Categories: main

Ingredients

• 1-15 ounce can chickpeas
• 1/2 onion, chopped
• 1 tablespoon dried parsley
• 2 cloves minced garlic
• 1 egg
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• juice from 1 lemon
• 1/2 to 3/4 cup bread crumbs
• 2 tablespoons olive oil

Directions

1. Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.

2. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice in a food processer.

3. Pour on top of your smashed garbanzo beans. Use your fork to mix together.

4. Add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely.

5. Pour 2 tablespoons of olive oil into the bottom of your crockpot stoneware insert.

6. 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.

7. ok on high for 2-5 hours. Ours cooked on high for 3.5 hours—you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.

8. Serve with yogurt sauce or mayonnaise. I made a quick yogurt sauce with Greek yogurt, celery seed, dill, salt and pepper and lemon juice.

Email to a friend | Print this recipe | Back