Zucchini Falafel

These carrot falafels have been on my mind of late and finally I've acted upon my urges. Substituting zucchini for the carrot and adding fresh coriander has given them a new lease of life. Some fafalel can be a bit dry but these have the perfect combination of a crunchy exterior surrounding a wonderfully moist interior.

Zucchini Falafel

200 grams grated zucchini
400 gram can chickpeas, drained
1 red onion, chopped roughly
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon baking powder
1 egg
handful coriander leaves
breadcrumbs

Place the onion, paprika, cumin and baking powder in a food processor and pulse until finely chopped. Add in the zucchini and chickpeas and pulse again to begin to break up the mixture. Finally add the coriander leaves and pulse just enough to finely chop them.

Place the mixture into a bowl, add a lightly whisked egg and stir it through. As the mix will be soft add just enough breadcrumbs to create a malleable mix.


Take small amounts of the mix and roll into balls or for a quicker and more even result, use a small ice cream scoop to form the falafel.

Roll each ball in breadcrumbs (I used a mix of panko and regular breadcrumbs) and set them aside.

You can store these in the fridge on paper towels if you aren't cooking them straight away.

To cook, either shallow or deep fry until golden and heated through. Drain on paper towels and eat when hot.


An ideal fingerfood served as they are but add pita bread and tabouli and you've got yourself a delicious meal.