Oven-Baked Falafel Balls Recipe (Freezer-Friendly!) | Elephantastic Vegan (2024)

FAQs

Is it better to freeze falafel, cooked or uncooked? ›

You can freeze the falafel pre- or post-frying. Either way, you'll need to arrange them on a baking tray in a single layer, freeze until solid, then pack into food bags and label.

NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and cook as instructed!

Remove cookie sheet from freezer and quickly place falafel balls into a freezer-safe bag or container. Place back into the freezer. Frozen uncooked falafel should last about 6 months in the freezer. To thaw uncooked falafel, place in refrigerator the day before you plan to eat it.

After removing the Falafel from the freezer, heat it in the oven on 425 for 10-12 minutes, with an option to broil for 3-5 minutes for an extra crunch.

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Falafel is high in many micronutrients and a good source of fiber and protein. As such, it may help curb your appetite, support healthy blood sugar, and lower your risk of chronic disease.

Use the uncooked mixture within a day: cooked, refrigerated falafel should be eaten within three days. Bought ones should be kept refrigerated and heated and eaten strictly according to printed instructions.

Frozen falafel is a great option for those looking for a quick and easy meal. It is also healthy and delicious. It saves time in the kitchen as there is no need to soak, grind or mix ingredients and can be cooked in just minutes. It's also a great source of protein, fiber, and other important nutrients.

If you leave falafel out at room temperature, it will soon become a breeding ground for germs, which might get you sick if you eat it. Bacteria may spread throughout food in just a few hours, making it dangerous to ingest.

How to thaw frozen falafel? ›

Defrosting and cooking.

To defrost, simply place the bag on a plate in the fridge overnight. It will be thawed by the next day, then shape into balls and cook as you normally would (fry, oven-baked or air fried).

Unlike a lot of fried foods, falafel patties and burgers reheat well in the microwave.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Just be sure you don't overwork the falafel batter. Handle it as little as possible and use a scoop to form the balls and drop them into the oil. Specialty shops actually sell a falafel former but a cookie scoop will work just fine. Otherwise, you might end up with hard, dense nuggets instead of a crispy, airy bite.

Trader Joe's has recalled its frozen falafel for potentially having rocks in it, after it recalled two of its cookie products for the same reason recently.

Tips we've gotten include fully frying ahead of time, freezing on sheet pans when cool and storing in Ziplocs until ready to serve. Then spritzing with olive oil spray and reheating from frozen at 400F on sheet pan.

Make a double batch, and freeze the extras.

These guys keep well in the freezer, so go ahead and make a double batch to have on hand for salads, bowls, or wraps. To reheat frozen falafel, pop them in a 400°F oven for about 10 minutes, until they're crisp and heated through.

The raw minced mixture is sometimes allowed to rest to integrate the flavours and textures, ideally refrigerated. Use the uncooked mixture within a day: cooked, refrigerated falafel should be eaten within three days.

If you aren't going to eat all of the falafel within that time frame, try freezing it instead. This will keep it safe to consume for months, though the flavor and texture may have somewhat degraded by the time you come to eat it. In general, it is preferable to preserve the falafel mix before cooking it.