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Indian Falafel Recipe

March 2, 2011 By Kristi

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Indian Falafel | @VeggieConverter slowcooker crockpot

Day 61.

I love Greek Falafel and I love Indian food…so, when I got black-eyed peas in my CSA box, I dreamed up Indian Falafel. I’m excited about the possibilities here. I’m serving them in naan instead of regular flatbread. I’m drooling a bit thinking about it.

Indian Falafel Recipe

Recipe inspired by Crockpot Falafel

Ingredients

10 ounces Black-eyed peas, cooked

1/2 onion, chopped

2-3 tablespoons curry

2 cloves minced garlic

1 egg or egg substitute

2 teaspoons House seasoning blend

juice from 1 lime (about 1/4 cup)

1/2 to 3/4 cup bread crumbs

2 tablespoons olive oil (for the bottom of your crock)

Method

This is simple, seriously.

Put everything but the bread crumbs in the food processor, pulse until it forms a chunky, but smooshable falafel mixture (almost like meatballs).

Add the breadcrumbs to make them …um, ballable? Yeah, so they can form up.

Pulse it up. Take that container to your crockpot, squirt olive oil into the bottom of the crock.

Ball up about 10 or so “falafel” balls (about golf-ball sized).

Drop em into the crock (you can also turn them in the oil to ensure browning, but I just squirt a bit extra on top).

Cook on high for 2-5 hours (I usually do 3-3.5).

The falafel are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.

Serve with yogurt sauce or tzatziki. I made a tzatziki yogurt sauce with Greek yogurt, cucumbers, dill, and House seasoning.

The Results

Oh. My. Falafel. Best randomly smooshed together creation. Ever. This would probably be great with chickpeas and the curry instead of the usual Greek spices, also. Seriously good though.

It’s kind of meatier texture-wise than regular falafel, because the black-eyed peas are stronger than chickpeas. Maybe next New Year’s Day we’ll have this meal instead of Hoppin’ John. What’s your favorite “fusion” dish? That sounds snooty and hipster, but there’s really not a better word for it other than “dish that mixes up two cultures into one meal.”

Love it? Pin it, please!

Yield: 4

Indian Falafel Recipe

Indian Falafel | @VeggieConverter slowcooker crockpot

Indian Falafal made with black-eyed peas. Great for lunch, dinner or a new year's eve day special meal.

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Ingredients

  • 10 ounces Black-eyed peas, cooked
  • 1/2 onion, chopped
  • 2-3 tablespoons curry
  • 2 cloves minced garlic
  • 1 egg
  • 2 tsp. House seasoning blend (4 parts kosher salt: 1 part each black pepper and garlic powder)
  • juice from 1 lime (about 1/4 cup)
  • 1/2 to 3/4 cup bread crumbs
  • 2 tablespoons olive oil (for the bottom of your crock)

Instructions

  1. This is simple, seriously.
  2. Put everything but the bread crumbs in the food processor, pulse until it forms a chunky, but smooshable falafel mixture (almost like meatballs).
  3. Add the breadcrumbs to make them ...um, ballable? Yeah, so they can form up.
  4. Pulse it up. Take that container to your crockpot, squirt olive oil into the bottom of the crock.
  5. Ball up about 10 or so "falafel" balls (about golf-ball sized).
  6. Drop em into the crock (you can also turn them in the oil to ensure browning, but I just squirt a bit extra on top).
  7. Cook on high for 2-5 hours (I usually do 3-3.5).
  8. The falafel are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.
  9. Serve with yogurt sauce or tzatziki. I made a tzatziki yogurt sauce with Greek yogurt, cucumbers, dill, and House seasoning.
© Kristi Arnold @VeggieConverter.com
Cuisine: Indian / Category: Dinner
Falafel | @VeggieConverter slowcooker crockpot

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: vegetarian Tagged With: black eyed peas, crock pot, crockpot, falafel, Indian

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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