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–+ servings
Easy Zucchini Falafel Recipe
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Easy Zucchini Falafel Recipe

Course Dinner, Lunch, Lunchbox Ideas, Snack
Cuisine Middleeast
Keyword Chickpea and Zucchini, Zucchini Falafel
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 15kcal
Cost $4

Ingredients

  • 1 can chickpeas
  • 1 onion
  • 1 garlic clove
  • 1 large handful fresh parsley
  • 1 zucchini medium
  • 4 tabs chickpea flour *see notes
  • 1 tsp salt
  • 1 tso cumin
  • 1 tsp coriander
  • 1/2 juice of a lemon

Instructions

  • Chop the onion, parsley and garlic finely either by hand or in a food processor and pop into a bowl.
  • Drain the chick peas and pulse in the food processor. Add to the onion, parsley and garlic along with the rest of the ingredients and combine well.
  • Shape into falafel balls or small patties. Whatever you prefer. Pop into the fridge for 20 minutes if you like before frying so they keep nice and firm when you go to cook.
  • Shallow fry in a pan for about 3-4 mins on each side or when the outside is nice and crispy to your likening.
  • Or or bake in the oven place on a tray with oil and spray a little olive oil on top to make sure they get nicley browned.
    Bake at 200 degrees Celsius for around 25 mins.

Notes

You can use another flour for this recipe.  If 4 tablespoons of flour isn't enough feel free to add a little more.

Nutrition

Serving: 8g | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 0.3mg