- I actually read this
comment in real time
and I was like that's a
[bleep] up idea [laughs].
[lively music]
- [Cameraman] This was the
top comment on the last
Test Kitchen Talks video.
- Okay
- Kylee says
- "They should give each
chef a recipe with all
"the ingredients measured
out and in front of them.
- "The catch is--
- "They don't know what the recipe is."
- Well.
- Oh!
- Well Kylee, thanks a bunch!
- All right, I'm ready!
- Cool cool cool.
- Are these both flour?
Oh, you don't tell me what it is.
I have to figure it out.
So there's multiple little powders.
- Chickpeas.
Garlic.
- Cumin, great!
- I don't know what this is.
- Maybe a little watercress?
- Two kinds of flour?
- Oh, do I have flour on my face?
This always happens!
- What am I gonna do with all this tahini?
That's like a half a cup of tahini!
I don't wanna do this [laughs].
Whoa!
- Okay, let me think.
- Can I just make whatever I want?
- What did everybody else do?
- I feel like given the food processor,
you want us to make falafel
but I wanna make chaat, is that allowed?
Can I make chaat instead?
- I think it's
in the world of a socca or a pancake?
- I'm going to guess this is falafel.
And um--
Wait, do you tell me if I'm right?
No.
[lively music]
- I'm gonna start by mixing up a dough
and then I think I'm
seeing like needing to make
some tahini sauce, I'm
seeing fried chickpeas,
I don't get any cooking oil?
That is my cooking oil?
- If this wasn't here and
this was chickpea flour,
I was gonna say I was gonna make socca
but since these are here I'm still say
it's kinda like a chickpea pancake
and I'm gonna make like chickpea fritter.
- I'm gonna make a mint chutney
and I'll dress the chickpeas
with a little cumin and salt.
- What I know about falafel is
you're basically just mixing
a bunch of things together,
you're chopping everything up
really finely, forming them into balls,
and then they're gonna go in the fryer
and crisp until you know,
they get all golden brown.
I don't really know what
the watercress is there for.
- Okay I'm gonna have a flatbread
and I'm gonna have some sauteed chickpeas
and then I'm gonna make a tahini sauce
and a herb salad.
- I'm just gonna try to make
like a chickpea batter of sorts
there's a lot of herbs going on
and it's just gonna be
too much water content
to be going into the fryer
so I'm gonna kinda put these aside.
- Flatbread, sauce, we'll
sautee the onion, garlic,
cumin, with chickpeas and
finish it with the greens
and have it with the
flatbread, how does that sound?
Incorrect!
- See how this works!
Doubt it will.
All right, so we're gonna
make a little pancake, great.
[deep exhale]
The problem is people are
gonna get a kick out of this
and I'm gonna have to do it again.
All right, let's do it!
[lively music]
- Can I get a whisk?
- So we'll start with the tahini sauce.
- Flour, salt.
[lively music]
- Mix
Am I gonna need a pan and oil?
Is that a leading question?
- Lemon, herbs.
- For texture, chickpeas
are gonna go in here.
I'm just gonna crush them.
- And I'll grate one of the
garlic since they're here.
[pots crashing]
[Sohla laughing]
- I'm gonna incorporate
a little bit of water
just to kind loosen it up and
make it into more of a paste.
- I'm gonna start off with garlic.
I'm also gonna put my onion in here,
I can already tell this is
still a little bit too big
for a normal golf ball size falafel,
so that's gonna go in.
- I'm gonna make my chutney first
so we've got our mint and
we're gonna blend this.
- I'm going to mix the baking powder
into the flour as well as the salt,
I'm hoping this will make a dough
that actually comes together.
- I don't really know
exactly what I'm making
but I'm just trying to experiment!
I don't know why this flour is divided up.
- Maybe we'll make something
that just looks like
it'd be fun to eat, but actually inedible!
Right, ha ha, jokes on you!
Kaylee!
- Hmmm, let's see, do we
wanna do onion in here
or in the salad?
I've never made a falafel
fritter before in my life.
- This looks like kind of a lot of mint
so I'm gonna guess that some
of this is being reserved
for garnish and I'm just gonna
pulse it until the chickpeas
start to break down.
- So look, there's our batter.
We'll try to fry some in that skillet.
We got a little Pam or what?
Let's see what happens!
- This is such a small amount of herbs,
I hope this even blends honestly, oops!
- I think I'm gonna add my
flour and cornstarch now.
Just until it's incorporated.
Moracco what do you think, bud?
Nailed it?
- No, dude.
- What do you mean no?
- You're goin' down!
- No, you got a bad attitude.
- You making [bleep] crepes over there?
- [laughs] We're making
tahini parsley pancakes.
- I don't know that you are.
[blender blending]
- Next I'm gonna make the flat bread.
Flour, baking powder, salt.
Measured water.
Okay, is that fryer on?
- Sort of feel like
that was too much water.
That was definitely too much water.
[bleep]!
- It's already looking way too wet.
Is it possible to get a
little more bench flour?
- Feel great about the dough.
I'm gonna let it rest.
- Can I get the morter in pessel?
I'm just gonna do the rest
of this in an M and P.
- All right, so this dough
at least seems workable now.
I'm gonna put the onion in the dough.
Go big or go home, right?
- Almost!
Oh, we get a little more color on there,
we'll be in good shape!
Woop!
- This is not cool by the way.
- [laughs] What are you,
are you making hummus?
- No!
[soft music]
- Oh God.
What have I done, guys?
- So I've got tahini and lemon.
- Oh my God, there we go, boom!
- Just give it a little taste.
Pretty good chutney honestly.
Very proud of myself.
- All right, we're rockin'
at like 375 right now.
I would maybe go a little lower actually
like 350 but these are
the tools that I'm given.
So we're gonna do it.
- We're gonna sweat the onion
and garlic in some olive oil.
- It's gonna be very
interesting to find out
what this was supposed to be.
[lively music]
- Not gonna try to get too much color.
Just want the onions to soften a bit.
Add the chickpeas.
- Chickpea.
- Chickpeas.
- Boom we'll add the
chickpeas right in there
huh let them get a little saucy and tossy.
So I guess Morracco deep fried them
got them real nice and
crispy on the outside.
- So we're just gonna let these
chickpeas drain for a minute
[lively music]
All right, that's lookin' a little better.
- All right, let's try this now.
This is not the texture I'm going for
but we're gonna make it
work 'cause I just put all
that water in without really thinking.
Oh God, oh God it's so wet!
[lively music]
- Basically trying to get
some flavor on the chickpeas,
once that happens I'll add some parsley.
- Although not the prettiest,
brown food is sometimes
the most delicious.
Mmm, pretty good actually!
Could use a little more salt.
- Ready?
Something delicious is gonna happen.
- And I'm looking for
like a very gold color
on the outside, I don't want
like super super dark brown
but I don't want, like we still wanna go
a little further than that.
Right, that's a little too pale.
- Okay, so I'm gonna do this.
- Considering I made these super dense,
they're gonna need a little bit of time.
They look like chicken nuggets!
- Should I blend this?
[lively music]
I guess we're making hummus.
You think you know a blender.
- Chris, do you think dough tastes better
with holes or without?
- With!
- With!
I knew he was gonna say that!
Who doesn't like fried dough?
Know what I mean?
[lively music]
- All right, first guys out.
You wanna salt it while it's hot
because the flavors will melt
together a little bit better.
- You can see they're
turning color which is good.
The bad news is they look like meatballs.
[lively music]
- I think it's too thick
but we're gonna eat it!
- We don't have our crunchy thing,
we don't have our yogurt but
this is gonna taste
delicious all the same.
All right.
- Yeah, now we're cookin' bud.
Took me until right until this second
to get excited about this.
But hey, that's cookin' you know!
- Puffy, it's holey!
It looks great!
[lively music]
- [Alex] They don't look
as good as the first one.
- [Christina] Need some salt.
- [Andy] A little bit of oil.
[lively music]
- Oh yeah, here's your dish bud,
everyone gather around.
- This is like a real,
makeshift aloo chaat right here.
[lively music]
- It looks great!
- Always a little more salt.
- Just gonna drizzle
this on top of my salad.
- Dollops of whatever this is.
Oh guys, I think I'm done [laughs].
- Today I have prepared for you
deconstructed green falafel.
All the flavors of a
falafel and all the flavors
that would make it green together at last.
It's really not bad.
I don't know if this is
what it's supposed to be,
but this is what I intended
and that's what I made!
- Well, we made some blonde skillet bread.
Okay, and then a really lovely tahini,
little dippy thing.
- Little tahini herb lemon sauce situation
simply dressed watercress
and fried chickpea-ish
fritter-ish, shapeless blob.
- You look like you picked
off all the best parts
of calamari and put them on a plate.
A plus for plating frankly.
- Crisp up some chickpeas
with some aromatics,
combine the crispy chickpeas
and aromatics with the batter
and then made this pancake
and this really earthy tangy
salad to top it all off!
It's not bad, it's pretty good.
- So I made like poor
man's chickpea chaat.
I made a chutney out of the mint
and then I kinda sweetened
the tahini and then thinned it
with water and drizzled
it over here as well.
Mmm, y'all that's great!
Like I wish there were even more lime,
even more chutney but like,
worked with what I got!
- This is friend chickpea meatballs
that were supposed to be
a falafel I'm pretty sure
with watercress salad and tahini dressing.
Finished with some big leaves of mint.
- Good flavor!
They are not terrible.
- I know.
- I love the mint, I want
them to be more crisp
on the outside, like I
wanted them to be rolled
in flour or some sort of like coating
before they went in the deep fryer
so that they would crisp up more!
I'm sure everyone did something different
there's not only one way to
put those ingredients together.
- That's so true, Molly.
I think you just explained
the joy of cooking to me.
- I'm gonna cry!
- I made pureed chickpeas
with tahini sauce
and fried bread and herbs.
It's like deconstructed, dip and chips.
Mhm, nothing wrong with it, it's fine.
- This is an onion flatbread
with fried chickpeas, herb
salad and tahini sauce.
Not bad.
Tasty, bright, creamy dressing,
texture from chickpeas,
brightness, little punch from the herb,
I'd eat it.
- It breaks my heart
because I love falafel.
- What did you do to me?
- [Cameraman] We'll show
you the recipe later
if you're curious.
- And now it makes complete sense.
Oh God.
That kills me.
- That's what I figured,
I just didn't feel like making falafel.
- So we were just making falafel balls.
And what you made like a little pita
is that what was going on?
The binder?
- Guys, you don't make
falafel with cooked chickpeas,
this is a PSA right now.
- As someone who has
eaten a lot of falafel,
the watercress is--
Oh, that was, okay!
- Greens in the sauce, okay!
All right, fair enough.
- [Cameraman] You like it enough
to go for the second bite?
- Yeah it's pretty good!
I mean
