Last night was a late night for me, but I had some time in the morning to make a slow cooker dinner for later! I am absolutely in love with my slow cooker- it’s a great tool to make great food when my schedule is a bit out of whack with dinner. This falafel is fairly simple, and works fantastically well in the slow cooker, turning out crispy on the outside while soft on the inside. You can even make the mix ahead of time, store in the fridge for up to two days, and pop the falafel balls into the slow cooker on the day you are ready!
- about 2 cups dried chickpeas
- 1/2 tsp baking powder
- 1/4 cup cilantro
- 1/4 cup tahini
- 2-3 tbsp olive oil
- 1/2 cup chickpea flour (can substitute with regular flour)
- 1/2 tsp fenugreek seed
- 1/2 tsp coriander seed
- 1 tsp za’atar
- 1 tsp sumac
- juice of one lemon
- 2 cloves garlic, minced
- 1 shallot or small onion, diced
- 1 tsp salt
- 1/2 tsp black pepper
Optional sides to serve with falafel:
- Diced tomatoes, cucumber, and radish tossed with lemon juice
- Grated carrot
- Dill pickles and sauerkraut
- Warm pita bread
- Yogurt with cucumber, combine:
- 1 cucumber, peeled and diced; 1 cup Greek yogurt; 1 clove garlic, crushed; 1/2 tbsp dried or fresh dill, 1/4 tsp salt, 1/4 tsp white pepper
Boil the chickpeas with the baking soda for about one hour or until they are tender. Drain.
Toast the fenugreek and coriander for about 30 seconds in a small skillet over medium heat until fragrant. Grind in a small mortar and pestle or spice grinder. Combine all of the ingredients into a food processor and blend until mostly smooth. You may have to do this in batches, using a spatula to push mix that rises to the top of the food processor back down towards the blades periodically. Mixture shouldn’t be too wet, but moist enough to form and hold small balls.
With the mixture, form balls that are about 1 1/2 – 2 inches in diameter. Put these in your slow cooker on the bottom, do not pile them on top of each other but it is ok if they touch on the sides. Fill the slow cooker with olive oil until it is a little more than 1/4″ deep around the falafel balls. Give the balls a flip so that the bottom that was coated with oil is now on top.
Put the lid on, and cook on the lowest setting for about 8 hours. If you have a delay setting, you can cook them on low heat for 6 hours instead. Come home from work and enjoy with yogurt, pita, and some simple chopped vegetables and pickles!