I always like imagining kenji yeeting me onto his shoulders in the beginning of every video

@tony2shanks

4 жыл бұрын

How else are we meant to control him while he cooks?

@deadsippy

4 жыл бұрын

Brand new sentence.

@khaleesi7903

4 жыл бұрын

Lol! Can't unsee

@lapalopy3292

4 жыл бұрын

I was like “umm.... oooohhh” 😂

@amymelissamargolis249

3 жыл бұрын

Love this ❤️😎👋👏

Hey Kenji, you really have become the modern day Jacques Pepin. These videos remind me so much of the early episodes of Fast Food My Way before PBS started editing his recipes down and cutting out much of the technique. Not only do you explain what & why you're doing, us being able to see your technique in action is so useful. Thanks for taking the time. You are an inspiration to all of us wannabe chefs and foodies.

@MrDW72

4 жыл бұрын

@kenji I think were ready for you to enlighten us on how to organize a fridge!!!

@debelihedonista

4 жыл бұрын

im drooling just by reading this

@brownie3454

2 жыл бұрын

no he’s not. he’s a modern kenji

@AC-gw4qu

Жыл бұрын

Pepin actually adheres to a mis-en-place approach to food prep and cooking. Kenji doesn't (that's how you can forget garlic). No where close to Pepin.

@lepistanuda

Жыл бұрын

@@AC-gw4qu whoooo caaaares please try to say nice things if you can manage it

my mans out here like "one for my dog, one for me, one for my wife, one for me, oops one broke, that one's for me, and I think that adds up to another one for me.." I don't blame you, they look absolutely delicious dude, hope you had a wonderful lunch, love your videos

@adamirshaid7637

2 жыл бұрын

As an arab family, I can tell you that in the summers, when we go buy falafel (it's impossible to make enough falafel for an extended family of 20 people in the morning) the lucky ones who go get the falafel almost always snack on a couple before we get home. It's like the arab version of sneaking a couple of fries on the way home from McDonald's.

Keeping a running audible stream of consciousness monologue isn't always easy. Kenji does a good job.

@wnzls

4 жыл бұрын

He’s also good at communicating the same stream of consciousness inaudibly in his Late Night videos

@drewgalbraith4499

4 жыл бұрын

Wenzelous it’s a professional chef skill most of us picked up early on in our career after many drunken closings where you open the next morning and have to eat a good meal before bed

@arthrodea

4 жыл бұрын

I agree!! Food network would have to script all the unique tidbits of information and stories he just naturally comes up with!

He has so much stuff in his kitchen and he knows exactly where everything is

@ooagabonjoaga2680

4 жыл бұрын

maybe because its his house

@plsno8981

4 жыл бұрын

Gabe Welvaert yeah maybe

@mikeymikd

4 жыл бұрын

Except the strainer when his daughter steals it

@anujvaidya7641

4 жыл бұрын

I wonder if you could use besan (chickpea flour) with canned chickpeas.

@edhernandez8523

4 жыл бұрын

As one should

kenji thinking that someone who doesn’t have a food processor would absolutely have a meat grinder 😂

@Thanadas

4 жыл бұрын

I don't have a food processor but have a meat grinder.........

@davekaminsky3660

4 жыл бұрын

@@Thanadas same

@MrBaskevin

4 жыл бұрын

Me too.. i have a meat grinder but no food processor

@TB-sg1jb

3 жыл бұрын

This is actually waaay easier with a meat grinder. Comes out perfect with no need to be able (and invariably failing the first time(s)) to eyeball the correct coarseness in a food processor.

@mahaimtiaz947

3 жыл бұрын

@@TB-sg1jb great point!

Hi Kenji, loved the video! Another common falafel that we make in Palestine is a bigger version stuffed with onion and sumac, and then rolled in sesame seeds. The balls come out better if you have access to a falafel scoop too! And go heavy with greens (add leeks too) for that bright fluffy interior and crisp brown exterior. Serve with a side of Tahini salad (cucumber, tomato, tahini, lemon, gralic, EVOO, water, salt) Delicious!!!

@arthrodea

4 жыл бұрын

Do you make them with the uncooked (soaked) chickpeas also?

@Anonimityismything

4 жыл бұрын

Stuffed with onions... There was a Palestinian bakery I used to go to that made the most amazing onion-stuffed falafel. Do you just slice the onions up and form the balls around them? I'd like to make these, they were amazing then and I really want to try and recreate it.

@falastiniyi

4 жыл бұрын

@@arthrodea always soaked

@arthrodea

4 жыл бұрын

@@falastiniyi Thank you! I want to attempt your version as best I can recreate it!

@falastiniyi

4 жыл бұрын

@@arthrodea absolutely! If you could also add more greens, usually a good falafel is vibrant green on the inside. You can stuff it with onion and sumac, you can even add a tiny bit of pomegranate molasses but not too much, it will add just the right hint of sweetness that will pair perfectly with the tahini.

popping in 10 months late to say I made that tahini sauce recipe, and it is INSANE. One of the best things I've ever eaten. Instant classic.

@ahsayakir4274

2 жыл бұрын

Try it with a tahini paste called “Har Bracha Tahini.” Hands down the best!

@pezboy715

2 жыл бұрын

Dude, I watch your fighting game vids! Haha I’m starstruck 😂

@lynnedunne6190

2 жыл бұрын

My grandmother and my mother often made humus b'thini. It's great!!!

@normacroberts-hakizimana8785

Жыл бұрын

@@penguiin12 , agreed! Toast the cumin, remove lemon seeds and use a garlic press. Now there's no need to strain the ingredients further tahini! 😉

@dylanv7668

Жыл бұрын

@@penguiin12 Have you tried it again in the 5 months with more success? I've read a few recipes where people commenting found similar bitterness in their hummus/tahini sauces, and it ended up being a feature of the tahini they were using

“Add a whole head of garlic”: *Brad Leone has entered the chat.* “Inhibit the allicin development...”: *Brad Leone has left the chat.*

@JohnHausser

4 жыл бұрын

We didn’t see Brad since the Bon Appétit “scandal” 😭😭😭😭😭

@drewgalbraith4499

4 жыл бұрын

John Locatelli I think it’s a good thing they finally made a stand against Adam and his shit ways, it sucks that we don’t have any new bon Apetit vids but I discovered that kenji has a YT Chanel because of it ... also SOHLA IS BAE!!!!... edited because my Dumbass had the wrong name

@anomie4477

4 жыл бұрын

Drew Galbraith What is Chris has to do with the scandal?

@drewgalbraith4499

4 жыл бұрын

Anomie H oh I should have specified it’s Chris rapaport not Morocco, he was the lead editor or basically the guy who ran BA and treated everyone like shit, and underpaid/didn’t pay people of colour for their video parts only their written aditions to the company

@anomie4477

4 жыл бұрын

Drew Galbraith oh his name is Chris okay my bad

You could add a tsp of baking soda just before rolling and frying them to get an extra fluffy texture.

FalAweful experience. This channel is comedy heaven.

@anrque

4 жыл бұрын

Yeah, that and the garlic floor-entine from the pickle episode when he dropped the garlic on the floor. :)

@poiuytre1234

4 жыл бұрын

"One does not just guac in a mortar" had me cracking up too

I use a very similar recipe when I’m making falafel, but I shape them into small patties and bake them in the oven (mostly because frying scares me and I always feel like I’m wasting a ton of oil). I add about 2-3 tsp of olive oil to the mix itself to compensate for the dryness, and spray the (parchment papered) baking sheet and tops of the falafels with oil as well. Bake them at 400 for about 30 min or until nicely browned, flipping halfway. They still crisp up really nicely outside and retain a fluffy and moist inside.

@shelleyjohnston2537

2 жыл бұрын

awesome! I like the baked option !

@TanyaLopez-dg9hc

6 ай бұрын

Thanks for writing that out! Kenji's recipe looks great but I know myself and I'm not going to fry like that, so now I can try it with your method.

I cannot stress it enough..Thanks Kenji..your Cooking show is the best thing that came out of corona. I simply do not get it, why this channel does not have millions of subscribers.

@caseykittel

4 жыл бұрын

half way there

@helenaeastwood8982

3 жыл бұрын

Because motion sickness... 🤢

This is bringing back fond memories of the time I worked as a cook at a restaurant that served fresh falafel sandwiches. We would soak large quantities of chickpeas overnight in our old pickle buckets, but you had to make sure to leave one side of the lid open, or risk a foamy mess in the morning. One time, someone had left the chickpeas soaking for two whole days in the middle of the summer, but they had sealed the bucket completely. For 48 hours. In the middle of summer. In a restaurant kitchen. I'm not quite sure what happened to those chickpeas during that time, but the smell was so bad when we opened it that we had to put the bucket outside so as not to risk our guests catching a whiff. Good times.

" Hey Kenji! Could you make a video on fridge management? I constantly waste food and looking at your fridge it looks like you have a great variety of stuff but you are able to use it all in different recipes. What does an average "basic" fridge shop contain for you? " - Dom W

@Milskaten

4 жыл бұрын

Good question! It bugs me to no end when I have to throw stuff out.

@absoledge

4 жыл бұрын

I was brought up to treat waste as an ultimate sin. I'm From an Irish village where old people act like they lived through the famine. My mother would crucify you mister Grys.

@ytreece

3 жыл бұрын

One way to avoid waste is to meal plan. I usually make a list of meals I want to make including what I plan to do with the leftovers, and then make a grocery list based on that. This should include breakfast (usually smoothies), lunches (mainly grain/vegetable salads) and dinners (3-4 per week). This way you inly but what’s on the list, don’t cruise every aisle in the store. Just targeted strikes in the aisles. Be sure to survey the fridge and pantry before making the list in order to use up stuff that’s there/not duplicate things. This works great and saves money, plus if you have a little extra time one day you can meal prep for the planned menu.

@pinkyjohns5198

3 жыл бұрын

Perle Demenia my husband needs to read this, but he won’t! Great ideas!

@ytreece

3 жыл бұрын

Pinky Johns one of my treasured friends was named Pinky. She passed sadly, but your name made me smile 💖

safety tip when cooking with oil at home, don't wear socks. I made that mistake last week, splattered some 500 degree butter on my foot while wearing socks, the hot oil just sat there until it lost all it's heat, now I have a nasty painful circular burn on my foot...

Man I love you're channel because you show in REAL time the transitions and processes that it takes to make these dishes properly.. most cooking shows are too choppy in editing and aren't realistic as far as what step takes how much time vs technique to efficiently and comfortablly get through a recipe.

that's the biggest bay leaf I've ever seen in my life.

@alexishemeon

3 жыл бұрын

i was looking for this comment

I like Taim in NYC but I think King of Falafel & Shwarma in Astoria (or truck on 5th ave) is wayyyyy superior. Perfect outside crunch and fluffy interior

@OMagicks

4 жыл бұрын

Good shit

I have made them with canned chickpeas before, but threw them in the freezer for 15 min before frying. It worked well and the falafel turned out nicely.

Kenji, I made this recipe today and everyone loved the crap out of it. Thanks a lot man! I'm gonna keep this recipe in my repertoire.

I just love how Jamon opens his eyes wide when he takes a bite of food from Kenji's hand. Cute, makes me laugh each time.

You always make everything look so approachable (besides the number of dishes!). I love your cooking show so much, thank you for sharing!

My wife asked me to make falafel yesterday, think this is what im having for lunch tomorrow! Thanks once again kenji, also The Food Lab is an amazing cookbook!

another nonbinary fan here, all your videos have really been helping me stay sane during quarantine and teaching me how to cook new things properly

That's what exactly happened to me last week when I tried making with canned chickpeas and it was a falafel experience, I added some boiled potatoes and some bread crumbs to bind it together.

@funnypapers9668

4 жыл бұрын

MusaShafi that’s interesting did it work? what do you think about adding a little starch, like corn, rice or wheat flour?

@cleoanderson7201

4 жыл бұрын

I usually roll my canned-chickpea falafel balls in some flour to dry the exterior and help bind together! Works every time for me

@Moosa1193

4 жыл бұрын

Funny Papers yes it did work out well. I added a tablespoon of all purpose flour just to help it bind proper and hoping that they wont fall apart while frying.

@Moosa1193

4 жыл бұрын

Cleo Anderson I tried doing that using egg wash and bread crumbs but the texture wasn’t the same, but using flour did not pop in my mind. I am gonna give it a go next time and see what happens.

That crunch at the end made me hungry and I just ate 😭 this look awesome, I have to try them out!

This falafel recipe was absolutely fantastic. I don't have a food processor so I just pulsed the chickpeas in a blender in small batches and it worked out really well. I think even going a coarser grind is doable and gives you a more interesting texture; I let the falafel dough sit in the fridge overnight before shaping and they really held together well. Very tasty, one of the best things I've made in my life and definitely better than the restaurant stuff.

I made this and yknow what. It was fucking bomb. It was amazing. I've never even fried anything before. These lil boys of garbanzo beans? They cooked perfect. They stayed together. I will never experience the frustration of falafal falling apart THIS MAN has saved me from a future I didn't even know existed. The falafal? It was good. This makes good falafal

Omg the last frame of this video with your dog in mid-jump is PURE JOY

That intro/outro makes me feel like i'm in 4th grade. Teacher is wheeling in a TV and we're about to watch a science video lol.

In the first minute Kenji explains why I’ve never succeeded making falafel and makes one of his best dad jokes to date! 🙌

The ratio of Tahini to liquid (water+lemon juice) in the sauce is about 1:1. In order to avoid the "mud phase", you can start with the liquids and mix the Tahini paste into the liquids. The liquids should be a bit less than half the volume of prepared Tahini sauce you want to make. Then, adjust. I am an Israeli cook. I made lots and lots of Tahini and came up with this method. Try it the next time you make Tahini sauce.

@caseykittel

4 жыл бұрын

I love your thinking. makes sense, but I honestly believed that the mud phase was important for the flavor in the end. I'll try it your way though. maybe it is different in the end, but good too. I usually keep mine on the dryer side. I go past the mud phase adding only enough water to make it smooth again. I find this to work better as a spread. it's almost like a mayo texture. I'll take some from the thick batch and then add more water and herbs to make dressings and dips.

@calvincoelho2229

3 жыл бұрын

Hey man, how long can I store a tahini bought at the market? Can I freeze it? What if hommus. Thank you for the tip for tahini sauce!!

@tz6706

3 жыл бұрын

You stole Palestinian food.

@user-zn6ly6yw2f

3 жыл бұрын

@@tz6706food is food bro is everyone's

@paranoidandroid9260

2 жыл бұрын

"israeli" talking about arabic/palestinian food loool pronounce tahini and flafel correctly first, and then give tips to your mediocre recipe.

Kenji - Id like to thank you again for all of these videos - away from my friends and coworkers because of the lockdown - these videos are one of main sources of entertainment and fun.

Michael Solomonov is a culinary genius! The go-to guy here in the states for Israeli cuisine. Been fortunate enough to eat at Zahav several times.

As a fan I knew I'd love this video based on the thumbnail. As a dad I knew I would once he made the fal-awful joke

This looks amazing! I LOVE middle eastern food! I'm so glad you told us about the try-soaked-raw chickpeas. I've had trouble with canned chickpeas in the past. I must let you know, if you don't already, but may have forgotten: Garlic can make dogs very sick. There's a LOT of garlic in this recipe. I have two lovely dogs (one of them is an old girl with food sensitivities) and I'm very careful not to give them any onions or garlic. They are part of the allium family, and contain thiosulfate, which can cause oxidative damage to dogs' red blood cells, causing hemolytic anemia. Love your cooking, and love your old doggies! :)

"guys, gals, and non-binary pals" j. kenji lopez-alt says trans rights

@abismith5668

4 жыл бұрын

I wonder if he gets that from the Sleep With Me podcast (not what it sounds like, it's stories to make you fall asleep).

I have wanted to make falafel for years. Found the video a few weeks ago, watched it three times, and finally made these last night. A wonderful experience and super-delicious, crispy falafel! Thank you Kenji for helping to make my cooking dreams come true!

Man You never disappoint, just don't be afraid to add water to your falafel mix to bind it, and a tiny bit of baking soda will give it a darker crust

I love your living space. It shows you actually live in your home and yard like a real person, not a mannequin in a sterile show house!

Love this recipe! I make these once a week now (and had never made falafel before). If you are having trouble getting the mix to stick together into a ball, you probably need to chop it finer in the food processor (based on my experience).

try to switch some of the chickpeas with dry fava beans for egyptian style falafel

@TapasviSehgal

4 жыл бұрын

michal &oren Is that you, Hannibal?

@leonlee4505

4 жыл бұрын

michal &oren use dried fava and soak?

I've been binge watching a ton of your videos, and the part that gets me the most is, your dogs... they literally eat everything, my dogs would occasionally turn their nose away from stuff. lol

I feel like this cooking channel is the best thing to come out of this god forsaken pandemic. Love your work sir!

Kenji I've said this before, but these videos are so great man. Learn so much in every video!

I tried to make falafel from yellow split peas, added some finely grated carrots and a little of chickpea flour, just to make sure everything holds together. Turned out to be better than the original!

Michael Solomonov is such a brilliant chef. I've been to Zahav, Dizengoff, and of course Federal Donuts, and I never fail to be amazed.

I have now made this recipe four times and I love it so much, this is the EASIEST falafel recipe, and makes perfect delicious falafel every time.

Yes! Love the vegetarian recipes coming through 🙌🏽👌🏽 always appreciated!

Thank you KZread algorithm for this!! I got your book out of the library late last year and really enjoyed it, especially being from a chemistry background myself :)

This is great Kenji. I was amazed when I watched the owner at an Armenian grocery walk me through the prep of his falafel and tahini sauce when he dumped a bunch of white solid into the sauce and called it "lemon salt." I read the package and it was literal citric acid, food grade.

You, sir, are an honorary Arab in my book. By the way, that's the exact brand of tahini my family uses. Good choice.

@gelusvenn5063

4 жыл бұрын

That's the same brand I use too, it's really good for sauces and hummus. Can't claim to be an Arab though, even if I make Falafel the same way [I actually use a countertop meat grinder like he mentioned you can!] I'm just a... *looks down at his gut* Guy who likes food a little too much and enjoys many 'ethnic' cuisines.

@nircohen6283

4 жыл бұрын

@Eddie falafel is Middle eastern food, not necessarily Arabic. Israel is a middle eastern country with middle eastern food and it doesn't matter if the people are Jewish or Arabic. People linking Israel to falafel because falafel is more common there than other countrys.

@Zachary_Sweis

4 жыл бұрын

@@gelusvenn5063 Dude, no shame!

@Zachary_Sweis

4 жыл бұрын

@@nircohen6283 Yeah I'm not really sure what he's talking about lol. The more people eating this food, the better.

@nircohen6283

4 жыл бұрын

@@Zachary_Sweis exactly!

Another variation I like is adding toasted pine nuts to the filling or exterior. Kind of like kibbeh.

👍I love how Kenji cooks. Definitely going to try his method.

One of my favourite dishes! Thanks Kenji!

Very nice! Found your channel 'cos Brian Lagerstrom loves you and gave you major praise. Love the down to earth cooking in a modest kitchen backed by some proper science about why stuff works from a cooking perspective!

I have made them with precooked chickpeas and I added some flour and some baking powder!!! it puffs up and it gets reaaaaly beautiful! I will try your recipe too

This was great, thank you! Andong also has an excellent video on falafel. So many people are deterred by the frustrating experience of watching falafel turn into falafel crumbles in the oil, but your videos go a long way toward addressing that problem

This came up exactly the right time on my feed as I'd been putting off having a go at falafels for a couple of weeks now so I followed this and used my deep fryer and they came out great

Hey Kenji, would you mind making a video showing your knife collection. I remember you recommending a few throughout your videos but I don't remember which videos you mentioned them in.

For those not wanting to deep fry,chef John makes a similar recipe with soaked,pulse chopped garbanzos and forms them in small flattened patties and shallow fries, that shape fits well in pita...

"extract a ton of garlic flavor while inhibiting allicin" * Brad Leone will remember this *

@joeyodonnell123

4 жыл бұрын

lol, on his hit list now

@justinryan2618

4 жыл бұрын

It's like a 2 part epoxy

@Cmygo

4 жыл бұрын

@@hangedups2608 why? D:

@JohnHausser

4 жыл бұрын

Cmygo Z Because of the Rapaport thing ?

@luchinooliveros2469

4 жыл бұрын

Hugo Hugenotten how is Sohla a bitch? She helped expose the racism within conde nast

I've been wanting to ask you to make a video on this, awesome!! :) Thanks for sharing, James!

Thank you so much for the heads up! I watched this and made them using some of the information gained and literally night and day for my falafels!!!! Thank you

Ziyad is a very popular brand Serving with pita bread, tomato, and cucumber along with tahini goes a long way!

I am serious, you are the best. Thanks for these. I have been cooking all quarantine and it's amazing. Just got The Food Lab and cannot wait to read it. Anyways, thanks for being dope.

I appreciate all these videos so much, each one I learn something! Would there be a way to freeze them? How far ahead can you make these falafel?

Just made these last night from your recipe on Serious Eats. De-freaking-licious.

Timing on this is great. I haven't made falafel in ages and have been hankering to make some again, this is gonna be the method I use.

I've just made this and both the falafel and the sauce are amazingly delicious. I served it with a red cabbage coleslaw, which is not traditional but works really well together 🙂. Thanks Kenji!

I got a recipe from my favorite street vendor n Downtown Brooklyn when I was leaving the city many years ago, he always refused to tell me so the last day in the neighborhood I went and bought one, then got down on my knees and told him I was leaving and I didn't want to live without that recipe to take with me - he relented, your style is good but the differences are these - soak the chickpeas with 1/2 tsp of baking soda, use a grinder not a processor with the small-hole disc, and he just used cilantro and mint - but most importantly also a small yellow onion to provide juicyness and sugars so the outside gets dark brown - also, if you grow cilantro and let it go to seed you will get fresh coriander seed to use and freeze - the flavor difference is huge - Also, his tahini lemon sauce had only 1 clove of garlic, and a good dash of soy sauce!

There's a family owned and operated falafel drive up on Steven's Creek Blvd near the San Jose airport...their falafels in a pita are worth the wait (get there early) and get the banana milk shake.

kenji's vids are so pleasing to watch

The Egyptian version is made with fava beans in place of chickpeas. I like that version even better, stays more moist

Oh hey!!! I just made your hummus recipe yesterday. Time to make falafel now!

Hey Kenji! Been a long time fan since I watched you for the first time at Serious Eats. I was wondering if you can maybe share your definitive list of kitchen appliances, tools, and utensils for a long term kitchen setup? I’ve been following your recipes along and I’m slowly going down the equipment rabbit hole lol would be awesome to know your take on this.

Excellent tutorial. Made me get my blender down. I figure you come out ahead time wise by not peeling the garlic. (Btw oh Lord gorgeous garlic!) Sadly we don't get such fresh garlic nor have I found a small jar of Tahini. Kenji you remember the great shops on Mt Auburn just over the border into Watertown. Arax being the best. Only large jars of need a secret for getting the sesame cement reconstituted. Ty

I just made these falafel and they were by far the best I've ever made. Amazingly fluffy. At first I found the chickpeas weren't sticking together, so I just pulsed them a bit more and they stuck together very well.

Hit us with valuable info and a dad joke in the first minute... that's why I love watching ya.

I tried Michael Solomonov's recipe last time and it was great. I'll try this one next. Thank you!!

man your kitchen is the stuff of dreams. that detachable sink head! Also falafels 10/10

Wonderful recipe and lesson. I used Chili Crisp instead of garlic since you encouraged improvisation, along with the herbs. Thank you.

Looks awesome. How do you dispose of all of the extra oil from frying??

Shout out to the unreasonably sized bay leaf that first appeared in the pickled fresno video. I see you back there!

Are they ever made smaller - like dime or smaller? It seems like it would be great to have smaller in a salad or to make in a non-standard falafel sandwich

13:51 he found a use for the giant bay leaf

I’m wondering - do your recommendations about flavors in a mortar and pestle vs chopping hold true for garlic in a press vs chopping?

this is why I watch you because I never new that about falafel Thank you my DUDE!!

OMG this came out just as I opened some bad store bought felafel and I was thinking to myself "How can I make these at home"!!!

@ss11111ss

4 жыл бұрын

plus those are always crazy high calories

@albieatsworld3744

4 жыл бұрын

@To Release is To Resolve I live in the UK and just bought some cheap Felafel from Tesco, to be fair I do this quite often but I never thought about making them myself. Today I did and I was thinking of Vice video from a nordic country from ages ago and then saw this video! If I could attach a pic I would, I have 3 left atm :P

@albieatsworld3744

4 жыл бұрын

@@ss11111ss Well too late now :D

@slackmartin7610

4 жыл бұрын

K.

@ss11111ss

4 жыл бұрын

@To Release is To Resolve hes not claiming to be made from gold why is eating falafel unbelievable to u

kenji- this is one of my all time fave recipes, it comes out so fantastically every time! weird question- if i have leftover soaked chickpeas, can i freeze them? and thaw for new falafel?

@JKenjiLopezAlt

4 жыл бұрын

Probably.

@Made2be

3 жыл бұрын

I've had great results with frozen chickpeas. No mention of aquafaba, the liquid from the boiled (and canned) chickpeas. It acts as a egg replacement, and can be whipped for whipped cream replacement, icing, etc. Even after being frozen.

I have tried Laura Millers recipe it's with walnut n red onion added its really yummy n they were baked I love that tahini technique you showed! Thank you

Great video!! Gonna try it out. Btw have you ever made a video on hummus?

Made them today for trial and they were excellent! Thanks for your recipe. I was wondering if I can make the falafel a night before and fry them the next day for lunch. It’s for Eid, this Friday

I put some olive oil in the mix, and bake the balls in a cast iron aebelskiver pan at 400° F. I use those universal stamped metal tongs for turning when they start to get brown on the bottom. I like the idea of using mint, I will try that.

0:41. What the hell were you thinking man? Haha

@man_of_many_pants

4 жыл бұрын

Dad jokes for days

@cookinonehanded5991

4 жыл бұрын

It’s a fall-awful experience?! Kenji is a madman

@mauz791

4 жыл бұрын

@@cookinonehanded5991 yeah lol

@danielmargolis3210

4 жыл бұрын

I winced, but it was a good wince.

@budusbusham3324

4 жыл бұрын

His dad-joke skills are developing masterfully. By the time his daughter’s 10 he’ll have thousands memorised and ready to spring at any moment.

Lemon seeds are going to make that tahini bitter even after strained out, right?

So excited to try this! The only time I've ever liked falafel is at Taim (the green falafel) or when my Palestinian friends have cookouts. Very freshly cooked seems to be key to deliciousness.

My mom taught me that corn starch can used to help thicken the falafel paste and make it less likely to fall apart when frying if you only have canned chickpeas at home :)

Love u kenji❤️. Always here to brighten my mood