 |
This is a special post for me as I have literally just launched my YouTube channel yesterday. It's packed with scrumptious recipes, and quick kitchen tips and tricks. It's been a long project in the making, so I am very happy to share the first batch of videos with you!
|
The first video is a short trailer and peek into my kitchen to give you a glimpse of what we will be cooking in the coming episodes. There will be one new video per week and I truly cannot wait for you to see them!! I made a bunch of recipes from my book, many favourite dishes from my childhood (thank you Mami), as well as my ultimate comfort foods inspired by Middle Eastern recipes and ingredients, and I will also share some quick kitchen tips with you! So do subscribe to the channel if you like what I do, and comment to let me know what you like, what you would like to see more of and any other feedback may have :) https://www.youtube.com/watch?v=6fALm1j__O4
The three videos that are already live are my Fried Green Falafel & Tahini sauce, a Vegetarian Makloube with a twist, and succulent Roasted Bone Marrows with a Tangy Tabbouleh.
I will leave you with the recipe and video for the crunchy falafel.
I really hope you enjoy the channel as much as I enjoyed creating it, don't forget to subscribe ;) Here's the link:
Much love, D xx
Fried Green Falafel & Tahini Sauce
serves 4 – 6
prep & fry time: 30 mins (after soaking time)
falafel mixture:
1leek, washed and chopped
· 2 spring onions, chopped
· 2 cups (~420g) dried chickpeas, soaked over night, drained
· 2 bunches fresh parsley, washed and chopped,
· 1 bunch fresh coriander, washed and chopped
· 1 tsp salt
· 1/2 tsp white sugar
· 1 tsp cumin powder
· 1 tsp red chili flakes
· ½ tsp baking soda
· 3-4 garlic cloves, peeled
· 2 tbsp olive oil (optional if too dry)
· 1/2 cup (75g) sesame seeds, for rolling (add more if needed)
· 4 cups (960ml) vegetable oil for frying
· Flour, optional
tahini sauce:
· 1/3 cup (80ml) tahini (sesame paste)
· 1/3 cup (80g) yoghurt
· little water
· juice of half a lemon
· 1 garlic clove, minced
· 1 tbsp toasted sesame seeds
Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.
1. In a food processor fitted with a steel blade, pulse the drained chickpeas, parsley, coriander, leek, olive oil, garlic, spring onions, chili flake, cumin, salt, pepper, soda and sugar until it forms a smooth paste.
2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.
3. Place the mixture in the fridge until the frying oil is at the correct temperature.
4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat. Fry 1 ball to test. If it falls apart, add a little flour.
5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.
6. Drain on paper towels.
7. Combine all ingredients for the sauce.
8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.
Image copyrigth Dalia Dogmoch Soubra
Image copyrigth Dalia Dogmoch Soubra
