Crock Pot Falafel
Savor the flavors of the Middle East with this easy and healthy Crock Pot Falafel recipe! Made with wholesome dried chickpeas, aromatic herbs like parsley and cilantro, and warm spices such as cumin and coriander, this slow-cooked version of the classic falafel is perfect for those seeking a hands-off approach to meal prep. Unlike traditional deep-frying, these falafels are cooked in a crock pot for a tender-yet-firm texture with just a hint of golden crispness. Perfect for meal-prep, this gluten-free adaptable recipe comes together with minimal oil and is excellent served in pita wraps, drizzled with creamy tahini, or paired with fresh salads. Bursting with plant-based protein and vibrant Mediterranean flavors, it’s a guilt-free comfort food you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas (garbanzo beans)
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped
- 2 teaspoons Cumin
- 1 teaspoon Coriander
- 1 teaspoon Ground paprika
- 0.25 teaspoon Ground cayenne pepper (optional)
- 1.5 teaspoons Salt
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour (or chickpea flour for gluten-free)
- 1 tablespoon Olive oil
- 1 tablespoon Water (if needed)
- 1 as needed Cooking spray
Instructions
Rinse the dried chickpeas under cold water and place them in a large bowl. Cover the chickpeas with at least 2 inches of water and let them soak overnight (8-12 hours). Drain and rinse the chickpeas before use.
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne pepper (if using), and salt.
Pulse the mixture until it resembles a coarse paste. Scrape down the sides of the processor as needed to ensure an even consistency. Do not over-process; the mixture should not be completely smooth.
Transfer the chickpea mixture to a bowl. Stir in the baking powder and flour to bind the mixture. If the mixture feels too dry or crumbly, add 1 tablespoon of water at a time until it holds together when pressed.
Using clean hands, form the mixture into small balls or patties, about 1 to 1 ½ inches in diameter. Place them on a parchment-lined sheet or plate.
Lightly grease the crock pot insert with cooking spray or brush with olive oil. Arrange the falafel balls in a single layer, making sure they are not touching to prevent sticking. Depending on the size of your crock pot, you may need to cook in batches.
Drizzle the falafel lightly with olive oil for added moisture and flavor.
Cover the crock pot and cook on high for 4 hours, or until the falafel are firm and golden. If desired, flip the falafel halfway through cooking for even browning.
Carefully remove the falafel from the crock pot and allow them to cool slightly. Serve warm with pita bread, tahini sauce, hummus, or your favorite accompaniments.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 30.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3499 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
