Falafel

Yes, form the balls and freeze them raw on a sheet pan for 2 hours, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time. You can also fry them, cool completely, and freeze cooked falafel for up to 2 weeks; reheat at 375°F for 8 minutes.

Using canned chickpeas that are too wet or processing them into a paste. Drain and rinse canned chickpeas thoroughly, and pulse until you see chickpea pieces—not a smooth batter. If the mixture is too wet to hold together, add 1 tablespoon more flour.

You can brush formed balls with oil and bake at 375°F for 25-30 minutes, turning halfway through, but they won't achieve the crispy exterior that defines falafel. Baking produces a denser, drier result.

Fresh herbs are traditional and give the bright flavor falafel is known for, but in a pinch, substitute 1 tablespoon dried parsley and 1 teaspoon dried cilantro (or use all parsley if cilantro isn't available). The result will be less vibrant but still good.

Serve with tahini sauce (tahini, lemon, garlic, water), hummus, fresh pita bread, diced tomatoes, cucumbers, and lettuce for a complete meal. A squeeze of fresh lemon brightens the flavor.

Store cooled falafel in an airtight container in the refrigerator for up to 4 days. Reheat at 375°F for 8-10 minutes until warmed through and re-crisped, or reheat in a 350°F oil for 2 minutes.