After a long break from blogging, of course I’m back with a falafel post! What else could I possibly write about after such a long break?
One of the downsides of making homemade falafel is that I’m stuck eating it everyday for a week (or more). I love falafel, but yikes… it’s a falafel feast or famine and there’s got to be a better way, so I got to thinking “can I freeze falafel?” Why yes, I can… and you can, too!
One of my friends gave me a falafel press for my birthday, so now all of my falafel are the perfect size and shape. Best gift ever!!!
Anyway, here’s how I freeze (and ration) my falafel…
I mix of a batch of my favorite recipe, I chill it overnight, then I form it into patties and freeze it on a cookie sheet. Once it’s frozen, I pop it into a ziplock, and voila! Falafel whenever I’m in the mood :)
Really, there’s no reason to buy this already prepared. It’s so easy and inexpensive to make from scratch, and in the land of very little pre-prepared vegetarian food, I totally dig the convenience factor of homemade frozen falafel.
I can’t leave well enough alone, so I’ve been playing around with my falafel recipe and have found that I prefer to use flour instead of breadcrumbs because it makes a lighter, crunchier falafel.
Here’s how I’m making it these days…
1 large onion
2 t salt
1 t cumin
1/2 t black pepper
1/2 t dried hot chili
4 garlic cloves, pressed
1 t baking powder
1/4 – 1/2 cup flour
Soak the chickpeas overnight, drain, rinse, and add them to a food processor outfitted with a blade. Roughly chop the onion and add it along with the salt, cumin, black pepper, dried hot chili, and garlic. Pulse a few times to blend it, the mixture should still be coarse.
Add the baking powder and 1/4 cup of flour and pulse it a few times, then check the consistency. It should be dough-like. If it’s too wet, gradually add the second 1/4 cup of flour until it dries out a bit, you might even need a bit more to get the right texture. How long the chickpeas soaked are a variable here, so there’s some intuition involved.
Chill the dough for at least a couple of hours, then form it into patties and fry it. I’ve stopped deep frying and now I just pan fry it in a bit of oil over medium-high heat for a few minutes on each side, until it’s a nice golden brown. If it’s a fresh batch, I usually stick the patties in the freezer while I’m chopping veggies and heating the oil, this seems to help keep them from falling apart. If I’m cooking frozen falafel, then I take it out of the freezer and let it sit out while I’m chopping and heating.
Next, I’ll post my recipe for a spicy, sweet red sauce I like on them… here it is! I’ve also further perfected my falafel recipe by adding bulgur and tweaking the seasoning a bit, you can see the updated recipe here.
miss vintage love says
Ooooh, sounds so good! Thanks for the recipe!! :)
I didn’t know what falafel was until I read about them on your blog. My family loves them! I can’t wait to try this recipe. I really like the idea of freezing a batch.
Thanks for stopping by and letting me know you were here!
Melisa, I’m so happy to have turned your family onto something “good” :)
Jacque Nodell says
Hello! I have only been in Denmark a week and have so far been unable to locate any chickpeas in Vejle, but I didn’t even think to look for dried ones. I am hoping there is falafel in my future!
Welcome to Denmark, Jacque. You might (I stress “might”) be able to find canned chickpeas at Fotex.
You can definitely find dried chickpeas at Rema and the two green grocers near the walking street (one is near Blockbuster, the other is sort of across the canal from Bryggen). Rema has the best price. Fakta and Kvickly also have them from time to time.
Let me know if there’s anything else you’re having trouble finding and I’ll try to help you :)
Jacque Nodell says
I greatly appreciate the tips, Sage! I shall check Fotex tomorrow!
How many falafels do you get with this rcipe?
I’ve never counted, but using my falafel press, I’d say that one batch fills about 3/4 of a gallon size freezer bag.
It makes a lot, which is why I have to freeze them :)