Crockpot Monday: Falafel

Falafel:

Ingredients:

1 (15-ounce) can garbanzo beans 

1/2 onion, finely chopped

1 Tablespoon dried parsley

2 cloves minced garlic

1 egg

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

 juice from 1 lemon 

1/2 to 3/4 cup bread crumbs 

2 Tablespoons olive oil 

Directions:

Drain garbanzo beans. Pour 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.

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

Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then add into your crockpot. It's okay if they overlap or are on top of each other.

Cook on high for 2-5 hours. You will know that the falafels are done when they turn brownish-golden.

Serve with yogurt sauce or mayonnaise. 

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