Step 1

Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.

Step 2

Get out your blender or food processor (I used our vitamix. I love that thing!).

Step 3

Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.

Step 4

Pour on top of your smashed garbanzo beans.

Step 5

Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.

Step 6

Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.

Step 7

Form squished golf-ball sized patties of falafel.

Step 8

Dip each side into the olive oil and then nestle into your crockpot. It's okay if they overlap or are on top of each other.

Step 9

Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours--you will know that the falafels are done when they turn brownish-golden.

Step 10

You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping. (I know. I don't get it either.)

Step 11

Serve with yogurt sauce or mayonnaise. I made a quick yogurt sauce with Greek yogurt, celery seed, dill, salt and pepper and lemon juice.