I’m hoping to make a large quantity of Kenji’s falafel to be served at 10 AM on Tuesday and I have some questions.
I made it once years ago but can’t remember how many it makes. It says “4 servings” for the recipe as written but this is like a one per person kind of deal so like… 5? 20? Guesstimate is fine.
Also, how far in advance can I make the dough? I’m resigned to the fact that I’ll probably be up early rolling and frying, but could I make the dough a night or two before to make things a bit easier on myself?
Finally, any other tips on making a lot or transporting them to stay fresh/warm? Has anyone tried baking them in a convection oven? This may sound horrible, but maybe 3/4 of the people who will be eating are early elementary or preschool kids so I don’t mind sacrificing a bit of flavor for convenience. No bad ideas in brainstorming.
https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe
by littlewootiewoo