[MC-AllEthnic-Recipes] Slow Cooker Falafel in Saffron Tomato Sauce - 6 pts plus; 34g Carbohydrate; 4g Dietary Fiber

 

                      

* Exported from MasterCook *

               Slow Cooker Falafel in Saffron Tomato Sauce

Recipe By     :

Serving Size  : 7     Preparation Time :0:00

Categories    : LowCal (Less than 300 cals)     LowerCarbs

                Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

                        For the Sauce:

  2        Tablespoons  extra-virgin olive oil

  1             medium  onion -- finely chopped

  2                     garlic cloves -- minced

  1              pinch  red pepper flakes

  1           teaspoon  saffron threads -- crushed in the palm of your hand

  2               cans  chopped tomatoes -- 28 to 32-ounces each, with their juice

  1                cup  broth -- chik'n or veg

                        For the Falafel:

  2               cans  chickpeas, canned -- 14 1/2 to 15 oz each, rinsed & drained

  2             medium  shallots -- quartered

  3                     garlic cloves -- peeled

  1           teaspoon  ground cumin

     1/2      teaspoon  ground coriander

  1         Tablespoon  fresh lemon juice

     1/4           cup  finely chopped fresh cilantro leaves

     1/4           cup  finely chopped flat-leaf parsley leaves

  2        Tablespoons  extra-virgin olive oil -- plus enough to saute the falafel

  1                cup  all purpose flour

                        To Serve:

     1/4           cup  Finely chopped fresh flat-leaf parsley

                        Salt -- optional

                        freshly ground black pepper -- optional

To Make the Sauce: In a large skillet, heat the olive oil over medium-high

heat and saute the onion, garlic, red pepper flakes, and saffron for 3

minutes, or until the onion begins to soften. Add the tomatoes and bring

to a boil. Transfer the mixture to the insert of a 5 to 7-quart slow

cooker and stir in the broth. Cover the slow cooker and set it on High

while making the falafel.

To Make the Falafel: In a food processor, combine the chickpeas, shallots,

garlic, cumin, coriander, and lemon juice. Pulse on and off to break up

the shallots and then process for 30 seconds, until the mixture is pureed.

Transfer the chickpea mixture to the mixing bowl, and stir in the

cilantro, parsley, and 2 Tablespoons of the olive oil. Form the mixture

into 1-inch balls. Put the flour in a shallow dish, and roll the falafel

in the flour. Heat the remaining olive oil over high heat, and cook the

balls, a few at a time, being careful not to crowd the pan, until the

balls are crisp all over.

Drain the falafel on paper towels, and transfer to the sauce in the slow

cooker. Cook th falafel on High for 2 hours, or on Low for 4 hours.

Stir the parsley into the sauce, taste for seasoning, and adjust with salt

or pepper if needed. Serve immediately.

Serve 6 to 8

AuthorNote: Falafel, a popular street food in the Middle East and North

Africa, is usually deep-fried and tucked into pita with a salad of lettuce

and tomatoes. This dish a little bit of a riff on the original chickpea

balls. They're sauteed in olive oil, and then dropped into a savory

saffron tomato sauce to simmer and soak up all the flavor. Serve the

falafel over couscous, or wrapped in pita  with a topping of yogurt to

cool the spicy sauce.

ChupaNote: I used cornstarch instead of flour to dredge the chickpea

balls, it gives a crisper crust. I also added 1 Tablespoon ground Aleppo

red pepper (or 1 teaspoon cayenne pepper mixed with 2 teaspoons sweet

paprika).

Cuisine:

  "MidEastern"

Source:

  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"

S(Formatted by Chupa Babi):

  "Feb 2013"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 237 Calories; 9g Fat (33.4%

calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 213mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1

Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : Cooker: 5 to 7-quart 

        Time: High for 2 hours, or Low for 4 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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