Falafel (slow cooker)

You can cook falafel in your slow cooker ???  It’s got to be worth a go!


  • 1 15oz tin chick peas
  • 0.5 onion, chopped
  • 1 tbsp dried parsley
  • 2 cloves garlic
  • 1 egg
  • 0.25 tsp black pepper
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 1 tbsp lemon juice 
  • breadcrumbs made from 2 slices of bread 
  • 3 tbsp olive oil (for the bottom of the slow cooker)


  • Plain greek yogurt
  • dried mint

To serve

  • avocado
  • tomato
  • pitta bread


  1. Drain chickpeas. Set aside.
  2. Make the breadcrumbs. Set aside.
  3. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
  4. Add the chickpeas to the blender & mix.
  5. Then slowly add the breadcrumbs & mix some more until the mixture is wet and sticky but can be formed into balls nicely.
  6. Pour 3 tbsp of olive oil into the bottom of your slow cooker stoneware insert.
  7. Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your slow cooker. It’s ok if they overlap or are on top of each other.
  8. 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 apparently they will brown on top even without flipping. (how does this work?)
  9. Serve with yogurt sauce or mayonnaise. DD1’s favourite is minty yogurt – simply mix plain greek yogurt with dried mint. Make sure you let it stand for at least 30mins before serving.

I know that a slow cooker is just a hot box, just like an oven, but it still seems wierd to me that this works!
I turned mine over part way through cooking, the bits that had been touching the slow cooker were really brown, the bits on top were just a little bit brown.
They were nice, but I think next time I’ll try my favourite falafel mix in the slow cooker


Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Slow Cooker, Vegetarian

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