How to Reheat Falafel

Are you looking for a way to enjoy your leftover falafel without sacrificing its crispy texture and delicious flavor? If so, then you’ve come to the right place! In this article, we will be discussing how to reheat falafel to perfection, so that you can enjoy it just as much as you did when it was freshly made. With a few simple tips and tricks, you can easily transform your cold, soggy falafel into a hot, crispy treat that will tantalize your taste buds. So let’s get started and learn how to reheat falafel like a pro!

What is Falafel?

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a popular Middle Eastern dish that is often served in a pita, salad, or plate. Here are some facts about falafel:

Falafel balls are made from dried legumes, chickpeas, and fava beans, that are soaked, ground, and spiced. Fresh or dried herbs like parsley, coriander, and spices such as cumin, garlic, onion, and chili are commonly added to the ground legume base.

The mixture is shaped into round balls or patties and then deep-fried in hot oil. Falafel can also be baked as a healthier option. Falafel has a crispy exterior and a soft, fluffy interior.

Falafel originated in Egypt, possibly as early as the 10th century AD. It spread throughout the Middle East and gained particular popularity in Lebanon, Palestine, Jordan, Syria, and Israel. Falafel is considered a national dish in many Middle Eastern countries.

Falafel is commonly served in a pita, wrap, salad, or plate. It is topped or stuffed with ingredients such as tahini sauce, hummus, pickled vegetables, fresh tomato, and lettuce. Falafel makes a hearty and delicious vegan and gluten-free meal.

The most popular varieties are made from fava beans (in Egypt) and chickpeas (throughout the Levant). Fava bean falafel tends to be greenish while chickpea falafel is darker brown. Chickpea falafel is usually denser and grainier.

Falafel is high in protein, carbohydrates, and fiber but low in saturated fat. A typical falafel patty or ball contains 150-170 calories and around 4 to 6 grams of protein. Deep frying adds more fat but baking can make it a healthier choice.

Falafel can be refrigerated for up to 1 week and freezes well for up to 3 months. Simply fry or bake from frozen as needed. Falafel is usually best served and eaten immediately after frying for the crispiest results.

How to Make Falafels?

Falafels are a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, and then fried or baked into small, flavorful balls or patties. They are often served on pita bread with vegetables, hummus, and tahini sauce. If you want to learn how to make falafels at home, follow these simple steps:

Ingredients:

• 1 pound dried chickpeas or fava beans or a mixture
• 3 cloves garlic
• 1/2 onion, chopped
• 1/4 cup fresh parsley, chopped
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• Vegetable oil for frying

Instructions:

Soak the chickpeas in water overnight or for 8-12 hours. Drain and rinse.

For a mixture, use equal parts chickpeas and fava beans. Soak separately as they have different cooking times. Drain and rinse.

Peel the skins off the fava beans. This step can be skipped for chickpeas.

Place the chickpeas or bean mixture in a food processor. Add the garlic, onion, and parsley. Process until mostly smooth with some small chunks remaining.

Transfer to a bowl and add the spices – cumin, salt, pepper, and chili powder (if using). Mix well using your hands.

Cover and refrigerate for 30 minutes. This allows the flavors to blend and makes shaping easier.

Use wet hands to shape the mixture into round balls or patties, about 1 1/2 inches in diameter. 

Fill a deep skillet or Dutch oven with oil to a depth of 3 to 4 inches. Heat oil to 350 to 375 F.

Carefully add the falafel balls or patties to the hot oil in batches to avoid overcrowding. Fry, turning occasionally, until golden brown, about 3 to 5 minutes.

Remove with a slotted spoon and drain on paper towels. Serve falafel warm in pita bread with tahini sauce and sliced vegetables.

Falafel can be refrigerated for up to 1 week or frozen for up to 3 months. Simply fry frozen falafel as directed until heated through.

For a baked version, place falafel balls on a greased baking sheet and bake at 400 F, turning halfway, until browned about 15-20 minutes. Serve as above.

Is Falafel Better Fresh or Reheated?

Falafel is generally best served fresh and hot right after frying or baking. However, falafel can be reheated and still taste good. Here are some tips for fresh vs reheated falafel:

Fresh falafel (right after frying or baking):

Will be crispy on the outside and hot and fluffy on the inside. The contrast of textures is most prominent when fresh.

Has the freshest flavor as the spices and herbs were just released into the falafel during cooking. Tastes most vibrant and flavorful. 

Best for sandwiches, salads, and plates as it will not get soggy from any sauces or toppings. Stays crisp even under dips and drizzles.

Only keep fresh falafel out for 2 hours maximum. Bacteria grow rapidly on perishable foods left at unsafe temperatures. Discard or refrigerate any leftover fresh falafel.

Reheated falafel:

Can lose some crispness and get slightly soggy, especially if reheated in the microwave. Reheating in the oven at 400 F will produce better results than the microwave. Air frying also works well for reheating falafel. 

Still tastes good but may be lacking in flavor compared to fresh falafel. Spices can lose potency over time and when reheated. You may need to augment with extra spice when serving.

Best eaten promptly after reheating. Do not keep reheated falafel at room temperature for longer than 2 hours. Bacteria that can cause foodborne illness will start growing rapidly.

Falafel can be reheated up to 1 week after preparing when stored properly in an airtight container or ziplock bag in the refrigerator. Freeze falafel for up to 3 months; simply reheat from frozen.

Microwaved falafel can become rubbery. Not the ideal reheating method. The oven, air fryer, and skillet will provide better results. Make sure the falafel is heated to an internal temperature of 165 F. 

In the end, fresh falafel hot out of the fryer or oven is always preferable for peak taste and texture. However, with proper handling and storage, falafel can be reheated and still thoroughly enjoyed. When reheating, use a method that will provide crispy and not soggy results.

Can Falafel Be Eaten Cold?

Falafel can be eaten cold, but it is not usually ideal. Here are some tips for eating falafel cold:

Falafel will lose its characteristic hot, crispy exterior when cold. The interior may become dry and crumbly. Much of the texture contrast will be missing when falafel is eaten cold.

Flavors tend to diminish over time as spices fade and the ingredients oxidize when exposed to air at colder temperatures. Falafel eaten immediately after frying or baking will taste the freshest with vibrant, prominent flavors. 

There is an increased risk of foodborne illness when any perishable food is left at unsafe temperatures for longer than 2 hours. Bacteria grow rapidly on cold falafel and can reach unsafe levels, even when properly refrigerated within 2 hours. For safety, cold falafel should be discarded after 2 hours. 

Falafel may become soggy and spoil faster when cold, especially if kept in an airtight container with no airflow. Any excess moisture released from the cold falafel has nowhere to go and is trapped, creating ripe conditions for spoilage. 

Falafel can be safely eaten cold when properly handled and stored for a short time, such as in a packed lunch. Some tips for cold falafel:

› Refrigerate falafel within 2 hours of cooking. Do not leave at room temperature. 

› Place falafel in an open or loosely sealed container. This allows airflow to prevent excess moisture buildup. A paper bag or unsealed plastic container with holes works well.

› Separate falafel to allow even cooling. Pack them loosely or in a single layer.  

› Use falafel within 8 hours of refrigerating for best quality and safety. After 8 hours, harmful bacteria may start to multiply rapidly. 

› Consider reheating falafel if possible before consuming. Reheating falafel to 165 F kills bacteria and restores temperature contrast for better taste and texture. 

In the end, falafel is meant to be enjoyed hot for peak flavor and safety. While falafel can be eaten cold, special caution and care must be taken due to the increased risks of foodborne illness from refrigerated perishable foods. Whenever possible, falafel is best served promptly after frying while still hot.

Can you reheat falafel? 

Yes, falafel can be safely reheated. However, some crispness may be lost in the reheating process. Here are some tips for reheating falafel:

Only reheat falafel that has been properly stored in the refrigerator within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as bacteria grow rapidly and may cause foodborne illness.

The best ways to reheat falafel are in the oven, air fryer, or skillet over medium heat. The microwave can make falafel soggy and rubbery. Reheat on a wire rack over a foil-lined tray to catch drips.  

Reheat falafel in a 400 F oven, air fryer, or skillet until the internal temperature reaches 165 F or 165 for at least 15 seconds. Make sure the falafel is steaming hot all the way through.

Flip falafel balls or patties halfway through reheating for even heating. Watch closely to avoid overcooking. Falafel can go from fine to burnt very quickly.

Reheating in batches avoids overcrowding and allows for proper heat circulation. Do not stack falafel on top of each other during reheating.

Falafel may become slightly drier in the reheating process. Serve reheated falafel promptly with tahini sauce, hummus, or other creamy condiments. 

Reheated falafel will lose more crispness over time after serving. For best quality and food safety, eat reheated falafel immediately after reheating and do not let sit out for longer than 2 hours. 

Falafel can only be reheated once after initial cooking. Do not reheat falafel again after the first time, as this further increases the risks of foodborne illness from bacterial growth.

Use caution when handling reheated falafel balls, as they will be extremely hot. The oil in the falafel may splatter during reheating, so wear oven mitts and be careful removing them from the heat source. 

For food safety, discard any reheated falafel that has an unpleasant smell, or color or appears slimy. When in doubt, it is best to throw it out.

How to Reheat Falafel – Best Simple Ways

If you have leftover falafel and want to enjoy it again later, reheating is an option. However, reheating falafel can be tricky as it can easily become soft and lose its crispy texture. Here are some tís on how to reheat falafel to ensure that it stays crispy and delicious:

How to reheat falafel in the oven

Reheating falafel in the oven is a great way to ensure that it stays crispy and delicious. Here’s how to reheat falafel in the oven:

Only reheat falafel that has been refrigerated within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as harmful bacteria may grow rapidly.

Preheat the oven to 400 F. Prepare a foil-lined baking sheet and wire rack. The foil will catch any drips and the rack allows for airflow.

Arrange the falafel balls or patties in a single layer on the rack. Do not stack falafel on top of each other. This prevents even reheating. 

Space falafel evenly on the rack. Falafel that is crowded together will not reheat thoroughly. Make sure there is at least 1 inch between each falafel.

Flip the falafel balls or patties halfway through reheating. Use tongs to gently turn each falafel over for even reheating on all sides.

Reheat the falafel for about 10 minutes total, turning halfway, until they reach an internal temperature of 165 F or 165 C. The falafel should be steaming hot all the way through.  

Tent the falafel with foil after flipping to help retain moisture as they can become slightly dried out in the reheating process. Do not cover for the entire time which causes excess steam and soggy falafel.

Ventilate the kitchen well and use caution, as excess oil in the falafel may cause splattering during reheating. Wear an oven mitt when removing falafel.

Use caution when handling the reheated falafel, as it will be extremely hot. Serve immediately with tahini sauce, hummus, or other toppings for moisture.  

Discard any falafel with an unpleasant smell or appearance. When reheating, if there is any doubt about the safety, it is best to throw it out. Do not take risks when it comes to foodborne illness. 

Eat the reheated falafel immediately. Do not keep reheated falafel at room temperature for longer than 2 hours. Bacteria grow rapidly and may cause foodborne illness. 

Enjoy your reheated falafel! By following the proper technique, falafel can be reheated in the oven and still taste delicious. Be sure to always use safe food handling practices when reheating any leftover perishable foods.

How to reheat falafel in the microwave

While reheating falafel in the oven or on the stovetop is recommended to maintain its texture and flavor, you can reheat falafel in the microwave if you are short on time. Here’s how to do it:

Only reheat falafel that has been refrigerated within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as harmful bacteria grow rapidly. 

Place the falafel balls or patties in a microwave-safe dish in a single layer. Do not stack falafel on top of each other. This prevents even reheating.

Space the falafel evenly in the dish. Falafel that is crowded together will not reheat thoroughly in the microwave. Make sure there is at least 1 inch between each falafel. 

Microwave the falafel in 30-second bursts, flipping each falafel ball or patty over in between. Gently turn falafel with tongs for even reheating. 

Continue microwaving in 30-second periods, flipping once, until the falafel reaches an internal temperature of 165 F or 165 C. The falafel should be steaming hot all the way through. This usually takes 2 to 3 minutes total in an average microwave. 

Ventilate the kitchen and use extreme caution when removing the dish from the microwave, as excess oil in the falafel may cause splattering during reheating. Always wear oven mitts.

Stir or flip the falafel again just before serving to distribute temperature and ensure they are steaming hot with no cold spots.    

Microwaved falafel can become soggy and soft very quickly. Serve immediately with tahini sauce, hummus, or other toppings to add moisture.    

Discard any falafel with an unpleasant smell or appearance. When reheating, if there is any doubt about the safety, it is best to throw it out. Do not take risks with foodborne illness.  

Eat the reheated falafel immediately. Do not keep reheated falafel at room temperature for longer than 2 hours. Bacteria may grow rapidly and cause foodborne illness.

Only reheat falafel one time in the microwave for safety. Do not reheat falafel again after the first time, as this can further increase the risks of foodborne illness.

While falafel can be reheated in the microwave, the results may be lacking in quality. For best results, the oven, air fryer, or stovetop provides more even reheating and less chance of soggy falafel. 

However, by following the proper technique, falafel can be reheated in the microwave in a pinch and still taste good. Be extremely cautious, as the excess moisture and oil can cause major splattering and risks of burns.

How to reheat falafel by frying

Reheating falafel by frying is a great way to give it a crispy texture and revive its flavors. Here’s how to reheat falafel by frying it:

Only reheat falafel that has been refrigerated within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as harmful bacteria may grow rapidly.  

Add frying oil to a deep pot or Dutch oven to a depth of 3 to 4 inches. Vegetables, canola, peanut, and sunflower oil all work well for frying falafel.

Heat the oil over medium-high heat until it reaches 350 to 375 F. Use a cooking thermometer to monitor the oil temperature. 

Carefully add the falafel balls or patties to the hot oil in batches to avoid overcrowding. Make sure there is plenty of room for the falafel to move freely in the oil.

Cook the falafel, turning occasionally with tongs, until golden brown and heated for about 2 to 3 minutes. Falafel may darken slightly in the reheating process but will still taste good. Watch closely to avoid overflying.

Use extreme caution when frying falafel, as the hot oil may splatter. Wear an oven mitt and protective gloves. Ventilate the kitchen well.

Remove the falafel from the oil and drain on paper towels. Season with salt if needed. Serve immediately, as reheated fried falafel will get soggy quickly on its own. 

Check that the internal temperature of the largest falafel ball reaches 165 F to ensure it is steaming hot all the way through and safe for eating. Any falafel still cool in the center should be returned to the oil for further frying. 

Do not fry falafel more than one time after the initial cooking. Excessive frying can increase risks of foodborne illness from oil rancidity and acrylamide formation. Only reheat falafel to serving temperature by frying.

Discard any falafel with an unpleasant smell or appearance. When reheating, if there is any doubt about the safety, it is best to throw it out. Do not take risks when it comes to foodborne illness. 

Eat the reheated falafel immediately. Do not keep reheated falafel at room temperature for longer than 2 hours. Bacteria grow rapidly and may cause foodborne illness.

Enjoy your reheated falafel! Frying is an excellent method for reheating falafel while restoring crispness and adding richness to the oil. However, extra caution must be taken, as the frying process introduces additional hazards. Be sure to always follow proper techniques and use safe food handling practices when frying and eating falafel.

How to reheat falafel in the air fryer

Reheating falafel in an air fryer is a quick and easy way to give it a crispy texture without having to use much oil. Here’s how to reheat falafel in an air fryer:

Only reheat falafel that has been refrigerated within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as harmful bacteria may grow rapidly. 

Spray the air fryer basket lightly with cooking oil or coat it with the oil of your choice. This prevents the falafel from sticking and adds a little extra crispness.

Place the falafel balls or patties in a single layer in the air fryer basket. Do not stack falafel on top of each other. This prevents even reheating. 

Make sure not to overcrowd the air fryer basket. For most air fryers, cook falafel in batches to allow for proper air circulation. Airflow is essential for reheating.

Spray or drizzle the falafel with a little more oil and reheat at 400 F for about 3 to 5 minutes, shaking the basket once during cooking, until the falafel reaches an internal temperature of 165 F or 165 C. The falafel should be steaming hot all the way through.

Ventilate the kitchen well and use caution when removing the air fryer basket, as excess oil may cause splattering. Always wear oven mitts. 

Gently shake the basket again just before serving to distribute temperature and ensure the falafel is steaming hot with no cold spots.  

Serve the reheated falafel immediately with tahini sauce, hummus, or other toppings. Air-fried falafel can become slightly dried out over time. Eat within 2 hours of reheating for the best quality. 

Discard any falafel with an unpleasant smell or appearance. When reheating, if there is any doubt about the safety, it is best to throw it out. Do not take risks with foodborne illness.   

Only reheat falafel one time in the air fryer for safety. Do not reheat falafel again after the first time, as this can increase the risks of foodborne illness.

Allow the air fryer basket to cool completely between batches. Reheating falafel in an already hot basket could cause uneven and unsafe reheating. Always start with a cooled basket.

The air fryer does an excellent job of reheating falafel by circulating hot air and producing a crisp exterior. However, extra care must be taken, as excess oil in the falafel may cause splattering in the enclosed basket. Follow all proper techniques and food safety guidelines when reheating falafel. Enjoy your falafel!

How to Reheat Falafel in a Skillet?

Reheating falafel in a skillet is another great way to revive its flavors and give it a crispy texture. Here’s how to reheat falafel in a skillet:

Only reheat falafel that has been refrigerated within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as harmful bacteria may grow rapidly. 

Add 1 to 2 tablespoons of cooking oil with a high smoke point like canola, peanut, or sunflower oil to a skillet over medium heat. Do not use olive oil as it has a low smoke point and can burn easily.

Carefully add the falafel balls or patties to the skillet in batches to avoid overcrowding. Make sure the falafel does not touch to allow even browning on all sides.    

Cook the falafel, turning occasionally with tongs, until browned and heated through, about 3 to 5 minutes total. The internal temperature should reach 165 F or 165 C.

Flip the falafel gently to avoid breaking them apart. Work in batches if needed. Make sure the falafel is browned on all sides and steaming hot all the way through with no cold spots.

Use caution when cooking falafel, as splattering may occur. Wear an oven mitt and avoid excess oil in the skillet to minimize hazards. Well, ventilate the kitchen.

Drain the reheated falafel on paper towels and season with salt if needed. Serve immediately with tahini sauce, hummus, or your favorite toppings. Reheated falafel may become slightly dried out over time.

Discard any falafel with an unpleasant smell or appearance. When reheating, if there is any doubt about the safety, it is best to throw it out. Do not take risks with foodborne illness. 

Only reheat falafel one time in the skillet after initial cooking. Do not reheat falafel again for safety. Multiple reheating cycles increase the risks of foodborne illness.

Allow the skillet to cool slightly between batches. Reheating falafel in an already very hot skillet could cause uneven and unsafe reheating. Reduce heat as needed in between for best results. 

The skillet is a simple method for reheating falafel and restoring some crispness. However, extra caution must be taken to avoid excess oil splattering and ensure the falafel reaches a safe internal temperature. Follow all proper food handling techniques when reheating falafel for safety and quality.

How to Reheat Falafel by Deep Frying

Reheating falafel by deep-frying is a great option if you want to achieve a crispy and crunchy texture. Here’s how to reheat falafel by deep-frying:

Only reheat falafel that has been refrigerated within 2 hours of cooking. Do not reheat falafel that has been left at room temperature, as harmful bacteria may grow rapidly.  

Add frying oil to a deep pot, Dutch oven, or electric deep fryer to a depth of 3 to 4 inches. Vegetables, canola, peanut, and sunflower oil all work well for frying falafel.

Heat the oil over medium-high heat until it reaches 350 to 375 F. Use a cooking thermometer to monitor the oil temperature. 

Carefully add the falafel balls or patties to the hot oil in batches to avoid overcrowding. Make sure there is plenty of room for the falafel to move freely in the oil. Overcrowding will prevent even reheating.

Cook the falafel, turning occasionally with tongs, until golden brown and heated for about 2 to 3 minutes. The internal temperature should reach 165 F or 165 C. Watch closely to avoid overflying.

Use extreme caution when deep frying falafel, as the hot oil may splatter aggressively. Wear an oven mitt and protective gloves. Well, ventilate the kitchen.  

Remove the falafel from the oil and drain on paper towels. Season with salt if needed. Serve immediately, as reheated fried falafel will get soggy quickly on its own. 

Discard any falafel with an unpleasant smell or appearance. When reheating, if there is any doubt about the safety, it is best to throw it out. Do not take risks with foodborne illness.  

Do not fry falafel more than one time after initial cooking for safety. Repeated frying cycles increase the risks of foodborne illness from oil rancidity and acrylamide formation. Only reheat falafel to serving temperature by frying.

Allow the oil to reheat to the proper temperature between batches. Adding falafel to oil that is not hot enough could result in uneven and unsafe reheating. Check oil temperature frequently.  

Do not leave reheated falafel at room temperature for longer than 2 hours. Bacteria grow rapidly and may cause foodborne illness. Refrigerate leftovers promptly.

While deep frying is an excellent method for reheating falafel, the hazards are numerous. Extra precautions must be taken to avoid oil splatters and burned, over-fried falafel. Follow all proper techniques and safety guidelines to prevent illness. When in doubt, it is best to throw it out.

How to store falafel

Falafel can be stored in the refrigerator or freezer depending on how soon you plan to consume them. Here’s how to store falafel:

Allow falafel to cool completely after cooking before storing. Do not place hot falafel in an airtight container or ziplock bag, as this can cause excess condensation and accelerate spoilage. Allow at least 2 hours for falafel to cool uncovered at room temperature.  

Store falafel in an airtight container or ziplock bag. This prevents air exposure which can cause falafel to dry out and develop freezer burn. Remove as much air as possible before sealing the container or bag.

Place a paper towel in the bottom of the container or bag to absorb excess oil. Replace the paper towel each time you open and close the container for best results.

Refrigerate falafel within 2 hours of cooking for best quality and safety. Do not leave falafel at room temperature for longer than 2 hours, as harmful bacteria grow rapidly. Refrigerated, falafel can last up to 5 days.

When reheating, always reheat falafel to an internal temperature of 165 F or 165 C for safety. Reheated falafel should be steaming hot all the way through with no cold spots. Only reheat falafel one time.

Freeze falafel within 2 hours of cooking for up to 3 months. Flash freeze falafel by spreading it in a single layer on a sheet pan and placing it in the freezer. Once frozen, transfer to an airtight container or ziplock freezer bag. 

When ready to eat, simply reheat frozen falafel without thawing using an oven, air fryer, skillet, or deep fryer until the internal temperature reaches 165 F. Do not thaw frozen falafel on the counter, which can lead to foodborne illness. Always reheat from frozen. 

Discard any falafel that has been left at room temperature for longer than 2 hours, and has an unpleasant smell, color, or slimy texture upon opening. Do not take risks when it comes to foodborne illness. If there are any doubts about the safety or quality, it is best to throw it out.

By following proper storage techniques, falafel can stay delicious and safe to eat for up to 1 week in the refrigerator or up to 3 months in the freezer. As with any perishable food item, use caution and be on alert for signs of spoilage.

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