BS as fact!
So tell us, genius, what part of the body us damaged by the ingestion of ALL oil that is responsible gor the production of NO that enables the dilation of the arteries and whose damage directly results in the development of cardiovascular disease? Hmmmmm?
Sorry, but you are one supremely willful idiot.
You’re supposed to mash the falafel in the sandwich so that you get falafel throughout each bite.
shoepmr Or just make it however you damn well please
how to cook floor if there is NO microwave?, do not and will never own a microwave. Any solution to cooking the flour WITHOUT microwave?
just use a little saucepan and whisk continuously
Yeah more vegetarian food
#BoycottGoya CEO supports Trump.
my moroccan grandmother just rose from the grave to curse this harira recipe.
ROTTEN I agree !
Mine too
The less seasoning, the more versatile.
Liwiathan Yes....a little known fact is that with less seasoning they are better suited for use in ping pong or golf....
@@sdushdiu Dried beans are plane.
Liwiathan What???? First you complain that less seasoning renders falafel "less versatile", while now you assert that "dried bean are plane" .
I'm sorry for your pointless contradictory dilemma....
@@sdushdiu The LESS seasoned, the MORE versatile.
Liwiathan Yawn, yes, the more versatile until you try to use it for anything, genius.
Seasoning literally ruins falafel for use as wall paper paste.... however it makes for wonderful falafel.
I suspect that you prefer the acorns you stored for the winter unseasoned as well....
Too bad this version is not gluten free.... You can just use chekpea flower
Not Moroccan Harira😣
Jeff, the God of Biscuits Wow that’s a great idea.
Not vegetarian, just meatless.
not that I am GF ( at ALL ) but for all of those annoying costumers... does binding the Falafel with Cornstarch ruin the whole thing? what do you suggest?
It doesn't, it's an excellent binder with this recipe
Yall should really break the episodes into the sections of recipes, testing, and reviews, to be able to see them all separately.
Alexandra Ose They always break the episodes by segment. This was just released so it may take a day or two.
sigh, GF version? Maybe a whipped egg white?
the liquid from cooking chickpeas can be whipped as well. it's called "aquafaba"
Just keep blitzing the chickpeas until really fine. They'll just barely stick together on their own with no binder. Kenji's recipe on Serious Eats uses this method and comes out perfectly.
Putting some recipes behind a pay wall is really annoying