Can of chickpeas
1/2 chopped onion
1 TB parsley
2 cloves garlic (crushed)
1 egg
1 tsp salt
1/4 tsp black pepper
2 tsp cumin
1 tsp coriander
1/4-1/2 tsp cayenne pepper
juice from 1 lemon
1/2 - 3/4 cup breadcrumbs
2 TB olive oil
Mash chickpeas with a fork
Blend onion, herbs and spices, egg and lemon juice
Mix in chickpeas
Add breadcrumbs, mix with a fork
It should still be wet and sticky but forms into balls easily
Pour oil in slow cooker bowl
Form mixture into golf ball size, dip both sides in oil
Cook on HIGH for 2-5 hours
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