recipes

zucchini falafel

Not so great picture, but don’t let that fool you!
Zucchini Falafel
  • 1 15.5oz. can chickpeas, drained and rinsed
  • 1 small onion
  • 1/2c. breadcrumbs
  • 1/2c. cornmeal
  • 1 zucchini, grated
  • 1 egg, whisked
  • 1t. salt
  • olive oil cooking spray
  • pita bread
  • plain greek yogurt
  • spinach

Puree the chickpeas and onion in a food processor.  Mixture should be uniform, with no large chunks.  Combine the chickpea mixture, breadcrumbs, cornmeal, zucchini, egg, and salt.  Using your hands, form the mixture into small patties, about 10 total.

Heat a skillet over medium high heat.  Spray the skillet well with olive oil.  Add patties and cook, 3-4 minutes, until browned.  Spray the uncooked side of the patties.  Carefully flip and cook another 3-4 minutes.  Serve in pitas, with yogurt and spinach.

These tasted like hush puppies.  The cornmeal is fabulous and they’re just the right consistency of crisp (the outer crust) and soft (the insides) with cool (the yogurt) and a little crunch (the spinach).  Perfection!

Advertisements

5 thoughts on “zucchini falafel

Comments are closed.