Falafels

Relatively easy to make. Inspired by crockpot365 but pureed chickpeas instead of fork mashing for ease.

• 1 can chickpeas, drained
• 1/2 onion
• 2 cl garlic
• 1 T dried parsley
• 1 egg
• 1 t salt (really)
• 1/4 t pepper
• 2 t cumin
• 1 t coriander
• 1/2 t cayenne
• juice from 1 lemon (3 T)
• ~3/4 c bread crumbs
• 2 T olive oil

1. Pulse onion and garlic.
2. Add spices, egg and lemon juice. Puree.
3. Add chickpeas and blend.
4. Transfer to bowl and add 1/2 c bread crumbs. Add more as needed until mixture is wet and sticky but balls can be formed.
5. Pour 2 T olive oil on bottom of crock pot.
6. Form golf ball sized balls and dip in oil. Place on bottom of pot - ok to touch or layer.
7. Cook on high for 3.5-4.5 hours, until balls are golden brown.

Variations

- fry in pan (requires more oil)

- bake in oven (faster at higher heat but uses more energy)