Well it must be my lucky day, because they turned out great! NO JOKE!
Since I doubled the recipe, I actually made two separate batches in the crock pot. I didn't want to risk stacking the falafel balls and ruining the whole thing. We ate almost the entire batch #1 for dinner while batch #2 cooked. Now we will have enough for lunch tomorrow and some for my sons school lunches as well.
Here is the recipe from www.crockpot365.blogspot.com:
• 1 15oz can garbanzo beans (chick peas)• 1/2 onion, chopped
• 1 T dried parsley
• 2 cloves minced garlic
• 1 egg
• 1 t kosher salt
• 1/4 t black pepper
• 2 t ground cumin
• 1 t ground coriander
• 1/4 t cayenne pepper
• Juice from 1 lemon
• 1/2 to 3/4 cup bread crumbs
• 2 T olive oil (for the bottom of your crock)
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
With blender or food processor blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form squished golf-ball sized patties of falafel. (I made slightly smaller round balls) Dip each side into the olive oil and then nestle into your crockpot. It's okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. You will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.
What really made these falafels superb was the homemade tzatziki sauce. I found a very easy recipe on allrecipes.com for tzatziki and it turned out amazing! We couldn't stop dipping our falafels in it. If you use this recipe I would recommended cutting it in half. I think I have enough tzatziki to last us the rest of the year.
• 2 cucumbers
• 2 (16 ounce) containers sour cream
• 1 (16 ounce) container Greek yogurt
• 2 tablespoons minced garlic
• 1 tablespoon extra virgin olive oil