Baked Zucchini Falafel

Written By Jessica Walden

Hello les Amis! We recently had a delicious falafel night, and thought we’d share the recipe with you. It features ingredients from Amis de la Terre, of course!

Packed with protein and other nutrients! Falafel balls, "tabouleh," and a goat cheese yogurt sauce.

Ingredients for Falafel:

  • 1 1/2 Cups shredded zucchini squeeze out all liquid and pack in measuring cup

  • 2 Cups dried black garbanzo beans (regular would work fine)

  • 1 Cup chopped kale

  • 1 Cup shredded carrots

  • 1/4 Cup chopped sun dried tomatoes

  • 1/4 Cup ground flax seed

  • 3 minced garlic cloves

  • 1 Tbsp KAWI veggie broth seasoning

  • 1 Tsp Za’atar seasoning

  • salt and pepper to taste

Directions

  1. Set black garbanzo beans to cook in instant pot high pressure for 45 minutes.

  2. Set oven to 400 degrees F and line a baking sheet with parchment paper and set to the side (optional, makes it easier to clean!).

  3. In a food processor, mix garbanzo beans, kale, and sun dried tomatoes together until combined well. 

  4. Add the contents of the food processor into a large bowl and add in remaining ingredients along with shredded zucchini and carrots. 

  5. Using an ice cream scoop, grab mixture and roll into a balls about the same size with your hands. As you place them on to a baking sheet, flatten slightly.

  6. Bake at 400 degrees F for 30 minutes. Flip over and bake for another 10-15 minutes more. Remove from oven and serve immediately.

  7. Leftovers can be stored in the refrigerator for up to 3 days. If freezing for later, wrap in parchment or wax paper and place in a freezer safe container.

You can add your favorite flavors/herbs to the sauce and "tabouleh." For example, many people like dill and parsley (Jess hates both)!

“Tabouleh” Ingredients:

  • 1 cup uncooked farro

  • 1 cup uncooked quinoa

  • 1/4 cup chopped raw almonds

  • 1/4 cup chopped raw pistachios

  • 1 chopped red bell pepper

  • 1 cup chopped tomatoes

  • 1 cup chopped cilantro

  • 1/4 cup chopped mint

  • 1/2 cup chopped dried apricots and dates

  • 1/4 cup olive oil

  • 2 tbsp red wine vinegar

  • salt and pepper to taste

Directions:

  1. Cook quinoa and farro in the instant pot with 2 1/4 cups water for 23 minutes

  2. Add all the ingredients to a bowl, and then mix the freshly cooked quinoa and farro with the rest of the ingredients

  3. Serve warm.

Yogurt sauce: mix your favorite yogurt, goat cheese, and some red onion in your food processor with a little olive oil to achieve desired consistency.

Jessica Walden
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Poulet Basquaise