Sometimes I look back at the recipes I made when I first started my blog over 2 years ago and I wonder a few things: 1. did I really think those pictures were good, 2. why didn’t I use EasyRecipe (for printing recipes) from the beginning and 3. why have I only made that recipe once?!? I have a tendency to make a recipe for Kitchen Tested, get excited about how good it tastes, post it on the blog then forget about it as I move on to new kitchen experiments. So while taking a trip down memory lane and reading some of my old posts, I came across this Crock Pot Falafel recipe and I could practically taste the chickpeas and cumin again. Since the pictures from this post weren’t exactly “photo-ready” and the instructions needed some work, I decided to remake the recipe with new pictures and a fun new recipe for healthy pumpkin hummus. If you’re wondering how falafel balls can be crunchy and fluffy from a crock pot, you will be pleasantly surprised by the texture and airiness of these healthy falafel balls made with canned chickpeas, onion, spices, lemon juice, egg and bread crumbs. So simple to make and packed with authentic flavor!
Crock Pot Falafel Balls
makes around 20 falafel balls
1 (15 oz) can chickpeas, drained and rinsed
1/2 onion, chopped
2 cloves minced garlic
1 egg
1 tsp salt
1/4 tsp black pepper
2 Tbsp cumin
1/4 tsp cayenne pepper
juice of 1 lemon
3/4 cup bread crumbs
2 Tbsp olive oil
Pumpkin Hummus
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can pure pumpkin
2 Tbsp lemon juice
2 Tbsp tahini
1 tsp olive oil
1 tsp pure maple syrup
1 tsp cumin
1 tsp cinnamon
1/2 tsp paprika
1 clove garlic, minced
In a food processor, I combined the onion, garlic, egg, lemon juice and spices. I added the chickpeas and pureed until smooth.
I added the bread crumbs to the chickpea mixture and stirred by hand until smooth.
I poured the olive oil into the bottom of my crock pot and set it aside. I scooped 1 Tbsp at a time of the chickpea mixture and formed them into around 20 falafel balls. I placed the balls on top of the olive oil in the crock pot. I flipped to cover both sides with the oil then nestled the balls in together.
I covered the crock pot and turned it to high for 3 hours. In the meantime, I prepared the pumpkin hummus. I added all of the ingredients to the food processor and pureed until smooth.
Not much more to it! I refrigerated the hummus until the falafel balls were ready.
After three hours, the falafel balls were ready to come out! You can eat them right away or if you want to reheat them later, just put back in the crock pot on high for 10-15 minutes. I served the falafel balls with pita bread, a salad of tomatoes and cucumbers and the pumpkin hummus. Perfection!
kitchen-tested.com
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