Zucchini Falafel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 thick zucchini, yellow or green
- 1 can chickpeas, approx. 850 ml
- 1 onion (s)
- 2 cloves garlic
- 2 tablespoon breadcrumbs
- 4 tablespoon flour
- 2 dashes lemon juice
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon mint
- 1 small bunch parsley
- Salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas and puree them finely in a food processor. Also puree the zucchini finely, add the onion and garlic at the same time and puree with. Fold in the breadcrumbs, flour, finely chopped parsley and mint and the spices. Mix everything. This is best done with your hands. The dough should still be nice and soggy.
- Heat up a waffle iron and brush the surfaces lightly with olive oil. I like to use a huge ice cream scoop for portioning. Bake until the surface is lightly browned. Of course, this differs from device to device. I used my old heart waffle iron here. It is best to use a waffle iron for Belgian waffles. Otherwise the falafel will get very dry.
- In addition, a delicious garlic dip.
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