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.

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.

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.

How do you get a falafel to stick together? Falafel will stick together when you follow the recipe and make sure they chill long enough. You should also scoop the balls of dough tightly and that will keep them in one piece.

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.

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).

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.

Fry them all, allow to cool on a wire rack and then freeze in freezer-friendly bags to use later. Then, pop them in the oven directly without defrosting and bake until crispy. The moisture from freezing actually helps them from getting dry after reheating.

A cooked falafel is supposed to be crispy and crunchy on the outside, and soft on the inside. Due to variations in preparation methods and recipes - some falafels are mushier and with more moisture, while others are a bit more on the dry side.

Quinoa. Containing all essential amino acids, quinoa can be a nutritionally similar replacement for chickpeas. Its texture resembles ground chickpeas, making it an easy chickpea substitute in falafel.

What is the liquid in a can of chickpeas called? ›

Aquafaba is the liquid found in a can of chickpeas or resulting from cooking chickpeas. It is often used as an egg substitute in vegan and allergen-free recipes. The name “aquafaba” came from the Latin words for “water” and “bean,” roughly translating to bean-water.

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.

These Falafel, however, are baked in the oven and therefore a much healthier option! Can I freeze Falafel? Yes, especially these ones are super freezer friendly. Bake them, then let them cool off completely, transfer them into a ziplock bag and freeze up to 3 months.

Falafel: Deep-fried chickpea patties - often tucked into pita pockets. Kibbeh: Deep-fried balls of beef, lamb and/or bulger. Pita: Ask for cucumber slices instead for dipping.

A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix.

Reheating Falafel: To bring back that fresh, crispy texture, reheat your falafel in the oven at 350°F (175°C) for about 10 minutes, or until they're heated through and crispy on the outside. You can also reheat them in an air fryer at 375°F for 3-5 minutes.

Researchers have found that falafel has many health benefits. It is high in fibre as it contains vegetables, legumes (beans, chickpeas, or almonds), and olive oil, all of which can help people stay healthy and maintain an optimal weight while reducing their risk of diabetes, heart disease, and blood pressure.

If your making it at home then to reduce gas, soak with quick method, the beans and discard the soaking water before cooking them. Or cook in pressure cooker from dry further limiting the fermentation time!

Classic, plain hummus is my go-to dip here, but roasted red pepper hummus or avocado hummus are also great options. Add a salad. Tabouli, fattoush salad, and shriazi salad go well with falafel, but nearly any fresh green salad with a light olive oil dressing will work. Don't forget the olives and pickles!

Why add baking powder to falafel? ›

The baking soda is meant to be added just 5-15 minutes before frying! If you don't have baking soda, then use baking powder instead. Don't skip this ingredient as it helps your falafel become airy and soft rather than tough and dense.

4Transfer the falafel mixture to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If you are making this ahead, you can refrigerate the covered mixture for a few days.

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.

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.

You can freeze cooked falafel by allowing them to come to room temperature after baking. Then place them on a cookie sheet lined with wax paper in one layer. Freeze them for a few hours until frozen, then place them in freezer bags. Cook them by thawing in the fridge then bake them again to re-heat.

You can also freeze the formed falafel balls for up to 6 months. Thaw them overnight in the refrigerator before cooking. Leftover falafel: Falafel is best enjoyed fresh, but it will keep in an airtight container in the fridge for up to 3 days.