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.

SPICY BAKED FALAFEL WITH TZATZIKI

Steps:

• Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
• Preheat the oven to 450 degrees F (230 degrees C).
• Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
• Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
• Line a rimmed baking sheet with parchment paper and brush with some olive oil.
• Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
• Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

AIR FRYER FALAFEL RECIPE BY TASTY

Steps:

• In a food processor, pulse together the chickpeas, shallot, garlic, parsley, cilantro, scallions, salt, cumin, and paprika to combine. Add the flour and baking powder and pulse until just combined and smooth.
• Use a 1-inch ice cream scoop to scoop out falafel balls onto a cutting board or plate.
• Preheat the air fryer to 375°F (190°C). Spray the basket with nonstick spray.
• Working in batches, arrange the falafel in the air fryer basket, making sure they are not touching. Cook until golden brown and crispy, about 7 minutes. Flip the falafel over and continue cooking for another 7 minutes, until golden brown on the other side. Repeat with the remaining falafel.
• Serve the falafel with pita, hummus, tomatoes, cucumbers, and red onions.
• Enjoy!

HOMEMADE FALAFEL RECIPE BY TASTY

Steps:

• To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
• Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
• In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
• Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
• Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
• Enjoy!