Slow Cooker Falafel

Falafel with salad and pitta bread on a white plate.

4.84 from 6 votes

Falafel made from soaked dried chickpeas and sweet potatoes with Moroccan spices, baked in your slow cooker to crispy perfection! Recipe from Slow Cooked by Miss South, reproduced with permission.

Course Main Course

Cuisine moroccan, Slow Cooker

Prep Time 30

Cook Time 4

Chilling time 30

Total Time 5

Servings

Calories 234kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

200 g dried chickpeas
150 g mashed pumpkin or sweet potato
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder mild or hot
2 tbsp plain flour (all-purpose flour)
Salt and pepper

UK Measurements - US Measurements

Instructions

Soak the chickpeas for around 8 hours in cold water. Then drain them and rinse well and set aside.
200 g dried chickpeas
Put the soaked chickpeas, spices and seasoning in a large bowl.
200 g dried chickpeas, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp chilli powder, Salt and pepper
Use a hand blender to blend the chickpeas.
My tip - I found that the mixture was too thick for my hand blender to handle, so would suggest using a food processor if you have one, as my hand blender nearly burnt out!
Add the sweet potato and blend again.
150 g mashed pumpkin or sweet potato
Add half the flour and mix well. Add the other tablespoon and stir until combined. The batter will be firm, and not sticky.
2 tbsp plain flour (all-purpose flour)
Chill it for at least 30 minutes. Line the slow cooker pot with baking paper or a liner.
Scoop out spoons of the batter with a dessertspoon (the recipe suggests teaspoon size but I found this too small) and roll into balls. Place each falafel in the lined slow cooker with a little space between them. The recipe suggests making a second layer with more baking paper if needed - I tried this but found that the top layer of falafel were steaming rather than browning like the others, so I placed all my falafel in the pot.
Place the lid on the slow cooker and cook the falafel on low for eight hours or on high for around 4-6 hours (the recipe suggested 6 hours on high but I think as I used a large slow cooker, 5.7 litre, mine would have been burnt by then).
I found I needed to occasionally turn my falafel to ensure they were crispy on all sides and did not catch. After around four hours on high I had wonderful crispy falafel with a soft centre.

Nutrition