How to Make Falafel Video

By: Guest More than a year ago

This recipe looks good but you don't give the measurements of everthing. It would help if you were a little more organized for people who aren't very familiar in the kitchen.

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By: Guest More than a year ago

i don't think I'd eat those. Lord, isn't one of the pre-reqs of hosting a cooking video the ability to sort of cook?

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How to Make Falafel

How to Make Falafel Cook on Sunday eat until Thursday. I’m Allie and you’re watching Economy Bites. So today, we’re going to be making Falafel. Falafel is a vegetarian recipe. It comes from some would say Israel, some would say in general the Middle East. What I’ve got at the grocery store is a can of chickpeas, also known as garbanzo beans. Good, enough coriander, crushed corianders. I’ve got coriander seeds and I’m just going to crush them up before I use them. I’ve got an onion, a lemon. $10.00 what we’ve just spent, so even if you also bought the cumin, the flour and garlic, that’ll probably be another 10 bucks at most. And most—and then you have it for the recipes so it’s still definitely less than $20.00 to make a whole ton of—Falafel. We’re going to start by taking our can of garbanzo beans, you can also buy the fresh ones if you want but I like to buy these because they are like already wet, soaked, cool. But what we want to do is get them as dry as possible. So we’re going to drain these, give them a rinse, dub these dry until they’re like super, super dry. Chickpeas are delicious and they’re good for you. Not that this is going to be healthy at all after we deep fry them in vegetable oil but I’m going to let these sit for a couple of minutes while I chop at my onion and my garlic and my parsley. I need to use the small onion. It doesn’t have to be chopped that well or that thin because we’re going to mix our mixture in our food processor. If you want to buy the dry parsley, that’d be fine. We’re going to do is about 2 tablespoons of it. I’m going to mix my dry ingredients now. We’re putting baking powder and flour in the fritters, they act like glue. All the measurements would come off. Five tablespoons of flour, 1 tablespoon of cumin, I said I’ve got these little coriander seeds. So I’m just going to crush some of these up here. Instead, I think we’re going to crush them right. We use half a tablespoon coriander seeds. They’ll get mashed up in the food processor so it’s fine. Now this is a small, really small food processor so it’s going to be really crowded in there. If you have a bigger thing, you definitely want to use bigger. Moms, dads get your children one of these little guys, it will change their lives. Now I’m going to add my onion, parsley. So now, we’re going to add my dry stuff. To that, I’m also going to add a pinch of salt, crusher peppers and a little bit of pepper of course. I’m going to take a lemon here. And we’re going to sit it in the refrigerator for two hours and see how this is really sticking to my hands that mean I’m going to add a little more flour. So all in all, I use about a half of cup of flour. Now we’re just going to cover that in plastic wrap, just pop them in there. So now our balls have been in the refrigerator for about two hours. You want to use oil that is cheap for frying and we’re going to use basically this whole bottle. We want to bring it up to about 375 degrees. So what I recommend is that you get a candy thermometer, meat thermometer, something that gets as high as 375. If you don’t have a thermometer, you want to give it about 10 minutes. Well we’ll see, let’s get our two plates. On the first plate, we’re going to line it with paper towels. Second plate is going to be for forming the balls. Now it’s nice and it’s not really that sticky anymore, well it’s still kind of sticky but not too bad. And we’re going to make balls that are about the size of like a walnut or a ping pong ball. The size of a ping pong ball, you see that small. And now I’m going to check the temperature on my oil. You’re going to want to let heat up for about 8 minutes to get it to 375. Don’t use a plastic implement inside the oil because it will melt. Just stick this in here, watch and then I’m just going to drop it in. And we’re going to just do like five or six at a time okay? You just want to roll them around there. We’re just going to cook them for like 3 or 4 minutes. They’re almost turning black and I think that means that they’re about ready. So I’m going to start scooping them out. If you drop them in for a high point up here, the oil’s going to splash up and it’s hot and you don’t want that in your face. Don’t use tongs because you know, then you’ll squish the ball. This is a great recipe for vegans. Even all the things that you eat like as a—this recipe don’t immediately pour the oil out, it’ll get a mess and it will burn you and it’s not good. So what I like to do is leave it here for a little while and let it cool down. I like to put a lid on it so that nobody touches it. Leave it there for like an hour before you put it out and it’s still nice and green on the inside and I’m going to put a little bit of salt on top. Now I’m going to show you a little platter of delicacies. You could eat it just like this in a platter. You have a Mediterranean sandwich fit for a king. Let’s take a bite. Good for King David. Cook on Sunday, eat until Thursday. I’m Allie and I’ll see you next week.

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Economy Bites sets out to solve the "don't-feel-like-cooking/can't-spend-the-money-on-take-out" issue. Our host, and resident foodie, Allie, will show you how to make a delicious, easy dish that will last you al

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How to Make Falafel
Cook on Sunday eat until Thursday. I’m Allie and you’re watching Economy Bites. So today, we’re going to be making Falafel. Falafel is a vegetarian recipe. It comes from some would say Israel, some would say in general the Middle East.
What I’ve got at the grocery store is a can of chickpeas, also known as garbanzo beans. Good, enough coriander, crushed corianders. I’ve got coriander seeds and I’m just going to crush them up before I use them. I’ve got an onion, a lemon. $10.00 what we’ve just spent, so even if you also bought the cumin, the flour and garlic, that’ll probably be another 10 bucks at most. And most—and then you have it for the recipes so it’s still definitely less than $20.00 to make a whole ton of—Falafel.
We’re going to start by taking our can of garbanzo beans, you can also buy the fresh ones if you want but I like to buy these because they are like already wet, soaked, cool. But what we want to do is get them as dry as possible. So we’re going to drain these, give them a rinse, dub these dry until they’re like super, super dry. Chickpeas are delicious and they’re good for you. Not that this is going to be healthy at all after we deep fry them in vegetable oil but I’m going to let these sit for a couple of minutes while I chop at my onion and my garlic and my parsley.
I need to use the small onion. It doesn’t have to be chopped that well or that thin because we’re going to mix our mixture in our food processor. If you want to buy the dry parsley, that’d be fine. We’re going to do is about 2 tablespoons of it. I’m going to mix my dry ingredients now. We’re putting baking powder and flour in the fritters, they act like glue. All the measurements would come off. Five tablespoons of flour, 1 tablespoon of cumin, I said I’ve got these little coriander seeds. So I’m just going to crush some of these up here. Instead, I think we’re going to crush them right. We use half a tablespoon coriander seeds. They’ll get mashed up in the food processor so it’s fine.
Now this is a small, really small food processor so it’s going to be really crowded in there. If you have a bigger thing, you definitely want to use bigger. Moms, dads get your children one of these little guys, it will change their lives. Now I’m going to add my onion, parsley. So now, we’re going to add my dry stuff. To that, I’m also going to add a pinch of salt, crusher peppers and a little bit of pepper of course. I’m going to take a lemon here. And we’re going to sit it in the refrigerator for two hours and see how this is really sticking to my hands that mean I’m going to add a little more flour. So all in all, I use about a half of cup of flour. Now we’re just going to cover that in plastic wrap, just pop them in there.
So now our balls have been in the refrigerator for about two hours. You want to use oil that is cheap for frying and we’re going to use basically this whole bottle. We want to bring it up to about 375 degrees. So what I recommend is that you get a candy thermometer, meat thermometer, something that gets as high as 375. If you don’t have a thermometer, you want to give it about 10 minutes. Well we’ll see, let’s get our two plates. On the first plate, we’re going to line it with paper towels. Second plate is going to be for forming the balls.
Now it’s nice and it’s not really that sticky anymore, well it’s still kind of sticky but not too bad. And we’re going to make balls that are about the size of like a walnut or a ping pong ball. The size of a ping pong ball, you see that small. And now I’m going to check the temperature on my oil. You’re going to want to let heat up for about 8 minutes to get it to 375. Don’t use a plastic implement inside the oil because it will melt. Just stick this in here, watch and then I’m just going to drop it in. And we’re going to just do like five or six at a time okay? You just want to roll them around there. We’re just going to cook them for like 3 or 4 minutes. They’re almost turning black and I think that means that they’re about ready. So I’m going to start scooping them out.
If you drop them in for a high point up here, the oil’s going to splash up and it’s hot and you don’t want that in your face. Don’t use tongs because you know, then you’ll squish the ball. This is a great recipe for vegans. Even all the things that you eat like as a—this recipe don’t immediately pour the oil out, it’ll get a mess and it will burn you and it’s not good. So what I like to do is leave it here for a little while and let it cool down. I like to put a lid on it so that nobody touches it. Leave it there for like an hour before you put it out and it’s still nice and green on the inside and I’m going to put a little bit of salt on top.
Now I’m going to show you a little platter of delicacies. You could eat it just like this in a platter. You have a Mediterranean sandwich fit for a king. Let’s take a bite. Good for King David. Cook on Sunday, eat until Thursday. I’m Allie and I’ll see you next week.

Transcription by: Scribe4you Transcription Services