Gluten Free Slow Cooker Falafels Recipe
I love takeout night, sitting on the couch in my jammies binge-watching Netflix while eating something decadent. Since going gluten-free, I have been re-creating my favorite take-out meals like these falafels that are also lighter on the fat and oil.
I love takeout night and since going gluten-free, I have been re-creating my favorite take-out meals that are also lighter on the fat and oil.
- 1 15-ounce can garbanzo beans
- 1 tablespoon dried parsley
- 1 teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ½ medium yellow or red onion finely chopped
- 2 garlic cloves minced
- 1 large egg
- Juice of 1 lemon
- ½ - ¾ cup gluten-free bread crumbs
- 2 tablespoons extra-virgin olive oil
Drain the garbanzo beans, pour them into a mixing bowl, and smash with a fork. Set aside.
Using a blender or food processor, blend together all the spices, onion, garlic, egg, and lemon juice.
Pour the mixture on top of the smashed garbanzo beans. Use a fork to mix together. Add the bread crumbs slowly until the mixture is wet and sticky, but can be formed into balls.
Use a 6-quart slow cooker. Pour oil into the bottom of the slow cooker insert.
Form the mixture into squished golf ball-sized patties. Dip each side into the oil and then nestle them into your slow cooker insert. It is OK if they overlap slightly.
Cook on high for 2-5 hours, until golden brown. (I cooked mine for about 3½ hours.) You can flip them halfway through the cooking time, if desired, but they will brown on top even without flipping.
Serve with mayonnaise or a yogurt sauce. (I make a quick yogurt sauce with Greek yogurt, celery seed, dill, salt, pepper, and lemon juice.)
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