Friday, February 10, 2012

Easy, can-be-made-in-the-crockpot falafel recipe

The other day, being the frugal gal that I am, I shared how to make your own bread crumbs. Nothing too earth shattering, but an easy way to come up with some breadcrumbs when you need 'em plus a great way to use up leftover bread.

I suggested some ways to use them too, one being falafel and that I was testing a recipe for making falafel in the crockpot. Yeah, I thought it sounded weird too. But I like weird so I gave it a try. Here's my report.

First, here's my version of a recipe, which if you follow what I call the internet lineage of recipes, is based on Sean's falafel recipe.

Falafel Recipe ala Kristin
1 onion, quartered
1 handful of fresh parsley, chopped a bit
5 garlic cloves
2 tsp cumin
2 tsp coriander
2-3 tablespoons of lemon juice (the second batch I made I forgot to pick up a lemon and tossed in some capers and brine, about 1 tsp + 1/2 tsp of baking soda)
1 tsp salt
2 tsp of Korean chile pepper (which was pretty mild, and to me tastes a bit like aleppo pepper.)
1 tsp black pepper
2 eggs
2.5 cups of cooked chick peas, drained*
2 cups bread crumbs, approximately
2 Tb oil for the bottom of the crockpot
2 Tb oil for your hands

Mix onions, garlic, spices, lemon juice and eggs in a food processor with a metal blade to a chopped but not completely obliterated consistency. Add the chick peas and pulse to mix a bit. Don't over do it. We want some texture to these patties! Add enough bread crumbs so the mixture clumps together into a ball for cooking. Will still be wet, but holds together with gentle handling.

Now comes to amazing part. I made up little patties, brush a bit of oil on them with my finger tips, press them a bit and then placed them in the crock pot. (They can overlap.) Cook them on high for about 3 hours. They can go a little longer too, but they might start to dry out a bit. Believe it or not they will brown up a bit too!

I tried making a few in a lightly oiled pan on the stove top. Didn't work well at all. They fell apart when I tried to flip them. 

Next I tried baking them and this worked pretty well. I oiled a cast iron skillet, placed the pressed patties in the pan and put them in the oven at 375. At about 10 minutes I flipped them, cooked another 5-10 minutes, and these were damn tasty. Fried makes it good!

Either way, this is a great way to get some healthy fats, fiber and protein in your diet. We wrapped them in La Rosa spelt tortillas from New Seasons Market with chopped lettuce, cucumber, tomato, hummus and greek yogurt. Yummy! The total calories for the whole wrap? About 500. Compared to store bought or food carts, that's a nice reduced calorie falafel!

* I cook up batches of chick peas at home, and freeze them, so this is what I had on hand. I recommend using homemade so the chick peas are a bit firmer than the canned ones. If you used canned, drain well and when you mix them you might want to just mash them by hand then add them to the other ingredients.)

1 comment:

Gayle said...

I'll vouch these are yummy! Thanks

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