Baked or Crockpot Falafels

One of the first meatless meals that I really enjoyed was a Middle Eastern Feast of falafels, hummus, and a tangy bright salad.  The flavorful falafels were satisfying and savory and I didn’t miss the meat at all.  Of course falafels are typically deep fried, and so I would never make them at home, but would only have them when I went out, and when I lived in New York City, there were lots of great falafel places and one or two places that I frequented regularly.

After leaving NYC many years ago, I haven’t been able to find falafel places that were quite the same.  I’ve recently spotted a number of recipes for faafels that were made baked or in a crockpot, and I knew I would have to give it a try. I decided to try this with a couple of adaptations from Stephanie’s version, made in the crockpot. I served these with shredded carrots and onions, and a yogurt sauce, rolled into warmed tortillas.  It makes a nice, inexpensive meal.  Hummus would be a great topper as well.

Crockpot Falafels

1 can (15 oz.) garbanzo beans, rinsed and drained
1/4 fresh parsley, chopped coarsely
2 cloves garlic
1/4 red onion, chopped coarsely
1/2 t cumin
1/2 t cayenne pepper (I like things spicy)
1/2 t salt
1 T olive oil
1 egg
1 T lemon juice
1/3-1/2 cup bread crumbs (regular, panko, or gluten free)
olive oil for cooking (about 2 T)

In a blender or food processor, pulse the parsley, garlic and onion, a few times to break up the large pieces.  Add remaining ingredients through lemon juice.  Pulse until it forms a paste, but the chickpeas are not completely mashed.  This will be fairly moist.  Pour mixture into a large bowl and add just enough bread crumbs to make the mixture stiff enough to roll into small patties.  Spray crockpot with cooking spray.  Place a couple of tablespoons of olive oil in a small bowl.  Make small patties of about a tablespoon of felafel mixture and dip into olive oil.  Place patties into crockpot, not crowding them too much.  I placed 2-3 patties on top in a second layer.  Cook on high for 3 1/2 hours (preferred) or low for about 4 1/2 to 5 hours until browned on the outside.    If baking, place on  a greased baking pan and bake in a pre-heated 350 degree oven for 20 minutes, turning once.

see other recipes at $5 dinners and Tempt My Tummy Tuesday and Crockpot Wednesday