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.

Yes, the Falafel is ready made. 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.

Canned chickpeas do not work for falafel. They're far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you'll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.

Have an event that can't go without Falafel? Kareem's 4 POUND frozen falafel is here for you! Keep frozen until ready to cook and defrost by placing in the refrigerator over night. Restaurant quality Falafel delivered right to your door step, with no extra steps!

Place Frozen In Single Layer On Ungreased Baking Sheet And Bake For 14 To 16 Minutes. Microwave: Arrange 4 To 6 Frozen Falafel Balls On Microwave Safe Plate. Microwave On High For 2 Minutes.

Place on a cookie sheet and allow to freeze for about an hour. Place in single layers in a plastic freezer bag. If you wish to place them in an airtight container, place wax paper in-between the layers to prevent sticking. Thaw in the refrigerator and then bake or microwave.

Freezing Uncooked Falafel Balls

Form the falafel mix into small patties or balls, as you would when cooking them. Place the individual portions on a baking sheet lined with parchment paper, making sure they are not touching each other. This allows them to freeze individually and prevents them from sticking together.

The grocery retailer says it was alerted by a supplier that its fully cooked falafel, sold in about three dozen states including Massachusetts and New Hampshire, "may contain rocks." The products have been pulled from shelves and destroyed.

Preheat oven to 325F and bake for 15 minutes until golden brown.

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.

Why some people can't eat chickpeas? ›

Chickpea Allergies

Chickpeas are dried seeds called pulses, which belong to the legumes family. Some people are allergic to chickpeas. Sometimes people have what's called non-IgE mediated food allergies. These are a different type of food allergy caused by different immune cells.

What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

It's Trader Joe's, it's falafel and it's Vegan, what the hell, I guess I'll try it.

Here are the Trader Joe's falafel ingredients: Falafel (soaked garbanzo beans [garbanzo beans, water], onion, lemon juice, parsley, cilantro, garlic, salt, spices [coriander, cumin, cayenne pepper]), rice flour, soybean oil, cornstarch, sodium bicarbonate.

Fully Cooked Falafel

Even though these falafels come from a store like Trader Joe's, I feel like you'd be better off getting your falafel fix from a street vendor. The fat is a killer here once again, with 29% of your daily recommended value of total fat, and 15% of your daily value of saturated fats.

Falafel mix can be stored in the freezer for up to three to six months. It is best to use and consume the falafel mix sooner rather than later to ensure the quality and taste is still intact. In conclusion, freezing falafel mix is a convenient way to preserve this delectable Middle Eastern dish for later cooking.

How to store falafel. 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.

To maintain the authentic taste and crispiness of homemade falafel, it should be stored in the fridge within two hours of cooking to prevent bacterial growth. Use an airtight container lined with paper towels to absorb excess moisture, which can help retain texture and extend the shelf life up to 5 days.

For best results, the oil should be between 350 and 360 F. Work in batches so that you don't crowd the pan when you fry the falafel as that can cause them to bump into each other and knock them apart.