[bananacake]

- 1 15oz can garbanzo beans (drained)
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon
- 1/2 to 3/4 cup bread crumbs (I used rice bread)
- 2 T olive oil (for the bottom of your crock)

Put everything in your blender or food processor. Add enough bread crumbs so the mixture is sticky.

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

Form squished golf-ball sized patties of falafel. 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. (I could not get my to stay in balls, so I just poured it all into the bottom of the crock).

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. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.

I made this Tahini Lemon sauce to go with it, but a yogurt tahini dill cuke sauce would be good as well.

3/4 cup sesame tahini
5 tablespoons fresh lemon juice
1 small to medium clove garlic, minced
3/4 to 1 1/2 cups water (depending on desired thickness)
1/2 to 1 teaspoon salt, to taste (varies with amount of water used)
A handful of very finely minced fresh parsley
Cayenne to taste

1. Place the everything except for water in a food processor fitted with the steel blade and blend.
2. Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency. When it is as thick as you want it, it's done