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Zucchini, Garlic, and Chickpea Flour Falafels

Equipment needed: a blender or a potato masher

Vegetarian Vegan Public
Course: Side dish
Preparation time: 10 minutes
Cooking time: 15 minutes
Energy: 726 kcal / serving

Instructions

  • 1.   First, wash and grate the zucchini using a mandoline or another tool. Set aside.
  • 2.   Then, crush the chickpeas using a blender/food processor or a manual potato masher (or a large fork). The goal is to reduce the chickpeas into small pieces, not a puree.
  • 3.   Slice the garlic clove, then mix it with the grated zucchini and crushed chickpeas.
  • 4.   Add the cashew butter, flour, oil, salt, pepper, as well as chopped parsley and thyme. Mix well until you obtain a homogeneous dough.
  • 5.   Shape small patties or balls with your floured hands.
  • 6.   Baking: preheat the oven to 180°C (350°F), place the falafels on a parchment paper-lined baking sheet, and bake for about 15 minutes.
  • 7.   Pan-frying: lightly oil a medium heat pan with olive oil and brown the falafels for 6 minutes on each side.
  • 8.   Storage: in the refrigerator for a maximum of 4 days (freezing possible)
  • 9.   Soak and cook the chickpeas.

Ingredients for servings

  • 260 g of dried chickpeas
  • 1 small zucchini
  • 1 garlic clove
  • 1 tablespoon of cashew nut butter
  • 90 g of chickpea flour
  • 1 tablespoon of olive oil
  • 1 thyme
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    726 kcal
    36 %
  • Fat
    17,59 g
    25 %
  • of which saturated
    2,1 g
    10 %
  • Carbohydrates
    84,35 g
    32 %
  • of which sugar
    14,43 g
    16 %
  • Protein
    37,57 g
    75 %
  • Fibers
    22,89 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.