Gluten Free Slow Cooker Falafels Recipe
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.
Servings: 4 Servings
Calories: 91kcal
Ingredients
- 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
Instructions
- 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.)
Nutrition
Calories: 91kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 602mg | Potassium: 66mg | Vitamin A: 125IU | Vitamin C: 2.1mg | Calcium: 27mg | Iron: 1mg