Usuba
Chickpea Falafel in a Slow Cooker
A lighter version of the traditional dish without deep frying. Serve with vegetable salads, yogurt, or sour cream. Experiment with spices: khmeli-suneli, marjoram, mint, ginger, curry, paprika, and cumin create a rich flavor.
- Total
- 60 min
- Standard serving
- 77 g
Ingredients
Total 4
Instructions
- 1
Step 1
Soak the chickpeas in cold water overnight. Drain the water before cooking.
- 2
Step 2
Slice the onion and garlic. Put them in a blender together with the soaked chickpeas and spices.
- 3
Step 3
Blend the mixture in a blender until it reaches a state of small grains, without turning it into flour. The consistency should be loose and granular.
- 4
Step 4
Line the bottom of the multicooker bowl with foil, glossy side up. Roll medium-sized balls from the mixture.
- 5
Step 5
Place the balls in the multicooker bowl. Set the "Baking" mode for 50–60 minutes.
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