Q: Because of an allergy to sesame seeds, I can only enjoy falafel made in my own kitchen. I have a great recipe, but it requires a good deal of prep work that makes satisfying a falafel craving on a whim a bit of a challenge.
I am wondering if falafel would take well to freezing. This way, I could make a large batch once in a while and have a falafel whenever the mood strikes me.
If freezing is a viable option, would it be best to freeze them uncooked or fully cook them before storing in the freezer? Finally, what would be the best re-heat method?
Sent by Sofia
Editor:Sofia, we're not sure about this one, so we'll throw it straight out to the readers. Anyone have advice for freezing falafel? If it does indeed work out, this could be a great weeknight meal.
Related: Recipe Recommendation: Baked Falafel from Chow Vegan
(Image: Emma Christensen)
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I've made sesame-free falafel from scratch many times:
http://mostlyfoodstuffs.blogspot.com/2009/07/falafel.html
and given the hassle of scoring dried favas (for best flavor), soaking, grinding, frying, etc., I almost always make a huge batch and freeze them. I've frozen both the raw dough and the fried balls, and both methods work fine. When I freeze the dough, I just let it fully thaw and then scoop and fry. With pre-fried balls, I just let them thaw a bit (doesn't need to be fully), and then throw them in the toaster oven (in a pan, to avoid falling grease fires) until they sizzle. The consistency doesn't really suffer much.
view deensiebat's profile
You could probably also form the raw dough into balls, put them on a baking sheet in the freezer, let them freeze and then store them in bags or a container. That way they won't stick together .
view Sara in America's profile
Thanks for posting my question and for the responses! I'm really excited to try freezing and have falafels any time.
view Sofistafunk's profile
I've frozen cooked falafel before without a problem - they thaw out very well in the fridge and make an easy lunch for a commuter who only has a toaster oven and a microwave at her disposal for lunch!
view GoodFoodStories's profile
I second Sara in America's comment... I successfully freeze a variety of items including cookie dough and fresh berries using the baking sheet method, then package together after they've went through a quick freeze. Don't leave on the baking sheet to freeze for too long, and be sure to cover them well to store long term... I haven't tried this out on falafel, but I'm sure it would work well!
view mspants's profile
I do exactly what Sara said - shape them into balls, freeze, and then put them into ziplock bags. I always bake mine, for three reasons: 1) they are healthier, 2) they are low maintenance, and 3) I am afraid of frying with oil. There, I said it. They still get nice and crunchy in the oven. When I want falafel, I just pop them in the oven right from frozen, and 20 minutes later they're in my belly. My recipe is below if you are interested. :)
http://scrumtrellescent.blogspot.com/2009/06/falafel.html
view little_melly's profile
You could also make up a batch without the liquid, store it dry and mix when needed.
view onthecheep's profile
our local co-op sells them frozen - they're prebaked and tatse great thawed and served chilled or at room temp. So baking before freezing might be another option for you
view lsk's profile