Cooking with Aubrey

Get Out N' PlaySlow Cooker Falafel

I use my slow cooker all the time. I’m not exaggerating. Every Sunday night, I make a big pot of something for my husband’s lunch for the week. Thankfully he doesn’t mind the repetition of eating the same meal all week. This strategy has saved us a ton of money, as he would frequently buy his lunch.

Once our Sunday dinner is eaten and before the kitchen is cleaned. I’ll prepare the meal and cook it overnight on low for 8 hours. Then the next morning, I’ll add some frozen veggies if desired, perhaps prepare a carbohydrate source (like pasta, quinoa or rice) and divide the meals into glass bowls for the week.

In the summer we’re frequently out of the house in the evening for races. Before I leave the house, I’ll put something in the slow cooker on high for 34 hours, so when we come from racing we have a meal waiting for us. That’s when I’ve used the falafel recipe. Once we come home, we can add the falafel into a pita, along with some hummus and cucumbers. I was skeptical about making falafels in a slow cooker, but they are quite yummy. 

Slow Cooker Falafel

Ingredients:

  • 1 15oz can chickpeas, rinsed and drained
  • 1 Tbsp dried parsley
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp sea salt
  • freshly ground black pepper
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ¼ tsp onion powder
  • ¼ tsp cayenne pepper
  • 1 lemon, juiced
  • ½ -¾ cup breadcrumbs
  • 2 Tbsp olive oil

Directions:

  1. Place the chickpeas in a medium bowl and mash them with the bottom of a cup or a fork.
  2. Blend together all the spices, garlic, egg and lemon juice in a blender or food processor. Pour this over the mashed chickpeas. Mix together.
  3. Add the breadcrumbs until the mixture is wet and sticky and can be formed into balls.
  4. Pour the olive oil into the bottom of the slow cooker. Form the falafel mixture into squished golf ball sized patties. Dip each side into the olive oil and lay them in the slow cooker.
  5. Cook on high for 2-5 hours. They will be a brownish golden color when done.

Source: www.ayearofslowcooking.com

 

Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at aubrey@getoutnplay.biz

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