Zucchini falafels

Zucchini falafels

20 min
2 servings

The perfect recipe for late summer when zucchinis are in abundance. It reminds of classical falafel but in a lighter, juicier and most importantly – much faster version. These zucchini falafels do a fantastic job as a snack, addition to a colorful salad or packed in a delicious pita pocket for lunch. Also a great way to sneak in some more veggies into your meals without even noticing. 

There is no soaking, no waiting, no falling apart, no deep-frying. The falafels will also come out perfectly crispy out of an air-fryer and if you want to use less oil you can just as well place them in the oven and reduce the effort even more. You don´t have a zucchini? No worries, the falafels will still be an amazing treat. Give them a go.

 

Ingredients

  • 1 can chickpeas
  • 1 large zucchini
  • 1 garic clove
  • 20 g parsley
  • 20 g coriander
  • 4 tbsp chickpeas flour
  • 1/2 chilli
  • 1/2 tsp cumin
  • salt & pepper

Method

  1. Grate the zucchini and squeeze well to remove the excess water.
  2. Blend the rest of the ingredients in a food processor.
  3. Combine the mixture with the grated zucchini and form small patties.
  4. Shallow fry in olive oil for 4-5 minutes on each side on medium-high heat. Place on paper towel.
  5. Serve with some salad, pita bread and sauce of your choice such as hummus, roasted pepper pesto or aioli.