Making homemade falafel involves soaking the dried chickpeas, shelling them, then mixing all of the different ingredients, and then frying or baking (baked falafel is delicious, by the way!). There is an easier falafel recipe using canned chickpeas, but it doesn't quite have the same consistency and flavor as you get when using dried chickpeas. The bottom line is that making a huge batch and freezing falafel is ideal for those who are busy and don't have the time to make them homemade often.
How to Freeze Uncooked Hummus
Prepare falafel according to recipe directions, but do not bake or fry. Mold into small balls and place on cookie sheet. Place cookie sheet in the freezer and allow falafel to freeze until slightly frozen, about an hour so. Remove cookie sheet from freezer and quickly place falafel balls into a freezer-safe bag or container. Place back into the freezer. Frozen uncooked falafel should last about 6 months in the freezer.
To thaw uncooked falafel, place in refrigerator the day before you plan to eat it.
How to Freeze Cooked Falafel
Cook falafel according to recipe instructions. You can shape them into balls or patties -- either will freeze well. Allow cooling to room temperature. Place on cookie sheet and allow to freeze for about an hour. Place in single layers in a plastic freezer bag. If you wish to place them in an airtight container, place wax paper in-between the layers to prevent sticking.
Thaw in the refrigerator and then bake or microwave. You can also reheat them directly in the oven from the freezer at 350 degrees for about 15 to 20 minutes, turning halfway through cooking time.