Slow Cooker Falafel Sandwiches & Dill Sauce

Ann Dunaway Teh
Slow Cooker Falafel
Slow Cooker Falafel

Slow Cooker Falafel

Falafel is one of Ann's favorite Middle Eastern dishes and when she found this method that is not only super easy but skips the frying all together, she was excited. It is amazing how well the falafel brown in the slow cooker all over!
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Slow Cooker, Vegetarian & Vegan
Cuisine Mediterranean
Servings 4 servings
Calories 182 kcal

Ingredients
  

  • 1/2 small onion, sliced in half
  • 2 cloves garlic (about 1 tsp minced)
  • 1 large egg
  • 1 Tbsp dried parsley
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper optional
  • 1 small lemon, juiced
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1/2 cup Panko bread crumbs
  • 1 Tbsp extra-virgin olive oil

Instructions
 

  • Put the onion and garlic in a food processor and turn on until roughly chopped. Add egg, parsley, salt, pepper, cumin, coriander, cayenne, and lemon juice. Mix until well combined. Add garbanzo beans and bread crumbs and pulse until mixed together though still a little lumpy. Mixture should be wet and sticky. Add more bread crumbs, 1 tablespoon at a time if needed.
  • Spray slow cooker insert with cooking spray and put olive oil in a small bowl.
  • Form the falafel mixture into small balls, about 1 inch in diameter. Dip lightly in the olive oil to coat on all sides then arrange in the bottom of the slow cooker. It is okay for the balls to touch or even be on top of one another if needed.
  • Cook on high for 2 to 4 hours; ours were done in about 3 hours. The falafel are done when they turn a golden brown. You can flip them over half way through cooking if you want, but isn’t necessary.

Notes

Chef’s Notes:
  • Use the falafel to make sandwiches using whole wheat pita bread, romaine lettuce, sliced tomatoes and Dill Sauce.
  • The falafel would also be great on a big Greek salad, or any type of salad for that matter.
  • The recipe could easily be doubled and any extra falafel frozen for future lunches or dinner. We used a 6 quart slow cooker though a smaller one could also be used.
Make Ahead: You can make these on the weekend when you have more time to watch the slow cooker and then refrigerate or freeze for use later in the week.

Nutrition

Calories: 182kcalCarbohydrates: 29gProtein: 10gFat: 7gSaturated Fat: 1gCholesterol: 47mgSodium: 418mgFiber: 6gSugar: 4g
Keyword falafel, garbanzo beans
Tried this recipe?Let us know how it was!

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