tag:blogger.com,1999:blog-7173052990851751381.post5897159214265257535..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Falafel – The Opposite of How These Will Make You FeelChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-7173052990851751381.post-50948035564874874382019-05-08T19:00:25.015-04:002019-05-08T19:00:25.015-04:00I made this today and it was so good! I had no ide...I made this today and it was so good! I had no idea how to serve it in a pita, so I did a bunch of research. It seems that most often people do falafel in a pita with lettuce, tomatoes, cucumbers, tahini sauce and tzitziki. I thought it was weird that everyone uses two sauces, but they are so different and I was really glad I had both.<br />Anyway, Chef John, thank you so much! I loved the video so I could see how much to blend it, and I also quite enjoyed your narration. I watched it over and over before and during making it.Jennhttps://www.blogger.com/profile/16008824316690951147noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51185654949677297082019-04-02T13:59:34.490-04:002019-04-02T13:59:34.490-04:00Just to let others know about canned beans: it doe...Just to let others know about canned beans: it does not work at all. When you drop the balls in the deep fryer, they disappear completely in a green goo. Does not work in a frying pan either.Anonymoushttps://www.blogger.com/profile/02952996183039384960noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39267064359514033452019-02-21T20:42:11.289-05:002019-02-21T20:42:11.289-05:00Just made these, they came out awesome!
I may hav...Just made these, they came out awesome!<br /><br />I may have gone a little light on some of the spices, but just a touch. And probably didn't put enough parsley, because my color wasn't as green at the end. <br /><br />The only real change I made was using chickpea flour instead of regular. They were very tasty. Not the best I've ever had, but better than any I've had in the states.<br /><br />Thank you!!Yuriyhttps://www.blogger.com/profile/13193351883646202903noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46676865413517551442018-10-22T20:42:24.100-04:002018-10-22T20:42:24.100-04:00Thank you soooo much!! My family love them! Thank you soooo much!! My family love them! Nekohttps://www.blogger.com/profile/13739360336203645994noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33338220977215144022018-05-13T10:32:43.676-04:002018-05-13T10:32:43.676-04:00Chef John, you da man!!
When the recipe calls for...Chef John, <b>you da man!</b>!<br /><br />When the recipe calls for 1 cup of dried chick peas, is that the measure for after or before theyre soaked?<br /><br />Thank you!<br />DavidCFTM001https://www.blogger.com/profile/05805674304815590910noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45486853332420124262018-03-10T11:07:15.421-05:002018-03-10T11:07:15.421-05:00We highly recommend cutting the salt back. Just ad...We highly recommend cutting the salt back. Just add more if needed. Way too salty, as per another commentor from 2017 posted. Otherwise YUM! ManJo1329https://www.blogger.com/profile/08881330951517391431noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13018605358712263962018-03-10T11:04:47.779-05:002018-03-10T11:04:47.779-05:00I warn people to cut back the salt to 1 tsp . As w...I warn people to cut back the salt to 1 tsp . As with one 2017 commentator; we also found the mix TOO salty. Just add less at first and taste. Otherwise, great!ManJo1329https://www.blogger.com/profile/08881330951517391431noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75215639733762760682018-01-15T13:22:25.069-05:002018-01-15T13:22:25.069-05:00Hello Chef John - OH MY GOODNESS! I made the falaf...Hello Chef John - OH MY GOODNESS! I made the falafel balls for the first time and they were a HUGE success - I brought them to work for my coworkers to try and they absolutely LOVED them. Thank you very much for this recipe and the tzaziki sauce which was also a big hit.SRhttps://www.blogger.com/profile/11853934760772591841noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80769608027709612112018-01-07T21:19:58.956-05:002018-01-07T21:19:58.956-05:00Hi Chef John. I'm a big fan of your recipes, a...Hi Chef John. I'm a big fan of your recipes, and even though my wife thinks it's more complicated because it isn't our first language, they always turn out to be pretty good. What I noticed is that you often deep fry to 350F, which you can easily do in a deep fryer. I don't have one of these and my kitchen is too loaded and small to get one. So usually I fry my things in a cauldron with oil inside. However, I would like to get your opinion on how to do-it reliably, temperature wise, knowing that my thermometer is not very reliable either... Any tip would be vastly appreciated, and if you insist on a thermometer, if you could suggest a brand that I can get on internet that's reliable, that would be great!Philippe et Émiliehttps://www.blogger.com/profile/05525085835114099895noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-745839418489913022017-12-13T11:20:38.970-05:002017-12-13T11:20:38.970-05:00Hi Chef John! My husband and I had a fight. Pre-fi...Hi Chef John! My husband and I had a fight. Pre-fight, I mentioned making falafel and tahini sauce, to which he said that falafel is normally dry and crumbly, and tahini is bitter and boring. Post fight, which had nothing to do with this recipe by the way, I decided just to make some for myself for a veggie lunch. He came home and caught a whiff of the smell, asked to try them, and of course I shared because that's what being married is, and he loved it so much he swore and then asked for me to make him a wrap with onion and cucumber. The falafel was moist and held together great and the tahini had a wonderful lemony-garlicky tang, it was perfect (of course I made my own little adjustments)! And then we made up. Your falafel/tahini combo brought us back together! So thanks!Anonymoushttps://www.blogger.com/profile/16058549011878825090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63338387922363830722017-11-04T17:00:02.706-04:002017-11-04T17:00:02.706-04:00First time attempt via pan fried and the mixture w...First time attempt via pan fried and the mixture was watery and difficult to handle they wouldn’t hold properly together as a patty. Tasted good though otherwise. Where am I going wrong?Sullivanspapahttps://www.blogger.com/profile/04556291907302774452noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68154297522716435182017-05-19T22:24:03.831-04:002017-05-19T22:24:03.831-04:00I've been wanting falafel for ages and found y...I've been wanting falafel for ages and found your recipe. I finally had the time to make it today, along with the amazing pita bread. Delicious! They were a big big hit with my family. My pita didn't puff like I wanted, though they were still delicious. Thank you!Dellani Oakeshttps://www.blogger.com/profile/17537857916391453921noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85246623911669227712017-03-20T08:53:55.927-04:002017-03-20T08:53:55.927-04:00Chef John, thanks for the recipe -I just made thes...Chef John, thanks for the recipe -I just made these. Half the balls were deep fried for my hubby and half were baked with no oil at all, for me. The falafel mix held up well and I didn't even need to dampen my hands to mould them into balls. I used one bunch of cilantro and extra garlic! The deep fried balls were perfection embodied! The baked ones will only brown on the bottom where they touch the pan but they will dry on the exterior to create somewhat of a crust. Obviously mine had NO oil at all but I imagine if you wanted to bake them with oil, brush oil on the pan, add the balls and brush the tops with extra oil. That way, you'll get a more crunchier/golden brown exterior.<br /><br />Now, the one CON and someone tell me - the 1.5tsp salt - is that right? I used fine pink himalayan salt and these came out SO salty. My husband who normally adds salt to everything even said so. My question is - does the himalayan salt taste saltier (lol if there is such a thing!) or what? I used 1 tsp only.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67613942461641059522017-01-27T04:37:53.181-05:002017-01-27T04:37:53.181-05:00My falafel fell apart too, and I used egg white. T...My falafel fell apart too, and I used egg white. They felt quite sticky and wet when I formed them. I used canned Garganzo's/Chicpeas so this might be the reason. However the taste was so much more delicious than the dried falafel mix that I used in the past. Worth the effort. Thanks Chef John. I follow your videos religiously listening several times for all of your subtle tips. My family loves your greek lemon chicken recipe.Lambomaniahttps://www.blogger.com/profile/01931094327888123278noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59987011307322121442017-01-23T16:56:41.515-05:002017-01-23T16:56:41.515-05:00Would i be able to bake these?Would i be able to bake these?Kamanhttps://www.blogger.com/profile/03381561428900218029noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71211909256921631032016-12-30T16:59:33.162-05:002016-12-30T16:59:33.162-05:00I just received a mini deep fryer and decided to d...I just received a mini deep fryer and decided to do this recipe which I already made twice before using a fry pan. The problem I had was that the falafel was sticking to the basket. I noticed that Chef John did not use the basket. I think I will try it that way next time.<br />Anonymoushttps://www.blogger.com/profile/02860407110369766537noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90680530909742124002016-10-06T17:26:58.903-04:002016-10-06T17:26:58.903-04:00Hey Chef John, can I bake these instead?Hey Chef John, can I bake these instead?dejavuhttps://www.blogger.com/profile/00804079810217751183noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77960931532453191812016-07-13T16:07:43.478-04:002016-07-13T16:07:43.478-04:00I made Falafal and I feel great! I threw about a 1...I made Falafal and I feel great! I threw about a 1/4 c of dried chickpeas in my Vitamx and made my own chickpea flour too! Yummy! 😋Anonymoushttps://www.blogger.com/profile/18028793746793529452noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30970568489871302032016-05-01T22:02:50.551-04:002016-05-01T22:02:50.551-04:00Made these a few days ago...
My wife and daughter...Made these a few days ago...<br /><br />My wife and daughter loved them (as did I).<br /><br />I soaked the chick peas closer to 24 hours (not claiming that had any effect), added some minced fresh cilantro to the parsley, and skipped the flour.<br /><br />Absolutely terrific! Thanks so much.Anonymoushttps://www.blogger.com/profile/05218918693027292715noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44851049059337632112016-04-30T06:22:27.067-04:002016-04-30T06:22:27.067-04:00Chef i need ur help pls, i followed the recipe ste...Chef i need ur help pls, i followed the recipe step by step, but unfortunately once i put the flafel to fry it started to broke down!! Anonymoushttps://www.blogger.com/profile/08380241819364582851noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78833004513663830832016-04-04T15:13:29.430-04:002016-04-04T15:13:29.430-04:00do I not need to boil the chick peas after soaking...do I not need to boil the chick peas after soaking ? they are rock hard ?! <br />thank youLibsmumhttps://www.blogger.com/profile/06237046554358754542noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26086366000943963382016-02-13T00:35:26.848-05:002016-02-13T00:35:26.848-05:00Update on my previous post about french toast fala...Update on my previous post about french toast falafel:<br /><br />When I came up with that, I was a bit in my cups, as I suggested; so this may have turned out to be a case of "10 by night, 2 by light." However, Herodotus relates that the ancient Persians used to make important decisions in a two-stage process; they would discuss matters once when they were drunk, and again the next day when they were sober -- or vice-versa. I read that many years ago, and have emulated that wisdom ever since.<br /><br />Accordingly, I tried my little falafel invention again in the cold harsh light of the morning after, and it was still good. Now it's late at night and I've had a few glasses of wine on an empty stomach, and I tried the invention yet again. This time I find it reaches perfection (as opposed to mere outstandingness) with the addition of a little more salt and a few drops of Tabasco sauce. I'm on my way back to the kitchen to make another round.<br /><br />Yours,<br />Beemo<br /><br />P.S. Chef John, you are the Vahchef of Americabeemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89744054547605724852016-02-12T02:07:18.207-05:002016-02-12T02:07:18.207-05:00Dear Chef John:
As I posted very recently, I trie...Dear Chef John:<br /><br />As I posted very recently, I tried your Falafel, with unadvised canned chickpeas, and the result was certainly tasty; but after the frying in so much oil and all, I eventually concluded it was somewhat, je ne sais pas, un peu trop, comment c'est ineffable, mais trop c'est trop, point. For me in any case.<br /><br />Later, after a few beers (Beck's) I found myself thinking about the falafel mix in the fridge, and I suddenly had a vision: FRENCH TOAST<br /><br />I thereupon Innovated, Experimented, and Invented.<br /><br />I pulled out a slice of Jim Lahey/Mark Bittman no-knead bread--which I'm a whiz at making now and always have around--and:<br /><br />-- vegetable oil<br />-- your tahini dip (made earlier today, turned out excellently)<br />-- cream<br />-- the uncooked falafel.<br /><br />I heated a non-stick pan with a little vegetable oil, spread some falafel dip on both sides of a slice of bread, and fried up the slice like french toast. (Initially I only intended to have one such slice, so I used only the vegetable oil; but the result was so satisfying I got another slice coated and experimented by frying one side with olive oil and the other with butter.)<br /><br />When it was cooked and ready, I spread some tahini dip on one side of the slice and drizzled on about a teaspoon of cream.<br /><br />Result: After several Beck's I couldn't really tell the difference between the oil or butter fried sides, and maybe I'm flatly incapable of doing so, but certainly it was a completely satisfying late night after-drink snack. I went very easy on the oil or butter, and the combination of the robust falafel/tahini combo with the nice familiar homely bread struck me as just right.<br /><br />Note: I used a fork and a steak knife to cut this with, as the no-knead bread is sheathed in full plate armor. I keep forgetting to rub each loaf with butter as it comes out of the oven (trick from my late french-canadian grandmother who was born in 1900)beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5547844029189496492016-02-11T19:42:13.458-05:002016-02-11T19:42:13.458-05:00I just made these and I'm afraid I was so impa...I just made these and I'm afraid I was so impatient to try them I used a can of chickpeas that we had kicking around... results not fantastic, also not ideal solidity to hold shape, but this recipe and techniques are really quite advanced for me. In the end the result was still very nice to eat, with your tahini dip (which I made earlier, with the correct amount of garlic, it is very good)<br /><br />The best part is that I got a little experience of pan-frying and using a food processor, and certainly learned a thing or two. Plus it was good to finally use that can of chick peas. Next time will be much better of course.<br /><br />(P.S. sooner or later I'm going to make my own ghee -- Indian-style clarified saltless butter -- which supposedly is excellent for frying as it has a very high flash point. I will fry a few things in a little ghee and report if interesting)beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85645490091885277432016-01-15T11:09:53.299-05:002016-01-15T11:09:53.299-05:00My fryer uses about 1 quart of oil. I hope that he...My fryer uses about 1 quart of oil. I hope that helps! Good luck and enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com