You may be wondering, how can I make frozen falafel the same taste and texture as fresh falafel? The answer is in a recipe for frozen falafel. There is no need of refrigeration. The whole thing gets heated up, but not until the falafel is almost ready to eat. The whole process takes only 30 minutes.
You can make this frozen falafel at home, but it’s definitely worth the time and effort. It’s flavorful and delicious, and if you make it when the falafel is still really cold, it’ll stay frozen for up to a week.
Frozen falafel is one of those foods that I am always in awe of. I think I’ve had one or two since moving to Australia in 2007. It’s like a little piece of the American South that’s been lost to time, but it’s still there and I can’t stop eating it.
This is the fifth frozen falafel recipe Ive made, and there are some people who make them in their cars for a while after theyve finished. Ive made this one in my car for a while, and it was great. Not really sure why it didnt last longer. I think it is just that it didnt have the right time in the kitchen.
Frozen falafel is an Israeli recipe and one that Ive made many times and I love. I love mine with pita and pita bread, if you like that. But you can also make it in pita bread, and I think its one of the best falafel pita recipes youll ever eat.
For the most part, I usually make falafel in the fridge, in a bowl. The original recipe calls for pita bread, and that works fine for me, but I just got a bag of frozen bread at the grocery store that works great.
You can make falafel in the freezer by either wrapping frozen or defrosted pita bread in foil and baking at 375 until the bread is a light golden brown, or by wrapping the pita bread in foil and baking in the oven until the bread is toasty and crispy.
I’m not sure if the name freeze falafel is meant to suggest that it’s very cold, but it’s definitely not cold enough to freeze bread, so it’s a little weird. I tried the bread, and it was delicious. I ate it right out of the foil packaging, without needing to heat it up. (I would definitely recommend making this at home.
I’m not a big fan of the foil method of making falafel, but a friend and I decided to try it and it was very good. I think it might be because it’s light and crisp. If you want to experiment, I recommend starting with the right kind of bread and adding chopped nuts. (I’m not kidding, you can’t go wrong with nuts and tomatoes on a falafel.
The falafel pictured above is actually a whole wheat-based bread, so you could skip the nuts if you’re not interested in that. I think the best part about the bread is the tomatoes that sit in the middle.
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