🍽️ 3 Servings
🔥 356 Calories
💪 19g Protein
🥑 11g Fat / 34g Carbs
We still got loads of zucchini at home, so here’s another delicious way to use it up! This is an absolute must-try! 💯 These falafel are crispy on the outside, soft on the inside, super flavorsome, and complete with an incredible yogurt-tahini dip… 🤤
Original recipe inspiration by Maya ✨
🥬 Ingredients
For the Falafel:
- 2 cups (360g) cooked chickpeas
- 1 onion
- 2 cloves garlic
- A bunch of fresh parsley
- 1 medium zucchini, shredded
- 7 Tbsp chickpea flour (or standard flour)
- 1 Tsp each: salt, ground coriander, and cumin
- A squeeze of fresh lemon
- Oil for frying
🥣 For the Yogurt-Tahini Dip:
- 4 Tbsp vegan yogurt
- 1 Tbsp tahini
- 1/2 Tsp garlic powder
- 1/2 Tsp chili flakes
- A squeeze of fresh lemon
- Salt to taste
👩🍳 How to Make It
- Pulse the Base: In a food processor, pulse together the cooked chickpeas, onion, garlic, and parsley until finely minced.
- Combine & Shape: Transfer the mixture to a bowl. Add the shredded zucchini, chickpea flour, spices, and lemon juice. Combine everything well and shape the mixture into little falafel patties or balls.
- Cook to Perfection: You have options! You can shallow fry, deep fry, or air-fry until golden brown.
Oven Option: Bake at 200°C (400°F) for about 25 minutes! - Whip Up the Dip: While the falafel cooks, simply mix all the dip ingredients (vegan yogurt, tahini, spices, and lemon) in a small bowl until smooth.
Serve warm, dip generously, and enjoy! Let me know in the comments how you chose to cook yours.
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