Slow Cooker Middle Eastern Falafel Mix recipe
This innovative slow cooker falafel recipe transforms soaked chickpeas blended with fresh herbs, aromatic spices, and garlic into juicy, golden patties or balls. Cooked low and slow for effortless tenderness, it captures authentic Middle Eastern street food vibes with a healthier, oil-light approach—perfect for wraps, salads, or mezze platters.
Why You’ll Love This Recipe:
You’ll adore this recipe because it brings the irresistible crunch and bold, herby flavors of classic Middle Eastern falafel right into your kitchen without the hassle of deep-frying or constant monitoring. The slow cooker does all the work, gently cooking the patties to a beautifully browned exterior while keeping the inside wonderfully moist and flavorful—something that’s hard to achieve with traditional methods.
It’s naturally vegan (if you skip any egg binders or use alternatives), packed with plant-based protein from chickpeas, and bursting with fresh parsley, cilantro, cumin, and coriander that make every bite taste like a bustling street market in Cairo or Tel Aviv.
Plus, it’s budget-friendly, uses pantry staples, requires minimal hands-on time, and delivers that addictive street-food satisfaction with way less oil and effort. Whether you’re feeding a crowd or meal-prepping for the week, this set-it-and-forget-it method makes homemade falafel accessible, delicious, and excitingly global.
Slow Cooker Middle Eastern Falafel Mix recipe
Easy slow cooker falafel with authentic Middle Eastern spices—juicy, herby, golden, and perfect for global street food lovers.
Ingredients
- 2 cups dried chickpeas, soaked overnight in water with ½ tsp baking soda, then drained
- 1 medium onion, roughly chopped
- 4-5 garlic cloves
- 1 cup fresh parsley (large handful)
- 1 cup fresh cilantro (large handful)
- 1-2 tsp ground cumin
- 1-2 tsp ground coriander
- ½-1 tsp cayenne pepper or chili flakes (adjust to taste)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1-2 tbsp all-purpose flour or chickpea flour (as binder)
- 1 tsp baking powder (optional, for fluffiness)
- 2-3 tbsp olive oil (for brushing)
- Optional: juice of ½ lemon, fresh mint
Instructions
- Hey there, flavor adventurer! Start by soaking your dried chickpeas overnight in plenty of cold water with a pinch of baking soda—this softens them perfectly for that classic falafel bite without turning mushy. Drain and rinse them well in the morning.
- Grab your food processor and toss in the soaked chickpeas, chopped onion, garlic cloves, parsley, and cilantro. Pulse everything together until it's coarsely chopped and gritty—like wet sand—not a smooth puree. This is the secret to tender, authentic texture!
- Add the cumin, coriander, cayenne, salt, pepper, flour, and baking powder (if using). Pulse a few more times to combine into a fragrant, moldable mix. Taste a tiny bit (safe!) and tweak the spices—more cumin for earthiness or cayenne for kick.
- Scoop the mixture into your hands and shape into golf-ball-sized rounds, then gently flatten into patties about ½-inch thick. They should hold together nicely—if too wet, add a sprinkle more flour.
- Get your slow cooker ready: lightly brush the bottom and sides with olive oil for golden results and easy release.
- Arrange the patties in a single layer if possible (or slightly overlapping/layered), brushing the tops lightly with more olive oil for that irresistible crispy edge.
- Pop the lid on your slow cooker and set it to high for 4-6 hours or low for 8 hours. The magic happens slowly—your kitchen will smell like a Middle Eastern street market!
- Peek around the 4-hour mark on high (or later on low): the falafel should turn beautifully golden-brown on the outside while staying moist and flavorful inside. Flip halfway if you like even coloring.
- Once done, carefully remove them with a spatula—they'll be tender and aromatic. For extra street-food crunch, broil them 2-3 minutes on a baking sheet.
- Serve hot in warm pita pockets stuffed with fresh veggies, tahini sauce, pickles, and tomatoes—or over salads for a lighter twist. Enjoy the global street food vibes you've just created at home!
Notes
Use only dried, soaked chickpeas—canned won't work well here as they make the mix too soft for slow cooking. This method yields softer falafel than fried versions (more tender than ultra-crispy), but it's healthier and incredibly flavorful. Adjust cook time based on your slow cooker model.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 8Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 5873mgCarbohydrates 2gFiber 1gSugar 0gProtein 1g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Always use dried chickpeas soaked overnight (not canned) for the best texture—canned ones make the mix too wet and mushy in the slow cooker.
- Pulse the mixture in a food processor until coarse and gritty (not a smooth paste) to prevent dense or gummy falafel.
- Lightly oil the slow cooker insert and patties for better browning and easier release.
- Don’t overcrowd; cook in batches if needed or layer carefully.
- Check doneness by color—golden-brown exterior means they’re ready.
- For extra crispiness, broil the cooked falafel for 2-3 minutes after slow cooking.
- Add a pinch of baking soda to the mix for lighter, fluffier results.
- Taste the raw mix (it’s safe with no raw eggs in most versions) and adjust spices before cooking.
Ingredients Notes:
The star here is dried chickpeas (garbanzo beans), which must be soaked overnight and not cooked beforehand—this keeps the authentic falafel texture that’s slightly grainy and holds together perfectly when slow-cooked.
Fresh herbs like parsley and cilantro provide bright, green freshness and aroma that’s essential to Middle Eastern authenticity; use generous amounts for vibrant flavor.
Onion and garlic add savory depth without overpowering. Warm spices such as ground cumin, coriander, and a touch of cayenne or black pepper bring that signature earthy, nutty warmth. A small amount of flour or chickpea flour acts as a binder, while optional baking powder/soda helps with lift. Olive oil brushed on top promotes golden browning in the slow cooker. Salt enhances everything, and fresh lemon juice (optional) adds a zesty lift.
All ingredients are simple, whole-food based, and easy to find, making this recipe approachable yet full of complex, street-food-level taste.
Variations and Substitutions:
For a gluten-free version, swap all-purpose flour with chickpea flour, almond flour, or a gluten-free blend. Make it fully vegan by omitting any egg (many traditional recipes skip it anyway— the soaked chickpeas bind naturally). Add fresh mint or dill for a brighter herbal twist, or incorporate grated zucchini/carrots for extra moisture and nutrition. Spice it up with smoked paprika, za’atar, or sumac for regional flair.
For a fava bean twist (classic Egyptian style), replace half the chickpeas with soaked fava beans. If you prefer baked falafel vibes, finish under the broiler. Turn it into falafel “meatballs” instead of patties, or mix in finely chopped bell peppers for color and sweetness. For lower effort, form into loose balls rather than patties. These adaptations keep the core Middle Eastern soul while suiting dietary needs or pantry availability.
Storage Options:
Store cooked falafel in an airtight container in the fridge for up to 5 days. Reheat in the microwave, oven (350°F/175°C for 10 minutes), or air fryer for crispiness. Freeze cooked falafel (layered with parchment) for up to 3 months; thaw overnight in the fridge and reheat. The uncooked mix can be refrigerated for 1-2 days before cooking, but form patties fresh for best results.
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