CrockPot Falafel

Thanks to Pinterest and the A Year of Slow Cooking blog for this one, because I hate deep frying, but I love falafel! 

Smash yo' chick peas/garbanzo beans.

Blend yo' falafel flavors.

Nestle in crockpot. Mine is small, so I had to stack.

Ta Daaaaa!

As you can see, I made some Tzatziki sauce (cucumber/yogurt/dill sauce). I am not, however, going to include that recipe because it just wasn't a worthy one...

I typically hate grocery store pitas, so I picked up some gyro pitas from Parthenon while I was eating post-bar time in downtown Madison.

CROCK POT FALAFEL

- 1 15oz can garbanzo beans (chick peas)

- 1/2 onion, chopped

-1 T dried parsley (I used fresh because i had it on hand)

- 2 cloves minced garlic

- 1 egg

- 1 tsp kosher salt

- 1/4 tsp black pepper

- 2 tsp ground cumin

- 1 tsp ground coriander

- 1/4 tsp cayenne pepper

- juice from 1 lemon

- 1/2 to 3/4 cup bread crumbs

- 2 T olive oil (for the bottom of your crock)

Directions

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

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.

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

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 3-5 hours. Ours cooked on high for 3.5 hours--you'll know they're done when they turn golden brown.