Make this little zucchini & split chickpea falafel for an easy vegan lunch. Crispy on the outside, moist and fluffy on the inside.
At this time of the year, my favourite vegetable vendor is literally giving away zucchini. I bought a full basket of them and I know these zucchini & split chickpea falafels will be on regular rotation here …until Summer squash season end. This may not traditional falafel recipe but cooking isn’t rocket science. I prefer to follow my heart rather than the exact recipe and this is a great way to add extra nutrition to falafel.
Serve them hot and crispy from the pan with lemon wedges and tahini sauce or yogurt based sauce like tzatziki.
Zucchini & Split Chickpea Falafel
- 1/2 cup (90g) dried split chickpeas, rinse and soak overnight
- 2 medium zucchini (400g)
- 2 cloves garlic
- 1 green onion, chopped
- 2 tablespoons chopped dill
- 1 tablespoon gram flour (chickpea flour)
- 2 tablespoons rice flour
- sea salt and freshly ground black pepper
- vegetable oil for frying
- Coarsely grate the zucchini and put in a medium-size bowl. Sprinkle lightly with salt and stir well, then let it sit for 15 minutes.
- Meanwhile, place the drained split chickpeas and garlic cloves in a food processor. Pulse until form a gritty paste with some chunk of chickpeas. Do not overprocess. Set aside
- Rinse the zucchini briefly, then squeeze out as much liquid as you can. Place grated zucchini in a large bowl, add chickpeas, green onion and dill. Sift on the flours and season with salt and pepper, stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Using wet hands form falafel mixture into round balls. Fill a skillet with vegetable oil to a depth of 1/2 inch. Heat the oil over medium heat and fry the falafels in batches until golden brown on both sides, about 5 minutes. Remove falafels from the oil and drain on paper towel. Serve hot with green tahini.