The Only Video YOU NEED, To Make EPIC Falafel

Summary by Krater

This video shows the complete process for making restaurant-quality falafel sandwiches at home, covering soaked-chickpea preparation, herb-packed batter, deep-frying technique, homemade pita bread, pickled red cabbage, pickled chilli onions, Arabic salad, and tahini sauce.

From the video

Answers: How do I make the best falafel sandwich at home?

• falafel recipe
• homemade pita bread
• pickled red cabbage
• pickled onion and chilli
• Arabic salad
• tahini sauce

Ingredients

• 250 g dried chickpeas
• 25 g fresh parsley
• 15 g fresh coriander
• 15 g medium heat green chilli
• 3 cloves garlic
• 110 g medium onion
• 1.5 tsp salt
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp cayenne
• 1 tsp raw or toasted sesame
• 85 g room temperature water
• 85 g whole milk
• 7.5 g dry active yeast
• 13 g sugar
• 300 g all-purpose flour
• 20 g extra virgin olive oil
• 1 whole red cabbage
• 0.5 tsp citric acid
• 30 ml red grape or apple cider vinegar
• 35 ml fresh lemon juice
• 1 large white onion
• 2 red chillies
• 3 tbsp white vinegar
• small chunks cucumber
• 1 plum tomato
• 0.5 red onion
• 0.25 tsp black pepper
• 150 g tahini paste
• 120 g water

What it concludes

• Using soaked dried chickpeas rather than canned chickpeas prevents falafel from falling apart in oil without needing binding flour or eggs.
• Deep-frying falafel in plenty of oil at 160 to 170 degrees Celsius allows them to sink and form a skin that prevents breakage and excess oil absorption.
• Making pita bread with 85 g water, 85 g milk, and preheating a baking sheet in a 240 degrees Celsius oven produces fully puffed, soft pitas.
• Macerating cabbage and onions with salt, sugar, and acid softens them and builds strong pickled flavor quickly.
• Tahini sauce made from 150 g tahini paste, 25 g lemon juice, and water added gradually provides creaminess and moisture to the falafel sandwich.