Crock Pot Falafel Recipes
CROCK POT FALAFEL
This is so good and easy to prepare in the crock pot. I got this recipe from a crockpotting blog and tweaked it to suit our tastes. Now I'm addicted to falafel. It's a middle eastern dish that is usually served in a pita with a cucumber/yogurt sauce but we prefer it wrapped in a corn tortilla with lettuce, tomatoes and a tangy ranch dressing. Even the kids eat this one up.
Provided by Grace4Gayle
Categories Beans
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Process the onion in a food processor until it's very finely chopped. (My family doesn't like onion chunks).
- Add the spices, egg, garlic and lemon juice. Process until mixed.
- Drain the beans and add to the food processor. Process with just a few pulses leaving some beans in chunks.
- Transfer bean mixture to a bowl and add bread crumbs. It will be wet and sticky so you can form it into balls.
- Pour the 2 Tablespoons of olive oil in the bottom of your crock pot.
- Form bean mixture into golf ball size balls and flatten slightly.
- Dip each side into the olive oil and nestle into the bottom of your crock pot. It's ok if they overlap or lay on top of each other.
- Cook on high for 3 1/2 hours or until golden brown.
- Layer into a pita or corn tortilla with fresh tomatoes, cucumbers and tangy ranch dressing.
Nutrition Facts : Calories 300.9, Fat 10.6, SaturatedFat 1.7, Cholesterol 52.9, Sodium 1069.2, Carbohydrate 42.4, Fiber 6.1, Sugar 2.3, Protein 10.1
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- Peel the garlic. Peel and roughly chop the red onion. Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.
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