I was absolutely stunned that this worked. It defies the law of slow cooking, how did they brown on both sides without flipping?
I originally found this Falafel Recipe at Stephanie Odea’s A Year of Slow Cooking. Yes, she used her slow cooker for an entire year; I thought I had an unhealthy relationship with my slow cooker.
She suggested mashing the chickpeas with a fork and then pouring the mixture of lemon, egg, spices etc on top and mix. As usual, I cut corners and just threw all the ingredients into my food processor, chopped and then formed into balls.
When she said ‘dip’ in the oil, I took that as coating both sides of the flattened balls in the oil in the slow cooker.
They were a bit dry if I’m honest, I think I may have cooked them a bit too long. Nevertheless, we quickly rectified that with a huge dollop of Greek Yoghurt. We will definitely be having them again.
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