Saturday, March 19, 2016
I try to make falafel at least once a year, preferably more (for the obvious reason of their fabulousness).
And well, for the past couple years falafel has been part of the Good Friday dinner over here. The meal that evening is more of a simple appetizer type of affair for us- perhaps cheese, apple slices, a green salad.
I don't know, I just think they're wonderful little bites, fantastic when extremely fresh and just made, but they certainly more than pass muster when baked from frozen.
In a way this is sort of a PSA, if you want to think about it that way. It's something to think about a little ahead of time- especially since dried chickpeas need to soak overnight.
Especially for this purpose, I make falafel several days before and freeze them. They're easy to throw into the oven- reheat however many you want or need when you're ready.
Besides, I'd much rather have a stash of homemade in the freezer (as insurance, of course) than a store bought frozen version.
(And I may end up having to make another batch before they're needed next week...)
The full recipe for falafel can be found here.
(No, they're not cooked in these photos- time to go fry them up!)