Zucchini Falafel
Get ready to savor these mouthwatering zucchini falafels, where a golden, crispy exterior gives way to a tender, flavorful center. Infused with fresh herbs and a hint of garlic, these little bites are perfect for dipping in tahini or enjoying on their own. Whip up this vibrant twist on a classic for a delightful vegetarian treat that everyone will love!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- garlic
- lemon, squeezed
- lemon juice
- onion
- fresh parsley
- shredded zucchini
🥛Dairy & Eggs(1)
- vegan yogurt
🫙Pantry Staples(3)
- a bunch of chickpeas
- a few tablespoons chickpea flour or another flour (45 ml)optionalanother flour
- tahini
🧂Spices & Seasonings(4)
- cumin
- garlic powder
- ground coriander
- salt
📦Other(1)
- chili flakes
Nutrition (per serving)
Calories
286
Protein
13g
Carbs
42g
Fat
9g
👨🍳 Instructions
- 1
Add a bunch of chickpeas to a food processor. Onion, garlic and fresh parsley. Then pulse it.
- 2
Transfer the mixture to a bowl. Shredded zucchini is going in.
- 3
Season with salt, cumin, ground coriander and a squeeze of lemon.
- 4
Add a few tablespoons chickpea flour or another flour. Then stir to combine.
- 5
Take about one tablespoon of that dough and shape into falafel.
- 6
Heat up oil in a frying pan and shallow fry the falafel until golden brown and crispy.
- 7
Made a quick dip with vegan yogurt, some tahini, lemon juice and salt, garlic powder and chili flakes.
💡 Pro Tips
- ✓Drain and thoroughly dry your chickpeas before processing—excess moisture will require 3-4 tablespoons flour instead of 2-3, making falafel dense and gummy rather than light and crumbly.ingredient1-2 tablespoon flour difference per cup chickpeas
- ✓Salt your shredded zucchini for 10-15 minutes before mixing into the batter, then squeeze out 60-70% of the released liquid; zucchini contains 95% water and will destabilize the batter's starch network if not removed.technique10-15 minutes, 60-70% liquid extraction
- ✓Chill the falafel mixture for at least 30 minutes before frying so the starch granules absorb moisture and gelatinize, creating structural integrity that prevents the mixture from falling apart in hot oil.timing30 minutes minimum
- ✓Fry at 325-340°F for shallow frying; above 350°F the exterior browns too quickly before the interior reaches 165°F and the starches fully gelatinize, resulting in a raw, crumbly center.equipment325-340°F
- ✓Add lemon juice just before the final flour incorporation—acidic juice denatures proteins and weakens gluten development, but adding it earlier allows acid to weaken the batter structure during mixing.techniqueFinal 2 minutes of mixing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Zucchini Falafel
Get ready to savor these mouthwatering zucchini falafels, where a golden, crispy exterior gives way to a tender, flavorful center. Infused with fresh herbs and a hint of garlic, these little bites are perfect for dipping in tahini or enjoying on their own. Whip up this vibrant twist on a classic for a delightful vegetarian treat that everyone will love!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- garlic
- lemon, squeezed
- lemon juice
- onion
- fresh parsley
- shredded zucchini
🥛Dairy & Eggs(1)
- vegan yogurt
🫙Pantry Staples(3)
- a bunch of chickpeas
- a few tablespoons chickpea flour or another flour (45 ml)optionalanother flour
- tahini
🧂Spices & Seasonings(4)
- cumin
- garlic powder
- ground coriander
- salt
📦Other(1)
- chili flakes
Nutrition (per serving)
Calories
286
Protein
13g
Carbs
42g
Fat
9g
👨🍳 Instructions
- 1
Add a bunch of chickpeas to a food processor. Onion, garlic and fresh parsley. Then pulse it.
- 2
Transfer the mixture to a bowl. Shredded zucchini is going in.
- 3
Season with salt, cumin, ground coriander and a squeeze of lemon.
- 4
Add a few tablespoons chickpea flour or another flour. Then stir to combine.
- 5
Take about one tablespoon of that dough and shape into falafel.
- 6
Heat up oil in a frying pan and shallow fry the falafel until golden brown and crispy.
- 7
Made a quick dip with vegan yogurt, some tahini, lemon juice and salt, garlic powder and chili flakes.
💡 Pro Tips
- ✓Drain and thoroughly dry your chickpeas before processing—excess moisture will require 3-4 tablespoons flour instead of 2-3, making falafel dense and gummy rather than light and crumbly.ingredient1-2 tablespoon flour difference per cup chickpeas
- ✓Salt your shredded zucchini for 10-15 minutes before mixing into the batter, then squeeze out 60-70% of the released liquid; zucchini contains 95% water and will destabilize the batter's starch network if not removed.technique10-15 minutes, 60-70% liquid extraction
- ✓Chill the falafel mixture for at least 30 minutes before frying so the starch granules absorb moisture and gelatinize, creating structural integrity that prevents the mixture from falling apart in hot oil.timing30 minutes minimum
- ✓Fry at 325-340°F for shallow frying; above 350°F the exterior browns too quickly before the interior reaches 165°F and the starches fully gelatinize, resulting in a raw, crumbly center.equipment325-340°F
- ✓Add lemon juice just before the final flour incorporation—acidic juice denatures proteins and weakens gluten development, but adding it earlier allows acid to weaken the batter structure during mixing.techniqueFinal 2 minutes of mixing