Poplos Ready-to-Cook Frozen Falafel

For deep fryers, submerge falafel directly from the frozen state into vegetable oil preheated to 175°C - 180°C for 3 to 4 minutes until golden-brown. Alternatively, in commercial convection ovens, bake without thawing at 200°C for 8 to 10 minutes for an oil-free catering option.

Cryogenic IQF freezing at -40°C prevents large ice crystal formation within the chickpea matrix, preserving internal porosity and lightness upon cooking. Individual pieces remain free-flowing, enabling precise portion control without thawing the remaining package.

The product has a certified shelf life of 12 months when held at -18°C or colder. Thermal spikes above -15°C compromise the pre-fried crust and degrade final fryer crispness. All distribution reefers must carry authenticated temperature logging instruments.

Items are packed into heavy-duty 5-ply moisture-treated corrugated cartons (typically 10kg net batch). A standard 40ft High Cube reefer container securely accommodates 2,100 to 2,300 palletized master cartons, totaling roughly 21 to 23 metric tons net payload.

The recipe features stone-ground roasted cumin, freshly cracked coriander seeds, whole garlic cloves, balanced black and chili pepper flakes, and a micro-dose of baking soda for leavening. It is free from chemical preservatives and synthetic colorings.

Consignments under HS 210690 are cleared with official Food and Drug Administration Export Health Certificates, ISIRI conformity verification, microbiological and physicochemical COA test logs, and legalized Chamber Certificates of Origin.

The baseline MOQ for international buyers is one 20ft reefer container (~10 to 12 metric tons). Poplos provides commercial foodservice bulk packs in 5kg polybags (10kg master cartons), customized with multilingual buyer labeling.