Categories: Slow-Cooker, Vegetarian

Ingredients

• 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)

Directions

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

2. Get out your blender or food processor (I used our vitamix. I love that thing!). Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.

3. 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.

4. Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.

5. 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.

6. 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. (I know. I don’t get it either.)

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

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