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

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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

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.

Brillobreaks : One garlic clove? ONE?!

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

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.

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.

Kate Lopez : It's entirely Vegan. Thank you BA and Molly

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.

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.

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

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

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.

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

Andrew Tran : These are the best food videos on YouTube

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.

Enes Kemal : 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.

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

Emily Wong : Wish you had more vegan recipes like this!

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.

RakkasanMedic : Molly is so pretty.

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.

sicboi : Molly is my favorite BA chef 🤟🏼

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!

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

salma yousri : 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 😅

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

A T : everything is fun with brad

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

A Garr : Thank you for this delicious vegan meal

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

Mohammed Taffish : " 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😂

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

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!

Tech Sport : Not to pick favorites but, I make all the recipes you show Molly

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

Shayan Givehchian : What a delight Molly is...

Boschcutzucu : Molly=sweet and spicy, though uh(Mami)

rofl0rblades : B R A D

Gallows of Ghent, a Video Gaming Channel : One of these days I expect BA to just upload a video entitled "Molly makes molly"

LOL Cool J : They look good but chickpeas make me feel awful.

Fittanbullsson : im in love with molly, so cute!

Nickolas Lim : yay molly is back! (more videos pls :D)

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!

Yours truly : I see Molly or brad in the title then I click!

MomoChibi : Molly is my new favorite!!! Love thus channel!

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

Jennifer Doerr : Keep the Molly videos coming, we love watching!

A. Vega : 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!!!