making falafel... in small quantities!
I love falafel... it is amazing. The last time I made it, I followed this recipe: http://www.dedemed.com/index.php/Vege...
It turned out awesome. However, I experienced two problems:
1. the recipe was huge!
2. I didn't know how to deal with the oil
What I ended up doing was refrigerating the mix and filtering and refrigerating the oil. I did this for maybe a week before it all was used up. Still tasted good by the end of the week.
However - is this OK to do? I didn't want to toss out all that oil every time - it just seemed... wrong!
Also, could I freeze the mix, then thaw it out and fry it when I'm ready to serve? That'd be ideal in my book.
I've certainly filtered (I put it through a paper coffee filter, so absolutely no solids got through) and refrigerated peanut oil and reused several months later, when used for frites, It was fine. As long as the oil you use has a high smoke point, it should be okay.
Also, with the mix itself, have you considered frying all the falafel batter, freezing and then reheating?