ZUCCHINI FALAFEL — Tara O'Brady

Name: ZUCCHINI FALAFEL — Tara O'Brady
Cuisine: African
Ingredients: 2 zucchini; Medium grain kosher salt; 2 green onions, chopped; 2 garlic cloves, peeled and smashed with the side of a knife; 1/2 cup loosely-packed cilantro, leaves and tender stems; 1/2 cup loosely-packed flat-leaf parsley leaves; 1 small red chile, stemmed, or dried chile flakes to taste; 1 1/2 cups dried chickpeas, soaked overnight in cold water; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon freshly ground black pepper; 1/4 teaspoon ground fennel; Chickpea flour (besan), cornstarch, or flour, if needed; Oil, for frying; 1/4 cup raw pistachios, cashews, or tahini; 3/4 cup loosely-packed cilantro, leaves and tender stems; 3/4 cup loosely-packed flat-leaf parsley leaves; A few sprigs of mint, optional; 2 garlic cloves, peeled and crushed with the side of a knife; 1 serrano or jalapeño chile, stemmed and seeds removed if desired; 1 avocado; 1 lemon; 1/4 cup olive oil, avocado oil, pistachio oil or something neutral, plus more as needed; Cold water, as needed; Medium grain kosher salt, as needed; Toum, tahini sauce, yogurt, or hummus; Chile oil; Sesame seeds; Red onions, pickled or shocked in ice water; Lemon wedges

Instructions

I thought to augment my tried-and-true falafel with grated zucchini. The result, fritters that were bouncily crumbed, and a slightly rumpled texture as the threads of zucchini had a tenderness against the traditional chickpeas.  The recipe, heady with herbs and with only a subtle suggestio

Updated at: Thu, 17 Aug 2023 11:29:17 GMT