I found this falafel recipe on a great slow cooker website. It worked somewhat well, I used the slow cooker to let the balls cook and form initially (a few hours), then I removed them with tongs and put them in a muffin pan for about 5 minutes. The were not getting crispy in the slow cooker. Formation trouble aside, these were AWESOME! My husband and I agreed that they were better than our Falafel King’s falafel.
- 1 15oz can garbanzo beans (chick peas)
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon (that’s a lemon. a weird looking lemon, but a lemon nonetheless)
- 1/2 to 3/4 cup bread crumbs (I have bread crumbs made from a loaf of Trader Joe’s brown rice bread that I keep in the freezer)
- 2 T olive oil (for the bottom of your crock)
The Directions. My opinions are in bold italics
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork.This takes way more time/effort than I thought at first. Next time I’ll pop them in the food processor and pulse for a second or two.
Get out your blender or food processor. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs. I needed a LOT! I think closer to a cup.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert. This is the big black part of your crock pot that should come out for cleaning. I am dumb and did not know what that was called
Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It’s okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. I cooked for 3.5 hours. Don’t sweat flipping them, you won’t need to.
After 3.5 hours parts of my falafel balls were getting crispy and others were not. I took them out, placed them in a muffin dish, sprayed them with olive oil and baked at 350 for 10 minutes. They turned out perfectly.
Serve with yogurt sauce or mayonnaise.Make a quick yogurt sauce with Greek yogurt, celery seed, dill, salt and pepper and lemon juice. I slopped on tzaziki, hummus and crumbled feta and ate them out of a bowl (skipped the pita).