Name: 罐裝鷹嘴豆法拉菲，巧克力慕斯，法式蘇卡和埃及哈拉貝沙。 (Canned Chickpea Falafels, Chocolate Mousse, French Socca & Egyptian Halabessa)
Uploaded: 2021-01-14T09:59:36.000Z
Duration: 9 min 17 s
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Hey guys, salut, it's Alex! So today it's part three, the final part of 12 creative recipes using only:

If you missed part one or part two, please hit the link now to catch up.

The main goal here is to inspire you and to give you confidence to cook even with super basic stuff.

In a thoroughly clean bowl, squeeze a fresh lemon.

Nothing like the genuine freshness of a fruit.

Whisk it on low speed first, but as soon as it gets foamy, increase the speed to its maximum.

Gradually add three tablespoons of sugar to firm it up.

After 6 to 8 minutes, you should get firm peaks.

In a bowl, add a 100g of dark chocolate, roughly chopped.

Let it melt in the microwave 30 seconds at a time.

First, add a pinch of salt and a tablespoon of cocoa powder.

And then gradually incorporate four spoonfuls of chickpea mousse in the melted chocolate.

Then, dump the rest of the mousse into it.

At this stage if you mix it, you will ruin the fluffiness so instead, fold it gently.

It's sweet and light, but it's very intense.

First because of the chocolate and cocoa powder, but also because it's full of air.

And so really effective to carry the flavors up to your nose.

Crushed almonds and finely chopped mint leaves can't do anything wrong.

Chickpea Socca, a thin unleavened baked chickpea pancake.

Auper traditional in France, also very famous in Italy for example, where it's known as "Farinata".

It's classically made with chickpea flour but with a bit of imagination and low expectation, let's be honest,

In a blender, add one can of chickpeas without the juices, three tablespoons of cornstarch,

three pinches of salt, a drizzle of olive oil, and gradually add water until you get a thick pancake batter.

Add a few drizzles of olive oil to an oven tray and place it in the oven at a high position, about 15cm away from the top.

Let it heat for 5 minutes or until it gets real hot.

Carefully get it out and spread the batter into a thin layer.

Back in the oven it goes for 10 minutes, 15cm away from the grill to cook it through

and 5 minutes, 5cm away from the grill in order to get beautiful charred marks on top.

To be honest, it's a bit different from traditional Socca but it still is very good!

And it stands somewhere between oven fries and cornbread.

Here is a quick info: on my patreon page, you will find all those recipes in a pdf, printer-friendly, ready-to-download format.

But also for the biggest supporters, you will find those stickers which I call "Tasty Cheat Sheet".

No, no, wait a minute, "Tasty Cheat Sheet".

This one is about how to make flaky pie dough. I mean, it's a cheats on it.

Now this is definitely out of my comfort zone. Halabessa is known as "Hommos Sham",

is a popular Egyptian street food, which in fact is a bit more complex

than my, you know, over-simplified and shamefully-easy-to-make recipes.

However, I just did that to get you started.

In a saucepan over a medium heat, add a can of chickpeas without the juices.

3 bay leaves, 3 sprigs of thyme and a big squirt of tomato paste,

half a teaspoon of cumin powder or a teaspoon of cumin seeds, finely ground.

now cover with 2 cups of water and bring that to a boil.

then, reduce heat to a bare simmer, let it cook for about 30 minutes.

before serving, season with salt, pepper, chili and a squeeze of lemon.

it's traditionally served hot in a glass but as it's already a cheats on the authentic recipe,

i bet it would be nothing but splendid almost frozen on a hot day.

if you think you have one recipe that is painfully missing in my selection,

then please, by all means, share it in the comments down below so that everyone can enjoy it.

those REAL falafels- stop immediately! authentic falafels can't be made with canned chickpeas!

okay...  no problem. open a CAN OF CHICKPEAS and drop the CANNED CHICKPEAS without the juices in a food processor.

2 tablespoons of flour, 2 big pinches of salt,

now let's bring in the spices, you can use powdered versions anytime.

but if you have a pestle and mortar, then please by all means use it.

if you are really into spices, then i can only advise you to go and watch my series about spices,

1 teaspoon of black peppercorns, 1 teaspoon of cumin seeds, 1 teaspoon coriander seeds.

out of the food processor, add a handful of roughly chopped herbs like parsley, mint or coriander.

deep or shallow fry them at 180 degrees Celsius or 360 degrees Fahrenheit,

in small batches for about 4 to 5 minutes or until they get golden brown.

pat them dry thoroughly on kitchen paper and let them cool down.

I'm making a quick salsa just to cut through the fattiness of this dish.

quickly dice tomatoes, zucchini, pickled cucumbers and red onions.

on the side, mix mayo with pickling juice and sriracha sauce.

crispy, fluffy, rich but you know, well balanced because of that crunchy salsa.

I'm not kidding, this is one of the best falafels i've had in  a million years.

guys, i'm a bit sad because basically it's the end of that mini series about canned chickpeas.

truth be told, it's been an absolute joy for me to share those recipes with you

and to show you that, once again, good cooking doesn't necessarily involve expensive and fancy ingredients

also for me, it's been quite challenging and interesting to bring in some unusual dishes in the game.

if you liked the whole series, please give it a thumbs up, like it and share that over all your social accounts.

as always, don't forget to tag me in and use the hashtag #spreaditlikebutter.

last, people click subscribe because i make new videos every week and it's always always about food, of course

it's also about inspiration and creativity.

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罐裝鷹嘴豆法拉菲，巧克力慕斯，法式蘇卡和埃及哈拉貝沙。 (Canned Chickpea Falafels, Chocolate Mousse, French Socca & Egyptian Halabessa)

authentic

period

squeeze

recipe