This has been the perfect month for the zucchini event and I have been making the most use of the fresh zucchini given by my neighbour Rachel. Thanks Rachel for the fresh vegetables 
. In one of our conversations, she mentioned zucchini falafel and since I had been waiting to try out falafel with chickpeas, this seemed to be the perfect month for it. I baked a batch and used the kuzhi paniyaram pan (pancake puff) for the remaining. There is not enough binding and deep frying will most likely not work. Since these are not deep fried, they are best eaten when warm. We had a few for snacks and the remaining went inside pita bread spread with hummus. You can find the deep fried version of the falafel here. Off to the recipe.
Another look.
Healthy Zucchini Falafel
Print Recipe
By Published: July 23, 2012
- Yield: 6 Servings
- Prep: 45 mins
- Cook: 60 mins
- Ready In: 1 hr 45 mins
Grated zucchini, chickpeas and spices combine together in this healthy snack.
Ingredients
- 2 cups zucchini (grated)
- 2 cups chickpeas (garbanzo - soaked and cooked or canned)
- 2 garlic cloves
- 2 cups cilantro (coriander leaves)
- 1 tsp chilly powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp salt (to taste)
Instructions
- Grate the zucchini and add 1/2 tsp salt and allow to rest for 30 minutes. Next squeeze the zucchini to remove as much moisture as possible. If using dry chickpeas, soak overnight and cook or use canned chickpeas.
- Chop coriander leaves and garlic. Grind the cooked chickpeas using very little water.
- To the squeezed zucchini add the chickpea puree, coriander leaves + garlic mixture, chilly powder, coriander powder, cumin powder and salt. Mix well.
- Make small balls of the mix and fry them in a kuzhi paniyaram pan (pancake puff pan). You can also flatten the balls, place on a greased baking sheet and bake in a preheated 400F oven for 20 min, flip over and then bake for another 10 - 15 minutes.
- Cuisine: Mediterrarean
- Course: Appetizer
- Skill Level: Moderate
My Notes
- If the mixture is watery, add breadcrumbs.
- Zucchini will cause the mixture to become watery if left out for long, so either make the mix in batches or cook them as soon as possible.
- Do not try to deep fry as the balls will most likely disintegrate due to the lack of enough binding. If deep frying, follow this recipe and replace fava beans with chickpeas.
- While baking, spray on top with cooking spray. This will keep the falafels from drying out.
Pictorial
Take grated zucchini and add 1/2 tsp salt. Keep aside for 30 minutes.
Squeeze out as much moisture as possible from the zucchini.
Take coriander leaves and garlic in a food processor.
Chop finely.
Take cooked or canned chickpeas in a food processor or mixie.
Puree using very little water.
Take the squeezed zucchini in a bowl.
Add the pureed chickpeas.
Add the coriander leaves + garlic mix.
Add chilly powder, cumin powder, coriander powder and salt.
Mix well.
Make small balls of the mix.
Heat a kuzhi paniyaram pan and add 1/4 tsp oil in each groove. Place the balls in the groove.
Keep turning the balls until all the sides turn brown.
Alternatively, the balls can be flattened and baked in a greased baking sheet. Bake in a preheated 400F oven for 20 minutes. Flip over and bake for another 10 – 15 minutes.
Out of the oven. They are done when the tops are slightly browned.
Healthy baked falafels.
Enjoy!
Linking to Bake Fest #9 hosted by Pradnya, HITS – Lentils and Legumes started by Sangee and Deeps – Kid Recipes.
Kitchen Chronicles – Only Vegan
VFAM – Zucchini started by Priya
we loved these! thank you
this will be my dinner tonight! looks easy and delicious!
I made it and it was delicious. I have an aversion to cilantro so I used half basil and and half Vietnamese mint. I baked them flat and made 12 2′ patties (scant 1/4cup).
This looks delicious! Would you happen to have an approximate calorie count on this?
Sorry I do not, but someone has posted it in the comments below.
I can do this! I have an aebelskiver pan (for Danish pancakes) that looks exactly like the Indian pan you use, complete with 7 holes. I don’t deep fry but now I can make round falafels. Thanks Vardhini.
absolut delicious – look at these guys: http://www.pinterest.com/pin/523050944193933928/
I tried them and it seems I put too much cilantro. Are you sure its 2 cups? And did you use cilantro or parsley. All I tasted was strong cilantro.
Yes, it is cilantro and I did use 2 cups (loosely packed).
About how big are the servings this yields?
Also, for anyone who’s wondering, I put this recipe into caloriecount.com and for a ield of six servings it says each serving has:
255 calories
4.3 g fat
no cholesterol
42.7 g carbs
(12.4 fiber, 7.8 sugar)
13.6 g protein
10% vitamin A, 18% vitamin C, 8% calcium, 26% iron
About 3 pieces roughly. Thanks for the calorie info.
There is a very annoying glitch in calorie count recipe builder where it calculates based on dry beans. Here is the info for the recipe with two cups of cooked beans:
101 calories
1.7 g fat
17.1 g carbs (5 g fiber, 3.4 sugar)
5.5 g protein
So 3 falafel patties have about 255 cal?
Great idea to add zucchini to the falafel dough and also to bake the patties. Both versions look very nice and appetizing.
do you serve with tzatziki sauce?
We had it with tahini sauce.
looks yum and perfect balls.
Looks perfectly made, nice recipe Vardhini, lots of posts to catch up, will see one by one
Very temoting dish,luks delicious…
Such a healthy twist, love the baking idea too.
Vardhini, they look mouth watering, I am so going to try them soon. Thanks for this wonderful recipe.
tempting and inviting clicks..
tht’s one guilt free indulgence I would love to dig in to
Good one!
Super yummy and healthy snack. Guilt free snack too
these look amazing – will def. try
Real Tempting dish…