Smashed Falafel (no deep-frying necessary)
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Smashed Falafel (no deep-frying necessary) 00:00 Intro 01:17 Falafel Mix 04:45 Labneh or Yogurt Sauce 05:24 Cooking Falafel …
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Regarding the labneh, a great substitute for yoghurt is skyr – low in fat and high in protein.
Awww Helen thanks for such a quality video. Super inspiring!!
I recently discovered you and I love your content. Love the recipes and also the very comforting aura you have!
Пять баллов как всегда. Интересный рецепт. Я никогда не пробовал фалафель. Обязательно сделаю на днях. Спасибо, Лена!
I love you !
I got hooked on Falafel while I was in Egypt. Patent come to your channel to find out how you made Falafel yet and here I got a notification within a month of coming back from Egypt haha. Thank you
Helen, you overcome yourself each time!I love meat, but I have to try this!Thanks.
I'm sitting here eating a delicious snack, and this STILL made me want to immediately make and eat this felafel with an egg on top of it. Drool!
Your use of metal utensils on non-stick cookware is giving me angina
Great idea ! ❤
Actually the way you made them in my this video is very similar to the way ega (عجة) a breakfast staple is made authentically in the streets of Egypt. The street vendors use the batter for the falafel and mix it with eggs, then shape it into large, round patties and pan-fry them. It's then eaten with pita bread, tomatoes, and tahini sauce.
This looks sublime. Falafel is life!
If you ever develop a non-deep fried version of sweet and sour chicken, please post it up. I tried one baked version but it didn't really come close to the crispiness and unctuousness of the deep fried version.
Looks great (as usual). One comment if I may. When I try to copy and paste the recipe into Word, the result is one continuous line, that is there is no normal spacing. An example:
1 Tbsp pomegranate molasses 1 garlic clove, sliced1 garlic clove, sliced25g parsley, cilantro, mint, dill, or tarragon (any combination)1 heaping tsp Smoked paprika1 heaping tsp coriander175g carrots, sliced 1/4 inch thick and cooked in 2 Tbsp olive oil with a pinch of salt in a small covered pan stirring occasionally until tender and golden brown
Is there a way you could add spacing when needed? Many thanks,
Cheers,
Peter
Our falafel in egypt is different….soaked crushed beans …leeks onion garlic dried coriander cumin salt pepper
Just watched this video, and already soaking the chickpeas! I'm planning to try with beetroots instead of carrots this time, because that's what I've got at the moment.
ETA: the verdict is that this recipe is delicious and definitely a keeper! Beetroot works extremely well. Will try with carrots next time 🙂
It looks lovely. I think it will taste wonderful. But it isn’t falafel. There comes a stage when a variation becomes a fundamentally different dish.
you are very nice, but…falafel and egg? sorry what?
Thanks for that. I don't like deep frying also, so always on the look out for versions like this!
It used to be that the bag of chick peas had a recipe for fritters that was similar to falafel, quite tasty
that's great cooking, taking a regional classic and reworking it into something that fits your style and taste. it's how every dish we love came to be. thanks for sharing
This looks exquisite 🤤 love the idea of egg as a topping!
Labneh, falafel for that matter…I always learn about something new in your videos.