It’s wasn’t chives it wasn’t spring onion but it was leeks ,and it depends on the country’s style making falafel in some countries they’re adding onion + garlic + leeks same it’s Lebanese & Syrian style and they’re using chickpeas to make the falafel and in other countries like Egypt they’re making falafel from beans not from chickpeas and adding crushed coriander seeds +cumin powder +fennel seeds crushed + fresh parsley +fresh coriander and of course leeks and some other countries they’re making falafel using both Beans & Chickpeas Finally that white powder was sodium bicarbonate to make it fluffy inside and crispy outside Bye the way some restaurants are adding bread crumbs or soaked bread to the mixture just to reduce the cost Thank you so much for reading 🙏
For those who wanna know what's the green herb he used it's actually Scallion (Spring Onions), here we call it "Onion leaves" or "Green onion", it the green part that sticks out of the ground from the onions, (Similar to the green part sticking out of carrots).
+Abd Al Rahman Hamdan So many people confuse those - green onions are hollow, chives are flat. What he used were chives - they could have even been garlic chives. But chives, definitely. Check out Asian markets for these.
You make me homesick....I'm so happy I'm going back to Jordan..I've lived there 3 years......I don't like america anymore....time to go back to where I love.....
This is the best video demonstration of Falafel on you tube, although other recipes are good but none used that green kuraat which gives it a perfect green instead every body use parsley. I was wondering that actual Falafel does not give parsley flavor as it is something else. Thanks for this great video.
Thanks for this video of how it's made. The first and only time that I made falafel, it just disintegrated in the oil. Question: did they just soak the beans and not boil them?
+winebox you should never use cooked chickpeas, they must be raw, the oil must be hot enough so that when you drop the falafel in it floats rather than sinking and it immediately forms a crust outside that prevent disintegration
Yesterday I watched this clip for like the 10th time, and later I made my own falafel mixture, based on this process. Great success! I've been making my own falafel for about 3 years, but this was the best one. The process wasn't identical, but close! Thanks for the upload, Skiz!
+Char Mitch Ice keeps the ground chickpeas cold and retards spoilage. I think the mix is used up in the course of the day and keeps well without refrigeration.
what causes falafel to tastes like raw chickpeas? I usually fry them for 5 minutes just to be sure and they're hot in the center but still there's a "raw chickpeas" taste in the center part
+LD.Tube Honestly what I do to combat this is not grind them too fine. It's harder for the centers to come out right that way. Also don't use canned chickpeas. Use dry ones. The ground up material should be a bit chuckier/coarse grind. That way the heat can penetrate the center. I would highly recommend you check out "food wishes" falafel. Follow what he says and does to the letter and you will get perfect falafels.
I found using more water in the paste and fluffing it up so its not a dense paste helps a lot. They take longer to cook for the same amount of browning the more water you add to the paste. And using a lower temp oil as ^ said but it still needs to be high or you'll just have a ball of grease.
did you see the guy who made the one by hand in this video (toward the end) using the end of his spoon to punch an indentation in the middle of the patty before he dropped it in the oil? that keeps the center from being undercooked because it both makes the center less thick and let's the oil hit that spot (same reason a doughnut has a hole in the middle) - you should try it at home, works perfectly
Great video thanks! How did they make falafel before electric grinders and mixers? Must be so hard to chop all those chickpeas by hand. I'm gonna try falafel for the first time after seeing this :)
Adina Mor Hi 🌹,, you can use any kind of spices you like, the first one was baking soda (Make falafel Puffy and crisp - add appropriate amount, more quantity or a few not good thing, will ruin your Falafel). About the others spices, salt some use cinnamon, coriander powder White pepper black pepper cumin/ garlic, coriander, onion and parsley... but i watched a man said "cinnamon and cumin don't match ... don't know maybe that his opinion" Some just use chickpeas alone without additives only spices, onion and baking soda. I hope that help you😙, and sorry my English not that good😆
The only problem that guy he did not say how much the measuring and this time is very important the quality of the video very poor because too much music noise no expiration or talking from the guy who's cooking the falafel would like to see more talking and explain the cooking thank you for your time.
I'm going to Jordan on vacation in March, yay me😀 I wonder how early in the day I can ask for falafel? Lunch, I guess? For breakfast, can anyone tell me what typical dish(es) to ask for? So much looking forward to the country, the people and all the food I will be eating!
I love falafel but in Vigo there isnt any place to try good one. When i go to Barcelona i eat delicious falafel in a place called Buen Bocado. But this jordan falafel kill it
peux t on savoir ce que c'est qu'est l'ingrédient blanc que l'on met dans la farce ? il y a le sel , ok, mais le deuxième ajout blanc, c'est quoi , merci pour votre réponse
but why does he squish the falafel in the pita???? hasn't the falafel been to enough? and then he goes rolling it. the shame. :) I went to a place one that fried the falafel on the spot for me in the oil. from the fryer to the pita it lost it's crunch. that was so bad. hope this one tastes better because the process looks legit. even though they squish the falafel and roll the pita. ;)
It was all great good until the guy smashed the falafel into the pita and turned it into a mushy paste...the best part of a falafel sandwich is when you bite into the whole crispy falafel. It's the combination of the crisp outside crust and the soft inside part
If you scroll back through older comments, he added something like chives. I think the flour must have been baking soda, which makes the falafell lighter
Skiz Fernando Saw the chives. Idk how falafels are made, but seen lots of videoes lately, and many put in parsely and/or cilantro. Some put in actual flour, why Idk.
Maison David It’s wasn’t chives it wasn’t spring onion but it was leeks ,and it depends on the country’s style making falafel in some countries they’re adding onion + garlic + leeks same it’s Lebanese & Syrian style and they’re using chickpeas to make the falafel and in other countries like Egypt they’re making falafel from beans not from chickpeas and adding crushed coriander seeds +cumin powder +fennel seeds crushed + fresh parsley +fresh coriander and of course leeks and some other countries they’re making falafel using both Beans & Chickpeas Finally that white powder was sodium bicarbonate to make it fluffy inside and crispy outside Bye the way some restaurants are adding bread crumbs or soaked bread to the mixture just to reduce the cost Thank you so much for reading 🙏
Why the hell did you choose this restaurant in particular??? You should have gone to ABU JBARA restaurant. It's the best one in Amman regarding hygiene and cleanliness. abu-jbara.net/
@@SkizFernando Hmm, I see. Well, it's nice that they let you film, but nearly all the comments in Arabic here are criticising the lack of hygiene. I hope that tourists watching this video will not think that all restaurants in Amman are like this. Best regards.
