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

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Molly Baz : Ok party people: grab some friends, grab a Brad, and get rollin’ with the homies.

rofl0rblades : B R A D

Science with Katie : That looks amazing! I’ve always wanted to make falafel from scratch!

Justin Y. : See you guys on trending!

Andrew Tran : These are the best food videos on YouTube

Shayan Givehchian : What a delight Molly is...

Jeff Ward : The updated YouTube Red app has Smell-O-Vision™ for $2.99/mo

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

Austin Thompson : I'm a simple man. I see Brad and I click

M Ouija : 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.

TheodorZE : 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!

J-Mac's Amateur Kitchen : Ate too much of these. Now I falafel.... 🤢

Tosh T : Love falafel. Makes no difference if the recipe is from Isreal, Egypt, Lebanon...all delicious.

A T : everything is fun with brad

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

SHOOT : 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)

RakkasanMedic : Molly is so pretty.

stormbob : 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.

OmNomNom Production : Looks perfect!)

Villiam Yaj : Looks so yummy amazing cooking but your really pretty

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

I Makeup Stuff : Can someone answer me what you do with the fryer oil after deep frying? Every time I see this asked, the answer is to reuse the oil, but you can only do that so many times. How do you dispose of so much oil after it's been used so many times?

Aggad : Why do non-Arabs always make them like balls? They’re not meant to look like balls. They’re more like cylinders. Plus when making them into a sandwich use a fork to mash them once. I know I’m nit picking but you know how people are when it’s a food from their country

Tylly B : Is that a wedding ring?! 😭

Justin Aviles : Molly : "A couple of falafel balls" *proceeds to put 3 balls in pita* Me : *throws self off cliff*

Flamur Alaj : Oh, hell yeah, Molly!

Karamani : MOLLY IS SO QT

iNfx1 : 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.

Eromasin : "If you're going to make 24 falafel balls you might as well bring over some friend" - We're going to make them and eat them all to ourselves don't lie.

Jan Michael Vincent : My waifu Molly is back with another recipe

Stevie T : And remeber: Damp hands make smooth balls.

MikyAngel347 : I went to a restaurant and ordered green pea falafel. It sounded amazing on the menu. I was very dissappointed... They were the worst thing I have eaten in my whole life. The green peas were in big hard raw chunks and they were very dry and hard to swallow. I imagined they would be fluffy and tender... they were the opposite. I actually thought that that was how they were supposed to be like, but maybe, after watching this video, I will give falafel another chance in another place.

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

Hak Shin : 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.

scott 3000 : Molly is wifey material.

Tash Jansson : yaaaas mollyyyy

rio rinanda ismar : simple men everywhere

Jock McBile : I've always wanted to try Falafel, but I was concerned I wouldn't like it. Now I'm CERTAIN I'd enjoy this.

PoiBoink : she's cute but she's not claire

Alex Beamer : All hail Lord Brad

sparksoffyou : Falafel party is the best kind of party.

Tearyatobitz : Good golly miss Molly!

Hating me is conforming : Where's the beef

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

Fittanbullsson : im in love with molly, so cute!

Vera Ateeq : Brad with that dad bod 🔥🔥🔥🔥

win win : i love how ratatouille won the poll but you guys made falafel first anyways (i voted falafel)

Super Ferrery : Ohh yesss another molly video 😍

abo3n : Brad and molly under a tree , C O O K I N G

polarweiß : Holly molly just got a new meaning.