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

Follow by Email
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense. Get the recipe: Still haven’t subscribed to Bon Appetit on YouTube? ►► ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Molly Makes Fresh Herb Falafel | From the Test Kitchen | Bon Appétit


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

Brillobreaks : One garlic clove? ONE?!

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.

DrunkBunny94 : Yeesssssssssssss falafel is amazing!!!! Would love to see more veggie or vegan recipes ^_^

RakkasanMedic : Molly is so pretty.

Big Dipper : 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.

Dan Green : 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.

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

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

Andrew Tran : These are the best food videos on YouTube

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

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

Alim Rahman : Fasting is hard when you're subscribed to Bon Appetit

Alon Tako : 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.

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.

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

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.

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.

Aiden Molyneux : I’m in charge of a vegan get together next week, this looks so easy, I’m so doing a falafel party 😂

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

rofl0rblades : B R A D

A T : everything is fun with brad

sicboi : Molly is my favorite BA chef 🤟🏼

Nemrac : So I just made this, I think next time I might just do 1 teaspoon salt cause holy cow. Maybe my tsps are just not exact? Idk luckily I didn’t make too many

Ewan French : Why would such a great test kitchen not invest in the classic falafel shaper tool with the spring mechanism!

2chrono2 : Pain is most easily defined as watching this recipe with a chickpea allergy. :(

Shayan Givehchian : What a delight Molly is...

Nemrac : Does is have to be chickpea flour? Cause I use all purpose or cornstarch

greenleaf : Need pickled radish with that. Can't have Falafel without the pickles, just too bland. Also chili sauce drizzled on top. Yummm

wesh asawi : 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!

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

amelia sabeti : Does Molly know what 'a couple' means?

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!

Justin Y. : See you guys on trending!

A Garr : Thank you for this delicious vegan meal

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

KARLOS MARCUS : simple men everywhere

Fittanbullsson : im in love with molly, so cute!

Sheehan Chaudhuri : shoutout molly, this really worked well.


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.

Flamur Alaj : Oh, hell yeah, Molly!

Chewyyyyyyyyyyyyness : 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!

Claudia Garza : More videos w/ Molly! I love her style, personality, cleverness & chopping skills. Molly, can you start your own youtube channel?!!! Please:)

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

That1Dewd : I need more molly. And I wouldn't mind seeing this girl in more vids.

zoboomin : *sees brad* *turns up the volume*

BOJAN TOJAN : What a wonderful, smart person!

Patrick Clarke : Molly + Brad = Life