Crock Pot Falafel Recipes

CROCK POT FALAFEL

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.

CROCK POT FALAFEL

Steps:

• Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
• With 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 stoneware insert.
• Form squished golf-ball sized patties of falafel. (I made slightly smaller round balls) 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 2-5 hours. You will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.
• What really made these falafels superb was the homemade tzatziki sauce. I found a very easy recipe on allrecipes.com for tzatziki and it turned out amazing! We couldn't stop dipping our falafels in it. If you use this recipe I would recommended cutting it in half. I think I have enough tzatziki to last us the rest of the year.
• Ingredients:
• • 2 cucumbers
• • 2 (16 ounce) containers sour cream
• • 1 (16 ounce) container Greek yogurt
• • 2 tablespoons minced garlic
• • 1 tablespoon extra virgin olive oil
• Directions:
• Peel cucumbers and grate into a colander. Squeeze out excess water.
• Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

CROCK POT LENTIL AND APRICOT SOUP

Steps:

• Wash and drain lentils.
• Chop up everything that requires chopping and throw the lot in the crock pot.
• Cook on the AUTO setting of the crock pot Garnish with cilantro when serving.
• Really nice with crusty bread!