Molly Makes Fresh Herb Falafel | From the Test Kitchen | Bon Appétit 

"24 falafel balls you might as well invite some friends over" You underestimate my love for falafel

"I don't really support baking falafel. So, I'm not going to show you how to bake them." - Molly Badass

Tip from an Arab: One garlic clove is never enough

Unpopular opinion: if you come into these videos with Molly, Carla, Claire, etc. and your comment is about how you wish the video was a Brad video, you're a jerk. Molly worked hard on this video (and did an amazing job) and she deserves a lot of credit.

Technically speaking, as a specific collector of mid-20th-century spray paints, seafoam green varies but tends to be a pastel tone of blue toned teal. That sauce is more of a pea soup earth green from the late 60's and into the 1970's. I love those colors dearly.

Awesome to see Falafel is getting a proper representation abroad! Great recipe BA! For the home cooks, there's no shame in shallow frying falafels in a flat shape (like half an inch thick)! They cook perfectly well and turn out just as delicious, without the mess of deep frying (and arguably less oil in them). I also recommend skipping the herbs and some spices if you're going to eat it in a pita, meaning not a "herb falafel" but just a purist version with chickpeas, onion, garlic, salt and pepper. Maybe Cumin. That way, the falafel balls themselves are very deliberate in their flavor and everything else in the pita goes to complement them. Dill pickles, saurkraut, tahini, fenugreek sauce, Amba, they all go incredibly well in Falafel. But if you flavor the balls themselves with herbs and spices, the whole thing can become overpowering. Falafel like this is usually eaten as finger food, since you pack so much flavor into each ball, they really are the star of the show and need no pita. You pick up a ball and dip it in a sauce like Tahini, Hummus, Amba, other Fenugreek products... even yoghurt. Whatever you fancy really. And it's great. I'm sure these turned out amazing.

I think this is the first time I've watched a video where the chef actually adds more salt to taste, rather than saying 'it's perfect!' after adding the first pinch. Thanks for the honesty!

Fasting is hard when you're subscribed to Bon Appetit

Molly is so pretty.

I love how minimalist and simple her outfits are ❤️

This is the second time I've watched this. I actually intend to make the recipe now. The first time I was just hanging out.

That looks amazing! I’ve always wanted to make falafel from scratch!

It's entirely Vegan. Thank you BA and Molly

I fell in love with felafel in the seventies and have always looked for better ways to prepare them. This recipe is so far ahead of any other I've ever tried. It's not even close. The jalapeno,, the fenugreek in the sauce. I put about 10 dry chickpeas in my spice grinder to make the flour. I threw a bunch of course stuff away. I also put the balls in the freezer while I got everything else ready. and everything held up well during the frying process. Great job BA, you too, Molly.

Can't say I've ever seen a jalapeno in a falafel, but it sounds damned good.

" I wish we had smellevision" That was literally the first thing that i wished for after i fell in love with Bon Appétit. We need smellevisio😂

Yeesssssssssssss falafel is amazing!!!! Would love to see more veggie or vegan recipes ^_^

I love Molly’s videos, she’s so precious

Pretty close to an Egyptian style falafel called Ta'ameya, but a standard chickpea style thing. The Egyptian style replaces chickpeas with Fava beans and sesame seeds as the bulk, with the same herbs, the addition of much more garlic and much more cumin (probably about 6x for this amount). Notably the Egyptian falafel is very herbaceous like this recipe, so stick with the parsley and coriander and also add mint, dill and microplaned lemon zest. Generally served smashed inside a wrap on top of a bed of houmous and spicy sauce, with shredded lettuce and tomato, grilled halloumi, grilled aubergine and pickles of spring vegetables and carrots. Then drizzle with the sauce which is thinned down yoghurt blended with the same herbs, extra mint, the juice of the zested lemon and a good pinch of salt. It's nowhere near as simple but there's a reason Ta'ameya is considered one of the best. You probably triggered every single falafel vendor from germany to arabia by not smashing them inside the wrap though, that is the essential falafel move, nobody wants to eat perfect falafel balls. That's messed up instagram photo nonsense, please nobody try to eat these in ball form, break them up, it's the only way.

I've just cooked falafel with this tahini sauce the way you showed and it turned out not good, but FREAKING AMAZINGLY DELICIOUS!!! Thank you so much for the recipe ☺️

This is the sudanese way 😍 we make our Ta’miah out of garbanzo beans and herbs “no mint though“. My father always like to add some green chillis in the mixture!! But I’m not a big fan of the heat 😅

No wonder Molly wasn't in the 'Pro Chefs Guess & Make A Recipe' video. Cause she already did the recipe here! 😂

im in love with molly, so cute!

Good technique, but I like way more garlic in my falafel. In addition to the cumin I add coriander, nutmeg, cinnamon and cayenne powder. I want falafel to explode with flavor, and I always make fresh hummus to go with it. One of the best dishes in the world.

I really wish the USA would convert to grams for weights.

Great recipe! Arabian tips: Add yogurt to your Tahini sauce, and crush the flafels then put them first in the pita bread followed by Tahini and salad.

I love falafel wraps! I usually eat it with a very simple but perfect dressing. just mix some tahin with joghurt, lemon juice, salt and pepper and add it to your sandwich/ wrap. I can guarantee that you will love it!

And remeber: Damp hands make smooth balls.

Egyptian falafel (Taamiyah) made with beans instead of chickpeas is the Arab world’s best kept secret!! Way lighter, fluffier and more delicious in my opinion!

Oh my god I could listen to her chopping herbs all day. For real they should put out an asmr chopping video using that mic. It makes it sound so round and satisfying. 😍

This is gonna be the weirdest thing I write or say all day, but I love how quiet that food processor is. Mine literally sounds like a buzz saw.

Keep the Molly videos coming, we love watching!

You dont have to round the falafel by your hands, here in Iraq we use a special falafel tool to shape the falafel as we desire.

Watching her chop things is so cathartic for some reason

I really enjoy Molly as a host - she's the only one I feel I consistently learn something from - everyone has their own taste but I way prefer this style of video to a host that's trying to figure it out as they go

Please put more of Molly cooking videos... She's awesome!!!!

It's Great It's our daily breakfast Hi from middel East

Made this yesterday and it was awesome! The dough(?) smells so perfect once the spices are mixed in.

They look absolutely delicious ❤️ definitely going to give them a try!

Molly’s videos are some of my faves because they tend to be designed for lower level cooks.

molly's outfit is like...90's amish chic in a rly good way, i love it

I like making em into patties, that way they'll fit into your bread perfectly

Wish you had more vegan recipes like this!

Finally seeing a falafel recipe being done properly. I have never seen jalapenoes added to falafel but whos mad at a little bit of spice, add yogurt to you tahini sauce, and for easier eating and assembly put the falafel into the pita bread and slightly mash with a fork then add your tahini and toppings. You can also stuff falafel with either cheese or spicy salsa, but they will be somewhat flat and disk shaped (many places in jordan do this).

This looks so good! My mom and I are going to make this tomorrow!

If you want a little spice in your falafel, I highly recommend getting jarred jalapeños and using some of the brine in the water you use to soak the chickpeas. This also replaces the salt need

Made these last night and they turned out great : ) made pita, tzatziki, and hummus from scratch and pickled some jalapeños for it and sprinkled in some pomegranate seeds, very wonderful! Thank you molly

What a wonderful, smart person!

Brad with that dad bod 🔥🔥🔥🔥

How many Muslims watching this for Ramadan lol 😂 I’m so ready to make some .... I’m Mexican but I’ve seen my Arabic friends make falafel and I’m definitely inspired MashAllah

Molly is my favorite BA chef 🤟🏼

Made these for work today and people loved them!! Made my own chickpea flour too. Thanks for another great recipe

If you're concerned about the size of the grind on the chickpeas, use a meat grinder with a 3/16" plate instead of a food processor. I don't even use the food processor for the herbs and veg--I just rough chop all that and run it through the grinder with the chickpeas. It produces a MUCH more consistent particle size. Plus, the grinder both crushes and cuts the herbs, which releases a lot more of the flavor than simply cutting like a food processor does. And because it also crushes the chickpeas, it releases a lot of free starch, which acts as a binder, so you don't need to add any extra chickpea flour, or baking powder for that matter. Also, hand-forming is not only slow, but leads to inconsistent size, which you can see in the video. Using a portion scoop works better. Lastly, if you're worried about them cooking fully before the outside gets too dark, flatten them out a bit. A flattened disk cooks through faster than a sphere of the same volume. I just dish mine out onto a sheet tray with the previously mentioned portion scoop, then cover them with some plastic wrap and use another sheet pan to press them all down to about 3/4" thick. They cook fully in about 4 minutes and are easier to pack into a pita because they are thinner. And if you're looking for a real time-saver, just press out a full sheet pan of falafel grind 3/4" thick, then cut it into little squares and fry them up. They cook and taste just the same, but they're square-shaped, which only bothers purists. And purists bother me, so I guess that's just payback.

The food is as beautiful as the chef! Also, I love how Brad is such a bro and is like "whattup I'm here to help"

Ate too much of these. Now I falafel.... 🤢

this is out of this world

Oh, hell yeah, Molly!

Molly workin her way up as one of my fav bon appetite chefs

In Egypt, we make it with beans instead of chickpeas.

I'm just here to see Molly cook. It's very soothing.

“ay i got kids to feed!” “what, they dont like falafel?”

This is the first Bon Appétit recipe i tried, omg it turned out to be so so so so good! That green tahini sauce is liquid gold 😍 Give this a try everyone!

everything is fun with brad

The starting frame with brad and molly together 😍

Thank you for this delicious vegan meal

Proud to have my ancestors be the pioneers of falafel... as a Palestinian I can assure u that I wouldn’t exactly call this falafel and that’s not how you do it. This is the fancy westernized version. Good job on the attempt and if you come to Palestine, we’ll take you to Bethlehem, teach all about our complicated history and about the origin of falafel and how to make falafel in the true old fashioned Palestinian way.

I'm from the middle East, and I approve this video, well done! 👍

Yes. A hundred times yes to a falafel party.

I tried to make falafel with a blender because our food processor blade went mysteriously missing. Did not work. Nor did a potato masher.... Must replace blade and try again!!!

Trying this over the weekend!! Thanks!

Ohh yesss another molly video 😍

love falafel.. always . even being Asian. Arabian food always interesting to me . the way they make meats and vegetables in the intense heat . that is full of flavour is amazing to me .

Looks perfect!)

I never knew I needed Molly in my life until I watched this video.

I'm a simple man. I see Brad and I click

Tried it today, worked out perfectly. Great for meal prep. Thanks for the recipe.

That. Looks. Delicious.

Close enough, except for the jalapeño, and you used ONE garlic clove, and once deep fried you need to crush the falafel and then add the sauce

Great episode. Thanks Molly!! Just made falafel the other day actually! Never put jalapeños in mine. I’ll have to try that next time!!

didn’t expect americans to make such good levantine falafels my mouth is watering

Tried this recipe today for just falafels and turned out great! Thanks Molly!!

The jalapenos aren't advisable in my opinion. You can always add something hot afterwards. Also, no cardamom. Coriander would be more traditional.

This is the best thing to eat after a night of drinking. Soo good while bar hoping.

just made these for dinner tonight!! really good and fun to make. I used to eat a LOT of very dry falafels as a vegetarian, and these are revolutionary tbh, crunchy/crispy but v tender and moist inside! thanks

So you using uncooked chickpeas that have been soaked overnight?

I love falafels and I was lucky to be on an exchange program ( seven years ago)in Lebanon at the American University of Beirut. That country was literally a revelation. I had the finest food in my life, and I I used to often indulge myself with falafel wraps whenever I had to squeeze my budget, but it never felt like a punishment because it always tasted heavenly.

Oh my goodness! I’ve never been successful at making falafel and you’ve restored my confidence. Thank you

Could we also force our friends to make the falafels for us?

I’m so glad I found this channel!

Molly + Brad = Life

simple men everywhere

Little tip. You can freeze left overs if you want. Before frying them. Then defrost and fry when you want

made them, with housemade pita. they were amaziiing, 100% going to do them again

Here's how you make actual Tahini (It's Called Tahina in Egypt, and Tahini sounds really soft btw, I shrug when I hear it): -You mix a garlic clove with a tablespoon of Vinegar (or a small lemon), let it sit for 10 mins. or so -mix the Tahina in with the vinegar (or lemon) and garlic mix -add salt, pepper and cumin to taste -lighten with water until smooth (whip creamy sort of) (The Middle East likes to keep the vinegar, pepper and lemon off, and add chickpeas and olive oil instead, they also keep it heavy with less water) But the falafel were spot on (In Egypt we like to add some beans and Call it Tamia, but this excatly how the middle east makes it)

Molly is adorbs

Falafel party is the best kind of party.

Beautiful recipe!

yaaaas mollyyyy

In Egypt flafel are made from ground soaked fava beans and my Grandma adds an egg to bind the flafel before frying them. And by the way tahini is never green we never add herbs to tahini, but i would actually try it I like the color already