Serve with hummus, tabouleh, romaine lettuce, olives, and pita bread
Cooking in Crockpot
Pour 4 Tbsp of olive oil into the bottom of your crockpot.
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.
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, but they will brown on top even without flipping.
Whisk the lemon juice, olive oil, black pepper and salt together in a medium bowl. Let soak for 30 minutes or up to 2 hours.
Remove all the parsley stems and chop.
Add the parsley to the bowl along with the cucumbers, tomatoes and onions.