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Crockpot Falafel.

from A Year of Crockpotting

Ingredients

  • 1 15 oz can garbanzo beans
  • 1/2 onion finely diced
  • 1 tablespoon dried parsley
  • 2 cloves minced garlic
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • juice from 1 lemon
  • 1/2 to 3/4 cup bread crumbs
  • 2 T olive oil

Instructions

  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. 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. Cook 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.