This tasty recipe is from A Year of Slow Cooking. I really enjoyed this recipe.
1 15oz can garbanzo beans , drain and rinse
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon (that's a lemon. a weird looking lemon, but a lemon nonetheless)
- 4 slices of gluten free tapioca bread
- 2 T olive oil (for the bottom of your crock)
In a food processor: pulse all ingredients except for the oil a few times to combine.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form falafel into golf ball sized portions. place on the bottom of crockpot and squish down a bit.
Cook on low for 4 hours.
I served with a yogurt sauce like Stephanie recommended. I used Greek yogurt, celery seed, dill, salt and pepper.
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