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Sunday Slow Cooker: Falafel
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- 15 oz canned chickpeas
- 1/2 U onion, chopped
- 1 tbsp dried parsley
- 2 U cloves minced garlic
- 1 U egg
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 U Juice of 1 lemon
- 1/2 cup breadcrumbs
- 1 tsp olive oil
Drain the garbanzo beans and place them in a bowl. Using a potato masher or fork, mash them together.
In a food processor blend together all of the spices, onion, garlic, egg, and the lemon juice.
Mix into your mashed garbanzo beans. Add the breadcrumbs and combine.
Add the olive oil to the bottom of the crock pot. Form 1 inch patties or balls with the falafel and add to the slow cooker in one layer. Cook on high for 3 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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