
By Veronique Eichler
ZUCCHINI FALAFEL — Tara O'Brady
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
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
5
Low
Nutrition per serving
Calories163.4 kcal (8%)
Total Fat11.3 g (16%)
Carbs12.7 g (5%)
Sugars2.5 g (3%)
Protein4.3 g (9%)
Sodium88.9 mg (4%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
FOR THE FALAFEL

2zucchini

kosher salt
medium grain

2green onions
chopped

2garlic cloves
peeled and smashed with the side of a knife

½ cupcilantro
loosely-packed, leaves and tender stems

½ cupflat-leaf parsley leaves
loosely-packed

1red chile
small, stemmed, or dried chile flakes to taste

1 ½ cupsdried chickpeas
soaked overnight in cold water

1 tablespoonground cumin

2 teaspoonsground coriander

1 teaspoonfreshly ground black pepper

¼ teaspoonground fennel

Chickpea flour
besan, cornstarch, or flour, if needed

oil for frying
GREEN SAUCE

¼ cupraw pistachios
cashews, or tahini

¾ cupcilantro
loosely-packed, leaves and tender stems

¾ cupflat-leaf parsley leaves
loosely-packed

3 sprigsmint
optional

2garlic cloves
peeled and crushed with the side of a knife

1serrano chile
or jalapeño, stemmed and seeds removed if desired

1avocado

1lemon

¼ cupolive oil
avocado oil, pistachio oil or something neutral, plus more as needed

water
cold, as needed

kosher salt
medium grain, as needed
OPTIONS TO SERVE
Instructions
View on taraobrady.com
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